Tampa Cake Girl - Red Velvet White Chocolate Cheesecake
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Red Velvet White Chocolate Cheesecake - Recipe #1
Red Velvet White Chocolate Cheesecake
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WordPress: https://tampacakegirl.wordpress.com/2013/12/12/red-velvet-white-chocolate-cheesecake/
Dec 12, 2013      Comments:  8      Replies:  9     
Cheesecake Layers
2 (8″) round disposable aluminum foil cake pans*
1 (12oz.) package white chocolate morsels
5 (8 oz.) packages of cream cheese, softened
1 cup granulated sugar
2 extra large eggs
1 T vanilla

Red Velvet Layers
1 cup butter, softened
2 1/2 cups granulated sugar
6 extra large eggs
3 cups all purpose flour
3 T unsweetened cocoa (I use Ghiradellis)
1/4 t baking soda
1 (8 oz.) sour cream
2 t vanilla
2 (1 oz.) bottles of red food coloring
3 (8″) disposable aluminum foil cake pans*

White Chocolate Frosting
2 (4 oz.) white chocolate baking bars, chopped
1/2 cup boiling water
1 cup butter, softened
1 (32 oz) package of powdered sugar, sifted
1/8 t salt
Cheesecake Layers
Preheat oven to 300 degrees. Line bottom and sides of disposable pans with foil, allowing 2-3 inches to extend over sides. Lightly grease foil. (I used Pam).
Microwave white chocolate morsels in a microwave safe bowl, according to package directions. Cool 10 minutes.
Beat cream cheese and melted chocolate on medium speed with an electric mixer until creamy. Gradually add 1 cup of sugar. Beating well. Add eggs, one at a time, beating just until yellow disappears after each addition. Stir in 1 tablespoon of vanilla. Pour into prepared pans.
Bake at 300 for 30-35 minutes or until almost set. Turn oven off. Let cheesecake stand in oven with door closed, 30 minutes. Remove from oven, cool completely on wire racks (about 1 1/2 hours). Cover and chill 8 hours or freeze 24-48 hours.
Red Velvet Layers
Preheat oven to 350 degrees. Beat 1 cup of butter at medium speed with a heavy duty electric stand mixer until creamy. Gradually add 2 1/2 cups of sugar, beating until light and fluffy. Add 6 eggs, one at a time, beating just until blended after each addition.
Stir flour, cocoa and baking soda together. Add to butter mixture alternating with sour cream, beginning and ending with flour. Beat on low speed just until blended with each addition. Stir in 2 teaspoons of vanilla, stir in food coloring. Spoon batter into 3 greased and floured disposable cake pans.
Bake at 350 degrees for 20-24 minutes or until a wooden pick comes out clean. Cool on wire racks for 10 minutes. Remove from pans and cool on racks until completely cooled (about an hour).
White Chocolate Frosting
Whisk together boiling water with chocolate until chocolate is melted. Cool 20 minutes, refrigerate for 30 minutes.
Beat 1 cup butter and chilled chocolate mixture at low speed until blended. Beat at medium speed 1 minute, increase speed to high for 2-3 minutes or until it’s fluffy. Gradually add powdered sugar and salt on low speed until blended completely. Increase speed to high and beat for 1-2 minutes until smooth and fluffy.
Cake Assembly
Place one layer of red velvet cake on cake platter. Top with one layer of cheesecake. Alternate one layer of red velvet cake and cheesecake with remaining layers. Spread top and sides with white chocolate frosting. Garnish with store bought coconut candies. Store in refrigerator. Cake serves at least 10-12 generous size pieces.
* Disposable pans are used to insure the cake and the cheesecakes are the same size.
Adapted from Southern Living Magazine.
Mary Onze Principi      December 29, 2017 at 8:36 pm                       
We are calling this O M G cake. Currently Waiting for it to cool etc before building. The frosting is very thick i hope i didnt mess it up !!
Tampa Cake Girl      December 30, 2017 at 3:25 pm           
It’s a big cake. I hope you enjoy it.
Tracy      December 8, 2014 at 2:01 am                       
We have made this several times. It is very rich and delicious. (it also costs a fortune to make but so worth it)
Tampa Cake Girl      December 8, 2014 at 2:05 am           
Sometimes it’s worth it to splurge on a special dessert. So glad you enjoyed it!
Kim      December 24, 2013 at 12:42 am                       
Just made this for Christmas dinner. I hope everyone likes it. It looks wonderful.
Tampa Cake Girl      December 24, 2013 at 1:49 am           
I am sure they will love it since you made it Kim!
Becky      December 16, 2013 at 2:49 am                       
This sounds really great. Thank you for sharing this. I’m going to try this.
Tampa Cake Girl      April 25, 2014 at 6:48 pm           
You are welcome!
Tampa Cake Girl      December 16, 2013 at 3:13 am           
I am sure it will be a big hit! Let me know!
Olga      December 15, 2013 at 3:35 pm                       
This looks absolutely scrumptious! May I ask why you use disposable cake pans?
Tampa Cake Girl      December 15, 2013 at 4:10 pm           
This was the recipe from the Southern Living magazine. I am thinking disposable pans were used because the cheesecake was not baked in a springform pan. So, in case it stuck, you could cut it out. Since the cakes were stacked, I think it was important to use the same kind of pans when baking this very tall cake.
Kathy Taylor      December 12, 2013 at 11:12 pm                       
My two favorite cakes: cheesecake and red velvet. What a marriage!!! Looks amazing…a sugar coma on a plate but I can’t wait to make it!!!
Tampa Cake Girl      December 13, 2013 at 12:40 am           
nettiemoore11      December 12, 2013 at 8:27 pm                       
Your cake is just fabulous, I think you did an amazing job and I am so happy to have met you in our incredible group! Nettie
Tampa Cake Girl       December 13, 2013 at 12:42 am           
Thank you Nettie! I have been a fan of yours for a long time. Getting to know you makes me a bigger fan! ?
bakinginatornado      December 12, 2013 at 2:11 pm                       
What a gorgeous cake. Perfect way to end our 12 Cakes of December.
Tampa Cake Girl      December 13, 2013 at 12:44 am           
Thank you for the sweetest compliment. Made my day!