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Red Velvet Cheesecake

The tartness of red velvet cake merges with the tangy sweetness of cheesecake to create a true taste sensation, made with the convenience of Domino® Granulated Sugar in the Easy Baking Tub.

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Ingredients
For the red velvet cake

  • 1 cup All-purpose flour

  • ½ teaspoon Baking soda
  • ¼ teaspoon Baking powder
  • 1 ½ tablespoons Cocoa powder
  • ¼ teaspoon Salt 
  • ½ cup Buttermilk, at room temperature
  • ½ tablespoon White vinegar 
  • 4 tablespoons Unsalted butter, at room temperature
  • ¾ cup Domino® Granulated Sugar, Easy Baking Tub
  • 1 large Egg, at room temperature
  • ½ teaspoon Pure vanilla extract
  • ½ tablespoon Red food coloring

For the cheesecake

  • 3 (8-ounce) packages Cream cheese, at room temperature

  • 1 cup Domino® Granulated Sugar, Easy Baking Tub
  • 3 tablespoons All-purpose flour
  • 2 teaspoons Pure vanilla extract
  • ¼ teaspoon Salt 
  • 4 large Eggs, at room temperature
  • ½ cup Sour cream, at room temperature
  • ¼ cup Heavy cream, at room temperature

For the frosting

  • 1 (8 ounce) package Cream cheese, at room temperature

  • 4 tablespoons Unsalted butter, at room temperature
  • 4 ½ cups Domino® Powdered Sugar, sifted
  • 1 tablespoon Whole milk
  • ½ teaspoon Pure vanilla extract

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Instructions
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Prep Time: 25 minutes / Bake Time/Rest TIme: 1 hour and 30 minutes/ at least 6 hours or overnight / Yields: one 9-inch cake

Step 1

Prepare the red velvet cake. Preheat oven to 350°F. Grease and flour one 9-inch round cake pan. 

Step 2

In a medium bowl, combine the flour, baking soda, baking powder, cocoa powder, and salt. Sift the mixture and set aside. In a small measuring cup mix buttermilk and vinegar and set aside. 

Step 3

In a large bowl, at medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time. Scrape the sides of the bowl as needed. Add vanilla and red food coloring and mix until well combined. Reduce the speed and alternate the flour mixture with the buttermilk mixture, beginning and ending with the flour mixture. Beat until just combined. Scrape the sides of the bowl as needed. 

Step 4

Pour batter into the prepared pan and bake for 20 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from oven and cool the cake in the pan for 10 minutes. Remove from pan and transfer to a wire rack. Cool completely. Reduce the oven temperature to 325°F.

Step 5

Butter and line with parchment paper one 9-inch springform pan. Cut the cake horizontally, using a serrated knife, into two even layers. Place one of the layers at the bottom of the pan. Bake for 10 minutes. Remove from oven and set aside. Cut the remainder layer vertically in half. Cut ½-inch square pieces of cake with one half and make crumbs with the other half. Set the crumbs aside in a small airtight container and place in the refrigerator. Place the cake cubes in the freezer.  

Step 6

In a large bowl, beat cream cheese at medium speed until smooth. Add sugar and beat for 2-3 minutes. Scrape the sides of the bowl as needed. Add flour, vanilla, and salt. Beat for 1 minute until incorporated. Add eggs, one at a time, and beat until well incorporated. Add sour cream and heavy cream and mix until well incorporated and smooth. Scrape the sides of the bowl as needed. 

Step 7

Wrap the springform pan with aluminum foil and place in a large roasting pan. Take the pieces of cake out of the freezer and place half at the bottom of the cheesecake. Pour half of the cream cheese mixture into the pan. Repeat the process with the rest of the cake pieces and the cheesecake batter. Place roasting pan in the oven and add hot water to come up 1-inch of the springform pan. Bake for 1 hour and 10 minutes or until the cake looks set in the center. Carefully remove from oven and allow resting for 1 hour. Refrigerate in the pan for at least 6 hours or overnight.

Step 8

When ready to serve, remove cake from the pan and place on a serving platter. 

Step 9

Prepare the frosting by beating, at medium speed, in a large bowl the cream cheese and butter until smooth. Reduce the speed and add the powdered sugar. Beat until well combined. Scrape the sides of the bowl as needed. Add milk and vanilla. Beat at medium speed until well combined and smooth.

Step 10

With an offset spatula, spread about 2 tablespoons of cream cheese frosting around the bottom half of the cake. Add cake crumbs all around the cheesecake using the frosting as glue. Top the cheesecake with the rest of the frosting and decorate with the desired pattern. Sprinkle cake crumbs on top. 

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