Red Velvet Cheesecake

Ok ok so red velvet cheesecake is not so “new”~ I’m sure many of you have seen it here or there floating around the net; after all I shared a version of this 2 times before in both of my past lives!

Ingredients

• Cream Cheese 3-8ounce packages or 3 cups (675g)
• Granulated Sugar 1¼ cup (250g)
• Eggs large 5 (250g)
• Vanilla Extract 2 teaspoons (10ml)
• Heavy Cream ¼ cup (60ml)
• 1 Recipe Red Velvet Cake
• ½ Recipe Cream Cheese Buttercream

Instructions

1. Smooth the cream cheese with the granulated sugar until well combines, be careful not to whip on high or incorporate too much air.
2. Add the eggs one at a time along with the vanilla extract and be sure to stop the mixer and scrape the bottom and sides of the bowl from time to time.
3. Add the heavy cream last and mix smooth.
4. Fold in the cubed red velvet cake
5. Bake in a preheated 350°F oven for the first 30 minutes then turn the oven temperature down to 325°F for the remaining 40 or 50 minutes or until it is done CLICK HERE FOR MORE
6. You can leave it in the oven to cool down with the oven, or remove and cool on the counter. Once it is cool refrigerate until set & cold (usually overnight)
7. Unmold as shown in the video, attach the cake base and then garnish as shown

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