I have an admission to make... When I thought about doing this blog, the very first thing that came to mind as one that I just had to try at home was the tie dye cheesecake from Pop Century's food court. Ever since the first time I had it during a trip in January 2012, I just fell in love with everything about it. The colors are so funky, the cheesecake itself was incredibly light and airy, and a crust of red velvet cake? Whomever dreamed that one up deserves an award. In truth, the Pop Century food court was, I think, just about the best counter service at a resort in Disney World. I have so many great memories of being in the parks until closing, hopping the bus after a long and inevitably amazing day to one (or more) of the parks, arriving back at the resort to the bustling food court and snagging one of these guys before sliding off to a table, to the room, or to a lounge chair next to a pool to unwind. Is it sad that I would spend more than a couple moments looking at the slices that were there and trying to find the one I thought was the prettiest?
The nice thing is, if it cracks, no big deal. The tie-dye effect does well to camouflage any boo boos. If you cut the cake into slices before serving, chances are it will go unnoticed anyway. And speaking of slicing, make sure you use a large knife, stick it in point first along the edge, then push the knife down to make your cuts. Sticking the knife in and pulling it through, like a pizza slicer, will muddy the tie-dye. Also wipe your knife between each slice for the cleanest cuts.
My last note on the recipe... This recipe says it only makes one cake, but between the amount of cake that is made vs how much is used, and by the amount of cheesecake there is, I think you can quite easily make two 9-inch cakes. If you want only one with a super large section of cheesecake (like I did), there will still be both extra cake and cheesecake mix... What you do with it is up to you. I made another cake, this time with more cake and less cheesecake so it was like a frosting. Very delish as well. But who didn't think it wouldn't be?
°o° 1 1/2 lb. cream cheese
°o° 1 1/3 cup sugar
Prepare the red velvet cake mix as directed in a greased pan. Pour 1/3 of batter into a 9 inch spring form pan and bake at temperature directed on the package. Note: cooking time may be reduced significantly. Cake will be done when the surface is spongy to the touch and a toothpick inserted in the center comes out clean. When cake is done, run a knife along the edge of the pan to loosen and allow to cool.