Red Velvet Cheesecake

配料

A. Cheesecake Layer (Bottom)

- 16 oz cream cheese, softened

- 1/2 cup granulated sugar

- 2 large eggs

- 1 tsp vanilla extract

- 2 tbsp sour cream

- 2 tbsp heavy cream

- Pinch of salt

Crust:

- 3/4 cup graham cracker crumbs

- 3 tbsp melted butter

- 1 tbsp sugar

- Pinch of salt

B. Red Velvet Cake (Two 8-inch Layers)

- 1 box Betty Crocker Red Velvet Cake Mix

- Milk (same amount as water required on box)

- Melted butter (same amount as oil required on box)

- Eggs required on box + 2 extra egg yolks

- 1/4 cup all-purpose flour

- 1 tbsp cocoa powder

- 1/2 cup sour cream

- 1 (3.4 oz) box instant chocolate pudding mix

- 1 tsp vanilla extract (optional)

C. Cream Cheese Frosting

- 8 oz cream cheese, softened

- 1/2 cup (1 stick) unsalted butter, softened

- 3 cups powdered sugar

- 1 tsp vanilla extract

- Pinch of salt

步骤

1. MAKE THE CHEESECAKE WITHOUT A SPRINGFORM PAN

- Line an 8-inch cake pan with parchment on the bottom and sides. Nonstick spray recommended.

- Optional: Create a foil sling underneath the parchment for easy removal.

Prepare Crust:

1. Preheat oven to 325°F.

2. Mix graham crumbs, melted butter, sugar, and salt.

3. Press into the bottom of the prepared pan.

4. Bake 8 minutes. Cool slightly.

Make Cheesecake Filling:

1. Reduce oven to 300°F.

2. Beat cream cheese until smooth.

3. Add sugar and mix.

4. Add eggs one at a time on low.

5. Add vanilla, sour cream, heavy cream, and salt.

6. Pour over crust.

Bake:

1. Bake 35-45 minutes until edges are set and center slightly jiggly.

2. Turn off oven, crack door, and let sit 1 hour.

3. Cool completely.

4. Refrigerate at least 4 hours or overnight.

Remove from Pan:

1. Run a knife around the edges.

2. Lift using the foil sling or parchment.

3. Peel off parchment from sides and bottom.

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2. MAKE THE RED VELVET CAKE LAYERS

1. Preheat oven to 350°F.

2. Grease and line two 8-inch pans.

3. Combine cake mix, milk, melted butter, eggs + 2 yolks, flour, cocoa, sour cream, pudding mix, and vanilla.

4. Mix 30-€“45 seconds, scrape bowl, then mix another 20â€-30 seconds.

5. Divide batter between pans.

6. Bake 22-28 minutes or until toothpick comes out clean.

7. Cool completely.

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3. MAKE THE FROSTING

1. Beat cream cheese and butter until smooth.

2. Add powdered sugar gradually.

3. Add vanilla and salt.

4. Beat until fluffy.

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4. ASSEMBLE THE CAKE

1. Place cheesecake layer on serving plate.

2. Spread a thin layer of frosting on top.

3. Add Red Velvet Cake Layer #1; frost lightly.

4. Add Red Velvet Cake Layer #2.

5. Frost entire cake.

6. Chill at least 1 hour before slicing.

备注

- Freezing the cheesecake for 20 minutes before assembly helps with stacking.

- Cake is rich; slice thinly.