Root Beer Cheesecake Cake

[leilani]

Root Beer Cheesecake Cake




Prep Time 30 minutes

Cook Time 1 hour 5 minutes

chilling 1 hour

Total Time 1 hour 35 minutes

Servings 8 servings

Author Amanda Rettke

Ingredients

Root Beer Glaze

2 c 460g regular root beer

Cream Cake

2 large eggs 100g, room temperature

3/4 c 96 g granulated sugar

1 tsp. 5g vanilla extract

1 1/2 c 192g cake flour

2 tsp. 10gbaking powder

1 tsp. 5g salt

1 c 230g heavy whipping cream

Root Beer Cheesecake

2 eight-ounce packages cream cheese room temperature

1/2 c 100g granulated sugar

2 large eggs 100g, room temperature

2 tbsp. 30g McCormick® Root Beer Concentrate

Root Beer Buttercream

1 c or 2 sticks 226g butter, room temperature

1 tsp. 5g McCormick® Root Beer Concentrate

4 c 512g confectioners sugar

1/4 c 112g milk

whipped cream for decorating

Instructions

Root Beer Glaze

In a medium sauce pan, heat root beer over medium heat for 20 minutes. Remove from heat and allow to cool to room temperature. You should have approximately 1/3 cup of root beer reduction.



Cream Cake

Preheat oven to 350 degrees F (175 degrees C). Prepare (with spray or butter & flour) two 8-inch round cake pans.



Beat eggs in a medium bowl with hand mixer on high until very thick. Add the sugar and the vanilla, beating well.



Sift the flour, baking powder, and salt together.

Add to the egg mixture in three parts; add the flour mixture alternately with the whipping cream to the egg mixture, beginning and ending with the flour mixture.



Pour the batter into the prepared pans.

Bake at 350 degrees F (175 degrees C) for 17-23 minutes or until a toothpick inserted near the center comes out clean. (Do not over bake!)



If you are adding Root Beer Glaze to your cake do this when it is still warm. Brush 1 tablespoon of glaze over each cake and then allow to cool.



Root Beer Cheesecake

Place cream cheese into bowl of stand mixer. Mix on medium-low speed for 30 seconds. Add in sugar and eggs and beat until smooth.



With mixer now on low, slowly add in Root Beer Concentrate.

Pour the filling into the pan and bake until set, 35-40 minutes at 325 degrees.

Set the pie on a wire rack and let it cool completely.

Chill for at least 2 hours before assembling cake.

Root Beer Buttercream

Beat butter in stand mixer with paddle attachment on medium-medium high speed until light and fluffy. (about 3 minutes)



With mixer on low, add in Root Beer Concentrate and combine fully, scraping down sides of bowl when necessary.



Gradually add in confectioners sugar beating after each addition and frequently scraping down sides of bowl.



Add in milk and combine fully. Add more or less milk to reach your desired consistency.



To Assemble Cake

Place one layer of Cream Cake on cake stand.

(If you want you can use 1/4 cup of Root Beer Buttercream between the layers of cake and cheesecake.)

Carefully place chilled cheesecake on top.

Place final layer of cream cake on top of cheesecake cake.

Cover cake with Root Beer Buttercream. I used about 1 cup of buttercream and did a crumb coat then chilled for 30 minutes. I then went back and did a smooth coat with the remaining frosting.



*Optional- Place whipped cream in a piping bag with wilton 8B tip. Pipe out dollops around edge of cake.

Drizzle Root Beer Glaze over cake and chill until ready to serve. Be sure to save any additional glaze and pour over each slice as it is served.

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