On the off chance that you've at any point been to The Cheesecake Factory, and in case you're a Red Velvet Cake Fan you've presumably requested up the Red Velvet Cheesecake Cake.
It's sort of the most stunning thing ever a red velvet layer-cake with a layers of cheesecake blended in beat with cream cheddar icing.
Figure out how to make red velvet cheesecake with this simple formula. Join the great red velvet cake with rich cheesecake for this twofold layered cheesecake that is similarly flavorful as it is Instagram commendable. Attempt it for Valentine's Day, unique events, or easygoing social occasions.
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Ingredients
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon McCormick Pure Vanilla Extract
- 2 eggs
- 2 ounces semi-sweet baking chocolate, melted
- 1 tablespoon McCormick Red Food Color
- 1 prepared chocolate crumb crust (6 ounces)
Instructions
- Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
- Measure 1 cup batter into medium bowl. Stir in melted chocolate and food color. Pour into crust. Top with remaining (plain) cheesecake batter.
- Bake 40 minutes or until center is almost set. Cool completely on wire rack.
- Refrigerate 3 hours or overnight.
For more detail : bit.ly/2ZtXDZj
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