Skip the crust: use cheesecake filling in a parfait and invent a whole new "layer cake." Mix the filling, then put some in a glass. Top with broken-up cookies (such as chocolate or vanilla wafers) or graham crackers, and add fresh fruit (such as raspberries or blueberries). Alternate layers. Refrigerate parfait for 30 minutes, and serve.
Chocolate cheesecake: make the crust with chocolate wafer cookies (10 ounces, or about 50 cookies) instead of graham crackers. Once you've mixed the filling, gently stir in 1 cup mini chocolate chips, and then fill the crust. Sprinkle more chips on top of the chilled cake.
ready made cheese cake mix
Press this into the bottom and halfway up the sides of a 9- inch springform pan. I use the bottom of a glass to do this step. A springform pan is a necessity when making cheesecake. The sides are easily removed and your cheesecake will be perfectly intact.
Then find a baking pan that is bigger than your cheesecake pan and fill it about 3/4- inch deep with very hot water. I use my half sheet pan, but you can use any shape pan, as long as your spring form pan fits inside!
All is not lost if you see a crack in your cheesecake! Usually this is just a cosmetic thing. To fix it you can top your cheesecake with whipped cream, or with cherry pie filling. The crack will be hidden and your cheesecake will still taste amazing!
Yes! To freeze your cheesecake allow it to cool completely on the stovetop and set in the fridge. Then you can freeze it by wrapping it in a couple layers of plastic wrap, plus a couple layers of tin foil. Cheesecake will keep in the freezer for a few months. When you are ready to eat your cheesecake, transfer it to the fridge to thaw overnight.
i have made this cheesecake again and again and it never fails me, i love the instructions being accompanied with visuals as well as the formatting of each helpful tip. Thank you so much for posting this my boyfriend and I have never had a funner experience baking cheesecake for his mothers birthday (its sort of become an annual tradition thanks to this!)
Never mind the sour cream, farmer's cheese, cream cheese, water bath, and worrying about a sunken center. The filling for this delicious, easy cheesecake recipe has just four simple ingredients, and the cake bakes in a mere 30 minutes. Now THAT'S easy!
To bake the cheesecake: Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes). A digital thermometer inserted into the filling 1" from the edge should read between 165F and 170F; the filling won't look entirely set in the center.
It starts with a half-recipe for classic cheesecake, baked in a water bath (details in the recipe below). The red velvet cake is made in two 9-inch-rounds- made nice and flat and even on top with the aide of cake strips.
Saulsbury also includes recipes for homemade Vegan and Gluten Free cake mix. And all of her measurements include metric as well as standard (a world-friendly baking book). With 5-star reviews on Amazon, this is definitely a cookbook to have on your cookbook shelf!
This recipe was surprisingly easy in my opinion. Everything came together really nicely. Rather than baking the cake in two separate pans, I baked it in one and just cut it in half to get two cake layers. I also used light sour cream and Neufchâtel in the cheesecake and it worked out fine. My family enjoyed this cake. Thanks for the recipe!
Hello! I am making the cake and cheesecake on Saturday and then freezing both for Sunday. On Sunday when preparing to frost, how long should I leave out the frozen cake out to before frosting? Also, once done frosting, how long can I leave at room temperature before serving the cake since the cheesecake will be frozen?
Sorry for the delay in responding- I was on vacation! Hope it all worked out. You can frost the cake with frozen cheesecake. And it should defrost rather quickly. I like to stick it back into the refrigerator for a few hours before I serve it.
The red velvet cake tastes delicious. The cheesecake took longer than 45 minutes to set. It could be my oven although the internal thermometer registered 325 degree. The frosting is delicious, not too sweet and easy to spread. I added white food color to the frosting because I wanted the bright white background for the flowers I piped with Russian piping tips on top. All in all, it is a good recipe. Thank you for this.
I made this cake for Christmas. Oh my goodness! It was soo delicious! It was time consuming to prepare but was sooo worth the wait! I will definately be keeping this recipe for future special occations!
This cake turned out fanstasticly! Simple instructions and great flavor. I baked the cheesecake in a regular cake pan and it turned out great, no worries of sealing/leaking either. Will make again. Any tips on turning it into a standard chocolate cake?
After seeing this recipe and reading the reviews, I knew I had to make this cake immediately! It was made and I served it at a church function and it had rave reviews!!! The cheesecake was a HIT with this red velvet cake. It is time consuming, yes, but well worth the effort and hard work. It is a labor of love to make this and the best part, most ALL of it was eaten. So glad my husband and I had a slice to bring home. The cake is awesome. I tweaked it a bit. I used German sweet chocolate bar and made curls on top for decorations, and used some of the red velvet cake crumbs left from leveling off the cake tops, and sprinkled them around the bottom/middle layer. I would highly suggest a 10 as being the best of the best of red velvet cakes during the holidays.
I have the cakes made and in the freezer/refrigerator now. Will be assembling tomorrow and was curious, 1 tablespoon of vanilla seems like a lot for the frosting, is the vanilla overwhelming or complimentary?
I made this cake today. My cheesecake layer was not as thick as shown in the picture so I was very disappointed about that. Next time I will add 3 blocks of cream cheese and stick to a recipe I use all the time for cheesecake.
I made this amazing cake for Thanksgiving Day and my family is still talking about it. This is definitely a family favorite. The cake was made from scratch and it was worth the extra effort. I used white chocolate morsels instead of cake crumbs on the top.
Wow, this is an awesome recipe! My husbands two favorite desserts are cheesecake and red velvet, so he is going to be so excited to have the two mixed together for once. However, Im going to have to tweek the recipe a bit because I need the cake to be eggless for my mom. Thanks for the concept though, I never would have thought to do that without finding this recipe. Its genius! Cant wait till its finished and ready to eat!
OMG i made this cake about a week ago lets say it only lasted a day and a half in my house LOL i got so many likes on the picture i posted decided to start selling this cake along with my other cakes im making two today for 1 of my customers i love this recipe ????
Has anyone actually made the red velvet cake? Followed the recipe perfectly and the cake layers were not red, didnt rise and not a good flavour. Overall a massive disapointment and rather a let down on someones birthday. There wasnt even enough mixture to fill the tins (obviously we used the right size).
okay so i spray the inside with cake release and then i put a piece on parchment paper in the inside and spray that too?? and then i add the foil paper in the inside double time and pour the cheesecake on the foil paper inside the pan ??
Every month at work we have a staff meeting and we also will have a cake to recognize all the bithdays and work anniversaries for that month. I love to bake so I started to make the cakes instead of someone going to the store to buy one already made. I am always looking for new recipes to try on my co-workers and I found this. When I brought that cake it was HUGE hit. Most of the time people will snack on the cake through out the day. This time the cake was gone 10:30 AM. I also made it for my momma for Mothers Day today. She was disappointed when I did not have any left to bring her when I made it for work. This is a GREAT recipe. Thank you!
I made this cake for Christmas. It was a huge hit. Tasted and looked great. My daughter decorated with red and green icing to look festive. Several family members wanted to know where to get the recipe. I told them you had the best recipes.
My only question is: i want to make just a cheesecake using this reciepe for it, but bigger or thicker not sure what the term is. should i just double everything? if so does that effect the cooking/cooling time?
im back.. So its finally done its like a week now. All this work so wroth it at the end. That cheesecake cake was the shit. It tasted sooooooooo good, *Delicious* . loved it. I posted it on face book and every body wanted a slice. They loved it. It was one of the best.
Just made the cake and nothing came out like the picture. the cake is flat and hard; the cheese dropped.. I think that ill stick to the other recipes that I use for Cheese cake and find a new one for red velvet
Hi everybody. I am making a red velvet cheesecake this friday. It will be my first cheesecake and I was just wondering, how log does it take for yhe cheesecake to thaw? I plan to bake the cheesecake tonight. I think I will assemble the cake around noon friday and it will be cut around 8 pm so do you think by then it will have thawed? Thank you!
Just made this cake for my daughters birthday. It was delicious and a hit! Very tasty and well worth the work. I would suggest leaving the cheesecake overnight. I only let it freeze for about 2 hours and it still soft and more difficult to work with since i did use a spring form pan larger than the 9inch cake pan, so i did have to cut it down. But it did work, and was also beautiful and tasted great!
This cake was absolutely amazing!! It was such a success yesterday at dinner!! This recipe looks involved, but its not really and I was surprised especially since it was the first layer cake I have made! My boyfriend said that it was the best dessert hes ever eaten, and that says a lot! Thanks for such an awesome recipe!! 2ff7e9595c
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