Name: Red Velvet Cheesecake with Buttercream Frosting
Prep time: 45 min
Cook time: 45 min
Yield: 16
Ingredients: Cooking spray -; Cream cheese, softened - 4 (8 ounce) packages; White sugar - 1 ½ cups; Cornstarch - ¼ cup; Vanilla extract - 1 tablespoon; Eggs - 2; Egg whites - 2; Heavy whipping cream - ½ cup; Buttermilk - ¾ cup; Vanilla extract - ¾ teaspoon; All-purpose flour - 2 cups; Unsweetened cocoa powder - 2 tablespoons; Ground cinnamon - 1 teaspoon; Baking soda - ¾ teaspoon; Salt - ½ teaspoon; White sugar - 1 ¼ cups; Canola oil - ¾ cup; Eggs - 2; White vinegar - 1 teaspoon; Red food coloring - 1 teaspoon; Butter, at room temperature - 1 cup; Shortening - 1 cup; Marshmallow cream - ¼ cup; Vanilla extract - 1 ½ teaspoons; Confectioners' sugar, sifted - 5 cups

Ingredients for - Red Velvet Cheesecake with Buttercream Frosting

1. Cooking spray

2. Cream cheese, softened 4 (8 ounce) packages

3. White sugar 1 ½ cups

4. Cornstarch ¼ cup

5. Vanilla extract 1 tablespoon

6. Eggs 2

7. Egg whites 2

8. Heavy whipping cream ½ cup

9. Buttermilk ¾ cup

10. Vanilla extract ¾ teaspoon

11. All-purpose flour 2 cups

12. Unsweetened cocoa powder 2 tablespoons

13. Ground cinnamon 1 teaspoon

14. Baking soda ¾ teaspoon

15. Salt ½ teaspoon

16. White sugar 1 ¼ cups

17. Canola oil ¾ cup

18. Eggs 2

19. White vinegar 1 teaspoon

20. Red food coloring 1 teaspoon

21. Butter, at room temperature 1 cup

22. Shortening 1 cup

23. Marshmallow cream ¼ cup

24. Vanilla extract 1 ½ teaspoons

25. Confectioners' sugar, sifted 5 cups

How to cook deliciously - Red Velvet Cheesecake with Buttercream Frosting

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Place a pan of hot water in the bottom of the oven.

2 . Stage

Line two 9-inch springform pans with aluminum foil; grease with cooking spray.

3 . Stage

Beat cream cheese in a bowl with an electric mixer until smooth, about 3 minutes. Add 1 1/2 cup white sugar and cornstarch; beat until smooth. Add 1 tablespoon vanilla extract. Beat in 2 eggs and 2 egg whites, 2 at a time, until batter is creamy. Add heavy cream; beat just until batter is free of lumps and fluffy.

4 . Stage

Divide batter between the prepared pans.

5 . Stage

Bake in the preheated oven until edges appear set, about 40 minutes. Turn off oven; leave cheesecakes inside for 1 to 2 hours. Chill until firm, at least 4 hours or overnight.

6 . Stage

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.

7 . Stage

Whisk buttermilk and 3/4 teaspoon vanilla extract together in a small bowl.

8 . Stage

Whisk flour, cocoa powder, cinnamon, baking soda, and salt together in a separate bowl.

9 . Stage

Beat 1 1/4 cup white sugar and oil with an electric mixer until creamy. Whisk in 2 eggs, one at a time. Add vinegar and red food coloring; beat well. Beat in flour mixture in 3 additions, alternating with buttermilk mixture, until batter is smooth. Pour batter into the prepared pan.

10 . Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool for 10 to 15 minutes in the pan. Invert onto a wire rack. Cut horizontally into 2 even layers. Chill until firm, at least 4 hours to overnight.

11 . Stage

Combine butter, shortening, and marshmallow cream in a large bowl; beat with an electric mixer on high speed until creamy. Add 1 1/2 teaspoon vanilla extract; beat until light and fluffy. Add confectioners' sugar 1 cup at a time, beating until frosting is smooth.

12 . Stage

Place 1 cake layer on a serving plate. Spread a thin layer of frosting on top; stack 1 cheesecake layer over cake. Spread a thin layer of frosting over cheesecake; repeat layers. Spread frosting over top and sides of cake.