Red Velvet Center Cheesecake Food

RED VELVET-CENTER CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. 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.
• 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. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared 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.
• 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.
• 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.
• 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.
• 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. Pour half of the cream cheese mixture into hardened crumb 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.

RED VELVET CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan., In a large bowl, beat cream cheese, sugar, sour cream, buttermilk, cocoa and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.

RED VELVET CHEESECAKE

Steps:

• Heat oven to 300°F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil. Spray inside of pan with baking spray with flour. Reserve 1/4 cup of the cake mix for filling; set aside. In large bowl, beat remaining cake mix and butter with electric mixer on low speed. Press in bottom and 1 1/2 inches up side of pan.
• In large bowl, beat reserved 1/4 cup cake mix, the cream cheese, chocolate, sour cream, sugar and food color with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Pour over crust.
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn off oven; open oven door 4 inches. Leave cheesecake in oven 30 minutes. Remove from oven and cool in pan on cooling rack 30 minutes. Refrigerate 6 hours or overnight. Run small metal spatula around edge of pan; remove side of pan. Pipe whipped topping around outer edge of cheesecake. Store covered in refrigerator.

RED VELVET CHEESECAKE

Steps:

• CHEESECAKE.
• Preheat oven to 325 degrees. Set a kettle of water on to boil.
• Using an electric mixer, beat 20 ounces of the cream cheese on medium until fluffy while scraping down the sides of the bowl. Gradually add 3/4 cup of the sugar, beating until fluffy. Beat in lemon juice and 1/4 teaspoon of salt. Beat in two of the eggs, one at a time, scraping down the side of the bowl after each. Beat in the sour cream.
• Spray your cake pan with non-stick spray. Cut parchment paper in a circle and line the bottom of the cheesecake pan. Spray the parchment.
• Wrap bottom half of pan in foil.
• Pour cheesecake batter in the cake pan and place that in a larger, oven safe pan. Pour in boiling water in the outer pan to come halfway up side of the inner pan.
• Bake until just set in center, about 45 minutes.
• Remove pan from water. Let cool for approximately 20 minutes. Run a knife around edge and continue to cool completely. Carefully place a plate on top of cooled cheesecake layer and flip it over onto plate. Remove parchment paper. Cover in plastic wrap and freeze.
• CAKE: Preheat oven to 350°.
• Sift together flour, remaining white sugar, baking soda, cocoa, and 1 teaspoon salt into a medium bowl.
• Beat 2 eggs, oil, buttermilk, food coloring, 2 teaspoons of the vanilla, and vinegar in a large bowl with an electric mixer until well combined.
• Add dry ingredients and beat until smooth, about 2 minutes.
• Divide batter evenly between 2 greased and floured 9" round cake pans and bake 25-30 minutes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean.
• Let cakes cool for 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely. If needed, level them off with a serrated knife so they are flat.
• For the frosting: Beat 12 ounces of the cream cheese, butter, and the remaining vanilla together in a large bowl with an electric mixer until combined. Add confectioners sugar and beat until frosting is light and fluffy, 5-7 minutes.
• ASSEMPLY:.
• Place bottom layer on cake stand. Remove cheesecake from freezer, unwrap and place cheesecake layer on top of the bottom layer of the red velvet cake. If the cheesecake is wider than the cake, and it is necessary to trim it, wait about 10 minutes for the cheesecake to soften, then trim it with a knife. Place the top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting.
• Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary.
• Refrigerate until ready to serve.

RED VELVET CHEESECAKE

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
• Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
• Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.

LOUISIANA RED VELVET CHEESECAKE BARS

Steps:

• Heat oven to 350ºF.
• Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.
• Melt 4 oz. chocolate as directed on package; place in medium bowl. Set aside. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended. Remove 2 cups batter; mix with melted chocolate and food coloring. Carefully spread over crust; cover with remaining plain batter.
• Bake 26 to 28 min. or until center is almost set. Cool completely.
• Melt remaining chocolate; drizzle over dessert. Refrigerate 4 hours.

RED VELVET CAKE CHEESECAKE

Steps:

• For the cheesecake: Position a rack in the lower third of the oven and preheat to 325 degrees F. Place a large roasting pan on the lower rack. Butter a 9-inch springform pan then line the bottom with parchment. Wrap the outside of the pan (around the bottom and up the sides) with aluminum foil to create a water-tight seal.
• Beat the cream cheese in a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer) until smooth and creamy, 2 to 3 minutes. Add the sugar and salt and mix for 2 minutes, scraping down sides of the bowl as needed. Add the eggs, 1 at a time, and mix on medium-high speed after each addition until incorporated. Finally, add the whipping cream and vanilla. Mix on medium-high speed until smooth.
• Pour the batter into the prepared pan and place it in the roasting pan in the oven. Carefully pour an inch of hot water into the roasting pan to create a water bath.
• Bake until the cheesecake is set to the touch, about 45 minutes. Let cool on a wire rack for at least 1 hour, then refrigerate until completely cold, up to 1 day in advance.
• For the red velvet cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans and line the bottoms with parchment.
• In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, cinnamon and salt.
• In a large jug or liquid measuring cup, whisk together the eggs, oil, buttermilk, food coloring and vanilla. Whisk into the dry ingredients by hand just until incorporated, taking care not to overmix the batter. Divide the batter equally among the prepared pans and jiggle the pans to help level the batter.
• Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let the cakes cool in the pans then flip them out onto wire racks, peel off the parchment, and let cool completely.
• For the frosting: Beat the cream cheese with the confectioners' sugar, butter and vanilla with an electric mixer on medium-high speed in a large bowl until smooth and creamy (do not overbeat). Refrigerate until needed.
• Assemble the cake: Place one red velvet cake layer smooth-side up on a cake stand or platter. Release and remove the springform from the cheesecake then invert it onto the red velvet cake. Remove the pan bottom and peel off the parchment. If the cheesecake layer is slightly larger than your cake, gently shave off the excess with an offset spatula. Place the second red velvet cake on top of the cheesecake, smooth-side up.
• Frost the cake: Spread a thin layer of the frosting over the top and sides of the cake with an offset spatula. (This is the crumb coat.) Wipe off your spatula before dipping it back into the bowl of frosting to avoid transferring any red crumbs. (At this point, don't worry if there are crumbs visible in the crumb coat.) Refrigerate the cake for 30 minutes to set the crumb coat.
• Dollop a large scoop of frosting onto the top of the cake and spread it evenly over the top and sides. (You shouldn't have any red crumbs in this layer but some might sneak in.) If desired, transfer the remaining frosting to a pastry bag with a medium round tip and pipe rosettes around the rim of the cake. Refrigerate the cake until ready to serve, for up to 3 days.

RED VELVET CHEESECAKE CAKE

Steps:

• For cheesecake:.
• Preheat oven to 325 degrees. Set a kettle of water on to boil.
• Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl.
• Gradually add sugar, beating until fluffy.
• Beat in lemon juice and salt.
• Beat in the eggs, one at a time, scraping down the side of the bowl after each.
• Beat in the sour cream.
• Spray the pan with non-stick spray like Baker's Secret.
• Cut parchment paper in a circle and line the bottom of the cheesecake pan. Spray the parchment.
• Wrap bottom half of pan in foil.
• Pour in filling and place in a large, oven safe pan.
• Pour in boiling water to come halfway up side of the springform pan.
• Bake until just set in center, about 45 minutes.
• Remove pan from water. Let cool for approximately 20 minutes.
• Run a knife around edge and continue to cool completely.
• Carefully place a plate on top of cooled cheesecake layer and flip it over onto plate. Remove parchment paper.
• Cover in plastic wrap and freeze.
• For the cake:.
• Preheat oven to 350°. I always use cake strips on all the cakes I bake because the cakes turn out perfectly flat on top. So soak your cake strips and attach them to your pans now if you're using them.
• Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.
• Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined.
• Add dry ingredients and beat until smooth, about 2 minutes.
• Divide batter evenly between 2 greased and floured 9" round cake pans and bake 25-30 minutes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean.
• Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely.
• If you didn't use cake strips, level the layers now.
• Frosting:.
• Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined.
• Add sugar and beat until frosting is light and fluffy, 5-7 minutes.
• Assembly:.
• Place bottom layer on cake stand.
• Remove cheesecake from freezer, unwrap and place cheesecake layer on top of the bottom layer of the red velvet cake.
• If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife.
• Place top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting to act as the crumb coat.
• Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary.
• Refrigerate until ready to serve.