RED VELVET CHEESECAKE BROWNIE allyjaetv.blogspot/2013/09/red-velvet-cheesecake.html?m=1 Ingredients: 2 large eggs 1 stick of unsalted butter 1 cup granulated sugar 2 teaspoons vanilla extract 1/4 cup unsweetened cocoa powder 1/8 teaspoon salt 1 Tablespoon red food coloring 2 Tablespoons of Vanilla Cupcake Cappachino or Coffee(Any vanilla flavored coffee like beverage would work....Plain coffee works well too :-) ) 3/4 teaspoon white vinegar 3/4 cup all-purpose flour 8 ounces cream cheese, softened 1/4 cup sugar 1 egg yolk 1 teaspoon vanilla extract Preheat the oven to 350F degrees. Spray your pie pan with a nonstick spray like Bakers Joy. **These are optional steps, but to me, they make the process go by smoother when you measure out/prep some things. Note: You can bypass this and go straight to the recipe and just measure as you go.** Prep Steps: 1. In a small bowl (i use a plastic throw away bowl), whisk your two eggs together. 2. Melt your Butter in 30 second increments. Set aside in a medium bowl (this is the bowl you will mix your RED VELVET BATTER in) 3. Measure out your 1 cup of sugar and 3/4 cup of Flour and set aside(I normally keep them in whatever i measure them in to save washing dishes. Doing these things first helps the process go along smoothly and fast. In a small bowl, beat the 2 eggs together. Melt the butter in a microwave safe bowl in 30 second increments until melted. **PREP STEP** Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, Coffee/Cappuccino and vinegar. Mix them in this order BY HAND!!! Whisk in the eggs, then fold in the flour until completely incorporated. DO NOT OVERMIX!!! Pour the batter into prepared pie pan, leaving about 3-4 Tablespoons for the top. You do not want to do much more than this, or you wont see much of the cheesecake to get that swirl effect. Now, in a different bowl (medium sized or large) With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1 teaspoon vanilla in a medium bowl until completely smooth - about 1 minute. (I normally leave my cream cheese on the oven top , while preheating , so it gets really soft and makes it super smooth!) Dollop spoonfuls of the cream cheese mixture on top of the prepared batter. Cover with the last few Tablespoons of batter. Glide a knife through the layers, creating a swirl pattern. NOW ON TO THE OVEN!! Bake the Red Velvet Cheesecake for 30-45 minutes or until a toothpick inserted in the middle comes out clean. I normally cook it for 30 minutes then check the cake portion to see if it comes out clean. Then I cook it for 10 minute increments after that (if needed) until the pie is done. Everyones stove may be a little different, so I advise cooking it for 30 minutes then adding time by 5-10 minutes as needed. Just make sure to keep check on it!! Allow it to cool for about an hour, then place it in the fridge overnight. A small slice of heaven awaits you in the morning! Enjoy!
Posted on: Wed, 22 Oct 2014 16:50:43 +0000
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