Red Velvet Cheesecake
Red Velvet Cake
2 1/2 cups all purpose flour
1 1/2 cups sugar
3 Tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs (room temperature)
1 1/2 cups vegetable oil
1 cup buttermilk
2 1-oz bottles of red food coloring (or 1/2 tsp. gel
paste food coloring)
2 teaspoons vanilla extract
2 teaspoons vinegar
2 1/2 cups all purpose flour
1 1/2 cups sugar
3 Tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs (room temperature)
1 1/2 cups vegetable oil
1 cup buttermilk
2 1-oz bottles of red food coloring (or 1/2 tsp. gel
paste food coloring)
2 teaspoons vanilla extract
2 teaspoons vinegar
Make the Cheesecake:
Preheat oven to 325. Place a large roasting pan on the lower third rack of the oven. Place a kettle of
water on the stove to boil. Spray a 9-inch spring form pan with nonstick spray and line the bottom
with a round of parchment or wax paper. Wrap a double layer of foil around the bottom and up the
sides of the pan (this will create a seal so water doesn't seep through). In a large bowl, use an
electric mixer to mix the cream cheese until creamy. Mix in sugar and salt and blend for 2 minutes,
scraping sides as needed. Add eggs, one at a time. Mix in sour cream, heavy cream, and vanilla.
Mix until smooth. Pour into prepared pan. set the pan into the roasting pan in the pre-heated oven.
Carefully pour the hot water from your kettle into the roasing pan until the water comes up about 1
inch on the sides of the cheesecake. Bake for 45 minutes. Set on a rack to cool for one hour. Place
in freezer and freeze.
Make the Red Velvet Cake:
Spray two 9-inch cake pans and line bottoms with parchment or wax paper.
Whisk together the flour, sugar, cocoa powder, baking soda and salt. Add eggs (one at a time), oil
buttermilk, food coloring, vanilla and vinegar until well-blended. Scrape the sides of the bowl as
needed. Bake for 30-35 minutes. Cool completely.
After cake has cooled. Shave off the tops of both cakes until they are completely level (do not
discard the tops; you will use it to make the crumbs for the sides of the cake). Place the first cake
layer, cut side up on cake plate. Remove cheesecake from freezer and place on top of cake layer.
Place the other cake layer on top of the cheesecake, cut side down. Prepare creamcheese frosting.
Frost top and sides of the cake. Crumble the reserved tops of the cakes and press on to the sides
of the cake. Place in refrigerator for several hours until cheesecake is defrosted.
Preheat oven to 325. Place a large roasting pan on the lower third rack of the oven. Place a kettle of
water on the stove to boil. Spray a 9-inch spring form pan with nonstick spray and line the bottom
with a round of parchment or wax paper. Wrap a double layer of foil around the bottom and up the
sides of the pan (this will create a seal so water doesn't seep through). In a large bowl, use an
electric mixer to mix the cream cheese until creamy. Mix in sugar and salt and blend for 2 minutes,
scraping sides as needed. Add eggs, one at a time. Mix in sour cream, heavy cream, and vanilla.
Mix until smooth. Pour into prepared pan. set the pan into the roasting pan in the pre-heated oven.
Carefully pour the hot water from your kettle into the roasing pan until the water comes up about 1
inch on the sides of the cheesecake. Bake for 45 minutes. Set on a rack to cool for one hour. Place
in freezer and freeze.
Make the Red Velvet Cake:
Spray two 9-inch cake pans and line bottoms with parchment or wax paper.
Whisk together the flour, sugar, cocoa powder, baking soda and salt. Add eggs (one at a time), oil
buttermilk, food coloring, vanilla and vinegar until well-blended. Scrape the sides of the bowl as
needed. Bake for 30-35 minutes. Cool completely.
After cake has cooled. Shave off the tops of both cakes until they are completely level (do not
discard the tops; you will use it to make the crumbs for the sides of the cake). Place the first cake
layer, cut side up on cake plate. Remove cheesecake from freezer and place on top of cake layer.
Place the other cake layer on top of the cheesecake, cut side down. Prepare creamcheese frosting.
Frost top and sides of the cake. Crumble the reserved tops of the cakes and press on to the sides
of the cake. Place in refrigerator for several hours until cheesecake is defrosted.
Ingredients:
Cheesecake:
2 8-oz packages of creamcheese (room
temperature)
2/3 cup sugar
pinch of salt
2 eggs (room temperature)
1/3 cup sour cream
1/2 cup heavy cream
1 teaspoon vanilla
One recipe cream cheese frosting
Cheesecake:
2 8-oz packages of creamcheese (room
temperature)
2/3 cup sugar
pinch of salt
2 eggs (room temperature)
1/3 cup sour cream
1/2 cup heavy cream
1 teaspoon vanilla
One recipe cream cheese frosting