Ted’s Version of Red Velvet Cheese Cake

This is a good version of red velvet with cheesecake center.

Cake ingredients:

2 Cups AP flour

1 tsp baking soda

1 tsp baking powdered

1 tsp salt

2 Tbs unsweetened cocoa powder

1.5 C sugar

1 C vegetable oil

2 eggs

1 C buttermilk

2 tsp vanilla extract

2 oz red food coloring

0.5 C plain coffee

1 tsp distilled white vinegar

Preheat oven to 325F.

Dry: In a medium sized bowl, add flour, baking soda, baking

powder, salt, and cocoa powder.

Wet: In a large bowl mix sugar and oil. Add eggs, buttermilk,

vanilla, and red food coloring. Mix until combined.

Stir in coffee and vinegar

Mix wet ingredients to dry a little at a time until just combined.

Pour batter into two 9” greased cake pans.

Bake at 325 F for 35 - 40 min or until toothpick inserted in the

middle come out with crumbs not wet

Let cool completely before removing from pan.

Cheesecake center ingredients:

2 8 oz. Packages cream cheese at room temperature

2/3 C sugar

pinch of salt

2 eggs large

1/3 C sour cream

1/3 C heavy whipping cream

1 tsp vanilla extract

Oven at 325 F.

Use 9” springform pan bottom lined with parchment paper and

sprayed with nonstick oil.

Blend cream cheese in a large bowl until smooth and creamy.Mix in sugar and salt. Blend for 2 minutes while scraping down

sides

Add eggs one at a time while blending.

Mix in sour cream, whipping cream and vanilla. Continue mixing

until smooth.

Place batter in springform pan and bake for 45 minutes over a water

bath.

It should be set to the touch but not jiggly.

When cool place cheesecake in freezer for 4 to 5 hours.

Icing ingredients:

8 oz extremely cold cream cheese

½ C sugar

2 C extremely cold whipping cream

Place cup of cream cheese into a bowl and add ½ cup sugar. Beat

completely with hand mixer. Add 2 cups whipping cream and beat

until soft peaks form.

Streusel ingredients:

1 C AP flour

1/2 C Packed brown sugar

1/4 tsp salt

1/4 tsp cinammon (optional)

6 Tbs butter softened (firm at room temp)

Whisk together flour, sugar, salt, and cinammon in a bowl. Mix in

butter with a fork.

Bake at 325F for 15 min while stirring every 5 min until golden

brown.