RED VELVET-CENTER CHEESECAKE
I came up with this recipe when a friend requested a Red Velvet Cheesecake for his birthday. It is a tradition of mine to make cakes for each of my friends on their birthdays.
Provided by debeland
Categories Desserts Cakes Holiday Cake Recipes
Time 8h
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 499.7 calories, Carbohydrate 36.5 g, Cholesterol 135.4 mg, Fat 37.4 g, Fiber 0.5 g, Protein 6 g, SaturatedFat 23.3 g, Sodium 365.3 mg, Sugar 24.4 g
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Nayan Orko
norko62@gmail.comYum!
Bachazarin Bachazarin
bachazarin_b@yahoo.comCan't wait to try this recipe!
Khatir khan
kk100@hotmail.comThis cheesecake is on my to-bake list!
Riptide Reaper Backup
b.r84@hotmail.comRed velvet and cheesecake? Yes, please!
Aarav Sinjali
a_sinjali@hotmail.frI've never had red velvet cheesecake before. I'm intrigued!
FOOL666 savege
fool666_savege@yahoo.comThis cheesecake sounds delicious! I'm definitely going to make it for my next party.
dukundane
dukundane65@hotmail.comI'm not sure about the combination of red velvet and cheesecake, but I'm willing to give it a try.
Faisalshehzad pcs
faisalshehzadp@gmail.comThis cheesecake looks amazing! I can't wait to try it.
SAQI Malik
saqi.malik29@aol.comThis cheesecake was a disaster! The cake was dry and crumbly, and the cheesecake filling was grainy and curdled. I followed the recipe exactly, so I'm not sure what went wrong.
beilsoge
beilsoge72@gmail.comThis cheesecake was a bit too sweet for my taste, but it was still good. The red velvet cake was moist and flavorful, and the cheesecake filling was creamy and smooth. I think I would try using less sugar next time.
Mashal khan Khan mkk
mm@aol.comThis cheesecake is absolutely divine! The red velvet cake is moist and flavorful, and the cheesecake filling is creamy and smooth. I love the combination of flavors and textures. This is definitely a keeper!
Able Bowen
able.b@hotmail.comThis cheesecake was easy to make and turned out beautifully. The instructions were clear and concise, and I didn't have any trouble following them. The cheesecake was a big hit with my family and friends.
Blessing Azike
b_a@hotmail.frI'm not usually a fan of red velvet cake, but this cheesecake changed my mind. It was so delicious and decadent. The cheesecake was creamy and smooth, and the red velvet cake was moist and flavorful. I will definitely be making this again!
Djygj Duufk
d.djygj15@hotmail.comThis red velvet cheesecake was a hit at my dinner party! The combination of the creamy cheesecake and the tangy red velvet cake was perfect. I will definitely be making this again.