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Red Velvet Cheesecake Cake with White Chocolate Cream Cheese

January 2, 2015 by ChiChi Dodoo 13 Comments

Two layers of soft and moist red velvet cake sandwiching a cheesecake and frosted with white chocolate cream cheese.

Red Velvet Cheesecake Cake

Happy New Year !!!!! Hello 2015. It’s a brand new year. Do you have any New Year Resolutions?  I have decided to attend the gym more frequently this year. I signed up last year and it took me about 4 months to see the inside of the gym. This year i am going to do so much better. The weight isn’t going to shift itself. Oh and i’m also going to juice more often. My Mr. got me a juicer last year when i was on my juicing obsession. The juicer is currently packed up in it’s box. So this 2015 i plan on going to gym often and stick to healthier eating choices. I will be sharing those recipes on here.

Let’s talk about this red velvet cheesecake cake. I have baked it a total of 6 times and have never been able to photograph it. It’s a favourite of my daughter Esme. We had it for as a dessert for Christmas dinner and I made this as per her request  for New Year’s Day. I don’t know quite what happened with colour of the red velvet cake. Maybe I didn’t mix in the red colour properly. For a minute I almost didn’t share it, but things like this happen. The lack of uniformity of the colour doesn’t take away from how delicious this red velvet cheesecake truly is.

The name red velvet cheesecake is quite a mouthful, then I had to go add with white chocolate cream cheese. Shame on me!!!

Red Velvet Cheesecake

The red velvet cake is moist and with a smooth creamy cheesecake centre, this is just the perfect dessert to start of a new year.

Red Velvet Cheesecake Cake

Red Velvet Cheesecake Cake

I decided to decorate the cake with one of my favourite piping designs. Using a 1M open star tip I  piped roses around the cake. It doesn’t take that much time or effort and you left with a very elegant and beautiful cake. This cake is both beautiful on the outside and the inside. To show how easy it is to pipe roses i made a short video.

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Red Velvet Cheesecake Cake with White Chocolate Cream Cheese

Prep Time: 1 hour

Cook Time: 1 hour, 30 minutes

Yield: Serves 8

Red Velvet Cheesecake Cake with White Chocolate Cream Cheese

Ingredients

    Cheesecake
  • 250g mascarpone cheese
  • 300g cream cheese
  • 130g sugar
  • 1/8 teaspoon salt
  • 2 eggs
  • 160 ml (2/3 cup) sour cream
  • 2 teaspoons vanilla extract
  • Red Velvet Cake (Recipe adapted from Cake Man)
  • 300g (21/2 cups) cake flour
  • 300g (11/2 cups) sugar
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 350ml (11/2 cup) sunflower or vegetable oil
  • 240ml (1 cup) butternilk, room temp
  • 2 large eggs, room temp
  • red food colour
  • 1 teaspoon white distilled vinegar
  • 2 teaspoons vanilla extract
  • White Chocolate Cream Cheese
  • 240g (1 cup) unsalted butter, room temp
  • 125g (2/3 cup) vegetable shortening
  • 600g (6 cups) icing sugar, sifted
  • 2 tablespoons whipping cream
  • 300g cream cheese, room temp
  • 100g white chocolate, melted and cooled
  • Tools
  • Turn table
  • Piping bag
  • 1M open star tip

Instructions

Cheesecake layer

Preheat oven to 160 degrees C .

Grease the bottom and sides of an 8 inch loose bottom or springform tin, line with base and sides with greaseproof paper. Wrap two layers of foil around the bottom and sides of pan

In bowl of mixer (or using hand mixer) beat the cream cheese and mascarpone until smooth and creamy, slowly beat in sugar. Add salt. Scrape the sides of bowl as needed.

Beat in eggs one at a time until incorporated . Add the sour cream and vanilla extract and beat until well incorporated.

Place springform tin in a larger roasting tin/tray and place it into the oven. Pour hot water carefully into a baking tray to one third height of the springform tin.

Bake for about 60 minutes or until set to touch .Turn off oven and leave cheesecakes in oven for one hour with the door shut.

Remove cheesecake from oven and carefully lift out of water bath. Let cool completely on rack.

When cool, place in the freezer and let cheesecake freeze completely. Either for several hours or overnight.

Red Velvet Cake

Preheat oven to 170 degrees celcius. Grease and flour 2X 8 inch round cake tins.

In the the bowl of a mixer sift together cake flour, sugar, bicarbonate of soda, salt, cocoa powder. In a jug mix together oil, buttermilk, eggs, red food colour, vinegar and vanilla extract.

Pour wet ingredients into dry ingredients and mix until well combined and a smooth batter forms.

Divide cake batter evenly between cake tins. Bake for 30 minutes or until a tooth pick inserted in middle comes out clean.

Leave cakes to cool in tins for 10 minutes then run a knife around the edges to loosen them from the sides of the tin.  Then invert the cake onto a cooling rack , rounded sides up. Let cool completely.

Wrap cakes up and chill in fridge for about 30 minutes or until ready to frost.

White Chocolate Cream Cheese

Beat butter and vegetable shortening until light. With the mixer on low speed slowly add icing sugar and beat until well combined. Mix in whipping cream

Add cream cheese to mixture and beat until fluffy.  Beat in vanilla extract and melted white chocolate.

Assemble the Cake

Using a serrated knife level each cake by cutting the domed top.

Spread a thin layer of icing on your cake board. .Place one layer of cake, flat side down. Remove cheesecake from freezer, remove from tin carefully and peel away grease proof paper. Place cheesecake layer on to of first cake. Place second cake layer on top of cheesecake. If cheesecake layer is wider on the sides than red velvet cake, trim sides using a knife to the same size as cheesecake,

Spread a thin layer of frosting on the sides and then top of cake. It helps to use a turntable when frosting a cake. Hold a scraper flat against the side of the cake and then turn the turntable and scraper to make a nice, smooth coat of icing. Smooth the top of cake with scraper, drawing the peaks on the top edges of cake into the centre.

Chill crumb coated cake in fridge for 30 minutes until buttercream is nice and firm.

Once cake is chilled, put a 1M tip in a piping bag and fill bag with frosting. To pipe a rose start at the centre and move your tip in a circular motion around the centre point. Watch the video posted to see how i piped mine

Notes

The cook time does not include the chilling time and assembling. Cheesecake and cakes can be baked and chilled several days before assembling.

!Recipe for Cake Flour

For every cup of all purpose( plain ) flour you take out 2 tablespoons of flour and replace with 2 tablespoons of cornstarch. Sift the flour and cornstarch together, sift again and again. The cornstarch and flour need to be well incorporated and flour aerated. sift the flour and cornstarch mixture about 5 times. You have cake flour.

!Recipe for Buttermilk Substitute

Add one tablespoon to 240ml (1 cup) milk. Leave for 5 minutes

 

3.1
https://bakesbychichi.com/red-velvet-cheesecake-cake-with-white-chocolate-cream-cheese/

 

 

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Filed Under: Cakes, Layered Cake, Video Tutorials Tagged With: Cheesecake, Christmas, Cream Cheese Frosting, Red Velvet, red velvet cheesecake cake

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Comments

  1. June Burns says

    January 2, 2015 at 2:13 am

    Wow that looks incredible!! I just love the rose frosting 🙂

    Reply
    • Chichi Dodoo says

      January 2, 2015 at 10:45 am

      Thank you so much June 🙂

      Reply
  2. Anonymous says

    January 3, 2015 at 6:23 am

    Love it. Want a piece! I want to bake it for my friends birthday next week.

    Reply
    • Chichi Dodoo says

      January 3, 2015 at 11:18 pm

      Thank you. This recipe makes a fantastic birthday cake

      Reply
  3. Christina @ Bake with Christina says

    January 3, 2015 at 3:00 pm

    Wow I LOVE the rose design that you did with the frosting! It seriously looks SO amazing and tasty!! Pinned! 🙂

    Reply
    • Chichi Dodoo says

      January 3, 2015 at 11:19 pm

      Thank you for your lovely comment and for the pin Christina 🙂

      Reply
  4. David Dial says

    January 3, 2015 at 4:28 pm

    Wow! I can see why Esme loves this cake so much…it’s beautiful! And that white chocolate frosting sounds delicious…I think I need to hit the gym more often in 2015 so that I can enjoy a slice of this cake every night of the year! Haha! 🙂

    Reply
    • Chichi Dodoo says

      January 7, 2015 at 5:14 pm

      Thank you David. My Esme has a sweet tooth …lol. After indulging in one too many slices of this cake i have been doing lots of walking in an attempt to walk off all the cake.

      Reply
  5. Nicole Rouge says

    January 7, 2015 at 6:09 am

    I have just followed you over from Instagram. I can’t even believe this, a whole cake inside another cake. I’m swooning (all the way over here in Australia). Just so good. Esme is such a beautiful name too 🙂

    Reply
    • Chichi Dodoo says

      January 11, 2015 at 8:05 pm

      Aww thank you Nicole for your lovely comment 🙂

      Reply
  6. Pool Party in Gurgaon says

    January 8, 2015 at 9:19 am

    This is the precise weblog for anybody who needs to seek out out about this topic. You notice so much its almost arduous to argue with you. You positively put a brand new spin on a subject that’s been written about for years. Nice stuff, simply nice!

    Reply
    • Chichi Dodoo says

      January 11, 2015 at 8:11 pm

      Thank you 🙂

      Reply
  7. Lindsey @ American Heritage Cooking says

    January 10, 2015 at 6:07 am

    It is absolutely stunning, Chichi!!! Love the rose swirls! I didn’t know a 1M would do that, and now that I do, there will be rose swirls on EVERYTHING!

    Reply

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