Red Velvet Cheesecake Cake

Red Velvet Cheesecake Cake #birthdaycake #homemade
Recipe: https://cakesbyzana.blogspot.com/2014/10/red-velvet-cheesecake-cake.html

Red Velvet Cheesecake Cake

Strawberry Cheesecake Ice Cream Pie

Strawberry Cheesecake Ice Cream Pie
Author: Zana, adapted from The Food Network

Prep time:  10 mins Total time:  10 mins
Serves: 1 (9 inch) pie

Ingredients

9-10 full honey graham crackers (~1 and 1/2 cups crumbs)
1/4 cup + 3 tablespoons white sugar, separated
6 tablespoons butter
1/2 gallon strawberry ice cream
1 (8-9 inch) prepared cheesecake (store-bought in the frozen desserts aisle)
Optional Sugared Strawberries
1 and 1/2 cups slice strawberries
1 teaspoon lemon zest and 1 teaspoon lemon juice
Optional: spray whipped topping

Instructions

Prepare the graham cracker crust.
In a blender or food processor, place the graham crackers and process/blend until the crackers are all crumbs. Empty the crumbs into a medium sized bowl and stir in 1/4 cup white sugar.
Soften the butter and combine with the crumb and sugar mixture.
Press the crumbs into a springform pan. I use a 9-inch springform pan for this recipe. Mainly press the crumbs into the bottom of the pan and then a little bit up the sides. Place the pan in the freezer while you make the filling for the pie.
Allow the ice cream to soften for about 5-10 minutes depending on the temperature of your kitchen. You don't want the ice cream to get too melty or it becomes icy when re-frozen.
Place in a large bowl.
Take the cheesecake and coarsely chop into large bite-sized pieces.
Mix the cheesecake pieces into the slightly softened ice cream.
Pour the mixture over your prepared graham cracker crust. Cover and put in the freezer to set at least 8 hours or until completely firm.
Take the strawberries and toss with the remaining 3 tablespoons sugar, zest, and juice of a lemon. Let sit for 6-9 minutes.
Top the cheesecake with the sugared strawberries and the spray whipped topping on the edges if desired.
Enjoy immediately after topping with strawberries.
If you won't be enjoying this pie all at once, only top individual pieces with the sugared strawberries and spray whipped topping.

Oreo Cheesecake Cake

Cheesecake:

2 (8 oz) packages cream cheese, room temperature
3/4 cup sugar
2 tsp. vanilla extract
1/4 tsp. salt
2 large eggs
3/4 cup sour cream
7 coarsely crushed chocolate sandwich cookies

Cake:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup dutch processed cocoa powder (I used Hershey's Special Dark cocoa powder)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil (I used expeller pressed coconut oil)
2 teaspoons vanilla extract
1 cup boiling water
1 tsp. instant coffee granules (optional)

Frosting:
6 oz. white chocolate (I used Baker's Premium White Chocolate)
1 cup butter, room temperature
2 tsp. vanilla extract
6 cups powdered sugar
1/4-1/3 cup heavy cream or milk

6-8 additional crushed chocolate sandwich cookies, for assembly
Mini oreos for garnish, optional

DIRECTIONS:

Cheesecake:
Preheat oven to 325°.  Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in vanilla extract and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream. Fold in crushed Oreos.
Cut parchment paper in a circle and line the bottom of a 9" springform pan. Pour batter into the pan, smoothing the top. Bake until just set in center, about 45 minutes.  Let cool 20 minutes. Run a paring knife around edge; let cool completely. Remove outer ring of cheesecake pan, but leave metal bottom. Wrap in plastic wrap and freeze. (I just refrigerated - it worked fine)

Cake:
Heat oven to 350°F. Grease and flour two 9-inch round pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. If using coffee granules, dissolve them in the boiling water.  Stir water or coffee into batter. (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Frosting:
Place white chocolate in double boiler over pot of simmering water just until it begins to melt. Stir to fully melt, remove from heat and set aside to cool slightly. Meanwhile, cream butter. Once chocolate has cooled, beat in with butter. Continue to mix at low to medium speed while adding vanilla. Gradually add in cream/milk and powdered sugar, alternating until frosting reaches desired consistency.

Assembly:
Place one layer of cake on cake stand. Frost top with a thin layer of frosting, and a sprinkle of crushed Oreos. Remove cheesecake from freezer, unwrap, and remove metal bottom of the pan, then peel off parchment paper. Place cheesecake layer on top of the cake. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 5-10 minutes for the cheesecake to soften, then trim it with a knife. Frost top with a thin layer of frosting, and a sprinkle of crushed Oreos. Place top layer of cake on top of the cheesecake, and coat entire cake with a layer frosting to act as the crumb coat. Be careful not to get any crumbs in the bowl of frosting! Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Top with mini Oreos, crushed Oreos, or any decoration of your choosing. Refrigerate until ready to serve.

Reese's Peanut Butter Chocolate Cake Cheesecake

Ingredients for the Cheesecake

30 mini peanut butter cups, each one quartered
2 sticks softened butter
1 cup sugar
4-8 ounce packages cream cheese, softened
1-3 ounce package cook and serve vanilla pudding
4 eggs
2 teaspoons baking powder


Ingredients for the Chocolate Cake

1/2 package dark chocolate fudge cake mix
1/2 package chocolate fudge instant pudding (3.9 ounce package)
1/2 cup sour cream
1/4 cup water
1/4 cup vegetable oil
2 eggs


Ingredients for the Caramel Sauce

1 cube butter
2 cups brown sugar
1 cup half and half
Dash of salt
1 tablespoon vanilla


Ingredients for the Chocolate Frosting

1 2/3 cup semisweet chocolate hcips
1 1/2 cups heavy cream
1/2 tablespoon corn syrup


Ingredients for the Peanut Butter Frosting 

1 cup peanut butter
5 tablespoons butter
1/3 cup heavy whipping cream
1 1/2 - 2 cups powdered sugar (depending on how thick you want your frosting)
3/4 teaspoons vanilla extract


Additional Ingredients
Peanut halves
Reeses, quartered


Directions for the Cheesecake

1. Preheat oven to 325 degrees. Line two 9-inch pans with parchment. Spray with nonstick cooking spray. Set aside.
2. Cream butter and sugar in a stand mixer fitted with a paddle attachment. Add cream cheese a little at a time. Mix until fully incorporated.
3. Add the eggs, one at a time. Add the vanilla pudding and baking powder. Mix until smooth.
4. Stir in the peanut butter cups with a spatula.
5. Place half of the batter into each of the prepared pans. Bake for 55-60 minutes (they will deflate when you take them out which will create a lip, allowing the caramel to not spill over the edges). Immediately put the pans with the cheesecake in them into the freezer and leave until completely frozen.


Directions for the Chocolate Cake

1. Preheat oven to 350 degrees. Line two 9-inch baking pans with parchment paper and spray  with nonstick cooking spray.
2. Combine all the ingredients in a mixer and beat on medium-high for 2 minutes, scrapping down the mixture at about the 30 second mark.
4. Pour half the batter into each of the 9-inch baking pans. Bake for 20-25 minutes (or until a toothpick comes out clean).
5. Allow cakes to come to room temperature and level.
6. Place the pans with the cake in them into the freezer.


Directions for the Caramel Sauce

1. Heat the butter, brown sugar, half and half, and salt on medium/low heat, stirring constantly.
2. Cook for about 10-12 minutes. Place in the refrigerator until completely cooled and thickened.

Directions for the Chocolate Frosting

1. Put chocolate chips in a medium bowl. Meanwhile, heat cream in a saucepan over medium high heat until very hot but not boiling. Pour hot cream over chocolate chips.
2. Remove 2/3 cup chocolate mixture and pour into a small bowl. Add 1/2 tablespoon corn syrup and stir (this will be the frosting for the top of the cake). Place in the refrigerator.
3. Meanwhile, take the remaining chocolate mixture and mix with a whisk attachment for 5-10 minutes (this will be the frosting for the sides of the cake). Place in the refrigerator.

Directions for the Peanut Butter Frosting

1. 1. Cream together the butter and peanut butter. Add the heavy whipping cream.
2. Add the powdered sugar and vanilla.

Directions for Assembly

1. Take the frozen cheesecakes and chocolate cakes. Top each with the cooled caramel, peanut halves, and additional quartered reeses. Return to the freezer until the caramel is frozen.
2. Place a piece of wax paper on the bottom of your serving plate. Stack the cakes beginning with a chocolate cake, then cheesecake, then chocolate cake, then cheesecake. Wrap in plastic wrap and freeze for at least a few hours.
3. Unwrap the cake and top with the chocolate ganache (the one with the corn syrup) making sure that it does not go over the edge. Return to the freezer.
4. Meanwhile, take the chocolate frosting out of the refrigerator and let it come to room temperature. Frost the sides of the cake with the room temperature chocolate frosting.
5. Place the peanut butter frosting in a pastry bag with the tip of your choosing. Decorate your cake with the peanut butter frosting.

Snickers Cheesecake

Ingredients

Crust
2 cups Oreo crumbs
4 tbsp butter, melted

Cheesecake filling

24 ounces packages of cream cheese, room temperature (three 8 ounce packages)
1 cup sugar
2 tbsp flour
4 eggs, room temperature
1 cup sour cream
1 1/2 tsp vanilla extract
30-35 mini snickers bars, chopped
1/4 cup chocolate sauce
1/4 cup caramel sauce

Topping

Whipped cream (recipe)
additional chocolate sauce
additional caramel sauce
additional chopped mini Snickers
Instructions

Crust

1. Heat oven to 325 degrees.
2. In a small bowl, combine crust ingredients and mix well.
3. Press mixture into the bottom and up the sides of a 9-inch springform pan with parchment paper in the bottom.
4. Bake crust for 10 minutes then remove.
5. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in, and set aside.

Cheesecake filling

1. Reduce oven to 300 degrees.
2. In a large bowl, blend the cream cheese, sugar and flour with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
4. Add the sour cream and vanilla extract. Beat on low speed until well combined.
5. Gently stir in the chopped Snickers.
6. Add about half of the filling to the springform pan.
7. Pour the chocolate and caramel sauce on top of the filling. Then, use an offset spatula to swirl the sauces into the filling.
7. Pour the remaining cheesecake filling into the pan and again use the offset spatula to swirl around the chocolate and caramel sauces.
8. Drop the cheesecake on the counter a few times to release air bubbles that can cause cracks.
9. Place springform pan inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
10. Bake for 1 hour and 35-40 minutes.
11. Turn off heat and leave cheesecake in oven with door closed for 20 minutes.
12. Crack oven door and leave the cheesecake in the oven for another 20 minutes or until set. This cooling process helps the cheesecake cool slowly to prevent cracks.
13. Remove cheesecake from oven and chill.
14. Remove springform pan sides from cheesecake and top with additional chocolate and caramel sauce, chopped mini Snickers and whipped cream.

Chocolate Cheesecake Cake

Blue or Red Velvet Cheesecake Cake

Red Velvet Cheesecake Cake

CHEESECAKE:
Two (8-ounce) packages cream cheese, at room temperature

2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

RED VELVET CAKE:
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder (notDutch process)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable or canola oil
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar

CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract

Directions

1. Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

2. Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat).

4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

5. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any red crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn’t have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings ). Keep this cake refrigerated.

New York Cheesecake with Red velvet crust

Recipe adapted from iambaker.net

Ingredients

2 cups Red Velvet Graham Crackers crumbs finely ground
1 stick butter melted

Instructions

Grind up red velvet graham crackers into food processor. You want a fine crumb. Melt 1 stick of butter and add to red velvet graham cracker. Prepare your spring form pan with cooking spray or butter and then add red velvet graham cracker mixture to pan. Press down and make sure to press up the edges. You can use a glass to press crumbs in tighter and get a more uniform crust.
I used an 8in spring form as well as a 9in and much preferred the thickness of the crust in the 8in.

A few things:

When making the red velvet graham crackers, I much preferred the texture of them on the second day, or when they were more dry.  However, for the cheesecake crust, using them the same day I made them worked great.

I found that my food processor did not get a fine enough crumb and ground them even finer.

If you want you can add a couple tablespoons of sugar to the crumbs after you have added the butter.

No-Bake Lemon Cheesecake

very light and refreshing cheesecake....

Ingredients

( recipe makes 1 - 8 inch round pan )

9oz (250gr) vanilla wafers or Graham crackers

7 tbsp unsalted butter

1 tbsp unflavored gelatin

finely grated zest and juice of 2 small lemons

12oz (350gr) cream cheese

3/4 cup sugar

1 1/4 cup heavy cream

Directions

1. Line the pan with parchment paper. Put the cookies into a bag and crush with a rolling pin.

2. Melt the butter and combine it with the crushed cookies, mixing together well.

3.Press the cookie base firmly into the base of the pan, until a flat surface is achieved. Chill.

4. In a small heatproof bowl, soak gelatin in the lemon juice for 5 minutes to soften.

5. Place the bowl over a pan of hot water and stir until the gelatin melts. Set aside to cool.

6. Beat the cream cheese , sugar, and lemon zest together until smooth.

7. In separate bowl, whisk the cream to soft peaks. Make sure it is not stiff.

8. Beat the gelatin mixture into the cream cheese mixture and mix well to combine.

9. Gently fold the whipped cream into the cheese mixture. Be careful not to lose volume.

10. Pour the cheesecake filling on top of the cookie base, scraping it with a spatula.

11. Smooth the top well a damp palette knife , or the back of a damp spoon.

12. Chill for at least 4 hours, or overnight. Run a sharp, thin knife around the inside of the pan.

13. Turn the cheesecake out gently onto a plate, making sure to remove the paper before cutting.

NY Strawberry/Blueberry Cheesecake

a piece of cheesecake

New York Blueberry Cheesecake Recipe

Ingredients:

1/2 cup  butter, melted
2 cups graham cracker crumbs
2 tablespoons sugar 4 pkg (8 oz.) cream cheese, softened
1 1/3 cups sugar
2 tablespoons cornstarch

3 eggs

1 tbsp. vanilla

1 cup sour cream

Directions:

1. In small bowl toss together graham crumbs, margarine or butter and 2 tablespoons sugar. Reserve 2 tablespoons of crumb mixture for garnish. Press remaining crumb mixture onto bottom and 2 1/4-inches up sides of 9-inch springform pan. Chill in freezer while preparing filling.

2. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 1 1/3 cups sugar, cornstarch and vanilla. Beat until combined. Add eggs, one at a time, beating until just combined after each addition. Stir in sour cream.

3. Pour into crust. Bake at 325°F about 1 1/4 hours or until center is almost set. Cool on wire rack for 15 minutes. Loosen sides of pan. Continue cooling on wire rack for 45 minutes more.

4. Sprinkle top with reserved crumbs. Refrigerate at least 3 hours. Garnish as desired. Store in refrigerator.

BLUEBERRY SAUCE:

2 tbsp. sugar
2 tsp. cornstarch
1/4 c. water
1 c. blueberries
1 tbsp. lemon juice

In small saucepan, mix sugar, cornstarch, water, and lemon juice. Cook and stir until thickened. Add blueberries; cook until bubbly. Chill. Spread on top of cheesecake and refrigerate.

Blueberry Cheesecake

Oreo Cheesecake...