Red Velvet-Center Cheesecake

Red Velvet-Center Cheesecake

Components

Unique recipe makes 1 10-inch cheesecake Change Servings
Makes servings US Metric Regulate Recipe (Assist)
  • 1 1/four cups all-function flour

  • 1 tablespoon unsweetened cocoa powder

  • 1 1/four teaspoons baking soda

  • 1/2 teaspoon salt

  • half cup milk

  • 2 tablespoons pink meals coloring

  • 1 half teaspoons distilled white vinegar

  • 1/2 teaspoon vanilla extract

  • 1/four cup unsalted butter, softened

  • three/four cup white sugar

  • 1 egg

  • 1/three cup melted unsalted butter

  • 1 pint heavy whipping cream

  • 2 (eight ounce) packages cream cheese, softened

  • 2/three cup white sugar

  • 2 teaspoons vanilla extract

Examine All Add to Purchasing Record
  • PREP

    30 minutes

  • COOK

    forty five minutes

  • READY IN

    eight hrs

Red Velvet-Center Cheesecake

Instructions

  1. Preheat an oven to 350 levels F (one hundred seventy five levels C). Grease and flour a 9-inch cake pan. Whisk the flour, cocoa powder, baking soda, and salt in a bowl; put aside. Stir the milk, meals coloring, vinegar, and 1/2 teaspoon vanilla extract collectively in a small bowl; put aside.
  2. Beat the softened butter and three/four cup sugar with an electrical mixer in a big bowl till mild and fluffy. The combination must be noticeably lighter in colour. Beat within the egg till clean. Pour within the flour combination alternately with the milk, mixing till simply included. Pour the batter into ready pan.
  3. Bake within the preheated oven till a toothpick inserted into the middle comes out clear, about half-hour. Cool within the pans for 10 minutes earlier than eradicating to chill utterly on a wire rack.
  4. As soon as the cake has cooled, reduce half of the cake into cubes, and put aside. Minimize the remaining cake into half-inch strips, and place onto a baking sheet.
  5. Return the cake strips to the oven, and bake till they’ve dried out, about quarter-hour. Flip the strips over midway via cooking in order that they dry evenly. As soon as utterly dry, permit to chill to room temperature, then crush into high quality crumbs.
  6. Mix the cake crumbs with the melted butter till evenly moistened. Press into a ten-inch springform pan, and refrigerate till the butter has hardened, about forty five minutes.
  7. When the crust has almost hardened, whip the whipping cream till stiff; put aside. Beat the softened cream cheese in a bowl with 2/three cup sugar and a couple of teaspoons vanilla extract till clean. Fold within the whipped cream till evenly combined. Pour half of the cream cheese combination into hardened crumb crust. Unfold the cake cubes evenly over the cream cheese combination, then unfold the remaining cream cheese over prime. Refrigerate no less than four hours till the cream cheese has set and the cheesecake is agency.

Vitamin

  • Energy
  • 500 kcal
  • 25%
  • Carbohydrates
  • 36.5 g
  • 12%
  • Ldl cholesterol
  • 138 mg
  • forty six%
  • Fats
  • 37.four g
  • fifty eight%
  • Fiber
  • zero.5 g
  • 2%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 365 mg
  • 15%

* % Every day Values are based mostly on a 2,000 calorie food plan.

Recipe by debeland

“I got here up with this recipe when a pal requested a Pink Velvet Cheesecake for his birthday. It’s a custom of mine to make desserts for every of my buddies on their birthdays.”

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