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.
Tips:
*You can certainly bake this cheesecake in the oven without a water
bath, but you run the risk of cracking the top of the cheesecake. The
water bath is a safeguard against cracking. *Measure your cheesecake
layer against the cake layers. If the cheesecake layer turns out to be
slightly larger size round than your cake layers, move it to a cutting
board and use a knife to gently shave off some of the exterior of the
cheesecake.
*How to apply a crumb coat layer of frosting: use a
long, thin spatula or knife to cover the cake completely with a thin
and even layer of frosting. Wipe off the spatula each time you’re about
to dip it back into the bowl to get more frosting (this way you won’t be
transferring any green crumbs into the bowl of frosting). Don’t worry
at this point about the crumbs being visible in the frosting on the
cake. When your cake has a thin layer of frosting all over it, place it
into the refrigerator for 30 minutes to “set” the frosting. Once the
first layer of frosting is set, apply the second layer. *If you are
serving this cake at a party, it’s perfectly okay to leave the cake at
room temperature for a couple of hours (the cheesecake thaws very
quickly). Otherwise, keep it stored in the refrigerator. It also freezes
perfectly. Freeze it as is, then wrap it in plastic wrap and store it
in the freezer until it is needed. Leftover slices may also be wrapped
and frozen.
