Red Velvet Cheesecake Cake

red velvet cheesecake | All that's Jas

Red Velvet Cheesecake

I am super excited for this Mother’s Day! Three generations celebrating motherhood is pretty special if you ask me. I’m still trying to wrap my head around it. To honor my mother and my daughter this day is overwhelming and I couldn’t feel more blessed.

 

All of you daughters, mothers and grandmothers know what I’m talking about. Besides my daughter, my beautiful niece and my gorgeous second cousin-in-law (to use the proper name although she is more than a cousin to me) are also celebrating Mother’s Day for the first time. Of course, I am not forgetting all the “pro” moms: my mom, aunts, cousins, sisters-in-law, a very special step-daughter, nieces, and girlfriends.

 

HAPPY MOTHER’S DAY LADIES!

 

 

Reflecting on my childhood and my motherhood I am more than ready to sit back and enjoy watching my daughter experience the most rewarding job on earth. It is the highest, holiest service to be assumed by mankind. Being a parent isn’t just about bearing a child, it is about bearing witness to its life.  Sure, it kills you to see them grow up, but it would kill you quicker if they didn’t.

I’ll tell you what I am most excited about this Mother’s Day. Read about it at the bottom of this page but now off to the cake.

I love red velvet cake but I love cheesecake even more, and when I found this cake at Recipe Girl, a combination of both, I was in heaven. She did an amazing job and just looking at her pictures made me salivate.

 

For the occasion, I wanted to top the cake with something bold and beautiful. My good friend Martha Stewart taught me how to make flowers with dried pineapple. I one-upped her by coloring mine. Aren’t they pretty?

Red Velvet Cheesecake Recipe

Ingredients:
Serves 12 moms

 

Cheesecake:
  • 2 (8oz. each) packages cream cheese, at room temperature
  • 2/3 cup 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 (or use boxed mix):

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3 tablespoons unsweetened cocoa powder
  • 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
  • 2 (8oz. each) packages cream cheese, softened
  • 1/2 cup unsalted butter, at room temperature
  • 1 tablespoon vanilla extract

To make pineapple flowers:
Makes about 12

  • 1 small Pineapple (less ripe)
  • Food coloring (optional)
Directions:

 

Note that making this cake is somewhat time-consuming, although each step is pretty easy. It is best to make the cheesecake filling one day ahead as well as the flowers if you decide to make them.

Cheesecake layer:

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Place a large roasting pan on the lower third rack of the oven. 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).
  3. 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.
  4. Pour the batter into the prepared pan. Set the pan into the roasting pan in the preheated oven. Carefully pour enough boiling 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.
  5. 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.

Red velvet cake layer:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour).
  3. 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 the bowl with a rubber spatula. Beat on high speed for 2 minutes.
  4. 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.

Cream cheese frosting:

  1. 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).

Assemble the cake:

  1. 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.
  2. 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 exteriors of the cheesecake to get it to the same size as your cake layers.
  3. Place the cheesecake layer on top of the first cake layer. Place the
  4. 2nd cake layer on top of the cheesecake.
  5. Apply a crumb coat layer to the cake using 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.
  6. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting on 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.  Keep this cake refrigerated.

Pineapple flowers:

  1. Preheat oven to 225 degrees Fahrenheit.
  2. Line a large baking sheet with a silicone mat (Silpat) or parchment paper. Slice off the top of the pineapple with a sharp knife. Cut off the rind. Using a small melon baller or a small measuring spoon remove and discard pineapple “eyes”. With a sharp knife (a serrated knife works well), cut pineapple crosswise into very thin slices. The thinner the slices, the better they will dry. You will most likely have more than 12 slices, but that’s OK since not all of them will be cut perfectly. Just pick your best looking ones to use. I have soaked my pineapple slices in a food coloring/water mixture for few hours to create this red color, but leaving the pineapple uncolored yields gorgeous yellow flowers. I added about 10 drops of red food color to 1 cup water.
  3. Transfer slices to baking sheet. It is helpful to pat dry slices with paper towels before this step. Bake until tops look dried, about 30 minutes. The baking time really depends on your oven. It took mine about 45 minutes on 330 degrees. Make sure to keep a close eye on them to avoid burning them. Flip slices and bake until completely dried for 30-45 minutes more.
  4. Pinch the center of each pineapple slice to form a cone, and let cool in a muffin tin to form flowers. It is best to leave them to sit overnight to retain the shape. I returned the muffin tin into the warm oven to help dry more and shape better.
  5. Garnish the cake right before serving because leaving them too long in the frosting will get them moist and floppy.

 

Red Velvet Cheesecake
Prep Time
1 hr
Cook Time
1 hr 15 mins
Total Time
2 hrs 15 mins
 
Most amazing cake combination of moist red velvet layer, fluffy cheesecake, and cream cheese frosting adorned with pineapple flowers.
Course: Dessert
Cuisine: American
Servings: 12
Author: Jas
Ingredients
Cheesecake:
  • 2 8oz. each packages cream cheese, at room temperature
  • 2/3 cup 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 (or use boxed mix):
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3 tablespoons unsweetened cocoa powder
  • 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
  • 2 8oz. each packages cream cheese, softened
  • 1/2 cup unsalted butter at room temperature
  • 1 tablespoon vanilla extract
To make pineapple flowers:
  • Makes about 12
  • 1 small Pineapple less ripe
  • Food coloring optional
Instructions
Cheesecake layer:
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Place a large roasting pan on the lower third rack of the oven. 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).
  3. 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.
  4. Pour the batter into the prepared pan. Set the pan into the roasting pan in the preheated oven. Carefully pour enough boiling 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.
  5. 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.
Red velvet cake layer:
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour).
  3. 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 the bowl with a rubber spatula. Beat on high speed for 2 minutes.
  4. 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.
Cream cheese frosting:
  1. 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).
Assemble the cake:
  1. 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.
  2. 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 exteriors of the cheesecake to get it to the same size as your cake layers.
  3. Place the cheesecake layer on top of the first cake layer. Place the
  4. 2nd cake layer on top of the cheesecake.
  5. Apply a crumb coat layer to the cake using 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.
  6. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting on 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. Keep this cake refrigerated.
Pineapple flowers:
  1. Preheat oven to 225 degrees Fahrenheit.
  2. Line a large baking sheet with a silicone mat (Silpat) or parchment paper. Slice off the top of the pineapple with a sharp knife. Cut off the rind. Using a small melon baller or a small measuring spoon remove and discard pineapple “eyes”. With a sharp knife (a serrated knife works well), cut pineapple crosswise into very thin slices. The thinner the slices, the better they will dry. You will most likely have more than 12 slices, but that’s OK since not all of them will be cut perfectly. Just pick your best looking ones to use. I have soaked my pineapple slices in a food coloring/water mixture for few hours to create this red color, but leaving the pineapple uncolored yields gorgeous yellow flowers. I added about 10 drops of red food color to 1 cup water.
  3. Transfer slices to baking sheet. It is helpful to pat dry slices with paper towels before this step. Bake until tops look dried, about 30 minutes. The baking time really depends on your oven. It took mine about 45 minutes on 330 degrees. Make sure to keep a close eye on them to avoid burning them. Flip slices and bake until completely dried for 30-45 minutes more.
  4. Pinch the center of each pineapple slice to form a cone, and let cool in a muffin tin to form flowers. It is best to leave them to sit overnight to retain the shape. I returned the muffin tin into the warm oven to help dry more and shape better.
  5. Garnish the cake right before serving because leaving them too long in the frosting will get them moist and floppy.

When my daughter was about 18 years old she gave me this poem for Mother’s Day that still decorates my office wall. It touched my heart on a level so deep, it is indescribable.  She never had even the slightest clue of how much it meant to me, not even after a little tribute in this short story. But now that she is a mom, I know she will NOW understand the depth behind these words and she will understand the depth of my love for her, despite that she sometimes thinks I am being “mean” to her.

And that is my friends why I’m so excited this Mother’s Day. That realization is the best gift a mother can receive even if it’s never admitted!

It might seem that I’m repeating this too often, but trust me; I can never have enough of it.
NEVER ENOUGH

Sometimes I know the words to say
Give thanks for all you’ve done,
But then they fly up and away,
As quickly as they come.

How could I possibly thank you enough,
The one who makes me whole,
The one to whom I owe my life,
The forming of my soul.

The one who tucked me in at night,
The one who stopped my crying,
The one who was the expert
At picking up when I was lying.

The one who saw me off to school,
And spent sad days alone,
Yet magically produced a smile,
As soon as I came home.

The one who makes such sacrifices,
To always put me first,
Who lets me test my broken wings,
In spite of how it hurts.

Who paints the world a rainbow
When it’s filled with broken dreams,
Who explains it all so clearly
When nothing’s what it seems.

Are there really any words for this?
I find this question tough…
Anything I want to say,
Just doesn’t seem enough.

What way is there to thank you,
For your heart, your sweat, your tears,
For ten thousand little things you’ve done,
For oh-so-many years.

For changing with me as I changed,
Accepting all my flaws,
Not loving ’cause you had to,
But loving “just because.”

For never giving up on me,
When your wits had reached their end,
For always being proud of me,
For being my best friend.

And so come to realize,
The only way to say,
The only thank you that’s enough,
Is clear in just one way.

Look at me before you,
See what I’ve become.
Do you see yourself in me,
The job that you have done?

All your hopes and all your dreams,
The strength that no one sees,
A transfer over many years,
Your best was passed to me.

Thank you for the gifts you give,
For everything you do,
But thank you, Mommy, most of all
For making dreams come true.

Love,
Your Daughter

This recipe is featured at City of Links

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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13 Comment

  1. Reply
    Carlee @cookingwithcarlee
    April 24, 2015 at 10:35 am

    Those pineapple flowers are so cool!!! I love how pretty the cake is too. But the flowers knocked my socks off!

    1. Reply
      allthatsjas
      April 24, 2015 at 11:48 am

      Thank you so much, Carlee! 😀

  2. Reply
    Holly
    April 30, 2015 at 9:36 am

    What a beautiful Mother’s Day tribute! Thank you for sharing at Waiting on…Wednesday!!! Hope you have a glorious day!

    Holly
    http://www.iwillservewhileiwait.blogspot.com

    1. Reply
      allthatsjas
      April 30, 2015 at 1:35 pm

      Thanks, Holly, you too! XO

  3. Reply
    joylovefood
    April 30, 2015 at 8:34 pm

    This cake is just gorgeous, I love the flowers too! Thanks for sharing at What’d You Do This Weekend? I hope you will join us again this Monday!

    1. Reply
      allthatsjas
      May 1, 2015 at 10:00 am

      Thank you, I’ll see you then!

  4. Reply
    Christine E. A. Geschke
    May 8, 2015 at 2:11 pm

    This looks so wonderful! I’d die for a piece! Thanks for linking up at #Cakefriday Bloghop this week! Talk to you soon! Christine http://www.genussgeeks.de

    1. Reply
      allthatsjas
      May 9, 2015 at 12:39 pm

      Danke, Christine! Bis dann 🙂

  5. Reply
    Layered Maple Cheesecake - All that's Jas
    December 7, 2015 at 7:00 am

    […] cheesecake you will never want to make the old plain one. That happened to me after baking the red velvet cheesecake. Next up was a fusion of my two favorite cakes, the tiramisu cheesecake. I recommend them […]

  6. […] My other cheesecakes I pushed myself into making are Tiramisu Cheesecake that got the most views and shares, Layered Maple Cheesecake, and my very first Red Velvet Cheesecake. […]

  7. Reply
    Miz Helen
    May 16, 2017 at 12:30 pm

    I just pinned your beautiful cake! Hope you are having a fantastic week and thanks so much for sharing with us at Full Plate Thursday. We will look forward to seeing you again real soon!
    Miz Helen

    1. Reply
      Jas
      May 19, 2017 at 12:20 pm

      Thank you, Miz Helen!

  8. Reply
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