Red Velvet Cheesecake Recipe
Ingredients:
For the Red Velvet Base:
1 1/4 cups 150g all-purpose flour
1 tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup 120ml buttermilk
1 tsp red food coloring
1/2 tsp vanilla extract
1/2 cup 115g unsalted butter softened
3/4 cup 150g granulated sugar
1 large egg
For the Cheesecake Layer:
16 oz 450g cream cheese softened
1/2 cup 100g granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup 120ml sour cream
For the Topping:
1 cup 240ml raspberry or strawberry jam
Whipped cream for decoration
Red food coloring optional for decorative swirls
Chocolate chips for garnish
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Instructions:
1 Red Velvet Cake Base:
1. Preheat the oven to 350F 175C. Grease a 9-inch springform pan.
2. In a bowl, sift together flour, cocoa powder, baking soda, and salt.
3. In another bowl, mix buttermilk, red food coloring, and vanilla.
4. Beat the butter and sugar until light and fluffy. Add the egg and mix well.
5. Alternate adding the dry ingredients and buttermilk mixture to the butter mixture, starting and ending with the dry ingredients.
6. Pour the batter into the prepared pan and bake for 20-25 minutes. Let it cool completely.
2 Cheesecake Layer:
1. Lower oven temperature to 325F 160C.
2. Beat cream cheese and sugar until smooth. Add eggs, one at a time, mixing after each addition.
3. Mix in vanilla and sour cream until combined.
4. Pour the cheesecake mixture over the cooled red velvet base.
5. Bake for 45-50 minutes or until the edges are set but the center is slightly jiggly.
6. Cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
3 Topping and Decoration:
1. Spread the jam evenly on top of the chilled cheesecake.
2. Decorate with whipped cream swirls around the edges, using a piping bag with a star tip.
3. Add chocolate chips and optional decorative red swirls on top.
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Enjoy this stunning and delicious Red Velvet Cheesecake for any special occasion!