ADVERTISEMENT

Red Velvet Cheesecake

by

ADVERTISEMENT

Preparing the Red Velvet Cake:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
  3. Combine Wet Ingredients: In a large bowl, mix the vegetable oil, buttermilk, egg, red food coloring, white vinegar, and vanilla extract until well combined.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until smooth and well combined.
  5. Bake: Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.

Preparing the Cheesecake:

  1. Preheat Oven: Preheat your oven to 325°F (160°C).
  2. Beat Cream Cheese: In a large bowl, beat the cream cheese and sugar together until smooth.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition.
  4. Mix in Sour Cream and Heavy Cream: Add the sour cream and heavy cream, mixing until well combined.
  5. Add Vanilla: Stir in the vanilla extract.
  6. Prepare Water Bath: Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in. Pour the cheesecake batter into the pan.
  7. Bake: Place the springform pan in a larger baking pan. Fill the larger pan with hot water until it comes halfway up the sides of the springform pan. Bake for 55-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
  8. Cool: Remove the cheesecake from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.

Assembling the Red Velvet Cheesecake:

  1. Remove Cake from Pan: Once the red velvet cake has cooled, remove it from the pan and slice it horizontally to create two thin layers.
  2. Remove Cheesecake from Pan: Carefully remove the cheesecake from the springform pan.
  3. Layer Cake and Cheesecake: Place one layer of the red velvet cake on a serving plate. Top it with the cheesecake layer, then place the second red velvet cake layer on top.

Preparing the Cream Cheese Frosting:

  1. Beat Butter and Cream Cheese: In a large bowl, beat the butter and cream cheese together until smooth and creamy.
  2. Add Powdered Sugar: Gradually add the powdered sugar, beating until the frosting is smooth and fluffy.
  3. Add Vanilla: Stir in the vanilla extract.

Finishing Touches:

  1. Frost the Cake: Spread the cream cheese frosting over the top and sides of the assembled cake.
  2. Decorate: You can decorate the cake with red velvet cake crumbs, fresh berries, or chocolate shavings.
  3. Chill: Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.

Serving:

Slice the Red Velvet Cheesecake and serve chilled. Enjoy the perfect combination of moist red velvet cake and creamy cheesecake, all topped with a luscious cream cheese frosting.

ADVERTISEMENT

Leave a Comment

Red Velvet Cheesecake

by

ADVERTISEMENT

Preparing the Red Velvet Cake:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
  3. Combine Wet Ingredients: In a large bowl, mix the vegetable oil, buttermilk, egg, red food coloring, white vinegar, and vanilla extract until well combined.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until smooth and well combined.
  5. Bake: Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.

Preparing the Cheesecake:

  1. Preheat Oven: Preheat your oven to 325°F (160°C).
  2. Beat Cream Cheese: In a large bowl, beat the cream cheese and sugar together until smooth.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition.
  4. Mix in Sour Cream and Heavy Cream: Add the sour cream and heavy cream, mixing until well combined.
  5. Add Vanilla: Stir in the vanilla extract.
  6. Prepare Water Bath: Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in. Pour the cheesecake batter into the pan.
  7. Bake: Place the springform pan in a larger baking pan. Fill the larger pan with hot water until it comes halfway up the sides of the springform pan. Bake for 55-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
  8. Cool: Remove the cheesecake from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.

Assembling the Red Velvet Cheesecake:

  1. Remove Cake from Pan: Once the red velvet cake has cooled, remove it from the pan and slice it horizontally to create two thin layers.
  2. Remove Cheesecake from Pan: Carefully remove the cheesecake from the springform pan.
  3. Layer Cake and Cheesecake: Place one layer of the red velvet cake on a serving plate. Top it with the cheesecake layer, then place the second red velvet cake layer on top.

Preparing the Cream Cheese Frosting:

  1. Beat Butter and Cream Cheese: In a large bowl, beat the butter and cream cheese together until smooth and creamy.
  2. Add Powdered Sugar: Gradually add the powdered sugar, beating until the frosting is smooth and fluffy.
  3. Add Vanilla: Stir in the vanilla extract.

Finishing Touches:

  1. Frost the Cake: Spread the cream cheese frosting over the top and sides of the assembled cake.
  2. Decorate: You can decorate the cake with red velvet cake crumbs, fresh berries, or chocolate shavings.
  3. Chill: Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.

Serving:

Slice the Red Velvet Cheesecake and serve chilled. Enjoy the perfect combination of moist red velvet cake and creamy cheesecake, all topped with a luscious cream cheese frosting.

ADVERTISEMENT

Leave a Comment