Ingredients
For the Blue Velvet: 1/4 cup butter, melted 7 oz Baker's semi-sweet chocolate, divided 24 ounces (3 packages) cream cheese, softened 3/4 cup granulated sugar 1 teaspoon vanilla 3 eggs 1 tablespoon blue food coloring For the cheesecake: 5 packages cream cheese (8 oz. each), cut into 1″ chunks, at room temperature 1 1/2 cups sugar 2 1/4 cups all-purpose flour 1 tsp baking soda 1 tsp cocoa powder 1/3 cup sour cream, at room temperature 2 tsp lemon juice 2 tsp vanilla extract 6 large eggs + 2 large egg yolks, at room temperature For the cheesecake:Preheat oven temperature to 500°F. Brush bottom and sides of 9″ springform pan OR 9″ cake pan (regardless of which type of pan is used, pan should have sides at least 2.5″ high) with melted butter. Cut parchment paper circle to fit the bottom of the pan. Place parchment paper circle in pan and brush with more melted butter.In the bowl of a standing mixer, beat the cream cheese at medium-low speed to break up and soften it slightly, about 1 minute. Scrape the beater and bottom and sides of bowl well with a rubber spatula. Add about half the sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl. Add remaining sugar and beat until combined, about 1 minute. Scrape bowl.Set springform pan onto a rimmed baking sheet to catch any leaks or spills. Pour batter into pan and bake 10 minutes. Now reduce the oven temperature to 200°F and continue to bake until the cheesecake registers 150°F on an instant-read thermometer inserted in the center, OR the edges have lightly browned and the center two inches are still wobbly, about 75 minutes. (You may need to bake the cheesecake for as long as 90 minutes.) For the blue velvet cake:Preheat the oven to 350˚F. Lightly oil and flour, or spray, two 9″ cake pans. Line pans with circles of parchment paper and oil and flour, or spray, the circles. Note: The finished cake is incredibly tender. Lining the pans with parchment paper will ensure that the cakes transfer intact from the pans to a cooling rack.
2 Comments
Ashu
5/11/2017 12:24:28 am
Seems good but not healthy
Reply
Mathew
11/27/2017 02:49:59 am
Wow...Awesome..I tired this reipe yet with alteration.
Reply
Leave a Reply. |
AuthorI'm Oceanne - a food enthusiast and Part-time blogger by passion and by profession Dairy Nutritionist R & D Manager @Hubbard Food Ltd, Auckland, New Zealand. Archives
December 2016
Categories
All
|