A red velvet cake or cupcake with cream cheese frosting and a good, well baked cheesecake are two of my husband's favorite desserts! I decided to combine the two to make a sinful, dense, moist and rich red velvet cheesecake.
There are two parts o this dessert. The red velvet cake, which is baked first, and the cheescake which is baked next. Use a small springform pan as it makes the removal of the finished cake easy. If you don't have one, use a small cake tin or even a small "patila" used in Indian households. Make sure you line the tin with aluminum foil so that you can use the foil to pull the cake out. Here is the recipe.
For the Red Velvet Cake
1. Sieve together 1 and 1/2 Cups Flour, 1 tsp Baking Powder and 1 Tbsp Cocoa Powder.
2. Mix 3/4 Cup buttermilk with 3-4 Tbsp of Red Food Color or Concentrated Beetroot Juice.
3. Beat 1/2 Cups Butter with with 1 Cup Sugar till the mixture turns pale. Now beat in 1 Egg till the mixture turns light and fluffy. Add 1 tsp Vanilla Extract.
4. Now add the flour mixture and the buttermilk mixture alternately till you get a smooth red batter.
5. Now, mix 1/2 tsp Baking Powder and 1 tsp Vinegar and quickly add this mixture to the cake batter. Mix quickly, pour into a prepared mould and put it in a preheated oven set at 180 degrees C. The baking powder and vinegar reacts with the buttermilk to give the characteristic texture of a red velvet cake. Make sure your pan is prepared in advance! Bake for 15 minutes, only till the top of the cake is slightly set but still wobbly. Take it out of the oven and let it cool for 5 minutes. Meanwhile, prepare your cheesecake mixture.
For the Cheesecake
1. Make sure all your ingredients are at room temperature and kept ready for you to mix and whip. You have to do this step quickly.
2. Mix together one packet or 225 g of Cream Cheese with, 1/2 Cup Powdered Sugar, 1 Egg, 1 tsp Vanilla Extract, the zest of 1 Lime and 1 Tbsp Flour.
3. Fold in 1/2 Cup of softly whipped Cream and pour this batter over the half baked red velvet cake.
4. Bake at a very low temperature, 160 degrees C for 20-25 minutes till the cheesecake is just set. DO not over bake. Take it out of the oven and bring to room temperature. Then, chill in the fridge for 6 hours. DO NOT be tempted to cut into it while it is hot!
5. Remove from the pan, cut into wedges and serve! Enjoy!
There are two parts o this dessert. The red velvet cake, which is baked first, and the cheescake which is baked next. Use a small springform pan as it makes the removal of the finished cake easy. If you don't have one, use a small cake tin or even a small "patila" used in Indian households. Make sure you line the tin with aluminum foil so that you can use the foil to pull the cake out. Here is the recipe.
For the Red Velvet Cake
1. Sieve together 1 and 1/2 Cups Flour, 1 tsp Baking Powder and 1 Tbsp Cocoa Powder.
2. Mix 3/4 Cup buttermilk with 3-4 Tbsp of Red Food Color or Concentrated Beetroot Juice.
3. Beat 1/2 Cups Butter with with 1 Cup Sugar till the mixture turns pale. Now beat in 1 Egg till the mixture turns light and fluffy. Add 1 tsp Vanilla Extract.
4. Now add the flour mixture and the buttermilk mixture alternately till you get a smooth red batter.
5. Now, mix 1/2 tsp Baking Powder and 1 tsp Vinegar and quickly add this mixture to the cake batter. Mix quickly, pour into a prepared mould and put it in a preheated oven set at 180 degrees C. The baking powder and vinegar reacts with the buttermilk to give the characteristic texture of a red velvet cake. Make sure your pan is prepared in advance! Bake for 15 minutes, only till the top of the cake is slightly set but still wobbly. Take it out of the oven and let it cool for 5 minutes. Meanwhile, prepare your cheesecake mixture.
For the Cheesecake
1. Make sure all your ingredients are at room temperature and kept ready for you to mix and whip. You have to do this step quickly.
2. Mix together one packet or 225 g of Cream Cheese with, 1/2 Cup Powdered Sugar, 1 Egg, 1 tsp Vanilla Extract, the zest of 1 Lime and 1 Tbsp Flour.
3. Fold in 1/2 Cup of softly whipped Cream and pour this batter over the half baked red velvet cake.
4. Bake at a very low temperature, 160 degrees C for 20-25 minutes till the cheesecake is just set. DO not over bake. Take it out of the oven and bring to room temperature. Then, chill in the fridge for 6 hours. DO NOT be tempted to cut into it while it is hot!
5. Remove from the pan, cut into wedges and serve! Enjoy!
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