Red velvet cheesecake

Red velvet cheesecake

Ingredients :

For the cheesecake:

  • 2 oz. white chocolate, chopped
  • 16 oz. cream cheese, room temperature (2 packages)
  • 1/2 cup + 2 tbsn. sugar
  • 1 tbsn. flour
  • 2 eggs, room temperature
  • 1 tsp. vanilla
  • 1 tbsn. heavy cream

For the cake:

  • 2 1/2 cups cake flour
  • 1 1/2 cups sugar
  • 1 tsp. baking soda
  • 1 tbsn. cocoa powder
  • 1 tsp. salt
  • 2 eggs
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk
  • 2 tbsn./ 1 oz. red food coloring
  • 1 tsp. vanilla
  • 1 tsp. white distilled vinegar

For the cream cheese frosting:

  • 16 oz. cream cheese/ 2 blocks, room temperature
  • 8 tbsn./ 1 stick unsalted butter, room temperature
  • 1 tsp. vanilla
  • 2 1/2 – 3 cups powdered sugar
  • pinch of salt

Directions :

Preheat the stove to 350 F. To make the cheesecake, liquefy the white chocolate, put away to cool marginally. In a huge bowl utilizing an electronic blender, blend the cream cheddar on low speed until velvety. Add the sugar and blend gradually until smooth. On low speed, blend in the flour. Switch off the blender and scratch down the bowl and mixer with an elastic spatula. Add each egg in turn, blending admirably after every option, scratching the sides of the bowl. Blend in the vanilla and cream until the combination is smooth. Utilizing a huge spoon, mix in the softened white chocolate until joined. Empty the hitter into a material paper lined 9-inch spring structure skillet. Prepare for around 30 minutes or until the middle is set when you marginally shake the skillet. Permit to cool prior to eliminating from the spring structure container. Permit to cool totally prior to collecting the cake.


For the cake, preheat the stove to 350 F. Filter together the flour, sugar, baking pop, cocoa and salt into a medium bowl. Beat the eggs, oil, buttermilk, food shading, vanilla and vinegar in a huge bowl with an electric blender until very much joined. Add the dry fixings and beat until smooth, around 2 minutes. Partition the hitter equally between 2 lubed and floured 9-inch round cake dish and heat for 25 – 30 minutes, turning partially through, until an embedded toothpick in the focal point of the cake confesses all. Allow cakes to cool for 10 minutes, then, at that point, rearrange each onto a plate, then, at that point, reverse again onto a cooling rack and let them cool totally, then, at that point, level.

To make the cream cheddar icing, cream together the cream cheddar and spread in a stand blender until rich and smooth. Turn the blender on low and add the vanilla and salt. Then, at that point, add the powdered sugar gradually. Once for the most part joined, turn around to medium-high and beat until light and cushy. To collect the cake, place your base layer of cake on the dish/plate you will serve it on with the evened out side looking up. Spread a far layer of cream cheddar icing on top – it doesn’t make any difference how chaotic it looks since it will be covered. Move the cheesecake to the highest point of the cake, then, at that point, spread one more far layer of cream cheddar frosting on top of the cheesecake. Top with the leftover layer of cake – evened out side down so you have a spotless surface. Utilize the remainder of the cream cheddar frosting to glaze the whole cake.