The Red Velvet Cheesecake Recipe

For everyone who cannot make it out to the bus to “Taste the Love”, we are putting some of our signature recipes on the web for you to try at home.  Chef Andi went head to head with me on the making of the Red Velvet Cheesecake, it was a battle and things got ugly.  It was not easy!  Thanks to the amazing work from the guys at Arbroath films (www.arhunger.com) for making this happen; the reality is none of this would have been possible without their amazing work on this.

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For the Cheese Cake Filling:

3ea 8oz packages of Philadelphia brand cream cheese.

¾ cup of sugar

1tsp vanilla extract

2ea eggs

3T AP flour

METHOD:

1.      In a mixer, with a paddle attachment beat the cream cheese.  Scrap down the sides of the bowl a few times to make sure it is lump free.

2.      Add the sugar and mix well.

3.      When well mixed and lump free, add the vanilla and eggs one at a time.  Make sure to mix in each egg before you add the next.

4.      Remove bowl from the mixer and sift in flour, then fold the flour in by hand with a spatula.

5.      Set aside.

For the Red Velvet:

¾ cup sugar

1T cocoa powder

½ tsp salt

1 cup cake flour

½ tsp baking soda

½ cup canola oil

1 ea egg

½ cup buttermilk

1 ½ tsp white vinegar

2 T red food coloring

METHOD:

1.      Sift together all the dry ingredients.

2.      Mix together all the wet ingredients.

3.      Add the wet to the dry and whisk until smooth and lump free.

To assemble the cupcakes:

1.      Preheat the convectional oven to 350 degrees F.

2.      Line a cupcake pan with foil backing cups.

3.      Fill each cup ½ way with the red velvet batter.

4.      Put the cheesecake batter in to a piping bag, and pipe into the center of each cupcake.

5.      Bake in the center of the oven for 22 -26 minutes or until the cake around the edge is firm to the touch.

6.      Cool completely before moving them to avoid them from baking.

7.      These can store in the refrigerator for up to a week.