Red Velvet Cheesecake
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 375F
-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.
