Red Velvet CheesecakeRecipe preview on Faxo
Recipe

Description
Make this four layer cheesecake for your next special dessert. It is a decadent, creamy cheesecake that is covered in a cream cheese icing.
Ingredients
- Cheesecake:
- 32 oz. cream cheese, at room temperature
- 1¼ c. granulated sugar
- 4 eggs, at room temperature
- ¾ c. heavy cream
- 1 T. vanilla extract
- Cake:
- 1 c. unsalted butter, at room temperature
- 1½ c. granulated sugar
- 2 eggs
- ¼ c. + 1 T. unsweetened cocoa powder
- 6 T. liquid red food coloring
- 1 t. vanilla extract
- 1 c. buttermilk
- 2¼ c. all-purpose flour
- 1 t. baking soda
- 1 t. salt
- 1 T. distilled white vinegar
- Cream Cheese Frosting:
- 1 c. butter, at room temperature
- 8 oz. cream cheese, at room temperature
- 5 c. powdered sugar
- 2 T. vanilla extract
Steps
- Cheesecake:
- Preheat oven to 350 degrees F. Butter a 9-inch springform pan and then tightly wrap the outside with heavy duty foil. (Double-wrapping helps prevent leaks in a water bath.) Put a pot of water (or a tea kettle) on to boil.
- Using an electric mixer, beat together the cream cheese and sugar at medium speed until completely smooth, about 3 minutes. Add the eggs one at a time, beating for a minute or so after each addition, and scraping down the sides of the bowl as needed. Add the heavy cream and vanilla extract, and beat until completely incorporated.
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