Today's pintest comes via this pin and the info found here.
First you have to make the red velvet cake.
Your dry ingrediants will be mixed in one bowl.
Your wet in a second.
And the butter and sugar will be creamed in either another bowl or your mixer.
It says that it doesn't really matter too much what kind of pan you bake your cake in. Because I was planning on probably making the cheesecake the same day I didn't want to have to wash spring form pans all night in addition to all of the other measuring cups and what have you.
Once the red velvet cake was finished I set it out to cool.
Then I put the cake into a bag for the evening because the cake will end up being broken up anyway.
Between making cakes I still had to do dishes and wipe down my mixer.
If you've never made a cheesecake before (and quite honestly I'd only made one once before, years ago, and it went terribly) it's a pretty quick thing to make. Once you have an ingredient list it's just about as simple as, "mix all of your ingredients and then put into the oven for x amount of time."
Making this cheesecake is ALMOST that simple.
1) line your spring form pan with aluminum foil.
2) you're going to break apart half of your red velvet cake.
3) cover the red velvet cake bottom with your cheesecake mix.
4) place your cheesecake into a ban marie (hot water bath.)
5) put the entire thing into the oven and wait 45 minutes.
When your time is up turn off your oven and wait another hour - the original poster urges you NOT to open your oven and peek. This wasn't a problem because I had approximate 12,037,102,934,835,724,387,092,348,238,427,345 things to do in preparation for my parents arrival.
Around the time my cake had come to room temperature
it hit me - I had my hands so full that I forgot to mix red velvet cake chunks into my cheesecake! In my mind the cake was now 100% ruined and I'd just wasted two days. My husband told me all that had happened was that I made a delicious cheesecake with a yummy crust and yummy topping. I was miserable. Then my mother texted me to tell me they were probably not coming.
The time came to get the cake into my cake saver for the night. I released the tab on the spring form and everything looked okay. When I flipped the cake onto a plate I sensed that everything had gone badly. I had to unwrap layers of foil to see just how badly it was and each layer of foil just made me more certain that this was a disaster. Closer to the cake there were small layers of cheesecake inside the foil. When I got down to the plate the cake looked a bit like someone had dropped it from a standing position. Maybe I can still save it? The cake was now upside-down and would have to be flipped again. Cake pretty much went all over the kitchen from there. There was cake all over the floor, cake all over the plate, cake all over the cake taker . . . it was just really horrifying for me right then.
I was left with a huge mess and a bag full of half of a red velvet cake. FML and FTP (Eff This Pin).