This recipe is beyond belief! It's VERY different in that it's NOT a Red Velvet flavored cheesecake batter -- it's actually a cheesecake with chunks of red velvet cake stirred into a creamy cheesecake batter and then poured onto a red velvet crust!
I've seen a tons of Red Velvet Cheesecakes that were based on the cake but I had a vision.. I wanted it to be cheesecake with random pieces of cake in it, and I think I succeeded! This luscious cake just screams "HOLIDAYS!" and I truly hope you and yours enjoy it on holidays as we do, or even special occasions in general!
Preheat oven to 350F.
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" of cake batter in the bottom of a greased and floured 10" springform cake pan. Use the rest of the batter in a 13" x 9" 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. NO PEEKING!
Remove from oven, take out of pan of hot water. Let come to room temperature and cover tightly.
Top with whipped cream or the topping of your choice and serve.
~~Be sure and get the crust layer no more than 1/4 inch thick with batter or you will have too much cake on the bottom.
~~Follow all the directions carefully.
~~All ingredients should be at room temperature.
~~The water bath is important, don’t leave it off. This is a time-tested procedure (Called a Bain-marie) for delicate cakes, custards, etc. Since water does not heat up beyond 100 degrees C without turning into steam, you make sure the cheesecake does not overcook on the sides and undercook in the center. The steam that evaporates also keeps the surface of the cheesecake moist and prevents drying and cracking.
~~Make sure your aluminum foil is wrapped securely around the bottom of the springform pan and up the sides to prevent leaking.
~~Do NOT peek at the cheesecake while it is baking or resting. It could lead to lead to undercooking the filling...and since the center has not completely cooked, the surface will start to sag and crack.
~~Let the cake come to room temperature before chilling.
~~Place paper towel over the top of the cake before wrapping with plastic wrap and chilling. This will keep the top dry and help guard against cracking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (295g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 522 (71%)|
|Amt Per Serving||% DV|
|Total Fat 58g||77 %|
|Saturated Fat 33.4g||167 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 323.6mg||100 %|
|Sodium 16782.5mg||579 %|
|Potassium 311.2mg||8 %|
|Total Carbohydrate 39.6g||12 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 38.7g|
|Protein 15.2g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 736
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