Red Velvet Cheesecake

August 11, 2011 at 6:07 pm 121 comments

Red Velvet Cheesecake Red Velvet cake, a layer of cheesecake, and cream cheese frosting.

August makes me think of peach skin against my lips, of yellowing grass, and inevitably of the coming school year.

I remember exactly where I was last August – the kitchen. There were only a few weeks before I moved to Boston for college, and I went into a baking frenzy. In the mornings, I preheated the oven before I brushed my teeth, and I photographed enough desserts to keep the blog alive across the country.

This summer, though, I haven’t spent much time baking. I don’t leaf through cookbooks when I’m bored or brainstorm flavor combinations in the car. I’ve lost something I can’t place. Whenever I think about it, unease seeps through me like melting ice. I don’t know why I’ve fallen into a baking rut or how to fix it.

Red Velvet Cheesecake

A year ago, I remember standing with my dad in the kitchen. I’d spent the week baking, and I handed him fork after fork of desserts to sample. He’d just tried the Oat, Pear, and Raspberry Loaf when he said, “You’re really going to do this. Keep the blog going.”

I wasn’t sure what he meant. I hadn’t even considered ending the blog, giving up on the baking, moving on with life as I moved into college. “Yeah.”

He shrugged a little and said, “You never know. After a while, you might not want to be 17 and Baking anymore. You might lose interest.”

“Never going to happen.” I wrapped up the loaf, started on the dishes, and the conversation faded from memory.

Now I can’t get it out of my mind.

Red Velvet Cheesecake

I didn’t spend as much time with my parents this summer as I expected, or as I would have liked. I think the ritual of family dinners would have helped me rediscover that “feeling.” I think tossing ideas back and forth with my dad would have inspired me. Now, it’s too late. Here I am a year later, nine days from my flight, with almost nothing saved up.

This semester I’m going to Europe, where baking opportunities will be even scarcer than they were in Boston. I’m so afraid. I didn’t realize it until I typed the words a moment ago, and now it’s more real than ever. I’m afraid of wasting the opportunities I’ve been given. I’m scared of failing. I’m scared that I have burnt out, and that I can’t recover.

But I am more than my insecurities. I know that when I put my mind to something, I can make it happen. I have the strength to pull through baking ruts, to breathe life into my writing, and to conquer fear. I’m afraid, but I’m also more passionate and determined than ever.

Red Velvet Cheesecake

D- is a new friend, but already a good one, and his first visit to Seattle is wrapping up in a few days. I wanted to make something really special to celebrate his 19th birthday and last night in the Emerald City.

This week I rediscovered the process of finding The One. You know, The Recipe that is everything Your Friend would want, their sweet tooth soulmate. I remembered that his favorite cake is red velvet, but his favorite dessert is cheesecake. I immediately wanted to combine them. I’d seen red velvets split by cheesecake on several other sites, but that didn’t make it less special.

The excitement mounted as I bought ingredients at the store, while I creamed butter, when I scattered sprinkles across the frosting. But everything became clear when I eased the first slice onto a plate and passed it to D-, drank in his expression of surprise and joy.

The thrill! It lit me up like a sparkler – burning slowly, but unbelievably brightly. I almost forgot that feeling, but now, all I want to do is relive it. I’m an addict.

Red Velvet Cheesecake

The cream cheese frosting is thick, tangy, and sweet, just like I like it. The cheesecake is dense and creamy. But the star is the red velvet. Heartbreakingly red, soft as satin, fine-crumbed and fluffy… As I watched him scrape the fork across the plate, I couldn’t wait to come home and share the recipe with you.

I never lost the passion. I just had to stop taking it for granted.

I’ll probably be on the east coast when the next post is up – thanks for staying with me. See you on the other side.

[Too hot to bake? Check out my Chocolate Raspberry Icebox Cake in the Boston Globe! It's a heat free, ridiculously easy recipe that comes together in half an hour.]

Red Velvet Cheesecake

While this cake looks like a lot of work, it’s really not. The steps are spread across two days – make the cheesecake first, bake the cake/whip up the frosting/assemble the second. None of the components are very difficult separately, and it’s pretty simple to put it together. And the results are definitely impressive.

I’ve made red velvet cakes in the past, but never posted them on the site. They’re somehow always disappointing – dry, flavorless, artificial looking. I used red food coloring gel, which gave it an incredibly rich color without adding weird flavor. This red velvet is unlike any I’ve ever tasted. I don’t know whether it’s because I used a really good Dutch process cocoa powder with a reddish tinge and a depth of flavor. Maybe it’s from the buttermilk or the healthy pinch of salt. I don’t care. It’s magic.

The cheesecake is also surprisingly simple. My secrets to a great cheesecake? Make sure the ingredients are all at room temperature (this could take hours for the cream cheese.) Cream the cream cheese and sugar with the mixer until blended, then stir everything else with a wooden spoon to avoid overmixing. Grease the sides of the pan so the cheesecake won’t crack, and bake it in a waterbath.

The cheesecake is sturdy enough that overnight refrigeration was all I needed, though I’ve seen other bloggers freeze their cheesecake layer for easy transportation onto the cake.

And the frosting… Well, I could eat it with a spoon. The almond extract adds something special without tasting like almonds. I like a high ratio of cream cheese to sugar, and a stiff texture that won’t melt or droop. I think we’ve got a winner.

Red Velvet Cheesecake
Inspired by a variety of sources
Cake adapted from Saveur, Cheesecake adapted from Martha Stewart,
Frosting a 17 and Baking original
Makes a rich 9″ cake

Cheesecake
20 oz full fat cream cheese, at room temperature
2/3 cup white sugar
Zest of half a lemon
1 1/2 tsp fresh lemon juice
1/4 tsp salt
2 large eggs, at room temperature
1/2 cup sour cream, at room temperature
1 tablespoon all purpose flour

I started the cheesecake the day before. Preheat the oven to 325 degrees F and set a kettle of water to boil.

Grease a 9″ springform pan, and line the bottom with a round of parchment paper. Wrap the outside of the pan with heavy duty aluminum foil, and set the pan into a larger pan (for the waterbath.)

In the bowl of a mixer, beat the cream cheese on medium until fluffy. Add the sugar and beat until smooth. Switch to a wooden spoon and beat in the lemon zest, lemon juice, and salt. Add eggs one at a time, making sure they are combined but not overmixing. Add the sour cream. Stir in flour and gently mix just until combined.

Pour the batter into the greased pan. Pour boiling water into the larger pan halfway up the cheesecake. The aluminum foil should protect the cheesecake from seeping water. Bake until the cheesecake is just set in the middle, about 40 minutes. Run a knife around the sides and let the cheesecake cool completely. Press plastic wrap onto the surface of the cheesecake and refrigerate overnight.

Red Velvet
2 1/2 cups cake flour
1 1/2 cups white sugar
1 tsp baking soda
1 tbsp cocoa powder
1 tsp salt
2 eggs, room temperature
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
1 tsp vanilla extract
1 tsp white distilled vinegar
Red food coloring, as desired

I made the cake the day after I made the cheesecake, so it had rested overnight in the fridge and was sturdy enough to flip.

For the red velvet, preheat the oven to 350 degrees F. Grease and flour two 9″ pans.

Sift the flour, sugar, baking soda, cocoa powder, and salt together in a medium bowl. In the bowl of a mixer, beat the eggs, oil, buttermilk, vanilla extract, and vinegar until well combined. Add the dry ingredients and as much food coloring as you like. Beat until well combined, about two minutes.

Divide the batter between the two pans. Bake 25-30 minutes, rotating the pans halfway, or until a toothpick comes out clean. Cool the cakes in the pans for five minutes, then run a knife around the edges. Invert them onto cooling racks and cool completely. (I like to make the frosting at this point, while the cakes cool down.)

Cream Cheese Frosting
12 oz cream cheese, at room temperature
6 tbsp butter, at room temperature
1 tsp vanilla extract
1/4 tsp almond extract
3 cups sifted powdered sugar (sift, and then measure)

Beat the cream cheese and butter in an electric mixer until very smooth and lump-free. Beat in the vanilla and almond extracts. Then stir in the powdered sugar a cup at a time until very smooth.

Assembling the cake.

Use a cake leveler or serrated knife to level the tops of the red velvet cakes. Put one of the layers, cut-side up and parchment paper removed, on a serving plate. Spread with a very small amount of frosting, just enough to cover the cake in a thin layer.

Take the cheesecake out of the fridge. Open up the springform pan and peel off the plastic wrap. The cake should be pretty sturdy. My cheesecake was still attached to the bottom of the springform pan. I simply used one hand to hold it, and gently flipped it over onto the red velvet. I lifted off the bottom of the springform pan and peeled off the parchment paper. Piece of cake.

My cheesecake was wider than the red velvet. I just gently sawed a knife around the edges and trimmed the excess.

Spread another very thin layer of frosting on the top of the cheesecake. Flip the remaining layer of red velvet, cut side down, on top. Peel off the parchment paper.

Use about a third of the cream cheese frosting to cover the whole cake with a crumb coat. Basically, you want to frost the cake with as little frosting as possible, picking up all the red crumbs and sealing the cake. Refrigerate the cake for half an hour, or until the crumb coat is hardened.

Then frost the cake with the rest of the cream cheese frosting. I decorated mine with sprinkles.

Keep the cake in the fridge. It can stand at room temperature about half an hour before serving, if necessary.

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121 Comments Add your own

  • 1. Eliana  |  August 16, 2011 at 1:38 pm

    So glad that you found your baking gusto again to give us this creation. Looks absolutely amazing! wish I had a big think slice of it to enjoy right now.

    Reply
  • 2. chocswirl  |  August 16, 2011 at 4:03 pm

    Hey Elissa,

    I just have to say that you really have that something special. I feel like I’m in your world when I read your posts. You’re so creative and your writing is fantastic! Sometimes we go through baking/blogging ruts, I’m pretty sure it happens to all of us, but most of the time they’re not there to tell you it’s supposed to end. Don’t be scared, our lives change all the time, it may feel like your blog’s getting left behind but it doesn’t have to. I’m sure I speak for many when I say we look forward to your posts! But not just because of the great recipes, because we wanna know how you’re doing.

    Great looking cake btw! :)

    Robyn

    Reply
  • 3. Jennifer  |  August 16, 2011 at 10:55 pm

    Looks divine! My husband’s two favorites combined. Why didn’t I think of this before? Thanks for the great idea! I’m glad you’ve rediscovered your passion!

    Reply
  • 4. Claire  |  August 17, 2011 at 8:28 am

    So, so insightful. Really honest and “grown”, somehow, and just beautiful end to the post. Thanks SO much for sticking with us.

    Reply
  • 5. shelly (cookies and cups)  |  August 17, 2011 at 8:39 am

    delicious, gorgeous and calorie packed..all my favorites ;)

    Reply
  • 6. Laurie  |  August 17, 2011 at 10:54 am

    I found your blog through Boston.com and have loved it since! I hate the idea of you not blogging anymore. My suggestion to you is while your in Europe blog about inspiration in yummy desserts you find there. I am almost positive you will find mouth water pastries where your going. You can write how you plan to make that when you get home!

    Reply
  • 7. Lauren at Keep It Sweet  |  August 18, 2011 at 8:14 am

    I haven’t had enough time to bake this summer, either. I’m glad you had time to put together this gorgeous dessert! It sounds amazing.

    Reply
  • 8. The Healthy Engineer  |  August 19, 2011 at 12:06 am

    Ahhhh perfection perfection. I’ve loved every single post.

    I’m going to college in about two days for my sophomore year as well.

    I have a bunch of things I want to accomplish and I’m almost dying with nervousness and excitement.

    How about you think of this rut as a break for you to discover new passions? That’s what college is for anyways, right?

    But your semester in Europe sounds sooo amazing…you’re lucky your major allows you to do so!! Engineering majors are a little more….tricky.

    I have friends from my old school that go to your college…just wanted to say that! :D

    Have a great sophomore year :)

    Reply
  • 9. Irishbaker  |  August 19, 2011 at 12:12 pm

    Love the idea of having cake and cheesecake together,yum!

    Reply
  • 10. Stephanie  |  August 21, 2011 at 12:29 pm

    I just found your blog and have only read one post, but I am amazed and in love! Your writing is addictive and your pictures are fantastic. I’m sorry you are in a baking rut, but I’m sure that thrill you experienced when your friend bit into your creation renewed your passion. I live for that feeling through friends, family, and coworkers! I couldn’t imagine not being able to bake a couple times week. Maybe when you are in Europe, you could focus on photographing bakery goods? They are always fun to look at on Bakerella! :)

    Reply
  • 11. Taylor  |  August 22, 2011 at 1:41 am

    Why did you describe the red color as “heartbreaking”? It looks fine to me. Sure, it’s not as red as it should be, but every recipe cannot be perfect! Trial and error.

    You should just call your friend D. D- just looks like a bad grade on a term paper…I was giggling every time I had to read “D minus” LOL!

    Reply
  • [...] Cake with a layer of cheesecake in the center by, 17 and Baking. [...]

    Reply
  • 13. oneperfectpie  |  August 22, 2011 at 11:53 am

    This is a cake that says “life is worth smiling about.” You’re lucky to have found something you love as much as baking. I have a feeling you’ll be creating happiness in the kitchen for a long time to come.

    Reply
  • 14. Kelly  |  August 23, 2011 at 8:46 pm

    What a gorgeous cake, looks incredibly moist and delicious! SO glad I found your blog, I love it! New follower! xoxo

    Reply
  • 15. Kaman  |  August 24, 2011 at 6:34 pm

    Oh, my goodness that cake looks… I want some. Well, my mister isn’t a cake-eater at all and I’m not much of one myself, except for in the case of the right cake. Cheesecake is the right cake. Ice cream cake is the right cake. Any cake that isn’t dry or too sweet on the icing is the right cake. And this looks like it may fall under the category of ‘the right cake’.

    Can’t say I’ve had much time for baking this summer, myself, let alone any super-involved cooking, what with moving, shuttling the munchkin all over the place (yay, summer camp, etc!), so on and so forth. I need to get back to something even so simple as baking bread once a week so I don’t have to buy it.

    Love the blog! I’ll be adding it to my (already lengthy) list of food blogs I follow. :)

    Reply
  • 16. Neil Butterfield  |  August 26, 2011 at 4:26 am

    Awesome post and hang in because you will achieve your objectives. This cake looks absolutely divine, thank you so much for sharing this recipe with us. :-)

    Reply
  • 17. Pieless Friday | one (perfect) pie  |  August 26, 2011 at 12:24 pm

    [...] 17 and baking’s red velvet cheesecake post is about a lot more than icing and sprinkles. Read it to feel inspired to do something you love. [...]

    Reply
  • 18. kristin  |  August 27, 2011 at 9:05 pm

    my younger sister and i just finished baking the red velvet cake and the cheesecake 2mrw we will be putting them all together for one awesome treat!
    its been pretty easy so far :]

    Reply
  • 19. tinkerbelle86  |  August 31, 2011 at 11:11 am

    love these!! they are fantastic. i made some character cupcakes at the weekend, would love to know your thoughts?

    http://laughteriscatching.com/2011/08/27/to-your-posts-let-the-bake-off-begin/

    Reply
  • 20. Nicki  |  August 31, 2011 at 3:08 pm

    You are at such an exciting point in your life. Grab onto every opportunity! And don’t worry about obligations to your readers. They love your blog, but they understand that people change and life doesn’t slow down for us. Most of all, don’t be afraid to fail. Failure is just as much a part of life as success, and those experiences make us better and stronger. Best of luck in Europe! You’re going to have the time of your life.

    Reply
  • 21. athena  |  August 31, 2011 at 6:57 pm

    Just want you to know that red velvet cheesecake has been on my to-bake list for a long time, and I finally made one (for a special occasion at that). Thanks so much for the recipe and most importantly, inspiration!

    Have a lovely time in Europe :)

    Reply
  • 22. Emily  |  September 9, 2011 at 11:31 pm

    Thanks for the awesome recipe! I made this for a friend’s birthday last night, and she loved it. I added 3 tsp. of vinegar, though, because I prefer the extra zing but other than that this recipe was absolutely perfect :) I’ll totally be using this again.

    Reply
  • 23. Jennifer  |  September 11, 2011 at 7:41 pm

    cheers from scotland!! stumbled upon your blog and have fallen in love with it! aside from the red velvet cheescake-y deliciousness (an can i just say congrats on that mile high frosting!), your writing is perfection. keep going, keep trying new things and going to new places…be inspired! will definitely be checking in with you often. i’ve just started a blog about starting up a shortbread business here in edinburgh, check it out if you have a chance!!

    Reply
  • 24. miya  |  September 16, 2011 at 4:17 pm

    Great frosting! but i have never had a success mixing “cream chesse” and “butter” … :(

    Reply
  • 25. Petra  |  September 18, 2011 at 6:54 am

    Elissa, in your travels around Europe, if ever you’re desperate for a bit of baking (and a magical quaint English old village with a ruin of a castle), there’ll be a kitchen here waiting for you. And a bed if you need one. Come and bake, sleep if you wish, eat and say your good bye. We’d be happy to host you if only for a couple of hours of baking, coffee and cake. Send me a list of ingredients you want/need, and let us know when.

    Reply
  • 26. Beautiful Cakes for Your Next Birthday Bash | Yummly  |  September 20, 2011 at 1:54 pm

    [...] Red Velvet Cheesecake Cake (from 17 and Baking) [...]

    Reply
  • 27. Jessica  |  September 22, 2011 at 11:03 am

    This looks amazing! I want to make it NOW!!!! Hopefully my boyfriend will drive me to the shops for ingredients!!

    Reply
  • 28. Jami  |  September 25, 2011 at 5:58 am

    This looks great! It’s crazy to me that I stumbled upon a blog of someone I actually know, so I had to leave a comment to let you know that this is now on my favorites :) Good to know that you still have all of that creativity!
    Jami S. (from Stevenson/Odle)

    Reply
  • 29. Karen  |  September 26, 2011 at 2:17 pm

    Two of my husband’s very favorite dessert items! I will make this one soon…

    A while back I was talking to my Grandma about red velvet cake…she said the ‘red’ comes from the reaction of the ingredients themselves (the cocoa and the vinegar, I think)…and I think the Dutch processed is the one that gives it more of the red. The natural red isn’t as strong as if you use the food coloring. I know some recipes call for the red food coloring, but that’s what she said about how it started.

    I am just about done reading your whole blog, from beginning to current, and I look forward to reading more. You are a young lady of many, many talents…your writing, your photography, and your baking certainly. But I, like most of your other readers here, know that your priority right now needs to be school. Please don’t worry about infrequent posts at this point in your life….you have so many neat things to do! (But I hope you don’t stop altogether, either!) I love your posts – and would love to see some non-baking ones, too…on your travels, etc… It’s such a unique opportunity to be studying overseas for a time….I’m excited for you!

    I got to go to Europe when I was 13….a long time ago now, lol…I’m afraid I wasn’t quite old enough to fully appreciate it, but I do remember some things quite well. One was in the Netherlands (Amsterdam)…we went to the house that Anne Frank and her family hid in. Very sobering.

    I’m hoping you’re having a great time and I look forward to your next post….

    ~K :-)

    Reply
  • 30. Maggy  |  September 28, 2011 at 12:11 am

    Hi Elissa, your cake looks gorgeous! I’m going to bake for my anniversary tonight.

    About the baking method though, do you put give the cheesecake a warm bath first before baking it? or do you do them at the same time?

    Thanx!!

    Reply
    • 31. Elissa  |  September 28, 2011 at 2:40 am

      Maggy – I put the cheesecake pan in a larger pan, with aluminum foil separating the two. I place the pans in the oven and, with the door open, pour hot water between them. Then I close the oven door and bake the cheesecake.

  • 32. Jim  |  September 28, 2011 at 12:46 am

    I really like the way you use the pictures to show your fantastic looking dessert. I love red velvet treats. I have no doubt that it tastes as good as it looks.

    Reply
  • 33. Sook @ My Fabulous Recipes  |  October 11, 2011 at 11:49 pm

    The cake looks so moist and beautiful!

    Reply
  • 34. mel  |  October 17, 2011 at 11:33 pm

    How much red food coloring gel did you use to achieve such a rich red color? I use gel as well but I am afraid to use so much because of the chemicals.

    Reply
  • 35. destinee  |  October 26, 2011 at 4:57 pm

    Your red velvet cheesecake looks so delectable. I’m going to have to try this recipe. It’s making me hungry. So cool how you travel around the world and write. Thanks for the recipe. If you want to make money while you’re on the run click on this link http://preferredpublishers.go2cloud.org/SHDP and get started. I’m making money myself for doing it.

    – Destinee

    Reply
  • 36. Liz  |  October 29, 2011 at 9:03 am

    I just wanted to tell you—this was the most wonderful cake/cheesecake I have ever made. I made it for my husband’s b-day and we usually have to give away extra cake anytime I bake; but this once there was no making him up the extras here! In fact the cake lasted 4 days and every bite was eaten !!

    Reply
  • 37. betty  |  November 13, 2011 at 8:27 pm

    this looks fantastic i lOVE red velvet!

    Reply
  • 38. Amy Buchheit Hannum  |  November 23, 2011 at 10:22 am

    made this today for Thanksgiving (tomorrow) everyone who has seen the pics have just drooled! hope it is as good as it looks! :)

    Reply
  • 39. Amy Buchheit Hannum  |  November 27, 2011 at 3:59 pm

    i followed your recipe almost to the letter…OMG! i did double the cream cheese icing though…(used all the extra for some cupcakes) THIS IS A WONDERFUL DESSERT!!! The zest of the lemon comes through in the cheesecake just right and the cake is amazing all the layers are just the right thickness i did use an 8 1/2 inch springfoam pan.This is the first dessert i have made completely from scratch and TOTALLY BLEW EVERYONE AWAY!!!! I have fed it currently to 7 people and i get the same wide eyed OMG expression from each one! I have a friend who already says he wants one for his birthday and my husband has requested one for christmas….needless to say i have found a new family recipe. It is getting it’s own hand written recipe card and is going into my grandma’s recipe box that has started a small collection for me. I am on my 3rd recipe box….anyways…THANKS FOR YOUR BLOG AND THANKS FOR THE RECIPE!!!

    Reply
  • 40. Ashley  |  November 29, 2011 at 2:20 am

    dear 17 and baking,

    baking is my stress reliever, my hobby, my topic for my just-submitted college essays. in a time of stress, deadlines, and mountains of homework, I have rekindled my love for baking–thanks to your amazing blog. your passion for baking (and this recipe) has inspired me to continue what i have abandoned for quite a while. i love reading your blog…i can relate to the thrill of sharing something so good with the ones you love…anyway i’m just really thankful for you and your great blog…keep posting! :)

    regards,

    ashley from california

    p.s. i just pulled the cheesecake out of the oven–never had i made such a smooth, crack-free, unbrowned cheesecake….can’t wait to make the red velvet and cream cheese frosting tomorrow

    Reply
  • 41. Scott  |  December 25, 2011 at 10:22 pm

    Elissa – I Googled “red velvet cheesecake” and was directed to your blog. I’ve made RVC for years and wanted to add a little cheesecake flair and boy, did I hit the jackpot with your recipe. As I’m a Christmas baby, I always took a red velvet cake with cream cheese frosting to work for my birthday treat. It was anticipated by my co-workers every year. This year I made your RV Cheesecake but didn’t say anything and let them think they were going to bite into a two layer cake with a thick middle layer of frosting. When my co-workers bit into the delicacy, they were blown away. Far and away the best dessert I’ve taken to work and there were many shouts for an encore. Thanks for bringing pleasure to the taste buds of my colleagues.

    Reply
  • 42. Taylor  |  January 10, 2012 at 12:07 am

    This was so delicious! I had to make a few adjustments because, sadly I ran out of eggs after making the cheesecake. I actually substituted ground flaxseed instead and it worked perfectly. Not kidding! The bag has directions on the amounts needed – I believe it was 3Tbs water and 1Tbs flaxseed.

    Reply
  • 43. Chiara  |  January 16, 2012 at 10:17 pm

    Baked this and it’s delicious!! Except that I didn’t put in enough red color so mine isn’t as red as it should be, haha!

    Definitely bookmarking your blog and coming back for more baking ideas!

    Reply
  • 44. Marilyn  |  February 10, 2012 at 10:39 am

    Posted a link to this on my blog.. Thanks so much for sharing! :D

    http://4you-withlove.blogspot.com/2012/02/red-velvet.html

    Reply
  • 45. Kay  |  February 13, 2012 at 8:26 pm

    I tried this recipe, and it ended up exploding in my oven and it called for an intense clean up job. Any ideas of what I may have done wrong? I followed exactly as is, the only thing I could think of is maybe I didn’t sift the flour and sugar enough?

    Reply
    • 46. Elissa  |  February 14, 2012 at 2:06 am

      Kay – Whoa! Sorry that happened. I’ve made this recipe a good three or four times now and nothing like that has happened before. I don’t think not sifting the flour and sugar would have caused it… Maybe your baking powder wasn’t right? Did you use the correct oven temperature/pan?

  • 47. 16 Red Velvet Cake Recipes to Celebrate Valentine’s Day  |  February 14, 2012 at 11:08 am

    [...] Red Velvet Cheesecake [...]

    Reply
  • 49. Michael  |  March 9, 2012 at 7:14 pm

    I love your variation on the cheesecake/red velvet cake. I just wrote a post on my blog saying how simple these kinds of variations can be.
    –michael
    http://www.heritage-cooking.com

    Reply
  • 50. Natasha Rodricks-Naidu, India  |  April 13, 2012 at 2:02 am

    Elissa dear,
    My 32nd birthday is on Monday. And I’ve got everything ready for an upsidedown pineapple cake. Now I see this and its simple list of ingredients and I just cannot decide.
    Do have HAVE to use a hot water bath for the cheesecake? Couldn’t I line a baking tray with parchment, grease it adn pour the batter to cook? Then invert and remove the parchment? What do I risk happening in this case?

    Reply
  • 51. Natasha Rodricks-Naidu, India  |  April 13, 2012 at 6:20 am

    Red cheesecake it is. I’m thinking of making a few changes, more out of necessity than doubting your method. If you think any of these ideas are no-no, please let me know as soon as you can. Coz the cheesecake happens as soon as I get home.
    1. I’m going to use one large cake tray to first bake the cheesecake.
    Remove it and reuse the tray for the cake. I’ll need to slice it horizontally to make it 2 layers.
    2. No bath and no springform, so lined tray is what it will be.
    What do you think?
    Possible? Foolish?

    Reply
  • 52. Sarah  |  April 19, 2012 at 1:26 pm

    I made this cake for my Mother in law’s birthday and everyone was impressed. Thanks for the recipe. It came together quickly, and although I was a bit concerned about the frosting, it came out wonderfully.

    Reply

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Elissa Bernstein



I'm Elissa: a 17 (now 21) year old baker in Seattle Boston juggling creative nonfiction workshops, subway maps, and my passions for writing, baking, and photography. Photo above © Michelle Moore

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I want to read everything. #TheStrand Mmmmm... Green tea chocolate lava cake! #spotdessertbar Last night I sat in @StephenColbert's chair. My life is now complete. AHHHHHHHHH! #ColbertAudience Yay! Spontaneous mid afternoon macaron break. @bouchonbakeryrc Ohmygosh! Strawberry and tarragon gelato! FAO Schwartz is equal parts chaos, commercialization, and crazy happy joy About to eat my first Pink Lady apple! (More like Red Red Red Lady.)

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