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

Red Velvet Cheesecake with Buttercream Frosting

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

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.