Red Velvet Cheesecake Ball Recipe 435

RED VELVET CHEESECAKE BALL RECIPE - (4.3/5)

Steps:

• Mix cream cheese and butter well. Add remaining ingredients and mix well. Form into a ball and wrap in plastic wrap. Refrigerate overnight. Next morning, pat (or smack) chocolate morsels over entire cheese ball. Serve with vanilla wafers.

RED VELVET CHEESECAKE

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.

RED VELVET CHEESECAKE

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.

RED VELVET CHEESEBALL

Steps:

• In the bowl of a stand mixer, beat the cream cheese and butter until smooth. Add in the red velvet cake mix, the brown sugar and the powdered sugar. Beat until smooth and combined.
• Turn the mixture out onto a piece of plastic wrap.
• Wrap up into a ball and refrigerate for at least 2 hours.
• Put the chocolate chips on a plate or in a shallow dish. Remove the cheese ball from the refrigerator and unwrap. Roll in the chocolate chips. (This might get messy!)
• Place on a serving plate and serve with cookies or graham crackers.

RED VELVET CHEESECAKE SHEET CAKE

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.