Curiosity Delivers.

(Jer Lin Poh / McGill Tribune)

Recipe: Red velvet cheesecake hearts

a/Recipes/Student Living by

 

Ingredients

  • Red velvet base

  • 1 stick unsalted butter, melted

    7/8 cup sugar

    1 tsp vanilla extract

    1 tbsp cocoa powder

    ¼ tsp salt

    1 tbsp red food colouring

    1 tsp white vinegar

    2 large eggs

    3/4 cup all-purpose flour

  • Cheesecake layer

    8oz cream cheese, softened

    3/8 cup sugar

    1 large egg

    1 tsp vanilla extract

    ¼ cup milk

    Directions

  • Red velvet base

    1. Preheat oven to 350°F. Line an 8×8 inch pan with baking paper.

    2. Sift flour and salt together.

    3. In a large bowl, combine melted butter, vinegar, vanilla, cocoa powder,

    and food colouring. Whisk in the eggs, then mix in the flour until just combined.

    4. Set aside 1/3 cup of batter. Pour remaining batter into the baking pan.

  • Cheesecake layer

    5. In a medium bowl, beat together the sugar, egg, and vanilla with an electric mixer for 1 minute. Then, beat in the cream cheese until smooth and well-combined.

    6. Pour the cheesecake mixture on top of the red velvet batter in the baking pan.

    7. Combine the remaining red velvet batter with the milk. Drop dollops of the mixture on top of the cheesecake layer, then swirl the batters together using the tip of a knife.

    8. Bake the cheesecake for 30 minutes. After cooling, allow the cheesecake to chill thoroughly before slicing with a heart-shaped cookie cutter.

Latest from a

Curiosity Delivers.
Go to Top