I always make dessert for our annual family Christmas party with the Kenney’s (you know those long-time family friends who have a son your age that you are supposed to grow up and marry). This year my dad requested Red Velvet Cake, but I wanted to make it more complicated (I have a lot of free-time right now). I LOVE the Cheesecake Factory’s version of red velvet cake and I knew that making my own version could turn into an impressive Christmas treat.
I think this recipe might even make it into my top 5!
To me, the perfect cheesecake is all cheese and no cake, and this recipe really delivers. It’s so dense and creamy - not a bit cakey.
[cheesecake ingredients: 20 oz cream cheese (at room temperature) | 1 cup sugar | 1/4 tsp salt | 2 eggs (at room temperature) | 1/2 cup sour cream (at room temperature) | 1 tbsp all purpose flour]
Preheat your oven to 325° F and set a pot of water to boil. Grease a 9” springform pan and line the bottom with parchment paper. Wrap the bottom of your springform in foil and set into a larger roasting pan. Later, we’ll pour the boiling water into this larger pan and the wrapped foil will protect any water from seeping into the cheesecake.
With a mixer beat the cream cheese until fluffy. Add sugar and beat until incorporated and smooth. Stir in the salt and eggs. Add the sour cream and finally, stir in the flour.
Pour cheesecake batter into the springform. Pour boiling water into the larger outer pan about halfway up the cheesecake. Bake for 40 minutes or until the middle sets up. Wrap with saran wrap and refrigerate until cake assembly.
[cake ingredients: red velvet box cake mix** | instant cheesecake pudding mix | an extra egg | cream cheese frosting**]
**Yes! I think it’s okay to use some pre-made ingredients (don’t hate me)...especially if the results decrease cost but NOT flavor! Simply make the cake according to the directions on the box but add the instant pudding dry mix and an extra egg. The cake will turn out really moist and won’t taste like it came out of a box.
Assembly: Level off the cakes (I never/didn’t do this but it’s important here because if the cake isn’t level the cheesecake will slip off over time). Spread cream cheese frosting on your bottom layer of cake. Slap…no wait… gently transfer the cheesecake to the top. Spread another layer of cream cheese frosting and then top the whole thing with your last cake. Frost the whole thing and decorate as you please.
This was really a delicious dessert and it looks pretty impressive. This would be great for Valentine’s Day…hell, why not dye the cheesecake and frosting pink!
