How to Make Red Velvet Cheesecake cutlet :
To make this cutlet, start by preparing the cheesecake subcaste. While the cheesecake chills and sets, you can work on the classic red velvet cutlet layers. Once the cutlet has cooled, scourge together the cream rubbish frosting and assemble the cutlet. A red velvet cutlet subcaste forms the base, followed by the cheesecake subcaste, also outgunned with the remaining red velvet cutlet subcaste. The whole cutlet is also frosted with cream rubbish frosting.
For both the cheesecake subcaste and the cream rubbish frosting, softened blocks of full- fat cream rubbish are stylish. Do not use low- fat cream rubbish or the cream rubbish that comes in a hogshead. These types have a advanced humidity content than the bricks, which will affect the texture of the cheesecake and make a watery cream rubbish frosting.
RECIPE :
Red Velvet Cheesecake Cake
PREPE TIME : COOK TIME : TOTAL TIME :
3 hrs 55 mins 3hrs 55 mins
SERVINGS : 12 to 16 servings
NOTE : The recipe is written for 8-inch springform and 8-inch round cake pans. You may substitute 9-inch pans. Check for doneness 5 minutes earlier than the stated times.
INGREDIENTS :
For the cheesecake layer :
- 2 (8-ounce) packages full-fat cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1 tablespoon flour
- 2 large eggs, room temperature
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
For the red velvet cake layers :
- 2 2/3 (320g) cups cake flour
- 3 tablespoons (16g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (240ml) buttermilk, at room temperature
- 1 tablespoon distilled white vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon red gel food coloring
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (180ml) vegetable oil
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs, at room temperature
For the cream cheese frosting:
- 2 (8-ounce) packages full-fat cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 2 1/2 cups (284g) powdered sugar
- 1 tablespoon vanilla extract
Special Equipment :
- Two 8-inch round cake pans
- 8-inch round springform pan
METHOD :
1- Preheat the oven to 350°F
2- Prepare the pans :
Grease an 8-inch springform pan and two 8-inch round cake pans with butter. Line the pans with parchment paper and grease the parchment. Dust the bottom and sides of the pans with flour and tap out the excess.
3- Beat the cream cheese, sugar, and flour for the cheesecake layer :
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, beat the cream cheese, sugar, and flour on medium-low speed until smooth, about 2 minutes. Beating on medium-low speed prevents too much air from being incorporated into the batter, which can cause cracks during baking.
4- Add the eggs :
Add the eggs, one at a time, beating well on medium-low speed after each addition. Scrape down the bottom and sides of the bowl with a rubber spatula.
5- Add the sour cream and vanilla :
Add the sour cream and vanilla extract and mix on low speed until combined.
6- Bake the cheesecake :
Pour the cheesecake batter into the prepared springform pan and bake until set and only slightly jiggly in the middle 2 inches of the cake, 25 to 28 minutes.
7- Cool the cheesecake :
Remove the cake from the oven and let it cool in the pan on a wire rack for 30 minutes.
8- Chill the cheesecake in the fridge :
Transfer the cheesecake to the refrigerator to allow it to chill while preparing the red velvet cake layers.
9- Sift the dry ingredients for the red velvet cake layers :
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. If you don’t have a sifter, you may whisk the ingredients together instead. Cake flour and cocoa powder tend to clump, however, so sifting is advisable.
10- Measure the wet ingredients :
Measure the buttermilk in a liquid measuring cup. Add the vinegar, vanilla extract, and red food coloring and whisk to combine.
11- Beat the butter, oil, and sugar :
In the cleaned bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, beat the butter, vegetable oil, and granulated sugar on medium-high speed until very pale and fluffy, about 4 minutes. The mixture will have doubled or nearly tripled in volume.
12- Add the eggs :
Add the eggs, one at a time, beating until fully combined after each addition. Scrape down the bottoms and sides of the bowl with a spatula.
13- Combine the wet and the dry :
Add one third of the flour mixture into the butter mixture and mix on low speed until incorporated. Pour in half of the buttermilk mixture and mix just until combined. Continue alternating the dry and wet ingredients, making sure to end with the dry ingredients and mixing until just combined. Use a rubber spatula to scrape down the bowl in between additions to ensure the batter mixes evenly.
14- Bake the red velvet cake layers :
Divide the batter evenly between the two prepared cake pans. Bake for 30 to 32 minutes, or until a toothpick inserted in the center of the cake comes out clean. The cake will have deepened in color to brick red, the edges of the cake will have begun to pull away from the sides of the pan, and the cake should spring back when gently poked with your finger.
15- Cool the cakes :
Let the cakes cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely before assembling and frosting, at least 1 hour.
16- Beat the cream cheese and butter for the cream cheese frosting :
In a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, beat the cream cheese and butter on medium speed until smooth, about 2 minutes.
17- Add the powdered sugar and vanilla :
Add the powdered sugar and vanilla extract and continue beating on medium speed until smooth and creamy, about 2 minutes. The frosting will be much thicker than standard buttercream frosting.
If the frosting seems too soft, place it in the refrigerator for 10 minutes to stiffen. If it still seems too runny, add more powdered sugar, 1/2 cup at a time, until you reach the desired consistency.
18- Trim the red velvet cake layers :
Depending on your cake pans, the red velvet cake layers may have domed while baking. If so, use a large serrated knife to remove the domes. Optionally, you can save the trimmings to make crumbs to sprinkle on the cake.
19- Assemble the cake :
Place one of the red velvet cake layers on a large plate or a cardboard cake round at least 2 inches larger than the cake. Place the cheesecake layer on top of the red velvet cake layer, ensuring it’s centered. Top with the remaining red velvet cake layer. Check that the cake layers are aligned and that the top of the cake is level. Gently adjust accordingly.
20- Apply the crumb coat :
Spread a generous amount of frosting over the top and sides of the cake using an offset spatula or the straight edge of a large butter knife. Use the spatula to spread the frosting into a thin, even layer. You should be able to see the cake through the frosting.
This thin layer of frosting is called the crumb coat and helps catch any loose crumbs on the outside of the cake so that the final layer of frosting doesn't have any bright red crumbs caught in it.
21- Refrigerate the cake :
Place the cake in the refrigerator for 30 minutes for the frosting to set. Cover and refrigerate the bowl of frosting as well.
22- Frost the cake :
Remove the cake and the bowl of frosting from the refrigerator. Stir the frosting a few times until smooth.
Spread a generous amount of frosting over the top and sides of the cake as before, this time leaving a thicker layer of frosting. Use the offset spatula or the back of a butter knife to smooth the sides.
If you have any cake trimmings, you can break them into crumbs and sprinkle them along the circumference of the top of the cake if desired.
Bon appetite !!
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