Red velvet cake

@AniphaeS

Published in 

Recipes from North America

 · 2 years ago

Red Velvet Cheesecake - My Lovely Recipe <3 <3

Ingredients

• Red Velvet Cake
• 2 1/4 cups sifted cake flour (sifted, then measured)
• 2 tablespoons unsweetened cocoa powder
• 1 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup full fat buttermilk , room temperature
• 2 tbs red food coloring (one bottle)
• 1 teaspoon distilled white vinegar
• 1 teaspoon vanilla extract
• 1 1/2 cups sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 large eggs, room temperature
• Cheesecake
• 32 oz cream cheese
• 16 oz sour cream
• 2 cups sugar
• 2 teaspoon vanilla
• 6 eggs

Topping

• 1/2 cup heavy cream
• 1 teaspoonful white chocolate instant pudding mix
• 2 tablespoons of sugar as needed

Directions

• Preheat oven to 350 °F.
• Sift sifted flour, cocoa powder, baking powder, baking soda, and salt intoa bowl.
• Blend the buttermilk, food coloring, vinegar, and vanilla in another bowl .
• Beat the sugar and butter in large bowl until light and fluffy.
• Add eggs 1 at a time, beating well blended after each addition
• Beat in dry ingredients in 3 additions alternately with buttermilk mixture in 2 additions.
• Put about 1/4 inch of cake batter in the bottom of a greased and floured 10 inch springform.
• Use the rest of the batter in a 13×9 or 9 inch cake pan.
• Bake both pans for about 20 minutes or until a toothpick comes out clean.
• Cool in pans about 5 minutes and turn out to cool completely.
• Break the larger cake (NOT the one in the springform) into large chunks and set aside.
• (can be done a day ahead)

Preparation time: 10 minute(s)

Cheesecake

• Preheat oven to 375 °F
• Beat the cheesecake ingredients together until smooth.
• Reserve about 1/2 cup cake crumbs for the top.
• Fold the remaining cake chunks into cheesecake batter.
• Pour into pan.
• Cover the bottom of the springform (the one with the cake layer in it) with aluminum foil, bringing it up the sides.
• Place pan in larger pan of hot water. Water should come halfway up the sides.
• Bake for 45 minutes.
• Turn oven off and leave door closed for 1 hour. Don’t PEEK!
• Remove from oven, take out of bain marie.
• Let come to room temperature and cover tightly.
• Refrigerate overnight.

Topping

• Whip the heavy cream until it starts to thicken.
• Add the teaspoon of instant pudding mix and 1 tablespoon of sugar.
• Whip until soft peaks form.
• Taste and add more sugar if needed.
• Spoon on top of cooled cheesecake.
• Sprinkle with reserved red velvet cake crumbs.

Enjoy!!!