Red Velvet Cheesecake


Red Velvet Cheesecake

Festive, so good, this cheesecake will become a staple on your Christmas dessert list. Cocoa-coated red velvet filling, covered with cream cheese and baked in a chocolate biscuit crust. —Karen DeVille, Chapin, South Carolina

Nothing screams Christmas candy like red velvet cake. We made it even crazier by layering two cakes between a thick layer of regular cheesecake.

Exactly what it sounds like: Part cheesecake, part red velvet cake. (Head over here to learn all about what a red velvet cake really is.) Layers come together and then frosted all over in cream cheese frosting into an epic cake that will wow all of your guests.

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The cheesecake layer comes together quickly, just with cream cheese, sugar, eggs, and a little bit of vanilla sour cream. For red velvet toppings, you can make them from scratch using this super easy red velvet cake recipe or use a box mix.

You first want to be sure to bake the cheesecake and red velvet cake in the same size cake pan, either 8″ or 9″. If you’re using 8 inches, the layers will be a little longer.

Easy, just as when making a regular cake, you can use a serrated knife to carefully shave the rounded top of the cake. But don’t throw out any of the scraps! Crumble it up and use it to decorate the cake once it’s frozen.

You can bake red velvet and cheesecake layers up to two days in advance. Let the layers of red velvet cake cool, then wrap tightly in plastic wrap and store at room temperature. (Never store the cake in the fridge or it will dry out and crumble!)

After the cheesecake has baked, you’ll transfer it to the freezer to cool and firm. If you want to go ahead, leave it there – wrapped in plastic – and let it thaw in the refrigerator for assembly.


●2 envelope (250 g) cream cheese, softened

●1/2 cup (125 mL) sugar

●1 C. (5 ml) Vanilla

●2 egg

●2 oz (60 g) semi-sweet chocolate for baking, melted

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●1 C. (15 ml) red food coloring

●1 envelope (168 g) prepared chocolate cookie crumb crust


1 Preheaat oven 400 ° f (204 ° C). Using kitchen scissors, cut open the top of the lobster tail shell by making a straight cut down the middle towards the fan.

Do not cut the fan or the flesh. Gently separate the sides of the shell, making an opening just large enough to work the flesh. Poke the flesh out of the shell – you can do this with a spoon or your fingers.

Carefully lift the flesh out of the opening, but do not completely detach it from the tip of the tail. Press the shell to close it, then spread the flesh on the shell, above the cut.

Employing sharp kniife, cutting meat length-wise half-way up. Open the flesh like a butterfly and place it back on the shell.

2 Placing lobster tails in shallow baking-dish. In a small bowl, combine the butter, lemon juice, chives, garlic powder and paprika. Reserve 3 tbsp. (45 ml) of the mixture. Brush the lobster meat evenly with the remaining butter mixture.

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3 Baking about 12 to 15 min Brush with reserved butter mixture, or serve as a side dish. Serving with freshly lemon wedges.

4 Culinary tip: Can you recognize when the lobster tail is well done? Like shrimp, lobster is well done when its flesh becomes firm and opaque. The shell will also turn bright red, but this is likely to happen before the flesh is fully cooked.

Make sure the flesh is white, and that there are no translucent gray parts left. You can also use a thermometer: once the internal temperature of the meat is 140 ° F (60 ° C), you are ready!

➤That’s it, all you have to do is Enjoy !

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