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Red Velvet Cheesecake

 
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These days it seems to be all the rage among my Facebook friends to post and repost ad nauseum a seemingly neverending list of recipes that SEEM like they might be super delicious. I haven't really saved any of them. Until now. I really really didn't want to lose this one so I'm sharing it with my colleagues on MY favorite recipe site. RecipeLand!

Yield

16

servings

Prep

40

min

Cook

35

min

Ready

5

hrs

 

Ingredients

Cheesecake:
16 ounces cream cheese
2 packages, at room temperature
cup sugar
granulated white
1 pinch salt
*
2 large eggs
cup sour cream
cup heavy whipping cream
1 teaspoon vanilla extract
Red velvet cake:
2 ½ cups all-purpose flour
1 ½ cups sugar
granulated white
3 tablespoons cocoa powder
unsweetened (not Dutch process)
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
at room temperature
1 ½ cups vegetable oil
or canola oil
1 cup buttermilk
¼ cup food coloring
red food coloring, (two 1-ounce bottles)
*
2 teaspoons vanilla extract
2 teaspoons white vinegar
Cream cheese frosting:
2 ½ cups powdered sugar
sifted lightly to remove any lumps
16 ounces cream cheese
2 packages, at room temperature
½ cup butter, unsalted
at room temperature
1 tsp vanilla extract

Directions

  1. Prepare the cheesecake layer: Preheat oven to 325℉ (160℃). 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 springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

  2. Prepare the cake layers: Preheat oven to 350℉ (180℃). Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

  3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat).

  4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

  5. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any red crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn’t have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings ). Keep this cake refrigerated.

 

* not incl. in nutrient facts

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Comments

happyzhangbo
Toronto , Ontario, Canada
 about 7 years ago

Wow, what a red velvet cheesecake, the recipe sounds delicious, and the cheesecake in the picture looks absolutely to die for. Thanks for sharing this terrific recipe with the mouth-watering photo. Happy Baking :-)

lynn in ma
Leicester, MA, United States
 over 6 years ago

Oh my, this looks wonderful. Must try...probably for Christmas.

lynn in ma
Leicester, MA, United States
 over 6 years ago

Oh my, this looks wonderful. Must try...probably for Christmas.

Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 72863% of calories from fat
 % Daily Value *
Total Fat 51g 78%
Saturated Fat 21g 107%
Trans Fat 0g
Cholesterol 141mg 47%
Sodium 410mg 17%
Total Carbohydrate 20g 20%
Dietary Fiber 1g 3%
Sugars g
Protein 18g
Vitamin A 23% Vitamin C 0%
Calcium 9% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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