How To Make Red Velvet Cheesecake
When it comes to the 4th of July, we can’t help but get a little festive with our desserts. Whether it’s a red, white and blue layered cake or the flag decorated in fresh berries, that little extra effort goes a long way. That’s why this Red Velvet and Blueberry Cheesecake is the perfect addition to your dessert spread. Rich cheesecake with a red velvet twist gets a little extra love with blueberries for the prettiest (and tastiest) Independence Day dessert you’ll have ever seen.
Red Velvet Cheesecake Recipe:
Red Velvet Mix
1 ½ cup Sugar
12 Tbsp Butter
1 cup Buttermilk
2 Large Eggs
1 Tbsp White Vinegar
1 ¼ tsp Vanilla
2 ¼ cup All Purpose Flour
1 ½ tsp Baking Soda
1 pinch Salt
2¼ Tbsp Cocoa Powder
2¼ Tbsp Red Food Color
In a large bowl, sift the flour, baking soda, and salt.
In a separate bowl, mix buttermilk, eggs, vanilla, and vinegar.
In a mixing bowl, cream the sugar and butter.
Sift the cocoa into a small bowl and add the red color.
Add the cocoa and color to the butter and sugar mixture.
Add alternately the dry ingredients and the buttermilk mixture. Make sure you scrape down the bowl when adding ingredients.
Cheesecake Mix and Cake
16 Ounces Cream Cheese
¾ Cup Sugar
1 Tablespoon Corn Starch
¼ Cup Half and Half
¼ Cup Heavy Cream
1 Teaspoon Almond or Vanilla Extract
Cream the cream cheese and sugar. Add the corn starch. Add the eggs and then the cream. Be sure to scrape down the bowl between additions. Spray a 9” cake pan and line the bottom with parchment paper. Fill the bottom about ¼ of the way with any red velvet cake mix and then spoon dollops of cheesecake, then red velvet cake mix and then more cheesecake, until the pan is a little less than ¾ full. Slightly swirl together using a spoon and bake at 325 for about 35 minutes until set and frim to the touch.
Top with Blueberry whip cream and fresh blueberries and blackberries. Whip heavy whipping cream sweetened to desired sweetness with blueberry sugar.
¾ cup Freeze Dried Blueberries
1 cup Sugar
Place the blueberries in a coffee grinder and pulse until powdered. Mix into the granulated sugar