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Green Velvet Cheesecake

Green Velvet Cheesecake



2 x 225g packages cream cheese, at room temperature
2/3 cup 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 plain flour
2 Tbs cocoa powder
1/2 tsp salt
1 1/2 cups canola or vegetable oil
1 1/2 cups white sugar
2 large eggs
1 tsp vanilla extract
1 tsp white vinegar
1 tsp baking soda
1 cup buttermilk
2 Tbs green food coloring


2 x 225 g packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
One jar marshmallow creme (marshmallow fluff)
1 cup icing sugar
a few drops of green food coloring, if desired



Preheat the oven to 160 C.

Place a large roasting pan on the lower third rack of the oven.

Boil a kettle of hot water. Spray a 22cm springform pan with nonstick spray and line the bottom with a round of baking 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 3cms 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).

Cake Layers (Velvet):

Preheat the oven to 160 C.

Spray two 22cm round pans with nonstick spray and line each pan with a round of baking 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 large bowl, along with the buttermilk and food coloring.

Beat on medium-low speed for 1 minute, until blended.

Add the dry ingredients (from the medium bowl) 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.


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.

Cake Assembly:

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.

Frosting 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.


*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.

Credits: Lori Lange - Recipegirl

Photo Credits: Lori Lange - Recipegirl