Ingredients: |
Ingredients: Cheesecake Layers:
2 (8" round) disposable aluminum foil cake pans
1 (12 oz) package white chocolate morsels
5 (8 oz) packages cream cheese, softened
1 cup granulated sugar
2 large eggs
1 Tablespoon vanilla
Red Velvet Layers:
1 cup butter, softened
2 1/2 cups granulated sugar
6 large eggs
3 cups all-purpose flour
3 Tablespoons unsweetened cocoa
1/4 teaspoon baking soda
1 (8 oz) container sour cream
2 teaspoons vanilla
2 (1 oz) bottles red food coloring
3 (8" round) disposable aluminum cake pans
White Chocolate Frosting:
2 (4 oz) white chocolate baking bars, chopped (Spring for the good stuff.)
1/2 cup boiling water
1 cup butter, softened
1 (32 oz) package powdered sugar, sifted
1/8 teaspoon table salt
Garnishes:
Store bought confections like Lindt White Chocolate truffles
Fresh flowers like red camellias
|
Directions: |
Directions:Cheesecake Layers:
Preheat oven to 300º. Line bottom and sides of 2 disposable cake pans with aluminum foil, allowing 2-3 inches to extend over sides; lightly grease foil. Microwave white chocolate morsels according to package directions; cool 10 minutes. Beat cream cheese and melted chocolate at medium speed with electric mixer until creamy; gradually add 1 cup sugar, beating well. Add 2 eggs, one at a time, beating just until yellow disappears after each addition. Stir in one Tablespoon vanilla. Pour into prepared pans. Bake at 300º for 30-354 minutes or until almost set. Turn oven off. Let cheesecakes stand in oven, with door closed, 30 minutes. Remove from oven to wire racks; cool completely (about 1 1/2 hours). Cover and chill 8 hours, or freeze 24 hour to 2 days.
Red Velvet Layers:
Preheat oven to 350º. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Add 6 eggs, one at a time, beating just until blended after each addition. Stir together flour and next 2 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 teaspoons vanilla; stir in food coloring. Spoon batter into 3 greased and floured 8-inch disposable cake pans. Bake at 350º for 20-24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; cool completely (about 1 hour).
Frosting:
Whisk together chocolate and 1/2 cup boiling water until chocolate melts. Cool 20 minutes; chill 30 minutes. Beat 1 cup butter and chilled chocolate mixture at low speed until blended. Beat at medium speed one minute. Increase speed to high; beat 2-3 minutes or until fluffy. Gradually add powdered sugar and salt, beating at low speed until blended. Increase speed to high; beat 1 to 2 minutes or until smooth and fluffy.
Assemble Cake:
Place one layer Red Velvet on serving platter. Top with one layer Cheesecake. Repeat with remaining layers of Red Velvet and Cheesecake, alternating and ending with Red Velvet on top. Spread top and sides of cake with White Chocolate Frosting. Store in Refrigerator.
*This cake is enormously high, but also a show stopper and absolutely delicious. I often times make it with only three layers - 2 red velvet and 1 cheesecake so it will fit in my cake keeper for the refrigerator. Yes, it is time consuming, but so worth it!!!! |
This recipe for Red Velvet-White Chocolate Cheesecake is from