Birthday Cake Cheesecake~ Copy Cat Cheesecake Factory Recipe ~ Vegan
Prep time
Bake time
Total time
Additionally I only use Tofutti Cream Cheese for my BAKED recipes. *Not sponsored
I have not had success with any other brand in BAKED recipes.
For some reason the other more expensive brands I've tried have broken down into an oily mess when baked.
When measuring cornstarch I cannot stress enough that a kitchen scale is the best way to go. Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure, so while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results. Many times people have complained that their cheesecake is like rubber and they don't know why! This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams. 1Tbs=8g
I am using 6" pans for all of my recipes to make this cake.
If you do not have 6" pans you can use 8" pans but I would recommend to make the white cake recipe 1 full recipe. The cheesecake 1½ X recipe and the cream cheese icing 2X Be careful with your math! 90% of recipe failure is caused by bath math & poor measuring!
I have not had success with any other brand in BAKED recipes.
For some reason the other more expensive brands I've tried have broken down into an oily mess when baked.
When measuring cornstarch I cannot stress enough that a kitchen scale is the best way to go. Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure, so while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results. Many times people have complained that their cheesecake is like rubber and they don't know why! This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams. 1Tbs=8g
I am using 6" pans for all of my recipes to make this cake.
If you do not have 6" pans you can use 8" pans but I would recommend to make the white cake recipe 1 full recipe. The cheesecake 1½ X recipe and the cream cheese icing 2X Be careful with your math! 90% of recipe failure is caused by bath math & poor measuring!
Serves: serves 10ppl
Ingredients
- **Please read the note above and adjust your recipes accordingly!
- ***I am using 6" pans for the recipes listed below
- __________________________________________
- For the Cake:
- ½ Recipe White Cake
- ½ Sprinkles of your choice
- For the Cheesecake:
- Vegan Cream Cheese *see notes 12 ounce (339g)
- Vegan Butter melted 2 tablespoons (28g)
- Granulated Sugar 1 cup (200g)
- Cornstarch 4 Tablespoons *see notes (32g)
- All Purpose Flour 3 Tablespoons (24g)
- Plant Milk *I use soy milk 6fl oz (177ml)
- Vegan Lactic Acid or apple cider vinegar 1 teaspoon
- Salt ¼ teaspoon
- Vanilla Extract 3 teaspoons (15ml)
- For the Cocoa Layer:
- Cocoa powder 2 tablespoons
- Boiled Water 2 Tablespoons
- Food Color or Super Flower Powder natural colors *see notes in text of blog post
- For the Cream Cheese filling & Icing:
- Vegan Cream Cheese 2 Tubs (2cups) (454g)
- Vegan Butter 1 stick (½ cup) (112g)
- Confectioner's Sugar 2 cups (240g)
- Vanilla Extract 1 teaspoon
- You will also need about 1 cup vanilla cake scraps ground fine & more sprinkles for garnish
Instructions
- First prepare the white cake recipe as per the instructions listed on that blog post.
- Add sprinkles to the batter and bake immediately according to the instructions divided evenly amongst your greased & parchment lined cake pans.
- Most likely you will have to wait until the cakes are cooled and un-molded before mixing the cheesecake unless you have 5 of the same sized pans?
- When the cakes are cooled, wrap them airtight and refrigerate until the rest of the recipes are prepared.
- To make the cheesecake, place all of the cheesecake ingredients **except the cocoa powder & water into the work bowl of your food processor and pulse to blend
- Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
- Divide the batter evenly into 3 small bowl.
- Add the hot water to the cocoa powder and whisk smooth, add that to one of the bowl of cheesecake batter and whisk smooth
- Add your pink & blue food color or flower powder natural food coloring to the other 2 bowl ans whisk smooth
- into the prepared crust and bake in a water bath in a preheated 350°F oven for 35-40 minutes or until the centers are no longer jiggly when you lightly shake the pans
- Turn the oven off but leave the cheesecakes in the oven to cool slowly for another 20minutes.
- Remove the cheesecakes and cool completely then refrigerate for at least 2 hours to set or overnight before unmolding.
- Loosen the sides and bottom of the cheesecake pan with a blowtorch or by submerging the pan into hot water and running a small spatula around the edges
- Meanwhile prepare the cream cheese icing **or buttercream see notes!
- Smooth cream cheese and the softened vegan butter BY HAND with a wooden spoon or spatula
- Add sifted confectioners sugar, mix evenly then add the vanilla extract
- Mix smooth~ refrigerate until needed
- Assemble the cake as shown in the video or according to the picture and decorate with fine cake crumbs mixed with more sprinkles!
Notes
Birthday Cake Cheesecake must stay refrigerated at all times, it will stay fresh in the refrigerator for up to 10 days wrapped loosely to prevent drying.
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/birthday-cake-cheesecake/