White Velvet Cheesecake Recipes

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WHITE VELVET BUTTERMILK CAKE RECIPE



White velvet buttermilk cake recipe image

White velvet cake gets it's flavor and velvety texture from buttermilk. A moist, tender cake that is great for any special occasion. This recipe makes two 8" round cakes about 2" tall. Serves 24Bake at 335F for 30-35 minutes until a toothpick comes out cleanly.

Provided by Elizabeth Marek

Categories     Dessert

Time 40m

Number Of Ingredients 16

14 oz cake flour
13 oz granulated sugar
1 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
5 oz egg whites (room temperature)
4 oz vegetable oil
10 oz buttermilk (room temperature or slightly warm)
6 oz butter (unsalted and softened)
2 tsp vanilla
14 oz granulated sugar
3 oz flour
16 oz whole milk
16 oz unsalted butter (room temperature)
2 tsp vanilla extract
1/4 tsp salt

Steps:

  • NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly. Heat oven to 335º F/168º C - 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
  • Prepare two 8"x2" (or three 6") cake pans (with a little leftover batter) with cake goop or preferred pan spray. Fill your pans about 3/4 of the way full of batter.
  • Combine flour, sugar, baking powder, baking soda and salt in the bowl of .a stand mixer with paddle attachment. Mix 10 seconds to combine.
  • Combine 1/2 cup of the milk and the oil together and set aside.
  • Combine the remaining milk, egg whites and vanilla together, whisk to break up the eggs and set aside.
  • Add your softened butter to the dry ingredients and mix on low until mixture resembles a coarse sand (about 30 seconds). Add in your milk/oil mixture and let mix until dry ingredients are moistened and then bump up to med (setting 4 on my kitchenaid) and let mix for 2 minutes to develop the cakes structure. If you don't let your cake mix on this step your cake could collapse.
  • Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions.
  • Scrape down the sides again to make sure everything has incorporated then pour into prepared pans. Bake 35-40 minutes until a toothpick inserted into the center comes out cleanly but the cake has not begun to shrink yet from the sides of the pan. IMMEDIATELY TAP PAN FIRMLY on countertop once to release the steam from the cake. This stops the cake from shrinking.
  • Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. Flip onto a cooling rack and let cool fully. I chill my cakes before handling or you can wrap them in plastic wrap and freeze them to trap moisture in the cake. Thaw on the countertop while still wrapped before frosting.

Nutrition Facts : ServingSize 1 serving, Calories 208 kcal, Carbohydrate 21 g, Protein 1 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 28 mg, Sodium 111 mg, Sugar 15 g

RED VELVET CHEESECAKE



Red Velvet Cheesecake image

Provided by Food Network Kitchen

Time 2h

Yield 10 servings

Number Of Ingredients 12

1 1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)
5 tablespoons unsalted butter, melted
1/3 cup sugar
Pinch of salt
4 8-ounce packages cream cheese, softened
1 1/4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 large eggs
1 tablespoon unsweetened cocoa powder
1 teaspoon red food coloring

Steps:

  • Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
  • Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
  • Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.

RED VELVET CHEESECAKE



Red Velvet Cheesecake image

If you love red velvet cake, here is a new spin on it. I love cheesecake and thought that this would be a great combo. This recipe can easily be halved, but if you are having a party is is just as easy to make two as one. Enjoy!

Provided by Beth Maples

Categories     Desserts     Cakes     Red Velvet Cake Recipes

Time 2h15m

Yield 16

Number Of Ingredients 18

2 ½ cups all-purpose flour, sifted
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon unsweetened cocoa powder
½ cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 ½ cups white sugar
1 cup buttermilk
2 tablespoons red food coloring
2 tablespoons water
4 (8 ounce) packages cream cheese, softened
1 ⅔ cups white sugar
¼ cup cornstarch
2 eggs
1 tablespoon vanilla extract
¾ cup heavy whipping cream

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Spray 2, 9-inch springform pans with cooking spray.
  • Sift flour, salt, baking soda, and cocoa powder into a large bowl. Whisk in oil, 2 eggs, vanilla extract, vinegar, white sugar, and buttermilk. When well blended, whisk in food coloring and water. Pour half of the batter into each prepared pan.
  • Bake cakes in preheated oven until cake toothpick inserted in the center comes out clean; about 30 minutes.
  • While the cake is cooling, use an electric mixer to beat the cream cheese in a large bowl until smooth. Mix in the sugar and cornstarch; beat until creamy. Add the 2 remaining eggs, one at a time, beating well after each addition. Blend in vanilla. Use a hand whisk to mix in the heavy cream until well blended. Pour half of the batter over each cake layer.
  • Bake cheesecakes in preheated oven until set and beginning to brown, 30 to 45 minutes. Cool on a wire rack for 1 hour. Cover and refrigerate until completely cool, about 1 additional hour.

Nutrition Facts : Calories 554.5 calories, Carbohydrate 59.3 g, Cholesterol 124 mg, Fat 32.1 g, Fiber 0.7 g, Protein 8.6 g, SaturatedFat 16.3 g, Sodium 428.4 mg, Sugar 40.7 g

RED VELVET CHEESECAKE



Red Velvet Cheesecake image

Festive and oh, so good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust. -Karen Dively, Chapin, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 15

17 chocolate cream Oreo cookies, crushed
1/4 cup butter, melted
1 tablespoon sugar
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 cup sour cream
1/2 cup buttermilk
3 tablespoons baking cocoa
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
1 bottle (1 ounce) red food coloring
3 ounces cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan., In a large bowl, beat cream cheese, sugar, sour cream, buttermilk, cocoa and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.

Nutrition Facts : Calories 463 calories, Fat 29g fat (17g saturated fat), Cholesterol 131mg cholesterol, Sodium 276mg sodium, Carbohydrate 46g carbohydrate (39g sugars, Fiber 1g fiber), Protein 7g protein.

THREE LAYER WHITE VELVET CAKE (WITH OPTIONAL WHITE FROSTING)



Three Layer White Velvet Cake (With Optional White Frosting) image

On vacation in Gatlinburg, I purchased an old timey cookbook called "A Taste Of The Past" by Phyllis Connor. Each recipe has notes about the family history of the recipe and this one is from Elizabeth Sparks, author of N. C. And Old Salem Cookery. I am including the frosting recipe she recommended, but you can use your favorite if you are uneasy about using the egg whites. This recipe is from a 90 year old woman who got the recipe from her mother. Talk about surviving the test of time! How did she live to such a ripe old age eating uncooked eggs? ;)

Provided by Kats Mom

Categories     < 60 Mins

Time 45m

Yield 1 three layer cake, 12 serving(s)

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
2 egg yolks, beaten (whites are used in frosting)
2 eggs
3/4 teaspoon baking soda
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups sifted flour
2 egg whites (left over from using the yolks for the cake)
1 1/2 cups powdered 10x sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees.
  • Grease three cake pans (reviewers have stated it works better if you flour the pans as well).
  • In a large bowl, cream the sugar and butter together.
  • Mix in egg yolks, then eggs, one at a time, beating well after each.
  • Measure the buttermilk into a 2-cup measuring cup/bowl and stir in the baking soda and vanilla.
  • Blend buttermilk and the flour alternately into the mixture in the large bowl.
  • Pour batter into the greased cake pans.
  • Bake for 20-25 minutes.
  • Let cool before frosting.
  • OPTIONAL ICING: Beat the egg whites to a stiff froth.
  • Beat in the powdered 10x sugar and vanilla extract.
  • Frost between layers.
  • Refrigerate leftovers.

Nutrition Facts : Calories 450.9, Fat 17.3, SaturatedFat 10.4, Cholesterol 100.2, Sodium 258.6, Carbohydrate 69.4, Fiber 0.7, Sugar 49.2, Protein 5.6

WHITE VELVET CAKE II



White Velvet Cake II image

A change from the red velvet standard cake recipe.

Provided by MARBALET

Categories     Desserts     Cakes     White Cake Recipes

Time 1h30m

Yield 20

Number Of Ingredients 11

1 ½ cups butter, softened
1 ½ cups white sugar
2 eggs
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
½ teaspoon salt
½ cup butter flavored shortening
1 (8 ounce) package cream cheese
4 cups sifted confectioners' sugar
1 tablespoon milk

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 round 8 inch pans. Sift the flour and salt together and set aside.
  • Cream butter and sugar until light and fluffy. Add eggs and mix well. Dissolve baking soda in buttermilk. Alternately add flour and buttermilk, beginning and ending with the flour. Pour into two 8-inch pans.
  • Bake at 325 degrees F (165 degrees C) for about 30 minutes, or until toothpick inserted into cake comes out clean. Cool cake completely before icing.
  • To make the White Velvet Cream Cheese Icing: Beat shortening and cream cheese together. Gradually beat in confectioners sugar. Add milk until a frosting is formed. (Add more milk if necessary.)

Nutrition Facts : Calories 422 calories, Carbohydrate 50.5 g, Cholesterol 68.1 mg, Fat 23.8 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 12.8 g, Sodium 273 mg, Sugar 40.2 g

WHITE VELVET CHEESECAKE



White Velvet Cheesecake image

Make and share this White Velvet Cheesecake recipe from Food.com.

Provided by conniecooks

Categories     Cheesecake

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 10

2 (8 ounce) packages cream cheese
1/3 cup sugar
1 teaspoon lemon juice
6 ounces white chocolate, melted
3/4 cup sour cream
2 eggs
1 teaspoon vanilla
1 cup sour cream
2 tablespoons sugar
white chocolate curls

Steps:

  • Cheesecake:.
  • Beat cream cheese, Sugar, lemon juice until blended and smooth.
  • Add remaining ingredients. Mix well.
  • Pour batter into lightly greased 8 1/2 " springform pan.
  • Smooth top.
  • Bake at 450F for 10 minutes.
  • Reduce heat to 325F and bake 30 -35 minutes longer.
  • Topping:.
  • Combine sour cream and sugar.
  • Spread over cheesecake .
  • Bake 5 minutes longer.
  • Run sharp knife around sides.
  • Let cool before removing sides.
  • Refrigerate at least 5 hours.
  • Garnish with curls and fresh fruit if desired.

Nutrition Facts : Calories 387.6, Fat 30.7, SaturatedFat 18.8, Cholesterol 112.3, Sodium 184.9, Carbohydrate 22.4, Sugar 19.5, Protein 7

WHITE VELVET CAKE WITH CHEESECAKE FILLING AND SILKY MARSHMALLOW BUTTERCREAM



White Velvet Cake with Cheesecake Filling and Silky Marshmallow Buttercream image

Number Of Ingredients 28

12 tablespoons (6 ounces, or 170 grams) unsalted butter, softened
½ cup (4 ounces, 113 grams) vegetable oil
14 ounces (397 grams) granulated sugar-2 cups
3 large eggs
1 cup (237 milliliters) buttermilk
½ cup (119 milliliters) sour cream
1 tablespoon (15 milliliters) vinegar
1 tablespoon (15 milliliters) vanilla
6 ounces (170 grams) all-purpose flour-1 ¼ cups
5 ½ ounces (156 grams) cake flour- 1 ¼ cups* (see end of recipe for substitute)
1 ½ teaspoons (7 ½ milliliters) baking soda
¾ teaspoon (3 ¾ milliliters) salt
5 ounces (142 grams) granulated sugar-3/4 cup
2 tablespoons (30 milliliters) all-purpose flour
Pinch of salt
3 large eggs
2 (8 ounce, or 227 gram) packages cream cheese, softened
½ tablespoon (7 ½ milliliters) vanilla extract
2 tablespoons (30 milliliters) sour cream
7 ounces (198 grams) large marshmallows
5 ounces (142 grams) corn syrup
3 ounces (85 grams) granulated sugar
1 teaspoon (5 milliliters) water
2 cups (16 ounces or 454 grams) unsalted butter, softened
¼ cup (60 milliliters) cold pasteurized egg whites
1 cup confectioner's sugar (4 ounces or 114 grams) or to taste up to 3 cups
1 tablespoons (15 milliliters) vanilla extract
½ tablespoon (7 ½ milliliters) vanilla bean paste or more vanilla extract

Steps:

  • Preheat oven to 350 F (177 C). Spray three 8-inch round cake pans with Baker's Joy or grease and flour.
  • Beat butter, oil and sugar on medium-high speed for 2 minutes. Add eggs one at a time and beat until incorporated. Add buttermilk, sour cream, vinegar and vanilla and mix to blend.
  • Sprinkle in flours, baking soda and salt; beat for 1 minute.
  • Pour into prepared pans and bake for about 25-30 minutes until a cake tester comes out clean. Cool 10 minutes in pan and then turn out to a cooling rack. Cool completely if using immediately, or wrap in two layers of plastic wrap if using later. Frost the cooled cake with your buttercream of choice.
  • *Cake flour substitute: Use 137 grams all-purpose plain flour and 19 grams cornstarch or potato starch in place of cake flour.
  • In a small bowl combine sugar, flour and salt and stir to blend. Whisk in eggs.
  • Place softened cream cheese in a medium bowl and whisk in 1/3 of the egg mixture. Add remaining egg mixture in two batches whisking after each addition. Whisk in vanilla and sour cream.
  • Pour the cheesecake mixture into the top of a double boiler and place over simmering water. Whisk constantly over medium-low heat until the mixture is very thick. About 10 minutes. Scrape the corners and edges frequently. When it is the consistency of peanut butter remove from the heat.
  • Pour the cheesecake mixture into an 8-inch cake pan and cover the surface directly with plastic wrap or wax paper. Place in the freezer to cool for 30 minutes or until chilled.
  • Use to fill cakes, to layer in parfaits or to eat by the spoonful.
  • Place marshmallows, corn syrup, sugar and water in a microwave safe bowl and heat on high for about 1 ½ to 2 minutes until the marshmallows are melted and the sugar is dissolved; stir after one minute and then at 20 second intervals. Scrape into a mixer bowl and place in freezer for about 20 minutes or until cool to the touch.
  • When cool, add the butter to the mixer bowl and beat on medium-high for 2 minutes. Reduce the speed to medium-low and pour in the cold egg whites; beat on medium-high for 1 minute.
  • Add the confectioner's sugar and vanilla to the marshmallow-butter mix and beat to combine.
  • Use immediately or store at room temperature for 2 days, in the refrigerator, tightly sealed, for 2 weeks or in the freezer for 2 months.
  • Makes about 5 ½ cups

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From myrecipes.com


RED VELVET CHEESECAKE CAKE RECIPE - SIMPLY RECIPES
2022-05-12 When making the cheesecake layer, mix on medium-low speed. If you whip the batter on too high of a speed, too much air will incorporate into the batter. The air will expand as the cake bakes and deflate as it cools, increasing the chances of the cheesecake cracking. Many cheesecakes are baked in water baths for slow, even cooking.
From simplyrecipes.com


THE BEST WHITE VELVET BUTTERMILK CAKE RECIPE - YUMMY RECIPES
2020-04-11 FILL YOUR PANS ABOUT 3/4 OF THE WAY FULL OF BATTER. COMBINE FLOUR, SUGAR, BAKING POWDER, BAKING SODA AND SALT IN THE BOWL OF .A STAND MIXER WITH PADDLE ATTACHMENT. MIX 10 SECONDS TO COMBINE. COMBINE 1/2 CUP OF THE MILK AND THE OIL TOGETHER AND SET ASIDE. COMBINE THE REMAINING …
From newsronian.com


THE BEST RED VELVET CHEESECAKE CAKE RECIPE - SHUGARY SWEETS
2019-09-07 In a large mixing bowl, beat cream cheese with granulated sugar for 3 minutes, until light and fluffy. Add in kosher salt and eggs, one at a time, beating well after each addition. Beat in sour cream, heavy whipping cream, and vanilla extract. Pour into prepared 9″ springform pan. Place pan in center of oven.
From shugarysweets.com


WHITE VELVET CAKE RECIPE | RECIPE | DESSERTS, CAKE DESSERTS, VELVET ...
Jul 20, 2013 - This moist and tender crumbed White Velvet Cake was developed from an outstanding Red Velvet Cake recipe and makes an ideal birthday or celebration cake.
From pinterest.ca


THE BEST WHITE CAKE RECIPE - PRETTY. SIMPLE. SWEET.
2018-07-20 Preheat oven to 350°F/180°C. Butter two 9-inch cake pans (8-inch would work too) that are at least 2-inch high, and line the bottoms with parchment paper. In a medium bowl, sift together flour, baking powder, baking soda, and salt. In another medium bowl combine sour cream and milk. Set bowls aside.
From prettysimplesweet.com


WHITE VELVET CAKE RECIPE - COOKIST.COM
Beat vegetable oil, shortening, and vanilla with a handheld mixer until light and fluffy. Whisk in the eggs one at a time. Whisk until smooth. Mix 1/3 of the flour mixture, then ½ the buttermilk into the oil mixture, alternating between the two. Mix until completely combined, smooth, and lump-free.
From cookist.com


THE BEST RED VELVET CHEESECAKE RECIPE - LIFE LOVE AND SUGAR
2012-08-02 1. Roll red velvet cake into balls. Make sure they are smaller, about half the size, than a normal cake pop, since we will be adding cheesecake onto the outside of it. 2. Scoop out cheesecake. 3. Make a little round patty with the cheesecake. Wrap the cheesecake around the red velvet and make a nice ball. 4.
From lifeloveandsugar.com


WHITE VELVET CAKE | DIXIE CRYSTALS - RECIPES
Preheat oven to 325°F. Butter and flour 3, 9-inch cake pans and fit a round sheet of parchment on bottom to make removal from pans flawless. 1. Sift together flour, baking powder, baking soda, and salt. Set aside. 2.
From dixiecrystals.com


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