RED VELVET CHEESECAKE BROWNIES RECIPES

RED VELVET CHEESECAKE RECIPE | ALLRECIPES

Red Velvet Cheesecake Recipe | Allrecipes 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 Red Velvet Cake

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 2 9-inch cheesecakes

Number Of Ingredients 18

Ingredients

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, CarbohydrateContent 59.3 g, CholesterolContent 124 mg, FatContent 32.1 g, FiberContent 0.7 g, ProteinContent 8.6 g, SaturatedFatContent 16.3 g, SodiumContent 428.4 mg, SugarContent 40.7 g

CHEESECAKE FACTORY RED VELVET CAKE RECIPE - TOP SECRET RECI…

Cheesecake Factory Red Velvet Cake Recipe - Top Secret Reci… image

Menu Description: "Moist layers of Red Velvet Cake and our Original Cheesecake covered with our special Cheesecake Factory cream cheese frosting." To make the best Cheesecake Factory red velvet cake recipe, we must start with a good red velvet cake recipe. I studied several versions and eventually created a red velvet formula that is moist, with the perfect color and size to layer into a 9-inch springform pan between no-bake cheesecake filling. When the cake sets up in a few hours, you remove it from the pan and apply the delicious cream cheese frosting. The white chocolate curls pressed into the side of the cake can be made easily by dragging a peeler over the edge of a white chocolate bar. One 4-ounce bar will give you more than enough of the curls, but that’s okay since many will fall off in the process of pressing them onto the side of the cake. Find more recipes for your favorite Cheesecake Factory dishes and cheesecakes here. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 2 hours 0 minutes0S

Prep Time 1 hours 0 minutes0S

Cook Time 1 hours 0 minutes0S

Ingredients

Nutrition Facts : Calories 1250 calories

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CHEESECAKE FACTORY RED VELVET CAKE RECIPE - TOP SECRET RECI…

Menu Description: "Moist layers of Red Velvet Cake and our Original Cheesecake covered with our special Cheesecake Factory cream cheese frosting." To make the best Cheesecake Factory red velvet cake recipe, we must start with a good red velvet cake recipe. I studied several versions and eventually created a red velvet formula that is moist, with the perfect color and size to layer into a 9-inch springform pan between no-bake cheesecake filling. When the cake sets up in a few hours, you remove it from the pan and apply the delicious cream cheese frosting. The white chocolate curls pressed into the side of the cake can be made easily by dragging a peeler over the edge of a white chocolate bar. One 4-ounce bar will give you more than enough of the curls, but that’s okay since many will fall off in the process of pressing them onto the side of the cake. Find more recipes for your favorite Cheesecake Factory dishes and cheesecakes here. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
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