Red Velvet Cheesecake

Red Velvet Cheesecake


Prep time: 

Cook time: 

Total time: 

Serves: 1 (9-inch) cake

From Show: Throwdown with Bobby Flay
  • 3¾ cups AP Flour
  • 3 tablespoons Dutch processed cocoa powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 12 tablespoons unsalted butter, at room temperature
  • 2¼ cups granulated sugar
  • ¾ cups vegetable oil
  • 3 large eggs, at room temperature
  • 1½ teaspoons pure vanilla extract
  • 1½ teaspoons red wine vinegar
  • 1 tablespoon red food coloring
  • 1½ cups buttermilk, at room temperature
  • ½ cup heavy cream
  • 1 cup whole milk
  • ½ vanilla bean, split and seeds scraped
  • 7 tablespoons all-purpose flour
  • 3 sticks unsalted butter, at room temperature
  • 1½ cups superfine sugar
For the cake:
  1. Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.
  2. Whisk together the flour, cocoa powder, baking soda and salt in a small bowl
  3. Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.
  4. Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting. Slice each cake into 2 layers and frost.
  1. Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat. Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.
  2. Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.


Here’s a video that shows you how to make it:

How To Make Red Velvet Cheesecake

Kick your weekend off with Red Velvet Cheesecake 😍❤️😍Save the recipe:

Julkaissut Food Network Perjantaina 5. toukokuuta 2017