the first layer of this cake is chocolate, that is my whoopie pie cookies dough. I had some leftover from my dough i thought it will be a good idea to bake it not just to make whoopie pie since the texture of the whoopie pie is kind of cakey. The second layer is red velvet cake. Now, i made the red velvet from scratch but feel free to use the box cake mix one since i know it will be a lot of work to make every single layer from scratch. But in my local grocery store, finding a red velvet cake mix is not that easy so i decided to make the cake from scratch. The last layer is the cheesecake. This is a no-bake cheesecake which mean gelatin is used in this cheesecake. Shall we start?
First thing first, be sure to make the chocolate layer first. As i’ve said before i’m using my whoopie pie dough recipe. Next, is to make the red velvet. If you’re using the box cake mix then go ahead and make it as the direction stated. This is for those who want to make the red velvet from scratch
Red velvet ingredients:
Dry ingredients are:
sugar, flour, coco powder, salt+baking soda
sift all the dry ingredient and set aside
Wet ingredients are:
buttermilk, vinegar, vegetable oil, red food coloring, vanilla essence
combine everything together and mix until incorporated.
pour the wet to the dry ingredient
look at that lovely red color
mix them up. I love the color
pour the batter into a greased pan, use whatever pan you’d like, it doesn’t matter since you’re going to crumble it eventually. I use muffin tin just to save up some cooking time.
once done, cool them off then crumble it into these pretty red crumbs.
You could most certainly use this red velvet recipe for the actual cake, just bake it in a pan or maybe double the recipe. Ice them with some cheese frosting and that would be a perfect red velvet cake. Maybe i’ll do an entry on that soon.
my chocolate dough and my springform pan is ready to work
spread the chocolate dough on the greased springform pan. Bake and let cool.
Now let’s get to the cheesecake
lemon juice and the zest, agar-agar (or gelatin), sugar, condense milk, vanilla essence, cream cheese, yogurt, water, double cream.
I use agar-agar for this recipe because i love the way agar-agar is a lot more stable than gelatin. It doesn’t melt as easily and it’s a great vegetarian substitute. But you can use gelatin if you can’t find or don’t want to use agar-agar.
For the yogurt, i only had strawberry drinking yogurt when i made this cheesecake but i would definitely suggest you to use greek yogurt or any other plain thickened yogurt.
The sugar in this recipe is optional. I didn’t add any on the cheesecake because i thought that it had got the sweetness it needed from the condense milk and just to balance out from the sweetness of the base. For those who got a sweet tooth feel free to add sugar as much as you desire.
first thing first is to mix the agar-agar (or gelatin) with the water
heat the agar-agar/gelatin until it boils and thickens, set it aside to cool a little
to the cream cheese, add in the lemon juice and zest (add the sugar too if you’re using sugar),
and condense milk
beat them all together
add in the yogurt and vanilla essence
beat them again
add in the cream and beat until fluffy
add in the agar-agar/gelatin and give a quick mix
press the red velvet crumb over the chocolate dough
pour the cheesecake over the base and tap a few time to remove any air bubble
scatter some of the red velvet crumb over the cheesecake
put in the fridge until set. Overnight is best.
to take out, run a knife over the edges and carefully remove the springform pan. Use the back of the knife and run it around the cake to smooth the edges just in case you did a messy job (like me).
look how creamy it looks when i cut into it
see the layers? Indulgent chocolate with bits of marshmallow and chocolate chips, moist red velvet, and the creamy and light cheesecake. In case you’re wondering what’s the pink bits are, its just pink chocolate. Why i add it? I don’t really know either. Just because….
Red Velvet Cake
• 1 ¼ cups all purpose flour
• 1 cups sugar
• ½ tsp salt
• ½ tsp baking soda
• ½ tbsp cocoa powder
• 1 egg
• ½ cup buttermilk
• 1 tbsp vinegar
• ¾ cup vegetable oil
• 1 tsp vanilla essence
• 5-10 drops red food coloring
How to make red velvet cake:
1) Sift in the flour, salt, baking soda, coco powder into a bowl and mix well with sugar.
2) Mix in the egg, buttermilk, vinegar, vegetable oil, vanilla essence and food coloring (use the food coloring until you reach the desired color)
3) Add the wet ingredient to the dry ingredient and mix until incorporated
4) Pour to a greased pan and bake on 180°C or 350°F for about 20-30 minutes depending on your oven and what pan you use or until a toothpick inserted come out clean.
5) Cool on a counter and once cooled crumble the red velvet cake (add in about 1 tbsp of cream to moistened the crumbs)
Triple Layer Cheesecake
• whoopie pie dough
• crumbled red velvet cake
• 1 small lemon (take the juice and zest)
• 9 gram gelatin (or 1 tsp agar-agar)
• ½ cup water
• 1 package cream cheese (softened)
• 1-2 tbsp sugar (if using)
• ½ can condense milk
• ½ cup yogurt
• ½ cup whipping cream
• 1 tsp vanilla essence
How to make:
1) Spread the whoopie pie dough on a greased springform pan. Bake and let cool.
2) Combine the agar-agar (or gelatin) with the water and bring to a boil. Set aside to cool a little.
3) To the softened cream cheese add the lemon juice and zest, sugar (if using) and condense milk, mix until coorporated.
4) Add yogurt and vanilla to the cheese mixture and beat again. Add the whipping cream and beat until fluffy.
5) Add in the agar-agar (or gelatin) to the mixture and mix for a little just to combine the agar-agar.
6) Press the red velvet crumb over the chocolate dough. Use a flat bottom utensil to neatly press it.
7) Pour the cheesecake batter to the chocolate and red velvet base.
8) Refrigerate until set. It is best to be refrigerate overnight.