Red Velvet Cheesecake

delicious magazine recipes
delicious magazine recipes

INGREDIENTS:

For the Cheesecake:
32 ounces cheese, at temperature
1¼ cups sugar
4 eggs, at temperature
¾ cup cream
1 tablespoon flavorer
delicious magazine recipes

delicious magazine recipes

For the Red Velvet Cake:

1 cup unseasoned butter, at temperature
1½ cups sugar
2 eggs
¼ cup + one tablespoon nonsweet chocolate
6 tablespoons red food colour (liquid)
1 teaspoon flavorer
1 cup milk
2¼ cups general flour
1 teaspoon sodium hydrogen carbonate
1 teaspoon salt
1 tablespoon distilled white vinegar
delicious magazine recipes

delicious magazine recipes

For the cheese Frosting:

1 cup butter, at temperature
8 ounces cheese, at temperature
5 cups granulated sugar
2 tablespoons flavorer

DIRECTIONS:
delicious magazine recipes

delicious magazine recipes

1. build the Cheesecake: heat kitchen appliance to 350 degrees F. Butter a 9-inch springform pan and so tightly wrap the surface with serious duty foil. (I realize that double-wrapping helps forestall leaks during a water bathtub.) place a pot of water (or a tea kettle) on to boil.

2. exploitation an electrical mixer, beat along the cheese and sugar at medium speed till utterly swish, concerning three minutes. Add the eggs one at a time, beating for a moment approximately once every addition, and scraping down the perimeters of the bowl PRN. Add the cream and flavorer, and beat till utterly incorporated.

3. Pour the batter into the springform pan; place the springform pan into a bigger pan, like a preparation pan, and pour the boiling water into the larger pan till the water comes concerning halfway up the aspect of the springform pan.

4. Bake till the cheesecake edges square measure set however the center still jiggles slightly, concerning forty five to fifty five minutes. flip the kitchen appliance off, however leave the cheesecake within the kitchen appliance with the door closed for one hour. At now, take away the cheesecake from the water bathtub and place the springform pan on a cooling rack to chill to temperature. Place the cheesecake within the icebox till well-chilled, a minimum of four hours or long.
5. build the Red Velvet Cake: heat kitchen appliance to 350 degrees F. Grease 2 9-inch cake pans. Line the bottoms of the pans with a parchment spherical, butter the parchment paper, and so flour the pans.
6. On medium-high speed, cream the butter and sugar till light-weight and downlike, concerning three minutes. flip the mixer to high and add the eggs one at a time, admixture for a couple of minute once every addition. Scrape down the bowl and beat till well incorporated.
7. during a separate little bowl, combine along the chocolate, flavorer and red food colour to form a thick paste. increase the batter and blend on medium speed till utterly combined. you'll got to stop the mixer to scrape the lowest of the bowl, ensuring that each one the batter gets color.

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8. cut back the mixer speed to low and slowly add 1/2 the milk. Add 1/2 the flour and blend till combined. Scrape the bowl and repeat the method with the remaining milk and flour. Beat on high till swish.

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9. Again, cut back the mixer speed to low and add the salt, sodium hydrogen carbonate and vinegar. communicate high and beat for one more few minutes till utterly combined and swish.
10. Divide the batter equally between the 2 cake pans and bake for concerning half-hour, or till a skinny knife or skewer inserted into the middle comes out clean. Cool for ten minutes and so take away cakes from the pans and place them on a cooling rack to chill utterly.
11. build the Frosting: exploitation an electrical mixer with the whisk attachment, whip the butter and cheese on high speed for concerning five minutes, scraping down the bowl as necessary. cut back the speed to low and slowly add the granulated sugar till all is incorporated. Add the vanilla and blend to mix. Increase the speed to medium-high and whip for many minutes till the topping is light-weight and downlike, scraping the bowl as necessary.

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12. Assemble the Cheesecake: If required, level the first-rate of the red velvet cake layers with a toothed knife or cake radical in order that the first-rate square measure level and not vaulted. Next, slice the cheesecake in [*fr1] horizontally to make 2 layers. Place one layer of the red velvet cake on your serving plate. unfold a awfully skinny layer of the cheese topping over it (it creates a sort of glue in order that the layers remain and do not slide around). high that with one layer of the cheesecake, and once more high with a awfully skinny layer of topping. Repeat, adding the second red velvet layer, and so putting the second cheesecake layer on high, with a layer of topping between them. exploitation the remaining topping, cowl the cake in topping and beautify as desired. Refrigerate till able to serve, and refrigerate any leftovers.

delicious magazine recipes

 posted in Cheesecake, Valentine's Day