Red Velvet Cheesecake Recipe Paula Deen Recip

Paula's NY Cheesecake Paula Deen

WebIn a medium size bowl, combine the graham cracker crumbs with 1/4 cup sugar and 7 tablespoons melted butter. Mix well and place in the bottom and sides of an 8-inch …

Rating: 5/5(48)

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Red Velvet Cheesecake Recipe Brown Eyed Baker

WebFeb 6, 2024 · Make the Red Velvet Cake: Preheat oven to 350 degrees F. Grease two 9-inch cake pans. Line the bottoms of the pans with a …

Rating: 4.8/5(50)
1. Make the Cheesecake: Preheat oven to 350 degrees F. Spray a 9-inch springform pan with non-stick cooking spray and line the bottom with a round of parchment paper.
2. Using an electric mixer on medium-low speed, beat the cream cheese, sugar, flour, and salt until the mixture is creamy and no lumps of cream cheese remain, about 3 minutes. Scrape down the sides of the bowl, add the heavy cream and vanilla, and beat to combine. Beat in the eggs one at a time, beating for about 15 seconds before adding the next. Using a rubber spatula, mix a few times by hand to ensure that all of the ingredients are evenly incorporated.
3. Pour the filling into the prepared pan and spread into an even layer. Bake until the cheesecake is set and does not jiggle, about 40 to 55 minutes. Remove from the oven and cool on a wire rack for at least 1 hour. Once the cheesecake has cooled to room temperature, place it in the freezer for at least 3 hours or overnight.
4. Make the Red Velvet Cake: Preheat oven to 350 degrees F. Grease two 9-inch cake pans. Line the bottoms of the pans with a parchment round, butter the parchment paper, and then flour the pans.

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Red Velvet Cheesecake Recipe: How to Make It Taste …

WebJan 3, 2024 · Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a …

1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square).
2. Securely wrap foil around pan. , In a small bowl, combine the cookie crumbs, butter and sugar.
3. Press onto the bottom of prepared pan., In a large bowl, beat cream cheese, sugar, sour cream, buttermilk, cocoa and vanilla until smooth.
4. Add eggs; beat on low speed just until combined.

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Make Your Own Cheesecake Factory Red Velvet …

WebJun 17, 2017 · Preheat oven to 350 degrees F. Prepare the two 9-inch round cake pans, by spraying non-stick spray into the pans, then cut …

1. To Make the Cake Preheat oven to 350F. Spray 2 9” cake pans with pan spray. Line the bottoms with rounds of parchment and spray again. Set aside. In a large bowl, combine the cake mix, water, sour cream, mayonnaise, eggs, and yolk, salt, and vanilla. Using a hand mixer, mix on low speed for about 30 seconds. Scrape the bowl. Increase speed to medium and beat for 2 minutes. Divide the batter evenly between the two pans and bake in the center of the oven for 22-25 minutes, or until the tops spring back when lightly pressed, and the cakes are just starting to pull away from the sides of the pan. Allow to cool in pans for 15 minutes and then invert onto cooling racks. Invert again, so cakes cool right-side up. Note, the cakes will dome quite a bit. Once cool, use a large serrated knife to slice off the entire cake dome as evenly as you can. You should have two even discs of cake approximately 3⁄4” thick. Wrap well and refrigerate.
2. For the Cheesecake Place racks in the upper and lower thirds of the oven. Put a rimmed baking sheet on each rack. Preheat the oven to 300F. Spray 2 9” cake pans with pan spray. Line the bottoms with rounds of parchment and spray again. Don’t skip the parchment, because you’ll be turning these out once chilled.
3. For the Cream Cheese Frosting In a large bowl, use a hand mixer to beat the cream cheese and butter together until smooth. Add the salt and vanilla and continue to beat until smooth and creamy. Slowly beat in the powdered sugar, scraping the bowl as necessary. Beat in the cream, a bit at a time, until you have a nice spreading consistency.
4. To Assemble and Decorate It is easiest to assemble the cake on the stand or platter you’ll be serving it on, so make sure it is a good 12” in diameter and is nice and flat. Using a vegetable peeler, shave the sides of the bars of white chocolate to make curls. Catch them on a piece of parchment or a plate and refrigerate until needed. Place a tablespoon of frosting in the center of your platter and then press one of the cake rounds down into it, making sure to center the cake. Spread 3⁄4 cup of frosting evenly over the cake layer. Place one of the frozen cheesecake rounds onto the frosting and press down lightly. Frost with an additional 3⁄4 cup of frosting. Place the other cake round on top of the frosting and press down gently. Top with another 3⁄4 cup of frosting and then finish with the last frozen round of cheesecake. Scrape the rest of the frosting out onto the top of the cake. Spread it out into an even layer and then spread the excess that extends over the edge of the cake thin

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