Green Velvet Cheesecake Cake
Ingredients:
Cheesecake:
Two 8-ounce packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
a few drops of green food coloring, if desired
Green Velvet Cake:
2 1/2 cups all-purpose flour
2 tablespoons cocoa powder
1/2 teaspoon salt
1 1/2 cups canola or vegetable oil
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 teaspoon baking soda
1 cup buttermilk
2 tablespoons (1-ounce bottle) green food coloring
Frosting:
Two 8-ounce packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
One 7-ounce jar marshmallow creme
1 cup powdered sugar
a few drops of green food coloring, if desired
Directions:
1. Prepare the cheesecake layer:
Preheat the oven to 325dgF. Place a large roasting pan on the lower
third rack of the oven. Place a kettle of water on the stove to boil.
Spray a 9-inch springform pan with nonstick spray and line the bottom
with a round of parchment paper. Wrap a double layer of heavy duty foil
around the bottom and up the sides of the pan (you want to seal it so
the water from the water bath doesn’t seep into the pan).
In a large bowl, use an electric mixer to blend the cream cheese
until it is smooth and creamy, 1 to 2 minutes. Mix in the sugar and salt
and blend for 2 minutes, scraping down the sides of the bowl to make
sure all is mixed in. Add the eggs, one at a time, blending after each
addition. Finally, mix in the sour cream, whipping cream and vanilla
(and food color, if using). Mix until smooth. Pour the batter into the
prepared pan. Set the pan into the roasting pan in the pre-heated oven.
Carefully pour the hot water from your kettle into the roasting pan.
Pour enough water so that there is about an inch of water coming up the
foil along the sides of the cheesecake pan.
Bake the cheesecake for 45 minutes. It should be set to the touch and
not jiggly. Remove the cheesecake from the roasting pan and let it cool
on a wire rack for at least an hour. When it has cooled, place the pan
into the freezer and let the cheesecake freeze completely (4 to 5 hours
or overnight).
2. Prepare the cake layers: Preheat the oven to
350dgF. Spray two 9-inch round pans with nonstick spray and line each
pan with a round of parchment paper (see *Tips). In a medium bowl, sift
together the flour, cocoa powder and salt. In a large bowl, combine
the oil and sugar together and beat with an electric mixer for 2
minutes. Add the eggs, one at a time, and the vanilla, and beat for an
additional 2 minutes.
In a small bowl, combine the vinegar and baking soda and stir to
dissolve. Add the vinegar to the bowl, along with the buttermilk and
food coloring. Beat on medium-low speed for 1 minute, until blended. Add
the dry ingredients and increase speed to medium-high, scraping down
the sides of the bowl while mixing, for 2 additional minutes. Divide
the batter evenly between the prepared pans. Bake 30 to 35 minutes, or
until a toothpick inserted into the center comes out with a few moist
crumbs attached. Let the cakes cool for 20 minutes. Run a knife along
the edge of the pans, then invert the cakes onto a rack to cool
completely.
3. Prepare the frosting: In a large bowl, using an
electric mixer on medium-high speed, combine the cream cheese and butter
and beat until creamy and smooth. Add the marshmallow creme and mix
until smooth. Add in the powdered sugar (and food color, if using) and
continue to beat, scraping down the sides of the bowl, until all of the
ingredients are mixed in and the frosting is smooth and spreadable.
4. Assemble the cake: Place one cake layer into the
center of a cake plate or platter. Remove the cheesecake from the
freezer, take off the sides of the pan, and slide a knife under the
parchment to remove the cheesecake from the pan. Peel off the parchment.
Trim the cheesecake, as needed to match the size of your cake layers
(see *Tips). Place the cheesecake layer on top of the first cake layer.
Place the second cake layer on top of the cheesecake.
5. Frost the cake: Apply a crumb coat layer of
frosting to the cake (see *Tips), and refrigerate the cake for 30
minutes, or until the frosting is set. Apply the second layer of
frosting. Add a large scoop of frosting onto the top of the cake. Use a
long, thin spatula or knife to spread the frosting evenly across the top
and then spread it down the sides of the cake too. Decorate, as
desired.
with a toothpick for doneness.
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