cakes
Red-Velvet-Cheesecake
Red-Velvet-Cheesecake
Ingredients:
- 2½ cups all-purpose flour, sifted
- one teaspoon of salt
- one teaspoon baking soda
- one tsp cocoa powder
- half c vegetable oil
- two egg
- one tsp vanilla extract
- one teaspoon of white vinegar
- 1½ cups white sugar
- one cup buttermilk
- two tablespoons red food coloring
- two tablespoons of water
- four (eight ounce) packages cream cheese, softened
- one ⅔ cup white sugar
- a quarter cup cornstarch
- two eggs
- one tablespoon of vanilla extract
- ¾ cup heavy whipping cream
Step by step
Preheat an oven three hundred fifty degrees F Spraying 2 9-inch springform pans with cook spray.
Sifting flour, salt, baking soda also cocoa powder to bowl. Stir in oil, two eggs, vanilla extract, vinegar, white sugar and buttermilk. Once well mixed, whisk in food coloring and water. Pour half the batter into each prepared pan.
Bake cakes in preheated oven until toothpick inserted in center comes out clean; about thirty minutes.
While the cake cools, use an electric mixer to beat the cream cheese in a large bowl until smooth. Stir in sugar and cornstarch; beat until creamy. Add the remaining two eggs, one at a time, beating well after each addition. Stir in vanilla. Use a hand whisk to stir the heavy cream until well blended. Pour half of the batter over each layer of cake.
Baking cheesecakes in preheated oven to set and start to brown, thirty to forty five min. Cool on wire rack about one h. Cover and refrigerate until completely chilled, about one additional hour.
Enjoy !
