🎂 Red Velvet Cheesecake 🎂
🍰 Layers of tender red velvet cake sandwich velvety cheesecake in this absolutely decadent Red Velvet Cheesecake. A homemade riff on the massively popular Cheesecake Factory version.
Ingredients:
For the Cheesecake:
16 ounces cream cheese, at room temperature 🧀
½ cup granulated sugar 🍬
1 tablespoon all-purpose flour 🌾
Pinch of salt 🧂
¼ cup heavy cream 🥛
½ teaspoon vanilla extract 🍦
2 eggs, at room temperature 🥚🥚
For the Red Velvet Cake:
½ cup unsalted butter, at room temperature 🧈
1½ cups granulated sugar 🍬
2 eggs 🥚🥚
¼ cup + 1 tablespoon unsweetened cocoa powder 🍫
6 tablespoons red food coloring, liquid 🟥
1 teaspoon vanilla extract 🍦
1 cup buttermilk 🥛
2¼ cups all-purpose flour 🌾
1 teaspoon baking soda 🥄
1 teaspoon salt 🧂
1 tablespoon distilled white vinegar 🍶
For the Cream Cheese Frosting:
1 cup unsalted butter, at room temperature 🧈
4 cups powdered sugar 🍬
2 teaspoons vanilla extract 🍦
Pinch of salt 🧂
16 ounces cream cheese, chilled and cut into 16 pieces 🧀
Instructions:
Make the Cheesecake:
1️⃣ Preheat oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick cooking spray and line the bottom with a round of parchment paper.
2️⃣ Using an electric mixer on medium-low speed, beat the cream cheese, sugar, flour, and salt until the mixture is creamy and no lumps remain, about 3 minutes.
3️⃣ Scrape down the sides of the bowl, add the heavy cream and vanilla, and beat to combine. Beat in the eggs one at a time, beating for about 15 seconds before adding the next.
4️⃣ Pour the filling into the prepared pan and spread into an even layer. Bake until the cheesecake is set and does not jiggle, about 40 to 55 minutes.
5️⃣ Remove from the oven and cool on a wire rack for at least 1 hour. Once cooled to room temperature, place in the freezer for at least 3 hours or overnight.
Make the Red Velvet Cake:
1️⃣ Preheat oven to 350°F (175°C). Grease two 9-inch cake pans. Line the bottoms with parchment rounds, butter the parchment paper, and then flour the pans.
2️⃣ On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about a minute after each addition.
3️⃣ In a separate small bowl, mix together the cocoa powder, vanilla extract, and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined.
4️⃣ Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat with the remaining buttermilk and flour.
5️⃣ Add the salt, baking soda, and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
6️⃣ Divide the batter evenly between the two cake pans and bake for about 30 minutes, or until a thin knife or skewer inserted into the center comes out clean. Cool for 10 minutes, then remove cakes from the pans and place on a cooling rack to cool completely.
Make the Frosting:
1️⃣ Using an electric mixer, beat the butter, powdered sugar, vanilla, and salt on low speed until smooth, then mix for an additional 2 minutes.
2️⃣ Increase the speed to medium-low and add the cream cheese one piece at a time until smooth, then mix for an additional 2 minutes.
Assemble the Red Velvet Cheesecake:
1️⃣ Level the tops of the cakes if necessary, then place one cake layer on a serving platter.
2️⃣ Remove the cheesecake from the freezer and the sides of the springform pan. Slide a knife between the bottom of the cheesecake and the parchment paper to remove the cheesecake from the pan bottom and parchment round. If the cheesecake is wider than the cake layers, shave off some of the sides to match the cake layers.
3️⃣ Place the cheesecake layer on top of the first cake layer, then place the second cake layer on top of the cheesecake layer, upside-down.
4️⃣ Spread a very thin layer of cream cheese frosting (the “crumb coat”) over the top and sides of the cake, then refrigerate for 30 minutes to set the frosting.
5️⃣ Apply another liberal coat of frosting and decorate as desired. Keep refrigerated, then let sit at room temperature for 20 minutes before serving. Cover leftovers and store in the refrigerator for up to 5 days.
#Amazing
#cake
#usa