17 and baking |
Red Velvet Cheesecake
Inspired by a variety of sourcesCake adapted from Saveur, Cheesecake adapted from Martha Stewart,Frosting a 17 and Baking originalMakes a rich 9 cake
20 oz full fat cream cheese, at room temperature2/3 cup white sugarZest of half a lemon1 1/2 tsp fresh lemon juice1/4 tsp salt2 large eggs, at room temperature1/2 cup sour cream, at room temperature1 tablespoon all purpose flourI started the cheesecake the day before. Preheat the oven to 325 F and set a kettle of water to boil.Grease a 9springform pan, and line the bottom with a round of parchment paper. Wrap the outside of the pan with heavy duty aluminum foil, and set the pan into a larger pan (for the waterbath.)In the bowl of a mixer, beat the cream cheese on medium until fluffy. Add the sugar and beat untilsmooth. Switch to a wooden spoon and beat in the lemon zest, lemon juice, and salt. Add eggs one at atime, making sure they are combined but not overmixing. Add the sour cream. Stir in flour and gentlymix just until combined.Pour the batter into the greased pan. Pour boiling water into the larger pan halfway up the cheesecake.The aluminum foil should protect the cheesecake from seeping water. Bake until the cheesecake is justset in the middle, about 40 minutes. Run a knife around the sides and let the cheesecake coolcompletely. Press plastic wrap onto the surface of the cheesecake and refrigerate overnight.
2 1/2 cups cake flour1 1/2 cups white sugar1 tsp baking soda1 tbsp cocoa powder1 tsp salt2 eggs, room temperature1 1/2 cups vegetable oil1 cup buttermilk, room temperature1 tsp vanilla extract1 tsp white distilled vinegarRed food coloring, as desiredI made the cake the day after I made the cheesecake, so it had rested overnight in the fridge and wassturdy enough to flip.For the red velvet, preheat the oven to 350 degrees F. Grease and flour two 9 pans.