Red Velvet-Center Cheesecake

Name: Red Velvet-Center Cheesecake
Prep time: 8 h
Cook time: 8 h
Total time: 8 h
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 454 grams packages cream cheese, softened; 1 egg; 296 milliliters all-purpose flour; 1 pint heavy whipping cream; 118 milliliters milk; 2 Tbsps red food coloring; 1 teaspoons salt; 79 milliliters melted unsalted butter; 1 Tbsp unsweetened cocoa powder; 2 teaspoons vanilla extract; 2 teaspoons distilled white vinegar; 158 milliliters white sugar

Red Velvet-Center Cheesecake requires around 8 hours from start to finish. One portion of this dish contains around 6g of protein, 40g of fat, and a total of 498 calories. This recipe serves 10. It is a good option if you're following a vegetarian diet. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up baking soda, distilled vinegar, vanillan extract, and a few other things to make it today.

Instructions

Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan.

Ingredients you will need

All Purpose Flour

Equipment you will use

Cake Form

Oven

Whisk the flour, cocoa powder, baking soda, and salt in a bowl; set aside. Stir the milk, food coloring, vinegar, and 1/2 teaspoon vanilla extract together in a small bowl; set aside.

Ingredients you will need

Vanilla Extract

Food Color

Cocoa Powder

Baking Soda

Vinegar

All Purpose Flour

Milk

Salt

Equipment you will use

Whisk

Bowl

Beat the softened butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg until smooth.

Ingredients you will need

Butter

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Pour in the flour mixture alternately with the milk, mixing until just incorporated.

Ingredients you will need

All Purpose Flour

Milk

Pour the batter into prepared pan.

Equipment you will use

Frying Pan

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Equipment you will use

Toothpicks

Wire Rack

Oven

Once the cake has cooled, cut half of the cake into cubes, and set aside.

Cut the remaining cake into 1/2-inch strips, and place onto a baking sheet.

Equipment you will use

Baking Sheet

Return the cake strips to the oven, and bake until they have dried out, about 15 minutes. Turn the strips over halfway through cooking so they dry evenly. Once completely dry, allow to cool to room temperature, then crush into fine crumbs.

Equipment you will use

Oven

Combine the cake crumbs with the melted butter until evenly moistened. Press into a 10-inch springform pan, and refrigerate until the butter has hardened, about 45 minutes.

Ingredients you will need

Butter

Equipment you will use

Springform Pan

When the crust has nearly hardened, whip the whipping cream until stiff; set aside. Beat the softened cream cheese in a bowl with 2/3 cup sugar and 2 teaspoons vanilla extract until smooth. Fold in the whipped cream until evenly mixed.

Ingredients you will need

Vanilla Extract

Whipping Cream

Whipped Cream

Cream Cheese

Crust

Sugar

Equipment you will use

Bowl

Pour half of the cream cheese mixture into hardened crumb crust.

Ingredients you will need

Cream Cheese

Crust

Spread the cake cubes evenly over the cream cheese mixture, then spread the remaining cream cheese over top. Refrigerate at least 4 hours until the cream cheese has set and the cheesecake is firm.

Ingredients you will need

Cream Cheese

Spread