- This post is going to involve lots of confessions.
Now we’re ready.
- Confession #1: When I make recipes, I don’t *usually* test them. I get an idea and make it happen. Yes, this could lead to a flaws in my recipes here and there, but (a) I am not a professional, (b) remaking stuff I am 99% sure is fine isn’t worth it to me, and (3) thinking about all of the leftovers makes me cringe! One of my friends who knows I blog recently asked me if I ever threw something out that I made. I told her no, but ironically threw away the cheesecake batter during the second trial run of recipe testing this cake. #woops. More on that later.
- Confession #2: Yep, you just read that correctly. I said SECOND trial run of recipe testing this cake. After I just said I don’t test my recipes; I make them. Yes, that’s how I usually (and prefer to) roll, but for this one, it needed some extra attention. I made this cake three times, three different ways before I was happy with it. Round one involved a box mix and the cheesecake recipe you see below. There was some serious sinkage that I can only attribute to something being funny in the box mix because it didn’t happen with either of my other cakes. Round two was an entire batch of Sally’s Red Velvet Cake, which left me with a 9-inch layer of red velvet cake in addition to the cheesecake cake. This was also the batch in which I accidentally curdled some of the yogurt before mixing it into the cheesecake batter, only to find weird rubbery bits mixed into the batter. I couldn’t for the life of me remember how it happened until it finally clicked: Oh yeah, I microwaved the yogurt in the name of “room temperature ingredients” and cooked it for too long. I was just relieved to figure out what happened. For round three (FINALLY!), I halved the red velvet cake recipe, kept the cheesecake batter (didn’t microwave the yogurt), and baked it like I had the others. Round three was the winner and what you see here. YAY FOR SUCCESS!
- Confession #3: I AM SO TIRED OF PHOTOGRAPHING ROUND DESSERTS THAT REQUIRE YOU TO CUT SLICES! Seriously, so overrated. I was explaining to Collin how these kinds of desserts force you to make perfectly even cuts, carefully remove the slices from the pie, make sure the frosting doesn’t look weird or droop, etc. When I said it out loud, it sounded 100% trivial, and it kind of is, but still… this girl needs a break. I also just realized my most recent 4 posts here have involved slice pictures. Guess what’s next? Sure as heck won’t be a pie!
- Confession #4: This cake is a labor of love, and I loved and hated making it. Don’t be deceived; one layer here does not equal simple. Lots of steps, lots of maintenance. Doesn’t sound like anyone I know… Ha ha ha. Read the recipe all the way through (I know, I know. Just do it.) and block out a few hours on your calendar for this one. Lucky for you the cheesecake batter and frosting can be whipped up ahead of time and kept in the fridge (for no more than a few days). But yeah, this cake is not for the faint of heart.
- Confession #5: *I will be straight up honest with you: this is a complete riff off of the Cheesecake Factory’s Red Velvet Cheesecake Cake. I’ve made a layered version like theirs before, but after I saw Sally’s pumpkin cheesecake cake, I knew I wanted to try it with red velvet. The flavor is different, yes, but the method is extremely similar. I relied heavily on her directions for all components of this recipe and encourage you to check out her directions for the red velvet cake, too! (They’re probably more thorough than mine.)*