Layered Vegetable Cheesecake Recipes

JEFFERSON'S VEGETABLE LAYER CAKE

Steps:

• Preheat oven to 375 degrees. Place the peppers, zucchini, squash, and eggplant, on rimmed baking sheets in a single layer. Drizzle with half of the oil, and season with salt and pepper. Transfer to oven, and bake for 10 minutes. Turn vegetables over, drizzle with remaining 2 tablespoons oil, and season with salt and pepper. Bake until tender and cooked through, 10 to 20 minutes more.
• Layer the vegetables in a 9-inch springform pan, in the following order: eggplant, red pepper, yellow squash, red tomatoes, 10 basil leaves, zucchini, mango, and yellow tomatoes. Season with salt and pepper. Arrange remaining 10 basil leaves decoratively on top of the cake.
• Soak the gelatin sheets in enough cold water to cover. In a small saucepan, place the tomato water over medium heat until hot to the touch. Squeeze the excess water from the gelatin sheets, and add to the tomato water. Stir until dissolved. Let cool slightly. Measure 1 cup; set remaining tomato water aside for another use. Pour evenly over the cake.
• Wrap with plastic wrap, and transfer to refrigerator until set, about 1 hour.
• Slice cake, and serve garnished with a leaf of basil, and a tablespoon-sized scoop of goat cheese. Drizzle plate with balsamic vinegar and olive oil. Serve immediately.

CHEESECAKE LAYERED RED VELVET CAKE

Steps:

• Preheat oven to 325°. Line bottom of a 9-in. springform pan with parchment; grease paper., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Place on a baking sheet., Bake until center is set, 40-50 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate until ready to assemble, covering when completely cooled. , For cake, increase oven setting to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, beat sugar, oil, buttermilk, eggs, food coloring, vinegar and vanilla until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into sugar mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in enough confectioners' sugar to reach desired consistency. Place one cake layer on a serving plate. Spread with 1 cup frosting. Carefully place cheesecake over frosting., Spread cheesecake with another 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight before serving.

LAYERED CARAMEL CANDY BAR CHEESECAKE

Steps:

• Heat oven to 325°F. Grease 2 (9-inch) round cake pans with shortening or cooking spray. Line bottoms of pans with cooking parchment paper rounds; lightly grease paper. Chop 2 candy bars into small pieces; store in refrigerator until needed.
• In large bowl, beat butter and sugar with electric mixer until smooth and creamy. Beat in cream cheese a little at a time until smooth; scrape down bowl. Beat in eggs one at a time until well combined. Add pudding mix and baking powder; beat well until smooth. Fold in refrigerated candy bar pieces. Divide batter evenly between pans, about 4 cups per pan. Smooth top with off-set spatula.
• Bake 55 to 60 minutes. Layers will puff up during baking and then deflate when removed from oven. Cool in pans on cooling racks 10 minutes. Freeze until solid, about 3 hours.
• Turn cheesecakes out onto cookie sheet; peel off paper. Store in freezer until ready to use.
• While Cheesecake Layers are freezing, heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening or cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed until well combined. Divide batter evenly among pans.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 10 minutes. Remove cake layers from pans onto cooling racks. Cool completely.
• To assemble, place 1 cake layer on serving plate or cake stand. Spread 1/4 cup caramel topping over top of cake layer. Place 1 frozen cheesecake layer on top of cake layer; top with 1/4 cup caramel topping. Repeat layering with another cake layer, another cheesecake layer, and finally top with remaining cake layer. Do not coat top cake layer with caramel.
• Use 1 container of frosting to evenly coat entire cheesecake. Using off-set spatula, swirl remaining container of frosting onto cake. Top with pieces from 2 candy bars. Refrigerate until cheesecake is well chilled before cutting, about 2 hours. Store in refrigerator.

GHIRARDELLI LAYERED CHOCOLATE CHEESECAKE WITH GANACHE GLAZE

Steps:

• Prepare the Crust: Preheat oven to 350 degrees F. Stir together cookie crumbs, butter, and sugar in a medium bowl until well blended. Press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
• Bake in preheated oven 10 minutes. Cool crust completely in pan on a wire rack, about 30 minutes. Reduce oven temperature to 325 degrees F.
• Prepare the Cheesecake: Beat cream cheese with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth and creamy, about 2 minutes. Gradually add sugar and flour, beating until smooth. Add eggs and egg yolks, one at a time, beating on low speed just until yellow disappears after each addition. Beat in vanilla.
• Divide batter into 2 equal portions in separate medium bowls. Pour 1 portion into prepared crust; spread evenly.
• Place Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips in a small microwaveable bowl. Microwave on medium (50% power) until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds.
• Stir together coffee liqueur and espresso granules in a small bowl until espresso dissolves; stir mixture into remaining bowl of cheesecake batter. Stir melted bittersweet chocolate into coffee batter until blended.
• Gently pour over plain cheesecake batter in prepared crust, and spread evenly. Pan will be very full. Place springform pan on a rimmed baking sheet.
• Bake at 325 degrees F until center is almost set but center still jiggles slightly when pan is prodded, 1 hour and 5 minutes to 1 hour and 15 minutes. Remove to a wire rack and cool completely, about 2 hours.
• Cover pan loosely with aluminum foil and chill 8 to 12 hours. Gently run a knife or offset spatula around outer edge of cheesecake to loosen from sides of pan. Remove sides of pan.
• Prepare the Topping: About 1 hour before serving, bring cream and corn syrup just to a simmer in a small saucepan over medium. Place Ghirardelli Semi-Sweet Chocolate Baking Chips in a small heatproof bowl; pour cream-syrup mixture over chocolate chips. Let stand 1 minute. Whisk gently until smooth. Cool slightly, about 15 minutes.
• Pour chocolate mixture over top of cheesecake, and gently spread to edge of crust. Chill until set, about 30 minutes. Garnish if desired.

4 LAYER CHEESECAKE

Steps:

• For the chocolate cake "crust": Preheat the oven to 350 degrees F. Lightly grease the bottom only of a 9-inch springform pan that has been lined with parchment paper.
• In a medium bowl, cream together the butter and sugar. Add the extract and eggs, beating well after each addition. Add the flour and cocoa and mix well to combine. The batter will be stiff. Spread in the pan. Set aside.
• For the baked chocolate cheesecake: In a large bowl, cream the cream cheese and ricotta with the sugar until smooth. Add a small amount of the cheese mixture to the melted chocolate and combine well. Once the little bit of cheese mixture and chocolate is mixed well, add it back to the rest of the cheese mixture and beat until well combined. Add the eggs and flour and beat well. Smooth over the top of the cake batter in the pan. Bake until the cheesecake is set in the center, 25 to 30 minutes. Cover with foil during last 10 minutes to prevent over browning. Remove from the oven and cool.
• A cheesecake is not like a regular cake. It is considered set when the center is still wobbly. After you chill the cheesecake, it will set without wobbling. At this point let the cake cool. Once it is cool, you need to chill the cake for an hour or two.
• For the vanilla cream cheese mousse: Once your chocolate and cheesecake base has been chilled, you can start making the third layer.
• Beat the heavy whipping cream until stiff and set aside. In separate bowl, beat the cream cheese, sugar and vanilla with a mixer in large bowl until well blended. Fold the whipped cream into cheese mixture until just combined. Spread the mixture over the baked cheesecake layer and chill well (freezing the cake at this point works well and makes spreading the final layer easier). Make sure you chill for several hours to make sure all the layers are set.
• For the dark chocolate/white chocolate ganache: Place the chopped dark chocolate in a large bowl. Heat the cream and butter over low heat until just boiling. Reserve 2 tablespoons of the cream mixture. Pour the rest of the cream mixture over the chocolate and let set about 2 minutes, or until it begins to melt. Stir to combine. Repeat for the white chips using the reserved cream mixture. Let cool slightly until spreading consistency.
• Using a sharp knife, gently run the blade around the edge of the cake to loosen. Remove the cake sides from the pan and place the bottom with cake on a serving plate or stand. Spread the frosting over the top and sides.
• Drizzle the white chocolate lightly over the top. Using a knife or toothpick, run it lightly over the top to swirl to create desired effect. At this point, I would place the white chocolate ganache in a pastry bag and use a small round tip to decorate the top of the cake instead of trying to just drizzle it on top. You have more control.
• Press the mini chips (regular size works too) into the frosting on sides until completely coated to create a "crust." Place the cake in the fridge to chill while preparing the final frosting.

RED, WHITE AND BLUEBERRY LAYERED CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-inch springform pan with cooking spray.
• For the blueberry layer: Stir the preserves and cornstarch together in a small bowl until smooth. Stir in the lime zest and juice. Set aside.
• For the cheesecake layer: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Add the confectioners' sugar and continue beating until smooth, about 1 minute. Scrape the bowl with a rubber spatula, add the egg yolks one at a time, beating well and scraping the bowl between additions. Add the lime juice and vanilla and beat to combine. Transfer the mixture to a piping bag and set aside.
• For the red velvet layer: Beat the cream cheese, butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2 minutes. Add the eggs one at and time, scraping the bowl between each addition. Beat on medium speed until the mixture is lightened, about 1 minute. Add the cocoa powder, baking soda and salt and mix on medium until there are no clumps of cocoa powder. Add the food dye and vanilla and stir to combine. Add the flour and stir until just incorporated. Scrape the bowl with a rubber spatula and give a final stir by hand.
• To assemble the cake: Spread the red velvet batter evenly into the prepared pan. Pipe or pour the cheesecake batter on top of the cake batter, spreading it evenly. Using a piping bag or resealable plastic bag with a corner cut off, gently pipe the blueberry filling on top of the cheesecake batter, starting in the center and spiraling out, leave a 1/2-inch border of exposed cheesecake around the edge of the pan.
• Bake until the cheesecake is giggly, but not liquid, when you gently shake the pan or an instant-read thermometer inserted in the center of the cheesecake registers 130 degrees, 40 to 50 minutes.
• Cool the cake on the counter for 1 hour. Carefully run a paring knife around the edge of the cake, then refrigerate in the pan until chilled, about 2 hours or up to overnight. Remove the ring from the springform pan and serve chilled.

LAYERED VEGETABLE BAKE

Steps:

• Heat butter in a frying pan and sauté the garlic and leek for 5 minutes, then add the spinach and cook a further minute.
• Layer half the potatoes in the base of a lined 24cm round spring form tin. Top with the spinach and leek mixture, then top with remaining potatoes. Sprinkle grated cheese over the top.
• Whisk together the cream cheese, eggs, cream, thyme and seasoning. Pour cream cheese mixture over the cheese and bake at 200ºC for 40-45 minutes. Serve with salad or your favourite cooked meat.

LAYERED VEGETABLE CAKE

Steps:

• Preheat oven to 375 degrees F & lightly butter a deep cake pan 8 inches in diameter, then line the bottom of the pan with parchment paper.
• In a large bowl mix together the breadcrumbs, cheese, herbs & garlic, then season to taste with salt & pepper, before sprinkling half of this crumb mixture over the bottom of the prepared pan.
• Slice all vegetables as thinly as possible, which is best done with a mandoline or in a food processor with a thin cutting disc.
• The vegetables are to be layered in the prepared pan ~ lightly seasoning with the crumb mixture every couple of layers ~ starting with half of the potatoes, then half of the parsnips, then half of the turnip, then half of the sweet potato & finally half of the rutabaga.
• At this point sprinkle a little more than half of the remaining breadcrumb mixture over everything, then start the entire process again, finally topping the last layer with the remaining crumb mixture.
• Whisk together the eggs, vegetable stock & cream then season lightly.
• Pour this mixture evenly over the layered vegetables & cover with aluminum foil, pinching around the edges to seal.
• Bake for 1 hour, then remove the foil & bake another 30 minutes.
• Preheat the broiler to high, then turn the cake onto a heatproof plate. Remove & discard the parchment paper lining before placing the cake under the broiler for 4 or 5 minutes or until it is crisp & golden.
• Let it cool just slightly, then cut into wedges & serve.

LAYERED MINI CARAMEL CHEESECAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Place 1 vanilla wafer cookie in the bottom of each muffin cup. Place the remaining cookies in a container and crush to crumbs.
• Place caramels in a medium saucepan; add milk. Heat on low, stirring occasionally until melted, about 10 minutes.
• Beat cream cheese, sugar, eggs, and vanilla extract together in a bowl using an electric mixer until cheesecake filling is smooth. Distribute 2 tablespoons of the filling into each muffin cup.
• Stir two-thirds of the melted caramel mixture into the remaining cheesecake filling; mix well. Distribute 2 tablespoons of caramel-cheesecake mixture into the muffin cups.
• Bake in the preheated oven until cheesecake is set, about 1 hour. Let cool to room temperature, at least 25 minutes.
• Reheat the remaining caramel sauce until warm, about 2 minutes. Drizzle onto the cheesecakes. Sprinkle the cookie crumbs on top. Remove cheesecakes from the muffins tins; place on a serving platter. Cover and refrigerate until cool, about 4 hours.