Red Velvet Cake Cheesecake
Cheesecake with Red Velvet Cake Chunks
Cheesecake with Red Velvet Cake Chunks
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 cups sugar
- 2 teaspoons vanilla
- 6 eggs
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups sugar
- 1 1/4 teaspoon baking powder
- red velvet cake
- 2 1/4 cups sifted cake flour (sifted then measured)
- 1 cup buttermilk room temperature
- 2 tablespoons red food coloring (one small bottle)
- 1 teaspoon distilled white vinegar
- 1/2 cup unsalted butter (1 stick) room temperature
- 2 large eggs room temperature
- cheesecake
- 32 ounces cream cheese
- 16 ounces sour cream
- Carbohydrate 39.5522611558741 g
- Cholesterol 323.641464234 mg
- Fat 57.9638389555454 g
- Fiber 0.862708356841599 g
- Protein 15.1896240865733 g
- Saturated Fat 33.4344430926952 g
- Serving Size 1 1 Serving (295g)
- Sodium 16782.4564720237 mg
- Sugar 38.6895527990325 g
- Trans Fat 6.32150357865952 g
- Calories 736 calories
Step-by-step
- Preheat oven to 350F.
- Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into a bowl.
- Blend the buttermilk, food coloring, vinegar, and vanilla in another bowl.
- Beat the sugar and butter in a 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" of cake batter in the bottom of a greased and floured 10" springform cake pan. Use the rest of the batter in a 13" x 9" or 9" inch cake pan.
- Bake both pans for about 20 minutes or until a toothpick comes out clean.
(can be done a day ahead)
As a housewife, I've found that cooking is a way for me to express my love for my family and friends. I love experimenting with new recipes, especially those that are both delicious and visually appealing. This Red Velvet Cake Cheesecake is one of my favorites.
The combination of the moist red velvet cake with the creamy cheesecake is simply irresistible. It's the perfect dessert for any occasion, and it's always a hit with my guests. I'm often asked for the recipe, which I'm happy to share.
The first challenge I faced when making this cheesecake was getting the red velvet cake just right. I wanted it to be moist and flavorful, with a deep red color. After a few tries, I finally found the perfect combination of ingredients and baking times. The result is a cake that is moist and tender, with a beautiful red color.
The next challenge was to create a cheesecake that would complement the red velvet cake. I wanted it to be creamy and rich, but not too heavy. After some experimentation, I came up with a cheesecake filling that is both light and flavorful. It's the perfect balance to the sweet and tangy red velvet cake.
Once the cake and cheesecake were perfect, it was time to assemble the dessert. I started by lining an 8-inch springform pan with the red velvet cake. I then poured the cheesecake filling over the cake and baked it until it was set. After letting the cheesecake cool completely, I topped it with whipped cream and chocolate shavings. The result is a beautiful and delicious dessert that is sure to impress your guests.
