Red Velvet Cheese Cake Recipes

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RED VELVET CHEESECAKE



Red Velvet Cheesecake image

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

17 chocolate cream Oreo cookies, crushed
1/4 cup butter, melted
1 tablespoon sugar
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 cup sour cream
1/2 cup buttermilk
3 tablespoons baking cocoa
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
1 bottle (1 ounce) red food coloring
3 ounces cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

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



Red Velvet Cheesecake image

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

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/2 cup butter or margarine, softened
3 packages (8 oz each) cream cheese, softened
1 cup semisweet chocolate chips (6 oz), melted, cooled slightly
1/2 cup sour cream
3/4 cup sugar
1 tablespoon red food color
3 eggs
2 cups Cool Whip frozen whipped topping, thawed

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



Red Velvet Cheesecake image

Provided by Food Network Kitchen

Time 2h

Yield 10 servings

Number Of Ingredients 12

1 1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)
5 tablespoons unsalted butter, melted
1/3 cup sugar
Pinch of salt
4 8-ounce packages cream cheese, softened
1 1/4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 large eggs
1 tablespoon unsweetened cocoa powder
1 teaspoon red food coloring

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



Red Velvet Cheesecake image

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

2 ½ cups all-purpose flour, sifted
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon unsweetened cocoa powder
½ cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 ½ cups white sugar
1 cup buttermilk
2 tablespoons red food coloring
2 tablespoons water
4 (8 ounce) packages cream cheese, softened
1 ⅔ cups white sugar
¼ cup cornstarch
2 eggs
1 tablespoon vanilla extract
¾ cup heavy whipping cream

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

CHEESECAKE LAYERED RED VELVET CAKE



Cheesecake Layered Red Velvet Cake image

I love both red velvet cake and cheesecake. So why not combine them into one stunning red velvet cheesecake recipe? It's best when served chilled, right out of the fridge. -Melissa Gaines, Knoxville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 23

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
4 teaspoons all-purpose flour
1-1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
CAKE:
1-1/2 cups sugar
1-1/2 cups canola oil
1 cup buttermilk
2 large eggs
1 bottle (1 ounce) red food coloring
2 teaspoons cider vinegar
1 teaspoon vanilla extract
2-1/2 cups cake flour
2 tablespoons baking cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
FROSTING:
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups butter, softened
1 tablespoon vanilla extract
3 to 3-1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 325°. Line bottom of a 9-in. springform pan with parchment; grease paper., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Place on a baking sheet., Bake until center is set, 40-50 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate until ready to assemble, covering when completely cooled. , For cake, increase oven setting to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, beat sugar, oil, buttermilk, eggs, food coloring, vinegar and vanilla until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into sugar mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in enough confectioners' sugar to reach desired consistency. Place one cake layer on a serving plate. Spread with 1 cup frosting. Carefully place cheesecake over frosting., Spread cheesecake with another 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight before serving.

Nutrition Facts :

RED VELVET CAKE CHEESECAKE



Red Velvet Cake Cheesecake image

Just when you thought red velvet cake couldn't get any better, this one's got a luscious layer of cheesecake in the middle. We'll learn how to bake a cheesecake in a bain marie (hot water bath), as well as, how to frost and decorate the cake with piped rosettes. This recipe is a great baking project for when you're snowed in or just want to avoid the world. You can make the cheesecake layer one day then assemble the rest of the cake the next day.

Provided by Gemma Stafford

Categories     dessert

Time 5h

Yield 10 to 12 servings

Number Of Ingredients 23

Butter, for greasing
Two 8-ounce packages cream cheese, at room temperature
2/3 cup granulated sugar
Pinch of salt
2 large eggs
2/3 cup heavy whipping cream
1 teaspoon pure vanilla extract
Butter, for greasing
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon fine salt
2 large eggs, at room temperature
1 1/2 cups vegetable oil or other neutral oil
1 cup buttermilk
4 tablespoons good-quality red food coloring
2 teaspoons pure vanilla extract
Two 8-ounce packages cream cheese, at room temperature
5 cups confectioners' sugar, sifted
1 stick (4 ounces) salted butter, at room temperature
1 tablespoon pure vanilla extract

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 SHEET CAKE



Red Velvet Cheesecake Sheet Cake image

A favorite recently discovered recipe. Guests, family, friends will love it! Seems fancy, but actually easy to make starting with store-bought cake mix and using staple ingredients usually already in the house. Because of the cheesecake filling, this cake must be kept refrigerated.

Provided by CMurphy76

Categories     Desserts     Cakes     Red Velvet Cake Recipes

Time 1h45m

Yield 18

Number Of Ingredients 12

cooking spray
1 (18.25 ounce) box red velvet cake mix (such as Duncan Hines®)
1 ¼ water
⅓ cup vegetable oil
3 eggs
2 (8 ounce) packages cream cheese, softened, divided
⅔ cup white sugar
1 egg white
⅓ cup unsalted butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
  • Blend cake mix, water, oil, and 3 eggs in a bowl using an electric mixer until smooth. Spread half the batter evenly into the bottom of the prepared pan.
  • Beat 1 1/2 packages cream cheese, white sugar, and egg white together in a separate bowl using an electric mixer until smooth. Drop spoonfuls of cream cheese mixture into the cake batter in the pan. Pour the remaining batter on top, spreading evenly to cover the cream cheese mixture completely.
  • Bake in the preheated oven until top is firm and no longer shiny, about 40 minutes. Let cake cool completely, at least 40 minutes.
  • Combine remaining cream cheese and butter in a bowl. Add confectioners' sugar; mix until smooth. Stir in vanilla extract until combined. Add milk; mix until smooth. Spread icing over the cooled cake.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 45.5 g, Cholesterol 67.5 mg, Fat 19.7 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 9.5 g, Sodium 263.5 mg, Sugar 21.2 g

RED VELVET CHEESE CAKE



Red Velvet Cheese Cake image

This is a recipe posted by my sister on Facebook. I am not sure where the original recipe comes from, but this is my mom's favorite cheesecake ever! If you love both red velvet cake and cheesecake, this recipe is for you. A red velvet filling is spiked with cocoa, topped with creamy cheesecake layer, and baked in a dark chocolate crust-making a wickedly-delicious combination.

Provided by ElizabethKnicely

Categories     Cheesecake

Time 11h25m

Yield 1 9-inch cheesecake, 8-10 serving(s)

Number Of Ingredients 17

1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8 ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1 ounce) bottles red food coloring
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
fresh mint sprig, for garnish

Steps:

  • Stir together graham cracker crums, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
  • Beat 3 (8 ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 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°F for 10 minutes; reduce heat to 300°F (do not open oven door), and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
  • Beat 1 (3 ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish with fresh mint, if desired.

Nutrition Facts : Calories 798, Fat 52.6, SaturatedFat 30, Cholesterol 243.9, Sodium 469.1, Carbohydrate 75.3, Fiber 0.7, Sugar 72.8, Protein 9.9

RED VELVET CAKE WITH CHEESECAKE BUTTERCREAM



Red velvet cake with cheesecake buttercream image

Make a knockout bake for your celebrations. Creamy, tangy cheesecake-inspired buttercream is sandwiched with chocolatey sponge layers for a modern classic

Provided by Juliet Sear

Categories     Dessert

Time 2h5m

Yield Serves 16-20

Number Of Ingredients 27

250g unsalted butter, softened, plus extra for the tins
250g caster sugar
3 medium eggs
25g cocoa powder
2 tsp vanilla extract
2 tsp red food colouring gel
2 tsp white vinegar
284ml buttermilk, at room temperature (or use 275ml milk mixed with 2 tsp lemon juice)
325g self-raising flour
1 tsp bicarbonate of soda
650g unsalted butter, softened
1 tbsp vanilla bean paste
1.3kg icing sugar, sifted
340g full-fat soft cheese, at room temperature
200g festive sprinkles
gold and pink edible metallic lustre dust (optional)
8-10 white chocolate truffles or balls (optional)
2 x 20cm sandwich tins
baking parchment
electric whisk or stand mixer fitted with the whisk attachment
cake leveller or large bread knife
20cm round cake board
palette knife
side scraper and cake turntable (if you have them)
pastry brush
large piping bag
1cm open star piping nozzle

Steps:

  • Heat the oven to 200C/180C fan/ gas 6. Butter the base and sides of two 20cm cake tins (4cm deep) and line with baking parchment. Put the butter and sugar in a stand mixer fitted with the whisk attachment and beat for 2-3 mins until pale, light and fluffy. Alternatively, do this in a bowl using an electric whisk. Add the eggs one at a time, beating well between each addition until fully incorporated.
  • Mix the cocoa powder, vanilla extract and red food colouring gel together in a small bowl or jug with 2-3 tbsp hot water until you have a smooth, lump-free paste. Tip this into the bowl with the cake batter and whisk briefly to combine.
  • Mix the vinegar and buttermilk together in a jug. Combine the flour, bicarb and 1 tsp salt in a bowl. Pour a third of the buttermilk mixture into the cake batter, then mix in along with a third of the flour mixture until fully incorporated. Alternate between the remaining buttermilk and flour mixtures, mixing these in a third at a time until everything is fully combined, being careful not to overmix.
  • Divide the cake batter equally between the prepared tins and bake for 30-35 mins until the sponges spring back when gently pressed with a fingertip and a skewer inserted into the centre of each comes out clean. Do not open the oven before 25 mins have elapsed, as this can cause the sponges to sink in the centre. Leave to cool in the tins for 5 mins, then turn out onto wire racks to cool completely.
  • To make the buttercream, clean out the bowl of the stand mixer, then tip in the butter and vanilla bean paste (or do this in a bowl using an electric whisk). Beat on high speed for about 1 min until creamy and smooth. Gradually add the icing sugar, about a quarter at a time, beating between each addition on a low speed until just incorporated. When all the icing sugar has been added, turn the speed up to high and beat for 1 min. Turn the speed back down to low, then tip in the soft cheese and beat until just combined and smooth.
  • Split both of the cooled sponges through the middle using a cake leveller or large bread knife so you have four equally sized, thin layers. Spread a little buttercream over the middle of a 20cm round cake board and top with a sponge layer. Spread buttercream generously over the top of the sponge layer so it sticks out over the edge slightly. Top with a second sponge layer and repeat until you've used all the sponges, inverting the final sponge layer so that the top is flat. Spread any buttercream that's sticking out from between the sponge layers all around the side of the cake using a palette knife to seal the stack.
  • Next, spread a thin, even layer of buttercream over the whole cake down to the cake board to seal it completely. Once you have covered the whole cake, clean the palette knife and go around the cake again to smooth the sides and remove any excess. This is called a crumb coat, which seals in any crumbs and will make the finished cake look neater. Chill the cake for at least 30 mins until firm and set.
  • Spoon 300g of the remaining buttercream into a bowl and keep chilled to pipe with later. Spoon the rest of the buttercream over the top of the chilled cake (reserving a little to secure the cake to a cake stand), then use a palette knife to spread it to the edge and encourage it to drop slightly over the side. Then, hold the palette knife vertically against the side of the cake and smooth over the buttercream, turning the cake as you go so the side is covered in a thick, even layer (a cake turntable can help with this, if you have one, or see our tip, right). Once you've covered the side, you may wish to clean the palette knife and smooth the top and side again to ensure the buttercream is neat, or do this with a side scraper if you have one. Transfer the cake, on its board, to a cake stand using the reserved buttercream to secure it in place.
  • Place the cake, on its stand, on a baking tray (this will catch any excess sprinkles). Press most of the sprinkles around the bottom third of the cake in a thick band, sticking a few up the side in places so it looks as though some have floated away from the band. Use a cutlery or palette knife to gently press the sprinkles into the cake to ensure they're secure, then carefully brush any excess from the stand using a pastry brush. Chill for 30 mins.
  • Meanwhile, prepare the shimmering chocolate truffles, if using. Tip a few teaspoons of gold lustre dust into a small bowl, then do the same with the pink lustre dust in another bowl. Divide the chocolate truffles between the two bowls and turn with your fingertips or a teaspoon until fully coated in the lustre dust. Set aside on kitchen paper.
  • When the cake is chilled and set, stir the 300g reserved buttercream with a spoon to soften and remove any air bubbles. Spoon into a piping bag fitted with a large star nozzle, then pipe a thick, swirled border around the top of the cake (this doesn't need to be exact), then scatter the remaining few sprinkles all over the top of the cake and nestle the shimmering truffles in amongst the piped rosettes. Will keep in the fridge for three days.

Nutrition Facts : Calories 851 calories, Fat 46 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 91 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium

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2021-01-25 Bake at a 325F oven for about an hour and 15 mins, or until set. Cool for at least an hour. Frost. Beat the butter and cheese together. Once smooth, add the vanilla and powdered sugar. Beat until the frosting is smooth. Pipe or spread onto the baked cheesecake. Keep in the fridge until ready to serve.
From sweetandsavorymeals.com


RED VELVET CHEESECAKE - THE BEST CHEESECAKE RECIPES
2020-02-13 Place the two pans or foil-wrapped springform pan in an even larger pan. Fill the largest pan with about 1 inch of hot water. Place in the oven and bake for about 1 hour 20 minutes to 1 hour 30 minutes or until done. To test the recipe, gently jiggle the pan.
From thebestcheesecakerecipes.com


RED VELVET CHEESECAKE (OREO CRUST) | KITCHN
2021-12-12 Once the cheesecake hits 145º to 150ºF, turn off the oven, crack the door open, and let it rest for 1 hour. Let the cheesecake rest at room temperature. After the initial rest, remove the cheesecake to a wire rack. Run a paring knife around the edge and let it cool at room temperature for an additional two hours.
From thekitchn.com


THE ULTIMATE RED VELVET CHEESECAKE CAKE RECIPE
Red Velvet Cake. Grease two 9 inch cake pans and line the bottoms with parchment paper. Spray with non-stick cooking spray with flour. In a medium bowl, sift together flour, sugar, baking soda, salt and cocoa together. Set aside. On medium speed, cream the butter and sugar together until light and fluffy.
From thefoodieaffair.com


RED VELVET CHEESECAKE CAKE COPYCAT • FOOD FOLKS AND FUN
2021-10-28 MAKE THE RED VELVET CAKE LAYERS: Move the oven rack to the middle position and preheat the oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.
From foodfolksandfun.net


RED VELVET CHEESECAKE CAKE RECIPE - THE COOKING FOODIE
2019-12-14 Make the cheesecake: Preheat oven to 320°F (160°C). Wrap a 9-inch (23cm) springform pan tightly with aluminum foil and place into a deep roasting pan. 2. In a large bowl, beat cream cheese with sugar on medium speed until smooth. Add eggs, one at a time and beat after each addition.
From thecookingfoodie.com


RED VELVET CAKE WITH CREAM CHEESE FROSTING
2019-02-11 Whip the egg whites separately, then fold into the batter. This cake recipe requires 4 large eggs. Separate the eggs before starting. Beat the egg yolks with the wet ingredients, then beat the egg whites into fluffy peaks and fold them in last. Beating the egg whites incorporates air and promises a velvet-rich texture.
From sallysbakingaddiction.com


EASY NO BAKE RED VELVET CHEESECAKE - THE BUSY BAKER
2020-02-12 Instructions. Combine the Oreo baking crumbs and melted butter until moistened and crumbly. Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set. Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
From thebusybaker.ca


HOW TO MAKE A RED VELVET CHEESECAKE - DELICIOUS. MAGAZINE
Line the base with non-stick baking paper. 2. In a large bowl, use an electric whisk to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well after each addition. 3. Sift the self-raising flour, plain flour, cocoa powder and bicarbonate of soda together in a separate bowl.
From deliciousmagazine.co.uk


KNOCK YOU NAKED RED VELVET CHEESECAKE! - MY INCREDIBLE RECIPES
2017-09-03 Preheat oven to 350F. flour one springform 9" cake pan. Prepare red velvet cake batter according to box directions. Pour your batter in the prepared cake pan. Bake for 30 to 32 minutes. Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat -set aside.
From myincrediblerecipes.com


25 RED VELVET DESSERTS THAT GO BEYOND CAKE - INSANELY GOOD
2021-02-23 Given the vibrant color and great taste, it’s no surprise that red velvet desserts go way beyond just cake.. From cookies to cupcakes to donuts, there are so many fantastic options.
From insanely-goodrecipes.com


RED VELVET CHEESECAKE RECIPE - ANNA PAINTER | FOOD & WINE
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 …
From foodandwine.com


RED VELVET CHEESECAKE - JUST SO TASTY
2021-01-20 Beat the butter until soft, then mix in the cream cheese. Add in the salt, and with the mixer on low speed beat in the powdered sugar about ½ cup at a time until the desired sweetness is reached. Top the cheesecake with the cream cheese frosting, leving …
From justsotasty.com


RED VELVET CHEESECAKE RECIPE | CHEESECAKE BIRTHDAY CAKE
Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4. Grease a 20cm (8in) diameter deep cake tin with butter and line the base with baking paper.
From bakingmad.com


RED VELVET CHEESECAKE - YUMMLY RECIPES
Prepare red velvet cake mix according to package directions. Set aside. In a separate bowl, beat together 1 block of cream cheese, 1/2 cup sugar, and egg white. Using a stand mixer or handheld electric mixer, mix well until smooth.
From ymmlyrecipes.com


RED VELVET CHEESECAKE CAKE - MYINCREDIBLERECIPES.COM
2022-02-25 In a large bowl whisk together flour, sugar, cocoa, baking soda, and salt. Add eggs, oil, buttermilk, food coloring, vanilla, and vinegar. Mix on low speed until all ingredients are combined. Scrape the sides and bottom of the bowl and mix on high for an additional 1-2 minutes.
From myincrediblerecipes.com


RED VELVET CHEESECAKE RECIPE EASY : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


RED VELVET CHEESECAKE (RED VELVET CAKE - CARLSBAD CRAVINGS
Preheat oven to 350 degrees F. Line two 9-inch round cake pans with parchment paper. Spray with nonstick cooking spray WITH FLOUR or grease and flour pans. Whisk flour, baking soda, and salt together in a bowl. Whisk buttermilk, eggs, vinegar and vanilla together in a 2-cup liquid measuring cup.
From carlsbadcravings.com


RED VELVET CHEESECAKE WITH VANILLA CAKE RECIPE | SOUTHERN LIVING
Remove cheesecake layers from oven; cool in pans on wire racks 1 hour. Cover and chill 8 hours. Step 3. Prepare Vanilla Cake Layer: Preheat oven to 325°F. Beat butter with a heavy-duty stand mixer on medium speed until creamy; gradually add granulated sugar, beating until light and fluffy, about 5 minutes. Step 4.
From southernliving.com


RED VELVET CHEESECAKE CAKE | CLASSIC RED VELVET RECIPE
2019-01-28 Preheat the oven to 350°F (176°C). Line the bottoms of two 9-inch (23cm) cake pans with parchment paper and grease the sides. 11. Add the flour, sugar, baking soda, baking powder, cocoa and salt to a large mixer bowl and combine.
From lifeloveandsugar.com


RED VELVET CAKE WITH CREAM CHEESE FROSTING RECIPE
2021-06-07 1 cup neutral oil (like vegetable or canola) 3 large eggs, room temperature. 1 tablespoon vanilla. 1 cup whole fat buttermilk. 1 tablespoon white vinegar. 1 (scant) ounce red gel dye (a heaping ...
From today.com


RED VELVET CHEESECAKE CAKE - THE BEST CHEESECAKE RECIPES
2020-11-12 Assemble. Divide the red velvet cake batter in half. Spread the first half of the batter into the bottom of the prepared pan. Divide the cheesecake batter in half. Using a large spoon, dollop the first half of the cheesecake batter on top of the cake batter. Don’t spread or swirl the cheesecake batter.
From thebestcheesecakerecipes.com


RED VELVET CHEESECAKE RECIPE - BROWN EYED BAKER
2021-02-02 To Make the Cheesecake: Preheat oven to 350°F.; Prepare springform pan: Spray with non-stick cooking spray and line the bottom with parchment paper.; Make the Filling: Beat cream cheese, sugar, flour, and salt until the mixture is creamy and no lumps of cream cheese remain. Add heavy cream and vanilla.Beat to combine. Add eggs one at a time.Beat 15 …
From browneyedbaker.com


RED VELVET CHEESECAKE: SO CREAMY & FLAVORFUL! -BAKING A MOMENT
2020-02-07 Preheat the oven to 400 degrees F. Place the cream cheese, sugar,cornstarch, cocoa, and salt in a large mixing bowl, and beat together on medium-low speed until smooth. Scrape the bottom and sides of the bowl with a silicone spatula, then beat in the first egg.
From bakingamoment.com


RED VELVET CHEESECAKE – KING RECIPES
2022-05-09 °1 teaspoon red food coloring °250 g Digestive Biscuits °120g Butter +For the cream cheese: °150g icing sugar °250 g Cream cheese (mascarpone, etc.) °250g cream °6g sheet gelatin °q.s. Lemon juice °2 tablespoons warm milk (to dissolve gelatin): *Preparation: First Red Velvet Cheesecake: prepare the biscuit base
From rogos.info


EASY RED VELVET CHEESECAKE RECIPE - RECIPES.NET
2022-03-25 Red Velvet Cake: Preheat the oven to 350 degrees F. Grease the bottom and sides of a 10-inch springform pan. Combine the dry cake mix, egg, oil and milk.
From recipes.net


THE ULTIMATE RED VELVET CHEESECAKE | LIFE LOVE & SUGAR
2022-01-10 Make the Crust. Prep for Baking: Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom and grease the sides. Combine Ingredients & Add to Pan: Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
From lifeloveandsugar.com


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