RED VELVET CHEESECAKE
If you love red velvet cake, here is a new spin on it. I love cheesecake and thought that this would be a great combo. This recipe can easily be halved, but if you are having a party is is just as easy to make two as one. Enjoy!
Provided by Beth Maples
Categories Desserts Cakes Red Velvet Cake Recipes
Time 2h15m
Yield 16
Number Of Ingredients 18
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Spray 2, 9-inch springform pans with cooking spray.
- Sift flour, salt, baking soda, and cocoa powder into a large bowl. Whisk in oil, 2 eggs, vanilla extract, vinegar, white sugar, and buttermilk. When well blended, whisk in food coloring and water. Pour half of the batter into each prepared pan.
- Bake cakes in preheated oven until cake toothpick inserted in the center comes out clean; about 30 minutes.
- While the cake is cooling, use an electric mixer to beat the cream cheese in a large bowl until smooth. Mix in the sugar and cornstarch; beat until creamy. Add the 2 remaining eggs, one at a time, beating well after each addition. Blend in vanilla. Use a hand whisk to mix in the heavy cream until well blended. Pour half of the batter over each cake layer.
- Bake cheesecakes in preheated oven until set and beginning to brown, 30 to 45 minutes. Cool on a wire rack for 1 hour. Cover and refrigerate until completely cool, about 1 additional hour.
Nutrition Facts : Calories 554.5 calories, Carbohydrate 59.3 g, Cholesterol 124 mg, Fat 32.1 g, Fiber 0.7 g, Protein 8.6 g, SaturatedFat 16.3 g, Sodium 428.4 mg, Sugar 40.7 g
RED VELVET CHEESECAKE
Festive and oh, so good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust. -Karen Dively, Chapin, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 463 calories, Fat 29g fat (17g saturated fat), Cholesterol 131mg cholesterol, Sodium 276mg sodium, Carbohydrate 46g carbohydrate (39g sugars, Fiber 1g fiber), Protein 7g protein.
RED VELVET CHEESECAKE
This recipe is from Sothern Living Magazine and was submitted by a reader from Columbia, So. Carolina. Those Carolinians know their red velvet cake! This is incredible!
Provided by Cheri Lee
Categories Cheesecake
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Stir together graham cracker crumbs, melted butter and 1 tablespoon of granulated sugar; press mixture into bottom of a 9 inch springform pan.
- Beat 3 packages of cream cheese and 1 1/2 cups granulated sugar at medium-low speed for 1 minute.
- Add eggs and next 6 ingredients, mixing on low speed just until fully combined.
- Pour batter into prepared crust.
- Bake at 325 degrees for 10 minutes; reduce heat to 300 degrees and bake for 1 hour and 15 minutes or until center is firm.
- Run a knife along outer edge of cheesecake.
- Turn oven off.
- Let the cheesecake stand in oven for 30 minutes.
- Remove cheesecake from oven; cool in pan on a wire rack for 30 minutes.
- Cover and chill 8 hours.
- Beat 3 oz cream cheese and 1/2 cup butter at medium speed until smooth; gradually add powdered sugar and vanilla beating until smooth.
- Spread evenly over top of chilled cheesecake.
- Remove sides of springform pan.
Nutrition Facts : Calories 864.6, Fat 54.2, SaturatedFat 30.3, Cholesterol 243.9, Sodium 544.2, Carbohydrate 87.4, Fiber 1.1, Sugar 77.7, Protein 11
RED VELVET CHEESECAKE BROWNIES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 16 to 24 brownies
Number Of Ingredients 15
Steps:
- Make the cheesecake layer: Preheat the oven to 350˚. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on the two short sides; coat with cooking spray. Beat the cream cheese, sugar and egg in a medium bowl with a mixer on medium speed until smooth and fluffy, 2 to 3 minutes. Transfer 1/3 cup of the batter to a small bowl and stir in the cocoa powder and red food coloring until smooth; stir in the buttermilk. Set aside the two batters.
- Make the brownie layer: Melt the butter in a medium saucepan over medium heat. Remove from the heat and let cool slightly. Stir in the sugar, eggs and vanilla until well combined. Stir in the flour, cocoa powder, salt and baking powder until smooth.
- Spread the brownie batter in the prepared pan. Top with small spoonfuls of the plain cheesecake batter so most of the brownie is covered. Spoon the red cheesecake batter all over and gently swirl the cheesecake batters together with a skewer.
- Bake until a toothpick inserted into the center of the brownies comes out clean, 35 to 40 minutes. Transfer to a rack and let cool completely in the pan. Lift out of the pan using the foil overhang. Cut into pieces.
RED VELVET CHEESECAKE
Provided by Food Network Kitchen
Time 2h
Yield 10 servings
Number Of Ingredients 12
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.
RED VELVET CHEESECAKE
Looking for a popular dessert using Betty Crocker™ Super Moist™ cake mix? Then try this delicious red velvet cheesecake that's decorated with whipped topping - a must for all chocolate lovers.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h35m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 450, Carbohydrate 42 g, Cholesterol 105 mg, Fat 5 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 30 g, TransFat 1/2 g
RED VELVET CHEESECAKE SWIRL BROWNIES
These are absolutely beautiful moist and delicious red velvet brownies! Perfect for red velvet cake lovers; adds a different twist to a traditional red velvet cake. This is a beautiful dessert perfect for Valentine's Day or for anybody who LOVES red velvet! I like this served the next day and slightly cold.
Provided by squeeziebrb
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
- Whisk melted butter with 1 cup sugar in a large mixing bowl; stir cocoa, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt into butter mixture one at a time, mixing well after each addition to avoid lumps. Stir 2 eggs into mixture until thoroughly combined.
- Stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish.
- Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy; beat 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract into cream cheese until very well blended and only small lumps remain, 3 to 4 minutes.
- Spoon cream cheese mixture in dollops over the batter in pan; gently smooth tops of dollops even with batter using a knife or offset spatula. Do not overmix. Drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls.
- Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Cool completely before cutting into bars; store covered in refrigerator.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 28.4 g, Cholesterol 87.4 mg, Fat 15.7 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 9.5 g, Sodium 122.9 mg, Sugar 21.1 g
RED VELVET CHEESECAKE CAKE
The oooh's and ahhhh's that you'll hear when you set this gorgeous cake on the table make all the extra effort worth it. Once you taste it, you'll be hooked. Red velvet cake with a smooth creamy cheesecake layer tucked in the center?!? YUM! It's such a special dessert. There are multiple steps here because basically, you'll be making a cake AND a cheesecake. Set aside a good part of the day if you plan to make this entire recipe in one day. I usually make the cheesecake layer at least a day ahead and freeze it. The cheesecake layer and the entire, finished cake freeze very well and thaw rather quickly, too. Cooling times are not included in the prep times. This is supposed to be a copycat recipe for the cheesecake factory's cake. I've tried several of these so called copy-cat recipes and my recipe is by far the best. The recipe is adapted from several recipes I've made over the years that needed a little tweeking because they just weren't up top snuff as they were. Enjoy!
Provided by Realtor by day
Categories Cheesecake
Time 3h30m
Yield 1 layer cake, 12 serving(s)
Number Of Ingredients 21
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.
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RED VELVET CHEESECAKE RECIPE - ANNA PAINTER | FOOD & …
From foodandwine.com
Servings 1Total Time 4 hrsCategory Cheesecakes
- MAKE THE CRUST Preheat the oven to 350°. In a food processor, pulse the chocolate wafers with the salt until the cookies are finely ground. Transfer to a small bowl and stir in the butter. Press the crumbs evenly over the bottom and halfway up the side of a 9-inch springform pan. Bake for about 10 minutes, until the crust is set. Let cool on a rack. Wrap the springform pan tightly in aluminum foil.
- MAKE THE CHEESECAKE FILLING Reduce the oven temperature to 300°. In a stand mixer fitted with the paddle, beat the cream cheese at low speed with the sugar until smooth, about 3 minutes. Beat in the eggs, 1 at a time, scraping down the bowl between additions. Add the vanilla and kosher salt. Slowly beat in the cream until no streaks remain.
- Transfer 1 cup of the cheesecake filling to a small bowl. Add the cocoa powder and red food coloring to the remaining filling and beat on low speed, scraping the side of the bowl as needed, until no streaks remain.
- Pour the red cheesecake filling into the pan. Spoon heaping tablespoons of the reserved white filling over the red filling and use a wooden skewer to swirl.
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