The Cheesecake of This Spring

Comments (0) Sweets & desserts

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Cheesecakes are always great to eat. But since they are light, they are great for spring. First of all they have many variations and could work for anybody. And they are just delicious. I personally don’t know any person who doesn’t love cheesecake. At least if you love cheese you would very much love that.

So, since spring is here it is time to learn a few new recipes and try them. Those weekends could not benefit more from a new recipe to try and enjoy with a cup of wine.

Red Velvet Cheesecake

Do you love red velvet cake? This is probably my most favorite thing ever. Now imagine the red velvet combined with the cream cheese – heaven! It is not the easiest cheesecake to make, but it is the most amazing project you could set up for your Saturday morning.

So what do you need?

For the cream:

  • Two packages cream cheese
  • salt
  • 2 eggs
  • 2/3 cup white sugar
  • 1/3 cup heavy whipped cream
  • 1/3 cup sour cream
  • vanilla extract

For the velvet cake:

  • 2 ½ cups flour
  • 1 ½ cup white sugar
  • 3 tbsp cocoa powder
  • 1 ½ baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 ½ cups vegetable oil
  • 1 cup buttermilk
  • ¼ cup red food coloring
  • 2 tsp vanilla extract
  • 2 tsp vinegar

For the frosting:

  • 2 ½ cups powder sugar
  • two packages cream cheesecake
  • ½ unsalted buttermilk
  • vanilla extract

Although these might be many ingredients, you won’t regret taking the time to make the cheesecake.

So what do to?

For the cheesecake layer:

Preheat oven to 325 degrees (F). Use a large roasting pan and line it with foil. Boil some water.

Mix in the sugar and salt. Blend them. Then add the eggs, but be careful – do it one by one and blend after every egg. Add the sour cream and blend. Do so with the whipped cream and the vanilla.

You should pour all of that into the pan. And pour the water. Put all of that in the oven and bake for 45 minutes.

Let it cool down in the freezer overnight.


For the cake layers:

Again, you will need the oven to 350 degrees (F). Grab a pan and line it with some flour, so nothing will stick.

Mix very well the flour, sugar, cocoa powder, the baking soda and salt. Add the eggs, the oil and the buttermilk and whisk. Then add up the food coloring, the vanilla and the vinegar. Use an electric mixer at low speed to blend everything together for a minute or more. Do it until the mixture is smooth.

Put the mixture in the pan. And bake for around 30 minutes (if need 35 to 40).

Be sure to leave the cake to cool down for a while, before doing anything else with it.

Then cut the cake into two layers, right in the middle.

For the frosting:

Mix sugar, cream cheese, the vanilla and the butter. Use an electric mixer to get the perfect blend (blend until smooth).

Piece together:

Put one of the cake layers on a cake plate, or wherever you want your cake to be placed.

Put the cheesecake mix (that you baked first) over the cake layer.

Cut out some of the cake if it’s larger than the mix or the other way around.

On top of everything you already did put the other cake layer.


This is the last part of it all. Use a thin spatula to apply the frosting over the cheesecake.

Apply the frosting over and around the cake. But be careful. Do thin layer and scrape everything that looks not in place.

Do that two times, but have at least an hour between the two frosting procedures.

You can finish off by decorating the cheesecake with some chocolate scrapings, cocoa, fruits – whatever you desire to have.

Image: Fotolia

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