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Red Velvet Cheesecake Cake – Recipe

A Red Velvet Cheesecake Cake takes the classic red velvet dessert and adds a vanilla cheesecake ice cream layer baked in the middle. If you use cream cheese frosting to decorate the cake, it can be used for any occasion.

After my red velvet cake recipe was a big hit (thank you so much for the nice comments), I decided it was time to make a second version of the same cake.

Red velvet CHEESECAKE cake.

I’ve been wanting to make cheesecake cakes for a long time. It is the best thing ever. The cake is soft and fluffy, and it has a layer of sweet cheesecake that looks like ice cream.

How can you make sure that you don’t go astray?

It’s easy to make this red velvet cake. The only thing you need is a bowl. The most important thing is to beat the sugar until it is fluffy. The goal is to make the butter fluffy.

Also, don’t mix too much after you add the flour mixture. Mix the dry parts until they are just about mixed. We don’t want a cake that is hard and heavy.

Cheesecake is like a layer of cheesecake. I’ve changed my recipe for the perfect vanilla cheesecake to bake it. recipe for how to make red velvet cheesecake.

If you want to make a cheesecake, you need to pay close attention to the recipe. Before we try to put the cheesecake on top of the cake, we want to make sure it is completely cold and solid to avoid cracks.

If you don’t chill your cheesecake layers, they will crack, and you won’t be able to put them together.

Because the cake needs time to chill, it is best to make it on the day it will be eaten. So the cakes can cool and the cheesecake can stay cold for a few hours; you can even make the cream cheese frosting ahead of time. Then, all you have to do is put everything together.

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Red Velvet Cheesecake Cake

Red velvet cheesecake is made by adding vanilla cheesecake to a red velvet cake. Cream cheese icing makes any cake scrumptious.

• Cheesecake 2 Cups Cream Cheese, room temperature (500g)
• 1 cup Greek Yoghurt (or sour cream) (250g)
• 2 Large Eggs
• 1 tsp Vanilla Extract
• 1/2 Cup Icing Sugar (65g)
• Red Velvet Cake 1/2 Cup Butter, Softened (110g)
• 1 Cup Sugar (200g)
• 1/2 Cup Brown Sugar (100g)
• 3 Large Eggs
• 1/2 Cup Vegetable Oil (125ml)
• 1 Tbsp. Liquid Red Food Colouring
• 1 Tbsp. White Vinegar
• 1 Tbsp. Vanilla Extract
• 2 Tbsp. Cocoa Powder (12g)
• 3 cups All-Purpose Flour (375g)
• 1 tsp Baking Soda
• 1 cup Buttermilk (250ml)
• Cream Cheese Icing 1 Cup Cream Cheese, room temperature (250g)
• 1/2 cup butter, softened (110g)
• 2 tsp Vanilla Extract
• 2 and 1/2 – 3 Cups Icing Sugar (320g-380g)

1. Clean the 20 cm (8 inches) round cake pan or line it with baking paper, and heat the oven to 160 °C (325 °F).
2. Blend the cream cheese until it is smooth.
3. Mix in Greek yogurt and eggs.
4. Then add the vanilla extract and icing sugar and beat until everything is mixed in.
5. Put it all in the pan and spread it out evenly.
6. Tap the bench a few times to get all of the air bubbles out.
7. For 50 to 60 minutes, bake. The middle should look a little bit shaky.
8. Turn off the oven’s heat and let it cool to room temperature before putting it in the fridge for 4–8 hours.
9. You can also put it in the refrigerator for a few hours to cool it down faster.

• Cheesecakes and cakes can be prepared and iced in one day. Putting the cake in the fridge for a few hours before icing it is an option.
• Cake can be frozen for 1-2 months.
• Keep in an airtight jar at room temperature for up to a week or in the fridge for 7–10 days. The fridge may dry out a cake.
• Whether your cakes are dome-shaped or not, you can cut them with an ice pick.