red-velvet-cheesecake
Red Velvet Cake
- 2 1/4 cups sifted cake flour (sifted, then measured)
- 2 tablespoons unsweetened cocoa powder
- 1 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup full fat buttermilk , room temperature
- 2 tbs red food coloring (one bottle)
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
- 1 1/2 cups sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs , room temperature
Cheesecake
- 32 oz cream cheese
- 16 oz sour cream
- 2 cups sugar
- 2 teaspoon vanilla
- 6 eggs
- Topping
- 1/2 cup heavy cream
- 1 teaspoonful white chocolate instant pudding mix
- 2 tablespoons of sugar as needed
How to Make It
Cake
- Preheat oven to 350°F.
- Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into a bowl.
- Blend the buttermilk, food coloring, vinegar, and vanilla in another bowl .
- Beat the sugar and butter in large bowl until light and fluffy.
- Add eggs 1 at a time, beating well blended after each addition.
- Beat in dry ingredients in 3 additions alternately with buttermilk mixture in 2 additions.
- Put about 1/4 inch of cake batter in the bottom of a greased and floured 10 inch springform.
- Use the rest of the batter in a 13x9 or 9 inch cake pan.
- Bake both pans for about 20 minutes or until a toothpick comes out clean.
- Cool in pans about 5 minutes and turn out to cool completely.
- Break the larger cake (NOT the one in the springform) into large chunks and set aside.
- (can be done a day ahead)
- Preparation time: 10 minute(s)
Cheesecake
- Preheat oven to 375F
- Beat the cheesecake ingredients together until smooth.
- Reserve about 1/2 cup cake crumbs for the top.
- Fold the remaining cake chunks into cheesecake batter.
- Pour into pan.
- Cover the bottom of the springform (the one with the cake layer in it) with aluminum foil, bringing it up the sides.
- Place pan in larger pan of hot water. Water should come halfway up the sides.
- Bake for 45 minutes.
- Turn oven off and leave door closed for 1 hour. Don’t PEEK!
- Remove from oven, take out of bain marie.
- Let come to room temperature and cover tightly.
- Refrigerate overnight.
Topping
- Whip the heavy cream until it starts to thicken.
- Add the teaspoon of instant pudding mix and 1 tablespoon of sugar.
- Whip until soft peaks form.
- Taste and add more sugar if needed.
- Spoon on top of cooled cheesecake.
- Sprinkle with reserved red velvet cake crumbs.
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