Red Velvet Cheesecake Layer Cake
March 24, 2012, 5:03 pm
Filed under: baking, Uncategorized | Tags: , , ,



So my blogging nightmare has come true. I waited a long while after having the initial desire to start a food ¬†blog before actually starting it because of the huge fear that I would ultimately neglect it… and so I have.

My sincerest apologies to anyone who noticed or missed it.

Onward to my post. ūüôā

This incredibly delicious ultimate perfection of a dessert.

A creamy Cheesecake sandwiched between to moist, fluffy Red Velvet Cakes.

Combining two of the most delicious desserts to make one magical concoction.

I found the original recipe¬†¬†Here. There’s a link there to a¬†tutorial¬†for these awesome icing roses.

Jon started work at a new tattoo studio recently and a few weeks after he did I had the crew and their lovely ladies over for dinner to meet and mingle with them (seeing as my kids keep me pretty much house bound having them come to me was my best option) As if I need ANY excuse to cook for people.

We dined on an array of Italian dishes and I made this incredible cake for dessert.


I sincerely enjoyed our evening. Delicious food, great company and a decadent dessert!

For the cheesecake layer:
20 oz full-fat cream cheese, at room temperature
2/3 cup granulated 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 tbsp all purpose flour
Preheat the oven to 325 degrees and set a pot of water to boil.
Grease a 9″ springform pan and line the bottom with a round of parchment paper. Wrap the outside of the pain with tinfoil to keep water out, and set the pan into a larger pan (for the water bath).
In the bowl of an electric mixer, beat the cream cheese until light and fluffy. Add the sugar and beat until smooth.
Hand  mix in the lemon zest, lemon juice, and salt.
Add eggs one at a time, making sure they are combined but not overmixed.
Add the sour cream and stir in the flour until just combined.
Pour the batter into the greased pan and pour boiling water into the larger pan, halfway up the cheesecake pan.
Bake until the cheesecake is just set in the middle – about 40 minutes.
Run a knife along the sides of the pan and let the cheesecake cool completely by placing plastic wrap onto the surface of the cheesecake and refrigerate several hours or overnight.
For the red velvet layer:
2-1/2 cups cake flour
1-1/2 cups granulated sugar
1 tsp baking soda
1 tbsp cocoa powder
1 tsp salt
2 eggs, at room temperature
1-1/2 cups vegetable oil
1 cup buttermilk, at room temperature
1 tsp vanilla extract
1 tsp white distilled vinegar
Red food coloring, as desired
Preheat the oven to 350 degrees. Grease and flour 2 9″ pans.
Whisk together the flour, sugar,  cocoa powder, and salt together in a medium bowl.
In the bowl of an electric mixer, beat the eggs, oil, buttermilk, vanilla extract,  together until well combined.
With the mixer on low, slowly add the flour mixture to the wet ingredients and beat until well combined. Add the food coloring until desired color is achieved.
In a small bowl or cup mix together the baking soda and vinegar and allow it to fizz for a few seconds then add it to the batter.
 Divide the batter equally between the 2 pans. Bake 25-30 minutes or until a cake tester comes out clean, rotating the pans halfway.
Cool the cakes in the pans for 5 minutes, then run a knife around the edges and invert them onto cooling racks to cool completely.
For the cream cheese frosting:
24 oz cream cheese, cold
12 tbsp butter, at room temperature
1 1/2 tbsp vanilla extract
6-8 cups powdered sugar
 In the bowl of an electric mixer, beat together cream cheese and butter until light and creamy.
 Slowly add the powdered sugar
 Add the vanilla extract and beat until well combined, about 2-3 minutes.
To Assemble:
Layer the cakes on top of each other and frost and decorate how you’d like!
I’ve already been asked to make this cake again and I’m excited to do¬†it! It’s fun to make and the results speak for themselves!

I’m going to make an honest effort to more¬†regularly update and post the things I’m baking. I do bake a lot I just never make it as far as talking pictures and getting them up here, but I’m gonna try! Thanks so much to everyone who is still reading and enjoying!


Caramel Apple Mini-Cheesecakes & Caramel Apple Bites
September 21, 2011, 10:54 pm
Filed under: baking | Tags: , ,

I’m back! It’s been two long months since I’ve been able to dedicate time to my baking and my blog. It was a long move with a lot of hiccups a long the way, but finally we are settled in!

Just in time for my favorite baking season of the year, fall!

Sigh… I must admit though, it hasn’t been very fall like here in Texas and my heart aches for the beautiful Hudson Valley.

It’s still SO incredibly hot here and feels nothing like the cool autumn days I cherished in New York . So I figured I’d take the best of¬† this seasons baking ingredients and mix it with one of summer’s cool treats to¬† make these delicious mini cheesecakes. They are FABULOUS. Creamy and cool with that spicy jolt of cinnamon and comfort¬† of simmered apples.Mmm mmm!

I’m also always looking for fun new recipes Sierra and I can make together and these caramel apple bites stole my attention as soon as I saw the idea.

They didn’t hold up very well, so I definitely suggest doing them as an activity for a party or quality time with the kids and serving them immediately. Messy, ¬†but yummy! ūüôā (It is¬† notable that they are not any messier than classic caramel apples)

For the caramel apple bites:

1 package Kraft wrapped caramels

2 tbls heavy cream

2 large Granny Smith apples

Sprinkles and/or mini chocolate chips/nuts

20 or so skewers/lollipop sticks (I couldn’t find mine last minute so we winged it with corn on the cob holders, but I don’t recommend it! ūüôā )

Using a melon-baller¬† scoop out round circles of the apple. (Each apple makes 8 or so ‘bites’)

Add caramels and heavy cream to a double boiler. Heat until caramels are melted and mixture is smooth.

Dip apple bites in warm caramel and roll in sprinkles/chips/nuts.

Let set up a few minutes and devour!

(Reserve left over caramel for the cheesecakes if making both)

Now for these incredible little cheesecakes!

For the caramel apple topping:

2 large Granny Smith apples, peeled and sliced thin.

1/2-1 tsp cinnamon (I like a full teaspoon but I LOVE cinnamon)

1 tsp vanilla

2 tbs sugar (more or less to taste)

2 tbls butter

1/2 cup melted caramels

For the graham cracker crust:

1 cup graham cracker crumbs

3 tbls butter, melted

1 tbls sugar

1 tsp cinnamon

For the filling:

2 (8ounce) packages cream cheese (softened)

1/2 cup sugar

1 tsp vanilla extract

2 eggs

dash of salt


Caramel Apple Topping:

In a medium sauce pan combine sliced apples, butter, cinnamon, sugar and vanilla. Cover and simmer about an hour or until apples are soft.

Remove from heat and stir in melted caramels. (See above for directions on melting caramels)

Set aside.

Meanwhile for graham cracker crust:

Preheat oven to 350

Mix graham cracker crumbs, melted butter, cinnamon and sugar. Press about a tablespoon of the mixture into 12 cupcake liners.

Bake at 350 for 5 minutes.

Reduce oven heat to 300.

For the filling:

In a medium mixing bowl, beat soften cream cheese until light. Add sugar, vanilla and dash of salt. Beat well. Add eggs and beat until just mixed.

Layer cheese mixture over cooled graham cracker crusts.

Bake at 300 16-20 minutes.

Let cool to room temperature then layer cooled caramel apples on top. Cool in the fridge at least an hour.