Red Velvet Cheesecake

Baking By brownsugardeelights Updated 21 Mar 2012 , 9:06am by scp1127

brownsugardeelights Posted 8 Mar 2012 , 10:08pm
post #1 of 6

Hello all,

I need to make a red velvet cheesecake for an event a friend is hosting. I have a cheesecake recipe and a red velvet recipe that I love. Does anyone know if I would I be able to simply make each of then then stack them with cream cheese frosting or might there be a reason I cannot use these two recipes together?

Appreciate your help!

5 replies
rmurphy84 Posted 11 Mar 2012 , 6:04pm
post #2 of 6

i have seen red velvet cake stacked with cheesecake, it's pretty good, but make sure it stays chilled

sweettreat101 Posted 14 Mar 2012 , 7:27am
post #3 of 6

Go for it. I do this for my Red Velvet Dream cake and it's really good. Just make sure your cheesecake is frozen when you stack your layers. I put a layer of butter cream frosting , cheesecake top with another layer of Red Velvet cake and decorate in Cream Cheese butter cream.

brownsugardeelights Posted 20 Mar 2012 , 9:06pm
post #4 of 6

I did not realize the cheesecake should be frozen. Thank you!!!
I made it yesterday using my recipes and freezing the cheesecake and it turned out fabulous!!

Thanks so much! thumbs_up.gif

sweettreat101 Posted 21 Mar 2012 , 8:39am
post #5 of 6

Glad you liked it. Freezing the cheesecake makes it easier to stack and frost.

scp1127 Posted 21 Mar 2012 , 9:06am
post #6 of 6

Cheesecakes are one of the very few things that do not deteriorate by freezing. It actually enhances the texture. Many cheesecake chefs will recommend freezing all cheesecakes for at least a half hour to overnight. It completely changes the texture and firms it up even if it then stays in the refrigerator. I think cheesecakes need the freezer for texture and then the refrigerator for at least 24 to 48 hours to bring out the full mature flavor (other than vanilla).

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