Red velvet cheesecake
“God bless America! Land that I love.” July 4th has to be one of my most favorite holidays. We celebrate our God given freedom, enjoy shimmering firework displays, and sample a variety of BBQ and hotdogs. It’s a wonderful holiday.
A few years ago I wanted to make a real show stopper for a “pitch-in-dinner” at out church. (In the common vernacular you would say, “covered dish luncheon” or “dinner on the grounds”.) A friend of mine had spoken to me of a red velvet cheese cake at the famous restaurant “Cheesecake Factory”. Instead of finding a recipe for a red velvet cheesecake , I found a good red velvet cake recipe and a good cheesecake recipe. Voila!
I layered the cakes and cheesecakes with a cream cheese frosting and then smoothed the outside. After chilling the cake in the refrigerator, I cooked down 1/2 pint of blueberries with sugar, lemon, and a touch of vinegar. I strained the mixture through a sieve and cooled it completely.
The mixture was spooned over the top and encouraged to run down the sides of the cake. I topped the entire tower with another 1/2 pint of blueberries.
It’s a tall, striking cake with a fantastic flavor.
“God bless America. My home sweet home.”
mostlyabout Food 
So I need the recipe now!!! That’s my favorite cheesecake at cheesecake factory!
I’m
With
Ambers!
The cheesecake recipe: (By Tyler Florence from Foodnetwork.com)
2 8oz blocks of cream cheese, softened
3 eggs
1C sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla
Preheat oven to 325.
Beat cream cheese until soft and smooth. Add eggs, one at at time blending after each addition. Gradually add sugar. Beat for 1-2 minutes.
Add sour cream, lemon zest, and vanilla.
Line 3 9 inch cake pans with parchment paper. Add the cream cheese mixture evenly between the three pans. Smooth the tops.
Bake for 20-30 minutes, until cheesecakes and just set in the middle. Do not over-bake.
Chill in the refrigerator until completely cool.
Remove from pan. You may need to loosen the sides with a knife. Remove parchment paper from bottom of cake.
The Red Velvet Cake
31/2C cake flour
1/2C unsweetened cocoa powder
11/2t salt
2C canola oil
21/4C sugar
3 eggs
3oz red food coloring
11/2t vanilla
11/4C buttermilk
2t baking soda
21/2t white vinegar
Preheat oven to 350. Grease and flour 3 9 inch cake pans.
Whisk together flour, cocoa, and salt in a bowl and set aside,
Beat together oil and sugar with an electric mixer until smooth and well combines. Beat in eggs one at a time. Add red food coloring. Add vanilla. Add flour with buttermilk in two alternating batches. Beat only until flour is just combined.
Place baking soda and vinegar together in a bowl. Add to cake batter and beat for 10 seconds.
Divide batter evenly among pans. Bake for 40-45 minutes. Test cakes after 30 minutes. Do not over bake.
Let cakes cool in pans for 5 minutes. Remove cakes from pans and cool completely on wire racks.
Cream cheese frosting
4 blocks cream cheese
2 sticks butter
1t vanilla
1/2lb powder sugar
Pinch of salt
Beat cream cheese and butter together. Add vanilla and beat again. Add powder sugar and salt. Mix until icing comes together and sugar has been incorporated.
If the red velvet cakes are rounded on top, cut off the tops and make them flat.
Start construction by placing a layer of red velvet cake on a cake plate. Spread just enough cream cheese frosting on top of the cake to make a layer of cheese cake stick to the red velvet cake. Repeat the process until all 6 layers are assembled. Place the cake in the refrigerator for 1 hour.
Frost the outside of the cake. Be careful not to allow and crumbs to show through the frosting. After the cake has been frosted, you can decorate with any fruit you prefer. Place the cake in the refrigerator for 3-4 hours until cold and firm.
Serves a bunch.
YUMMY!!!!!!!!!!!!!!!