Real Recipes From Real Home Cooks ®
Red Velvet Cake with Cream Cheese Filling
INGREDIENTS
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CHEESECAKE:
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4 (8 ounce) packages cream cheese
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1 2/3 cups sugar
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1/4 cup cornstarch
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1 tablespoon pure vanilla extract
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2 large eggs
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3/4 cup heavy whipping cream
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I LIGHTLY BUTTERED A 9-INCH SPRINGFORM. WRAP IT IN FOIL AND PLACE IN A LARGER PAN FOR A WATER BATH. ONCE READY TO BAKE, FILL THE PAN WITH HOT WATER SO IT COMES 1 INCH UP THE SIDES OF THE PAN. PREHEAT 350.
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BEAT 1 PACK OF CREAM CHEESE WITH 1/3 SUGAR & CORNSTARCH ON LOW 3 MINS. ADD THE REST OF THE CREAM CHEESE AND BLEND. TURN MIXER TO HIGH AND ADD THE REST OF THE SUGAR. ON MEDIUM, ADD THE EGGS, VANILLA AND HEAVY CREAM AND COMBINE JUST UNTIL BLENDED. BAKE
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CREAM CHEESE FROSTING:
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2 1/2 cups powdered sugar
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Two (8-ounce) packages cream cheese, at room temperature
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1/2 cup unsalted butter, at room temperature
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1 tablespoon vanilla
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Beat all in an electric mixer until well combined.
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