Hello all,

I need to make a red velvet cheesecake for an event a friend is hosting. I have a cheesecake recipe and a red velvet recipe that I love. Does anyone know if I would I be able to simply make each of then then stack them with cream cheese frosting or might there be a reason I cannot use these two recipes together?

Appreciate your help!

i have seen red velvet cake stacked with cheesecake, it's pretty good, but make sure it stays chilled
http://bakeeatandgrow.wordpress.com/2011/07/12/bake-stacked-red-velvet-cheesecake/

Go for it. I do this for my Red Velvet Dream cake and it's really good. Just make sure your cheesecake is frozen when you stack your layers. I put a layer of butter cream frosting , cheesecake top with another layer of Red Velvet cake and decorate in Cream Cheese butter cream. http://allrecipes.com/PersonalRecipe/63035102/Red-Velvet-Dream-Mini-Cakes/Detail.aspx

I did not realize the cheesecake should be frozen. Thank you!!!
I made it yesterday using my recipes and freezing the cheesecake and it turned out fabulous!!

Thanks so much!

Glad you liked it. Freezing the cheesecake makes it easier to stack and frost.

Cheesecakes are one of the very few things that do not deteriorate by freezing. It actually enhances the texture. Many cheesecake chefs will recommend freezing all cheesecakes for at least a half hour to overnight. It completely changes the texture and firms it up even if it then stays in the refrigerator. I think cheesecakes need the freezer for texture and then the refrigerator for at least 24 to 48 hours to bring out the full mature flavor (other than vanilla).