Ingredients
-
-
1 1/4
-
3/4
-
1/2
-
1/4
-
2
-
1/2
-
-
2 1/2
-
1 1/2
-
1 1/2
-
2
-
1
-
2
-
1 1/2
Directions
Red Velvet Cheesecake Cake,The oooh’s and ahhhh’s that you’ll hear when you set this gorgeous cake on the table make all the extra effort worth it. Once you taste it, you’ll be hooked. Red velvet cake with a smooth creamy cheesecake layer tucked in the center?!? YUM! It’s such a special dessert. There are multiple steps here because basically, you’ll be making a cake AND a cheesecake. Set aside a good part of the day if you plan to make this entire recipe in one day. I usually make the cheesecake layer at least a day ahead and freeze it. The cheesecake layer and the entire, finished cake freeze very well and thaw rather quickly, too. Cooling times are not included in the prep times. This is supposed to be a copycat recipe for the cheesecake factory’s cake. I’ve tried several of these so called copy-cat recipes and my recipe is by far the best. The recipe is adapted from several recipes I’ve made over the years that needed a little tweeking because they just weren’t up top snuff as they were. Enjoy!,I am fairly new to baking and tried my hand at this today. Very happy at how it turned out. Great recipe. The family loved it, children and grown ups alike. Will become a firm family favourite.,This recipe is a keeper!! I made it according to recipe for my daughters 21st birthday. My entire family (16 of us) all raved about how incredibly delicious and beautiful this cake was. Thank you so much for adding this to our family memories.
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Steps
|
1
Done
|
For Cheesecake: |
|
2
Done
|
Preheat Oven to 325 Degrees. Set a Kettle of Water on to Boil. |
|
3
Done
|
Using an Electric Mixer, Beat Cream Cheese on Medium Until Fluffy, Scraping Down Side of Bowl. |
|
4
Done
|
Gradually Add Sugar, Beating Until Fluffy. |
|
5
Done
|
Beat in Lemon Juice and Salt. |
|
6
Done
|
Beat in the Eggs, One at a Time, Scraping Down the Side of the Bowl After Each. |
|
7
Done
|
Beat in the Sour Cream. |
|
8
Done
|
Spray the Pan With Non-Stick Spray Like Baker's Secret. |
|
9
Done
|
Cut Parchment Paper in a Circle and Line the Bottom of the Cheesecake Pan. Spray the Parchment. |
|
10
Done
|
Wrap Bottom Half of Pan in Foil. |
|
11
Done
|
Pour in Filling and Place in a Large, Oven Safe Pan. |
|
12
Done
|
Pour in Boiling Water to Come Halfway Up Side of the Springform Pan. |
|
13
Done
|
Bake Until Just Set in Center, About 45 Minutes. |
|
14
Done
|
Remove Pan from Water. Let Cool For Approximately 20 Minutes. |
|
15
Done
|
Run a Knife Around Edge and Continue to Cool Completely. |
