Best Red Velvet Cheesecake Ever *Khalida Kitchen*Urdu in Hindi /English subtitles
#Red #Velvet #Cheesecake #Recipe
Cake #Cheese cake#Cheesy cake#Valvit cake #Velvet cake#
Ingredients
CHEESECAKE:
2 cups cream cheese, at room temperature
2/3 cup (5oz/150g) granulated white sugar
pinch of salt
2 large eggs
2/3 cup (5oz/150g) heavy whipping cream
1 teaspoon vanilla extract
RED VELVET CAKE:
2 1/2 cups (1 lb 4 oz) all-purpose flour
1 1/2 cups (12oz/ 360g)granulated white sugar
1 tsp cinnamon
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups (12 fl oz)vegetable or canola oil
1 cup (8 oz )buttermilk
1/4 cup (4 tbsp) red food coloring (good quality)
2 teaspoons vanilla extract
CREAM CHEESE FROSTING:
2 1/2 cups (1 lb 4 oz) powdered sugar, sifted lightly to remove any lumps
1 lb (16 ounces)/ 2 cups packages cream cheese, at room temperature
1/2 cup (4oz )unsalted butter, at room temperature
1 tablespoon vanilla extract
Directions:
1. Prepare the cheesecake layer: Preheat oven to 325oF (160oC). Place a large roasting pan on the lower third rack of the oven. Grease and line a 9-inch springform pan. Wrap a layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan).
In a stand mixer or hand, mixer mix the cream cheese until smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time. Finally, mix in whipping cream and vanilla. Mix until smooth.
Pour the batter into the prepared pan. Set the pan into the roasting pan in the preheated oven. Carefully pour an inch of hot water into the roasting pan to regulate the temperature.
Bake the cheesecake from each side for 45 minutes or depending on your oven. It should be set to the touch. When it is baked from both the sides, remove the cheesecake from the water pan and let it cool on a wire rack for at least an hour. When it has cooled, place the cheesecake into the fridge and let the cheesecake go completely cold. The cheesecake can be made the day before.
2. Prepare the cake layers: Preheat oven to 350oF (180oC). Grease and line two 9-inch round cake tins.
In a large bowl, sieve together flour, sugar, cinnamon, cocoa powder, baking soda and salt.
Then mix together the eggs, oil, buttermilk, food coloring, and vanilla.
You can do it by hand. Take care not to overmix the batter. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in the tin then turn out onto a rack to cool completely.
3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese, beat powdered sugar, butter and vanilla until it is smooth and creamy (do not overbeat). Chill until needed.
4. Assemble the cake: Place one cake layer smooth side facing you. Carefully lay on the cheesecake layer and peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger than your cake, gently shave off some of the cheesecake to get it to the same size as your cake layers. Place the 2nd cake layer on top of the cheesecake, smooth side facing you.
5. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to set the frosting.
Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. You shouldn't have any red crumbs floating around in the final frosting layer now, but some might sneak in. Decorate, as desired. Keep this cake refrigerated.
Red Velvet Cake With Cream Cheese Frosting | Red Velvet | Cheesecake Factory Red Velvet Cheesecake
Red Velvet Cake With Cream Cheese Frosting | Red Velvet Cake Cheesecake | Cheesecake Factory Red Velvet Cheesecake
Ingredients:
For Cheesecake:
2 Cups (450g) Cream Cheese
1/2 Cup (115g) Sour Cream
1/3 cup (80ml) Heavy Cream
2/3 cup (133g) Sugar
2 Eggs
1 Teaspoon Vanilla Extract
Pinch of Salt
For the red velvet cake:
2.5 Cups (310g) Plain Flour
2 Tablespoons (16g) Cocoa Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt
1.5 Cups (300g) Sugar
1 Cup (240ml) Buttermilk
3/4 Cup + 1 Tbsp (200ml) Vegetable Oil
1 Teaspoon Vinegar
2 Eggs
1/2 Cup (115g) Butter
1-2 Tablespoons Red Food Coloring
2 Teaspoons Vanilla Extract
For the frosting:
1/2 Cup (120ml) Heavy Cream, cold
1/2 Cup (115g) Butter
2 Cups (450g) Cream Cheese, Room Temperature
1.25 Cups (160g) Powdered Sugar
1 Teaspoon Vanilla Extract
Topping:
Sugar Coated Cranberries
Fresh Rosemary Twigs
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Music Credit:
#RedVelvetCake
# RedVelvetCheesecake
#CheesecakeFactoryRedVelvetCheesecake
Red Velvet Cheesecake Cupcakes
2 1/2 cups all purpose flour
2 Tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable oil
1 1/2 cups granulated sugar
2 1/2 teaspoons red food coloring*
4 eggs, room temperature
1 Tablespoon vanilla extract
1 teaspoon vinegar
1 1/3 cup buttermilk
preheat to 325. sift together flour, Cocoa powder, baking soda and salt and set aside. combine oil and sugar and beat well until light and fluffy. add eggs one at a time. beat until color lightens. add vanilla and food coloring. mix until just combined. add vinegar to buttermilk and add to egg mixture alternately with buttermilk. mix until just combined, scraping bowl a couple times. i finish with a wisk. do not over mix. set aside and move on to cheesecake....
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
4 teaspoons all-purpose flour
1-1/2 teaspoons vanilla extract
2 large eggs, room temperature, lightly beaten
you can beat eggs prior to starting or you can wait, it doesn't matter...
soften cream cheese and beat about 30 seconds to smooth out. add sugar and beat until smooth and creamy. add sour cream and mix until just combined. add flour and vanilla and mix until just combined. add eggs and mix until just combined.
add your cake batters to piping bags or scoop out with ice cream scoopers or use a spoon... it doesn't matter! i start and end with red velvet because it bakes better for me. i also spray my baking cups beforehand
i made cream cheese icing but I'm sure any icing would taste great on these
thanks for watching! like and subscribe
How to Bake Red Velvet Cheesecake Brownie | ChefJ Kitchen N Tours
Hello! Today, I'm going to show you How to Bake Red Velvet Cheesecake Brownie
1 3/4 cups all-purpose flour
1/4 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 cup butter (1/2 bar)
1 cup brown sugar
3/4 cup liquid glucose
2 pcs medium whole eggs
3 tsp liquid red food color
1/2 cup chopped chocolate
For the cheesecake
2 bar cream cheese ( I used swiss valley)
1/2 cup granulated sugar
2 pcs medium whole eggs
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Song is from Mokka - No Copyright Music
Death by Chocolate | 7 Easy Chocolate Dessert Recipes
7 easy and delicious chocolate desserts for chocolate lovers. These death by chocolate dessert recipes rich, chocolaty and perfect for any occasion. Whether you like simple desserts like chocolate truffles, chocolate pancakes and biscuit cake or you prefer a fancy dessert like chocolate cheesecake, here you'll find you favorite chocolate dessert.
►Full written recipe:
►Equipment I Used in This Video:
0:00 Intro
0:12 Chocolate Truffles
1:03 No-Bake Chocolate Cheesecake
2:52 Chocolate Cupcakes
4:44 No-Bake Chocolate Biscuit Cake
6:27 Italian Hot Chocolate
7:28 Chocolate Salami
8:56 Chocolate Pancakes
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2가지맛 치즈케이크 만들기 : 2-layer Cheesecake Recipe | 4K | Cooking tree
폭신한 치즈케이크를 2가지 맛으로 구운 코튼 치즈케이크를 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
폭신한 치즈케이크를 2가지 맛으로 구운 코튼 치즈케이크를 만들었어요~
한번에 구워 자연스러운 그라데이션이 생겨 멋스럽고 색다른 느낌이 나는 것 같아요.
저는 구운 뒤 뜨거울 때 바로 잘랐는데 냉장실에서 차갑게 식혀 자르면 단면이 더 예쁘게 잘리고 치즈의 풍미도 더 느낄 수 있답니다.
폭신하고 가벼운 식감이라 부담 없이 먹을 수 있어요.
윗면에 구움색이 많이 나지 않아 살구 잼을 발랐는데 상큼한 맛이 더해져서 좋은 것 같아요~
즐겁게 시청하세요~♬ Enjoy~
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▶틀 사이즈 Mold size : 15cm
▶재료
크림치즈 150g
무염버터 20g
우유 60g
달걀노른자 4개
박력분 70g
코코아파우더 10g
달걀흰자 4개
설탕 85g
레몬즙 5g
▶레시피
1. 뜨거운 물이 담긴 냄비 위에 볼을 올리고 크림치즈, 무염버터, 우유를 넣고 매끄러워질 때까지 저으며 녹인다.
2. 냄비에서 볼을 내리고 달걀노른자를 1개씩 넣고 섞은 뒤 박력분을 체 쳐 넣고 섞는다.
3. 반죽을 반으로 나누고 1곳에 코코아파우더를 체 쳐 넣고 섞는다.
4. 달걀흰자에 레몬즙을 넣고 휘핑하다가 큰 거품이 올라오기 시작하면 설탕을 3번에 나눠 넣고 휘핑해 부드럽게 뿔이 서는 머랭을 만든다.
5. 머랭을 반씩 2가지 반죽에 나눠 넣고 섞는다.
6. 분리형 틀을 호일로 감싸고 초코 반죽을 틀에 붓고 그 위에 기본 반죽을 붓고 뜨거운 물이 담긴 팬 위에 올려 160도 예열한 오븐에서 20분을 굽고 120도로 온도를 내려 50분 정도 더 굽는다.
7. 틀에서 꺼내고 윗면에 살구잼을 바른다.
▶Ingredients
150g Cream cheese
20g Unsalted butter
60g Milk
4 Egg yolks
70g Cake flour
10g Cocoa powder
4 Egg whites
85g Sugar
5g Lemon juice
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시청해주셔서 감사합니다~♥
Thank you for watching~
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▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
트위치, 페이스북 등 다른 매체는 가입되어 있지 않습니다.
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶저는 한국인이고 여성입니다~
저는 쿠킹트리 채널만 운영하고 있으며 세컨 채널은 운영하지 않습니다.
I am South Korean and female~
I only run the Cooking Tree channel and I don't run the Second Channel.
#치즈케이크 #코튼치즈케이크