|Red Velvet Cheesecake Recipe|
• 20 ounces of softened cream cheese
• 2/3 cup white sugar
• ¼ teaspoon salt
• Zest from half a lemon
• 1 ½ teaspoons lemon juice
• 2 eggs
• ½ cup room-temperature sour cream
• 1 tablespoon flour
1. Begin boiling a pot of water.
2. Preheat oven to 325 F.
3. Prepare a 9-inch springform pan by greasing it and lining with parchment paper.
4. Enclose pan in tinfoil to waterproof it, and place the pan in a larger pan.
5. Beat cream cheese until fluffy and light. Add sugar, and blend well.
6. Add salt, lemon juice and zest, mixing well.
7. Add eggs, mixing until just combined.
8. Stir in sour cream and flour, taking care not to over mix.
9. Add batter to prepared pan, and pour water into larger pan to the halfway mark of the cheesecake pan.
10. Bake 40 minutes.
11. Loosen cheesecake by running a knife around the inside of the pan. Place plastic wrap over cheesecake in pan, and refrigerate overnight.
Red Velvet Cake:
• 1 ½ cups sugar
• 2 ½ cups cake flour
• 1 tablespoon cocoa
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• 1 ½ cups vegetable oil
• 1 teaspoon vanilla
• 1 teaspoon vinegar
• 2 ounces liquid red food coloring or 1 teaspoon gel coloring
1. Oil and flour two 9-inch pans, and preheat oven to 350 F.
2. Mix together sugar, flour, cocoa, baking soda and salt.
3. With electric mixer, beat eggs, buttermilk, oil, vanilla and vinegar.
4. Gradually add flour-sugar mixture to egg-buttermilk mixture while beating slowly.
5. Add red food coloring.
6. Pour half the batter into each pan.
7. Bake 25 to 30 minutes.
8. Let cakes cool for five minutes. Invert on cooling racks.
• 12 ounces of cream cheese
• 6 tablespoons butter
• 1 tablespoon vanilla
• 4 cups confectioners' sugar
1. Beat butter and cream cheese with an electric mixer until fluffy and light.
2. Add vanilla.
3. Gradually add confectioners' sugar, beating continuously.
1. Place the cheesecake on top of one of the red velvet cakes.
2. Place the other red velvet cake on the cheesecake layer.
3. Apply a thin layer of frosting to seal crumbs, and refrigerate for one hour.
4. Frost cake with remainder of frosting.
5. Keep cake refrigerated.
Image Credit: littlemaiba
Written By: Shannon R