Marbled Red Velvet Cheesecake

Marbled Red Velvet Cheesecake

Ho, Ho, Hold onto your hats as The Invisible Chef “Thinks Outside the Box” and creates a yummy twist on classic red velvet cake! Using The Chef’s Red Velvet Cupcake Kit makes this recipe simple & delicious!

Marbled Red Velvet Cheesecake
 
Ingredients
You Will Need:
For the Red Velvet Cake:

You Will Need:

  • Red Velvet Cupcake Packet 1

  • ½ cup unsalted butter (1 stick)

  • 2 eggs

  • ½ cup milk

  • (all ingredients at room temperature)

  • Follow package instructions, but instead of making cupcakes, pour the batter into a parchment lined and lightly sprayed 10-inch Springform pan. Bake for about 40 minutes or until a toothpick comes out dry. Set aside and let cool.

For the Cheesecake

You Will Need:

  • 4 - 8oz packages of cream cheese, softened

  • 1 cup granulated sugar

  • 4 large eggs

  • 1-1/4 tsp real vanilla extract

For the Frosting

You Will Need:

  • Cream Cheese Frosting Packet 2

  • ½ cup unsalted butter

  • 4 oz cream cheese

  • 2-4 Tbsp cream or milk

  • (all ingredients at room temperature)
Instructions
  1. While the Red Velvet Cake is baking…..

  2. In a stand mixer with the flat beater, on medium-low speed mix cream cheese and sugar and mix until well blended, about 2 minutes. Turn to low speed and add eggs one at a time, scraping down the sides of the bowl as needed. Turn to medium and mix until well blended then add the vanilla and mix for about another minute, until incorporated. Set aside….

  3. Using a spoon, gently break up the cooled Red Velvet Cake into small to medium pieces (in the Springform pan) about halfway to the bottom of the cake including the sides. Pour the cheesecake filling over the cake pieces in the Springform pan. Using a spoon and starting from the bottom, slowly mix the cake pieces into the batter for a marbled look.

  4. Bake at 450 degrees for 10 minutes, then reduce the temperature to 325 degrees and bake for an additional 25-30 minutes until cake is set.

  5. Remove from oven, let sit for about 5 minutes, then run a paring knife along the rim of the cheesecake. Cool completely. Refrigerate.

Prepare frosting as directed on the package.

  1. Remove the cake from the Springform pan and place on a platter. Using an offset cake spatula, spread frosting on cake about ¼-inch thick or as desired. Refrigerate cake until set, about one hour (you can freeze the cake for about a week). Using a large knife, cut the cake into desired portions, rinsing the knife in warm water and wiping after each cut for perfectly smooth cuts and a professional look. Plate and top with a rosette of frosting if desired. Merry Christmas! HO..HO..HO

 

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