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bettinashoe
Frequent Member
Joined: May 28, 2008
Posts: 369
Location: Bartlesville OK
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 Posted:
Sat Nov 07, 2009 11:59 pm |
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Have you tasted the cake from Cheesecake Factory, all4cake? The picture makes me want to go down there and sample it. As another post indicated, if you use a fairly dense New York-style cheesecake without crust it will work out well. I think I'm going to try one for the family for Thanksgiving. These are our two favorite desserts so combining them should be wonderful. |
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all4cake
Forum SuperStar!
Joined: Jul 02, 2006
Posts: 3948
Location: NC
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Sun Nov 08, 2009 12:24 am |
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I am so sorry ya'll! Pizza came and I fell asleep watching some stupid movie on the couch. I have not tasted it. I would so love to though! I was trying really hard to see it...it looks almost like there's a layer of something between the layer of cake and cheesecake...the same color runs between the layers and the outside layer of icing. Almost could imagine it as maybe vanilla wafer crust(which, to me, would be an awesome textural(?) experience). I will post my results for sure.
To the poster that shared the recipe, that is an awesome looking recipe!
I appreciate everyone's input! Again, I'm sorry I wimped out and fell asleep! |
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all4cake
Forum SuperStar!
Joined: Jul 02, 2006
Posts: 3948
Location: NC
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Sun Nov 08, 2009 4:46 am |
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I used the cheesecake recipe off Food Network . com. Divided it between two pans that I lined with parchment. It baked beautifully. I removed them from the oven and the bad boys fell. Something about the way they look give me the feeling that I'ma have issues....bbiab to update |
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hellie0h
Frequent Member
Joined: Oct 27, 2006
Posts: 464
Location: Ohio
Birthday: Nov 19
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Sun Nov 08, 2009 5:06 am |
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A year or two ago, Bobby Flay had a throwdown with Juniors Cheesecake. It was all about cheesecake layered between cake....ultimate sugar rush. So, I looked up Juniors website to have a look at these cheesecake cakes, Sons birthday was coming up, so I made a caramel apple cake with baked cheesecake layer.
The layers did not squish, stayed nice and firm, but oh my....this was the richest piece of dessert I have ever had, believe me you only want a small slice. I did another for a grandaughter BD and people really liked it, just keep it refrigerated until shortly before serving time.
The cheesecake recipe I used is Alton Browns recipe....you can't fail following his directions. Here is a link to part one of his video, on the site you will see part two.
http://www.youtube.com/watch?v=ycxKlc4aYy0 |
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FromScratch
Forum SuperStar!
Joined: Mar 12, 2007
Posts: 5376
Location: Southern NH
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Sun Nov 08, 2009 6:15 am |
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I was thinking the same... if you use actual baked NY style cheesecake... your layers won't mash. Be sure to wipe the blade clean between cuts and it should slice very nicely.
Like I said before though... do *not* attempt this with a non-baked cheesecake or those tubs of cheesecake flavored filling... a layer that thick would spell disaster and a big mess. I like chocolate cake with chocolate cheesecake and bittersweet ganache between the layers... like hellieOh said though... SUPER rich.
The icing between the layers is cream cheese icing... so you assemble just like a normal cake. Though the crust would make for a nice added texture... if you do go that route just be sure the crust is rather thin so it cuts easily. |
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bettinashoe
Frequent Member
Joined: May 28, 2008
Posts: 369
Location: Bartlesville OK
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Sun Nov 08, 2009 6:50 am |
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I remember watching that Throwdown, hellie0h. I told myself that I was going to try that myself...totally forgot (which I often do) until you mentioned it. I believe they used dark chocolate cake with their cheesecake which looked wonderful. I much prefer red velvet (one of my favorites) so after you try it, all4cake, please let me know how it turns out. Good luck with it. I can't wait to see the end result. |
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all4cake
Forum SuperStar!
Joined: Jul 02, 2006
Posts: 3948
Location: NC
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Sun Nov 08, 2009 7:18 am |
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I shoulda freakin' bought a cheesecake for between the layers! The cheesecake I made is stuck to the parchment! I broke down and filled it with cheesecake pudding/whipping cream...that stuff tastes like vanilla custard! |
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chefjulie
Frequent Member
Joined: Jul 17, 2008
Posts: 348
Location: Gulf Coast
Birthday: Dec 14
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Sun Nov 08, 2009 7:44 am |
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OMG!! That picture looks INSANE!! I think I'm going to have to try it! |
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aundrea
Frequent Member
Joined: Aug 27, 2007
Posts: 474
Location: connecticut
Birthday: Apr 29
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Sun Nov 08, 2009 7:58 am |
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The cheesecake factory cheesecake is the best I've ever had. And I love the way they experiment with different combinations.
This is a perfect dessert for the holidays. I think I'm going to give it a try myself.
You can purchase their cheesecakes whole but they are quite expensive.
Good luck with yours! |
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all4cake
Forum SuperStar!
Joined: Jul 02, 2006
Posts: 3948
Location: NC
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Sun Nov 08, 2009 8:14 am |
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It's together with the pudding mix 'cheesecake' filling. I haven't given up on a cheesecake cheesecake filling. I don't think I'll try another crustless though. |
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scionmom
Regular Member
Joined: Oct 30, 2008
Posts: 123
Location: Wichita Falls, TX
Birthday: May 11
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Sun Nov 08, 2009 8:39 am |
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The picture, the recipe... ALL of it sounds amazing! I am with others in saying I will be making, or trying to, for Thanksgiving!! |
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farmersdaughter4
Junior Member
Joined: Aug 01, 2009
Posts: 26
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Sun Nov 08, 2009 11:19 am |
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I think I have found what you need....check out http://domesticgoddessadventur.....-chocolate cheesecake.html
She searched for over a month for the Cheesecake Favtory cake and came up with her version. Her blog has pictures and step by step instructions. Hopefully this is as close as we will get until C Factory divulges recipe. Enjoy, Judy B
Red Velvet Cake
Adapted from Martha Stewart's Cupcakes
2 1/2 cups cake flour, sifted
2 tbsp unsweetened cocoa powder
1 tsp salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 tsp red gel-paste food color
1 tsp pure vanilla extract
1 cup buttermilk
1 1/2 tsp baking soda
2 tsp distilled white vinegar
Preheat oven to 350 degrees F. Whisk together cake flour, cocoa, and salt.
With an electric mixer on med-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl. Mix in food color and vanilla.
Reduce speed to low. add flour mixture in three batches, alternating with two additions of buttermilk, and whisk well after each. Stir together the baking soda and vinegar in a small bowl (it will foam), add mixture to the batter and mix on medium speed for 10 seconds.
Line two 9 inch spring form pans with parchment paper. Divide the batter equally between the two pans. Bake for 30-35 minutes, or until a knife comes out clean. Transfer pans to a wire rack. Allow to cool before removing the cake from the pan. Allow to cool completely before assembling with the cheesecake.
White Chocolate Cheesecake
Adapted from the Williams Sonoma Baking Cookbook
2 oz white chocolate, chopped
16 oz cream cheese, at room temperature ( 2 packages)
1/2 cup + 2 Tbsp sugar
1 tbsp flour
2 eggs at room temperature
1 tsp vanilla extract
1 tbsp heavy cream
Preheat the oven to 350 degrees F. Melt the white chocolate and set aside to cool slightly.
In a large bowl, using an electronic mixer, mix the cream cheese on low speed until creamy. add the sugar and mix slowly until smooth. on low speed, mix in the flour. turn off the mixer and scrape down the bowl and beater with a rubber spatula. Add one egg at a time and mix until smooth. scrape down again. mix in the vanilla and cream until the mixture is smooth. Using a large spoon, stir in the melted white chocolate until incorporated.
Pour the batter into a parchment paper lined 9 inch spring form pan. Bake for about 30 minutes, or until the center is set when you shake the pan slightly. Allow to cool before removing from the spring form pan. Allow to cool completely before assembling with the red velvet cake.
Cream Cheese Frosting
24 oz cream cheese (3 packages), at room temperature
3 sticks of butter, at room temperature
3 tsp vanilla
3 cups of powdered sugar, plus more to taste
Combine all ingredients in a large mixing bowl and beat with an electronic mixer until well combined. Add more powdered sugar to taste, if a more sweet frosting is preferred. Use immediately to frost the cake.
After assembling the cake, allow it to rest in the fridge over night, before serving. Serve immediately after taking it out of the fridge. |
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CutiePieCakes-Ontario
Frequent Member
Joined: Jun 13, 2009
Posts: 468
Location: Hamilton, Ontario
Birthday: Sep 13
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Sun Nov 08, 2009 2:21 pm |
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| KathysCC wrote: | Okay, that is a gorgeous picture but the thought came to my head that if some of the layers were cheesecake, your cut pieces would NEVER look like that....  All the layers would sort of smush and run together...don't you hate specially decorated food photos! |
Chances are it's been retouched to remove any cutting streaks. |
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all4cake
Forum SuperStar!
Joined: Jul 02, 2006
Posts: 3948
Location: NC
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Sun Nov 08, 2009 3:32 pm |
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farmersdaughter4, that recipe looks like the one I will try next! Thank you!
Results from the pudding shtuff...
I did not like it! DD said it was good but I really think she was being kind. It came out as a nice, firm filling and the contrast was as drastic as is in the photo(cutting didn't result in streaking but it did produce a few r/v crumbs that didn't affect the beautiful look). |
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elliebuff
Junior Member
Joined: Sep 27, 2008
Posts: 20
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Sun Nov 08, 2009 3:47 pm |
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that looks great--thanks for posting the link to the blog! |
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