Hello friends this time we will write Recipe: Appetizing Red Velvet Cheesecake Cake easy to follow.

Red Velvet Cheesecake Cake

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You can cook Red Velvet Cheesecake Cake use 24 ingredients that are not difficult to get:

Ingredients Red Velvet Cheesecake Cake as follows:

Take of Cheesecake.
Take 2 pk (8 oz) of cream cheese, room temperature.
Take 3/4 cups of granulated sugar.
Provide Pinch of salt.
Take 2 of lrg eggs.
Take 1/3 cups of sour cream.
Provide 1/3 cups of heavy whipping cream.
Prepare 1 tsp. of vanilla extract flavoring.
Take of Red velvet cake.
Provide 2 1/2 cups of All Purpose Flour.
Provide 1 1/2 cups of granulated sugar.
Provide 3 tbsp of unsweetened chocolate coco powder.
You need 1 1/2 tsp of baking soda.
Provide 1 tsp of salt.
Prepare 2 of lrg eggs room temperature.
Provide 1 1/2 cups of vegetable, or canola oil.
Prepare 1 cups of buttermilk.
You need 1/4 cups of red food coloring (two 1 ounce bottles).
You need 2 tbsp of vanilla extract flavoring.
Provide 2 tbsp of white vinagar.
Prepare of Cream Cheese Frosting.
Take 2 1/2 cups of powdered sugar (sifted no lumps).
Prepare 2 pk (8 oz) of cream cheese room temperature.
You need 1/2 cups of unsalted butter, room temperature.

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How to create Red Velvet Cheesecake Cake

After all the ingredients are ready, here are 14 how-to guides how to make them.

Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil..
Spray a 9-inch spring form pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan)..
In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan..
Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly..
Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight..
Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour)..
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or.
Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely..
Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat)..
Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan..
Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake..
Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring anyred crumbs into the bowl of frosting)..
Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting. Once the first layer of frosting is set, apply the 2nd layer..
Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings (see *Tips below). Keep this cake refrigerated..

While making many experience failures, here are a few how-tos you need to pay attention to. There are various ways that need to be considered, such as selection raw materials. The ingredients used must be good quality and still fresh. cook utensils and spices must be select clean. For more details, please read tips cook Red Velvet Cheesecake Cake so that generated perfect results.

Tips

Activities in the kitchen that is usual done by everyone, but not everyone has cleverness in cooking. Some things we need to pay attention to when cooking produces processed results that are home, what are those?

Assignment ingredients Cheesecake, cream cheese, room temperature, granulated sugar, salt, lrg eggs, sour cream, heavy whipping cream, vanilla extract flavoring, Red velvet cake, All Purpose Flour, granulated sugar, unsweetened chocolate coco powder, baking soda, salt, lrg eggs room temperature, vegetable, or canola oil, buttermilk, red food coloring (two 1 ounce bottles), vanilla extract flavoring, white vinagar, Cream Cheese Frosting, powdered sugar (sifted no lumps), cream cheese room temperature, unsalted butter, room temperature, will affect the cooking results. Determination as many as 24 fresh ingredients will be very good because the reserves nutrition is still very good.
Furniture the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
How to make Red Velvet Cheesecake Cake, includes what ingredients must be processed first and when to add the spices. Watch the steps. First Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil.. Next, Spray a 9-inch spring form pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan).. Dont forget, In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan.. Then, Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly.. Next, Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.. Then, Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour).. Then, In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or. Remember, Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.. Remember, Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat).. After that, Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan.. Dont forget, Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.. Remember, Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring anyred crumbs into the bowl of frosting).. Remember, Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting. Once the first layer of frosting is set, apply the 2nd layer.. Dont forget, Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings (see *Tips below). Keep this cake refrigerated.. After that, This recipe consists of 14 steps. This is done in order to produce artificial which has nutritional quality and taste dishes are maintained without reducing the delicacy of the dishes.

You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how make Red Velvet Cheesecake Cake correctly. Good luck … !!!