How To Make Red Velvet Cake - Red Velvet Cheesecake Recipe #MrMakeItHappen #Cheesecake
The only thing better than Red Velvet Cake is a Red Velvet Cheesecake! Love is in the air (or maybe it isn't) but I hope you guys enjoy this Valentine's Day Special! Let's #MakeItHappen
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Cheesecake -
2 8oz blocks cream cheese
3/4 cup sugar
1 pinch of salt
2 eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 tsp vanilla extract
Red Velvet Cake:
Dry Ingredients -
2 2/3 cup cake flour
2 tbsp cocao powder
1 tsp baking soda
pinch of salt
Wet Ingredients -
1/2 cup unsalted butter (softended)
1 1/2 cup white sugar
2 eggs (room temp)
1 cup vegetable oil
1 tsp white vinegar
2 tsp vanilla extract
1 cup buttermilk
2 1/2 tbsp red food coloring
Icing:
2 8oz blocks cream cheese
1/2 cup unsalted butter
1 1/2 tsp vanilla extract
3 1/2 cups sifted powdered sugar
Directions:
For the Cheesecake: Preheat oven to 325 degrees. Boil a few cups of water (for water bath if using)
Spray a 9 inch springform pan with cooking spray and line the bottom with parchment paper. Wrap with foil around the bottom tightly. Mix cream cheese until smooth. Mix sugar and salt into cream cheese and blend for about 2 minutes. Add eggs, 1 at a time and blend until well combined. Mix in sour cream, whipping cream, and vanilla. Pour cheesecake mixture into pan and set into roasting pan. Add some of the boiling hot water to the pan for the water bath and bake for 45 minutes. Let the pan cool for 1 hour and then place in the freezer (freeze completely).
Cake Layer:
Preheat oven to 350. Spray 2 8 inch cake pans with cooking spray. Whisk dry ingredients in a mixing bowl. In a separate bowl, mix sugar and butter together. Next, add your eggs one at a time and blend until well combined. Add oil, vinegar, vanilla, buttermilk, and red food coloring and blend until combined. Next, add the dry ingredients into the wet ingredients a little at a time and blend until it forms cake batter. Fill both cake pans equally and bake for 25-30 minutes. Rest for about 10 minutes on cooling rack after finished.
Icing:
Beat cream cheese and butter/vanilla for 2 minutes. Add sugar and beat until fluffy.
Cake Assembly:
Place one layer of cake on a plate and shave off the top to make sure it's flat. Add cheesecake to the middle layer and add the second cake on top. Apply your cream cheese frosting evenly. Crumble the leftover cake pieces and place on top. Optionally, grate some white chocolate on top of the cake and serve.
Marbled Red Velvet Cheesecake Brownies!
Ingredients:
Brownies:
3 1/4 cups flour
2 1/4 cups granulated sugar
3 tbsp cocoa powder
1 tsp salt
1/2 tsp baking powder
3 eggs
1 cup vegetable oil
5 tbsp milk, divided
1 tbsp vanilla extract
1 tbsp red food coloring
2 tsp white vinegar
Cheesecake:
2- 8 oz. packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
2 tsp vanilla extract
Directions:
1. Preheat the oven to 350 degrees and grease a 13x18 (mine was a 16x12) jelly roll pan with butter or spray with cooking spray.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, salt, and baking powder. Set aside.
3. In a medium bowl, whisk together the 3 eggs, vegetable oil, 2 tbsp milk, 1 tbsp vanilla extract, red food coloring, and vinegar.
4. Combine the dry ingredients and the wet ingredients until completely combined. (The batter will be really thick, but I was able to use a spatula to mix it.)
5. Remove 3/4 cup of the batter and place it in a medium bowl.
6. Whisk in the remaining 3 tbsp of milk to the 3/4 cup batter you just removed and set it to the side.
7. Pour the remaining batter into the prepared pan and smooth it out to reach the edges with a spatula.
8. Beat the cream cheese and sugar with an electric mixer until fluffy, about 2 minutes.
9. Add the eggs and vanilla and continue to beat until there are no lumps.
10. Pour the cream cheese mixture over top of the red velvet layer and smooth the mixture until it reaches all the edges.
11. Drop spoonfuls of the remaining red velvet batter (that you mixed with the milk) onto the top of the cheesecake layer.
12. Drag the tip of a knife through the red velvet and the cheesecake layer to create swirls.
13. Bake for 30 minutes, rotating half way through, or just until the center is set and it no longer jiggles.
14. Let cool completely before cutting into bars or shapes. I used a medium sized heart cookie cutter and a smaller one for the smaller one for the scraps. Enjoy!!!
Thanks for watching the video!!! These were so good and so pretty to look at! The perfect Valentine's Day treat!!! Don't forget to like and subscribe to see more!
Red Velvet Cake With Cream Cheese Frosting | Red Velvet | Cheesecake Factory Red Velvet Cheesecake
Red Velvet Cake With Cream Cheese Frosting | Red Velvet Cake Cheesecake | Cheesecake Factory Red Velvet Cheesecake
Ingredients:
For Cheesecake:
2 Cups (450g) Cream Cheese
1/2 Cup (115g) Sour Cream
1/3 cup (80ml) Heavy Cream
2/3 cup (133g) Sugar
2 Eggs
1 Teaspoon Vanilla Extract
Pinch of Salt
For the red velvet cake:
2.5 Cups (310g) Plain Flour
2 Tablespoons (16g) Cocoa Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt
1.5 Cups (300g) Sugar
1 Cup (240ml) Buttermilk
3/4 Cup + 1 Tbsp (200ml) Vegetable Oil
1 Teaspoon Vinegar
2 Eggs
1/2 Cup (115g) Butter
1-2 Tablespoons Red Food Coloring
2 Teaspoons Vanilla Extract
For the frosting:
1/2 Cup (120ml) Heavy Cream, cold
1/2 Cup (115g) Butter
2 Cups (450g) Cream Cheese, Room Temperature
1.25 Cups (160g) Powdered Sugar
1 Teaspoon Vanilla Extract
Topping:
Sugar Coated Cranberries
Fresh Rosemary Twigs
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Chocolate Peppermint Cheesecake | Delish
All we want for Christmas is cheesecake.
DIRECTIONS
1. Preheat oven to 325º. Make filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and sugar. Add eggs, one at a time, sour cream, flour, peppermint extract, vanilla, and salt. Gently fold in chopped chocolates and candy canes and set aside.
2. Make crust: In a food processor fitted with a metal blade or in a large Ziploc bag, crush Oreos into fine crumbs. Stir with melted butter until completely moist.
3. Add crust to an 8 or 9 springform pan and pack tightly.
4. Pour over filling and place pan on a rimmed baking sheet. Bake until center is only slightly jiggly, about 1 hour. Refrigerate until completely chilled, 4 hours.
5. Make chocolate ganache: Pour hot cream over chocolate and let sit, 5 minutes. Stir until all chocolate is melted. (If ganache seems too thin, refrigerate 5 minutes.)
6. Spread ganache over chilled cheesecake and garnish with more chopped chocolate and candy canes.
7. Refrigerate 10 minutes before serving to let ganache harden.
INGREDIENTS
3 8-oz blocks cream cheese, softened
1 c. sugar
2 large eggs
1/4 c. sour cream
1 1/2 tbsp. flour
1 tsp. peppermint extract
1 tsp. vanilla extract
1/4 tsp. kosher salt
1/2 c. chopped chocolate, plus more for garnish
1/2 c. chopped white chocolate, plus more for garnish
1/2 c. chopped candy canes, plus more for garnish
FOR THE OREO CRUST
24 Peppermint Oreos
5 tbsp. melted butter
FOR THE CHOCOLATE GANACHE
3/4 c. hot heavy cream
1 1/2 c. semisweet chocolate chips
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5 Ways to Put Swirl in Your Cheesecake
Ever wondered how bakeries create those beautiful cheesecake swirls? Our easy cheesecake decoration ideas are the perfect way to zhuzh up a simple cheesecake recipe. Try out these cheesecake topping ideas to get a gorgeous marble cheesecake or cheesecake swirl without a lot of effort. Plus, these techniques are a great way to add more flavors to your cake with additions like rich chocolate fudge or a bright fruit puree.
Find the full instructions for how to decorate a cheesecake here:
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Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)
This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
Prep time: 15 minutes
Refrigerate: 8 hours
Total time: 8 hours 15 minutes
Servings: 8 portions
---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
***For the Crust***
125g (4 oz) cookies crumbs (Leibniz Butterkeks, Oreo, digestive bisquits etc.)
1/4 cup (50g) butter, melted
***For the Cheese filling***
1+1/3 cups (300 g) Full fat Cream cheese, room temperature
5.3 oz (150g) white chocolate
3/4 cup (200ml) Heavy cream
1 teaspoon Vanilla extract
????????Instructions
✅Line the sides and the bottom of 7-inch (18 cm) springform pan.
✅To make the crust: crush cookies into fine crumbs (using a food processor or a Ziploc bag). Add melted butter and mix until combined. Press into bottom of 7-inch (18 cm) springform pan. Refrigerate while making the filling.
✅Melt a white chocolate over the water bath. Allow to cool down slightly.
✅Add cream cheese and vanilla mix until everything is combined and smooth and there are no lumps in the mixture.
✅In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
✅Pour the filling into the pan.
❄️Refrigerate overnight
✅Decorate the top of the cake with cookies crumbs or with fresh fruits if desired
**Storage:**
✅Store in the fridge up to 3 days or freezer up to 1 month
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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