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Red Velvet CheeseCake Cooking Method

Red velvet Cheesecake recipe is simply and amazing taste, it’s have few step that will make you easy to make this beautiful dessert.

Two (8-ounce) packages cream cheese
2 large eggs
2/3 cup granulated white sugar
1/3 cup sour cream
1/3 cup heavy whipping cream
pinch of salt
1 teaspoon vanilla extract

Red velvet cake:
1/4 cup (two 1-ounce bottles) red food coloring
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
2 large eggs, at room temperature
1 cup buttermilk
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups vegetable or canola oil
2 teaspoons white vinegar
2 teaspoons vanilla extract

Cream cheese frosting:
2 1/2 cups powdered sugar, sifted lightly to remove any lumps
1/2 cup unsalted butter, at room temperature
Two (8-ounce) packages cream cheese, at room temperature
1 tablespoon vanilla extract

Make cheese cake layer
1. Preheat the oven to 325 degrees F, Lightly coat a 9-inch spring form pan with nonstick spray and line the bottom with a round of parchment paper.. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides.
2. In large mixing bowl, mix the cream cheese- blend using an electric mixer until it is nice and smooth and creamy. Add sugar and salt, mix. Add egg and mix well. And add sour cream, whipping cream and vanilla, mix until smooth. Pour into the prepared pan and place in a roasting pan, large enough to prevent the sides from touching, In the pre-heated oven , Set the pan into the roasting pan. Carefully pour in enough very hot tap water to reach halfway up the sides of the spring form pan. Bake for 45 minutes or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the roasting pan and let it cool on a wire rack for at least an hour. When cooled, place the pan into the fridge and let the cheesecake freeze completely. For the best flavor, let it cool for several hours to overnight.
Make the red velvet cake layer:
3. Preheat oven to 350 degrees F.
4. Grease and flour two 9-inch round metal baking pans
5. Combine flour, sugar, cocoa powder, baking soda and salt in the large bowl, whisk the mixture. Add Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the mixture, using electrick mixer mix the mixture over medium-low speed., blend about 1 minute, with a rubber spatula, scrape sides and bottom of bowl, continue beat on high-speed for about 2 minutes. Pour and divide batter equally between the two prepared pans.
6. Bake for 30 to 35 minutes or until tester comes out clean, chill in the pan for about 15 minute and carefully remove from the pan, and let it cool completely on the wire rack.
Make the frosting:
7. Using electrick mixer, mix powdered sugar, cream cheese, butter and vanila in large bowl until soft.

To assemble:
Place one cake on the served plate. Remove the cheese cake from the fridge, Peel off the parchment, Put a few dollops of the frosting on top of the cake and spread it around the cake. Add the cheese cake layer on top. Spread another layer of frosting on top and then place the second cake round (the frosting helps glue the cake) .Using the remaining frosting , decorate the cake as you like. Serve and enjoy

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