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Red Velvet Cheesecake For Cake: · 1 box Red Velvet Cake mix · 1/4 cup sour cream · 1/2 cup mayonnaise · 3 large eggs plus 1 egg yolk · 1/4 teaspoon kosher salt · 1/4 teaspoon vanilla extract · 3/4 cup water For the Cheesecake: · 3 blocks (1 1⁄2 pounds) cream cheese, softened · 3/4 cup granulated sugar · 1 1/2 teaspoons vanilla paste or extract · 1/4 teaspoon kosher salt · 3 large eggs at room temperature · 1/4 cup heavy cream at room temperature · 1 tablespoon flour or cornstarch · For the Cream Cheese Frosting · 1 1/2 blocks (12 oz) cream cheese, softened · 1 stick (4 oz) unsalted butter, softened · Heavy pinch kosher salt · 1 teaspoon vanilla paste or extract · 20 oz (5 cups) powdered sugar · 3-4 Tablespoons heavy cream For Garnish: · 1 to 1 1/2 4 oz bars of real white chocolate (not candy coating) Directions To Make the Cake Preheat oven to 350F. Spray 2-7”x2” pans with spray. Line the bottoms with parchment paper. Spray again. Set aside. In a large bowl, combine the cake mix, water, sour cream, mayonnaise, eggs, and yolk, salt, and vanilla. Using a hand mixer, mix on low speed for about 30 seconds. Scrape the bowl. Increase speed to medium and beat for 2 minutes. Divide the batter evenly between the two pans and bake in the center of the oven for 22-25 minutes, or until the tops spring back when lightly pressed, and the cakes are just starting to pull away from the sides of the pan. Allow to cool in pans for 15 minutes and then invert onto cooling racks. Invert again, so cakes cool right-side up. Note, the cakes will dome quite a bit. Once cool, use a large serrated knife to slice off the entire cake dome as evenly as you can. You can use only one of the cake to finish out the recipe if you wish. Just slice one in half and freeze the other for another time. Wrap well and refrigerate. For the Cheesecake: Spray 2- 7”x2” stackable pans with spray. Line the bottoms with parchment paper and spray again. Don’t skip the parchment, because you’ll be turning these out once chilled. Set aside. Put the cream cheese in a large bowl. Using a hand mixer, beat on medium-low speed until smooth. Add sugar, vanilla, and salt, and continue to beat until well combined and smooth. Add the eggs, one at a time, be careful not to over beat the eggs. Whisk the cream and flour together, so there are no lumps. Beat this mixture evenly into the rest. Pour half of the batter into each prepared pan and smooth the tops. Add 1 1/2 cups of water to the pot. Place the pans in and lock the lid, making sure your valve is closed, set timer for 28 minutes and 15-minute NPR. Cake should be slightly jiggly

Cream Cheese Frosting: In a large bowl, use a hand mixer to beat the cream cheese and butter together until smooth. Add the salt and vanilla and continue to beat until smooth and creamy. Slowly beat in the powdered sugar, scraping the bowl as necessary. Beat in the cream, a bit at a time, until you have a nice spreading consistency. To Assemble and Decorate: It is easiest to assemble the cake on the stand or platter you’ll be serving it on, so make sure it is a good 12” in diameter and is nice and flat. Using a vegetable peeler, shave the sides of the bars of white chocolate to make curls. Catch them on a piece of parchment or a plate and refrigerate until needed. Place a tablespoon of frosting in the center of your platter and then press one of the cake rounds down into it, making sure to center the cake. Spread 3⁄4 cup of frosting evenly over the cake layer. Place one of the cheesecake rounds onto the frosting and press down lightly. Frost with an additional 3⁄4 cup of frosting. Place the other cake round on top of the frosting and press down gently. Top with another 3⁄4 cup of frosting and then finish with the last cheesecake. Scrape the rest of the frosting out onto the top of the cake. Spread it out into an even layer and then spread the excess that extends over the edge of the cake thinly around the sides. Press the white chocolate curls liberally around the sides of the cake. Leave in the refrigerator for at least 4 hours before slicing. Enjoy! Keith Tant Kooking with Keith, LLC