Description
Red velvet cheesecake combines classic Southern charm with creamy indulgence. Rich chocolate notes and tangy cream cheese create a delightful dessert you’ll savor to the last delectable bite.
Ingredients
Scale
- 1 cup (240 ml) all-purpose flour
- 1¼ cups (250 g) granulated sugar
- 8 oz (226 g) cream cheese, softened
- ¾ cup (170 g) salted sweet cream butter, melted and cooled
- 2 large eggs, room temperature and beaten
- 1 large egg yolk
- ¼ cup + 1 tbsp (30 g) unsweetened cocoa powder
- 1 tbsp red gel food coloring (Sunny Side Up Bakery brand recommended)
- 2 tsp pure vanilla extract
- 1 tsp pure vanilla extract
- ¼ cup (50 g) granulated sugar
Instructions
- Preheat Preparation: Position oven rack at center and warm to 350°F (175°C), then lightly coat mini muffin pan with nonstick spray.
- Dry Ingredient Fusion: Whisk flour and cocoa powder in a mixing bowl, ensuring smooth, lump-free integration.
- Liquid Base Creation: Blend melted butter with sugar, introducing vibrant red food coloring, vanilla essence, and eggs, whisking until uniformly combined and brilliantly colored.
- Batter Formation: Delicately fold dry ingredients into liquid mixture, maintaining a velvety smooth consistency without overmixing.
- Cheesecake Filling Preparation: Utilize electric mixer to whip cream cheese at medium-high speed, transforming texture into silky perfection.
- Flavor Infusion: Integrate sugar and vanilla extract into cream cheese mixture, blending until achieving a luxuriously creamy composition.
- Final Filling Integration: Gently incorporate egg yolk, mixing until no yellow streaks remain, creating a pristine cheesecake base.
- Assembly Technique: Dispense one tablespoon red velvet base into each muffin cavity, then precisely pipe two teaspoons cheesecake filling into center.
- Baking Process: Position pan in preheated oven and bake for 8-9 minutes until filling sets with subtle wobble.
- Cooling Sequence: Extract from oven and allow mini cheesecakes to rest in pan for 20-30 minutes, enabling gradual temperature stabilization.
- Serving Preparation: Transfer cooled miniature desserts to wire rack, permitting complete temperature reduction before presentation.
Notes
- Optimize Mixing Technique: Avoid overmixing the batter to prevent tough, dense mini cheesecakes; fold ingredients gently to maintain a light, tender texture.
- Precise Temperature Control: Use room temperature ingredients to ensure smooth blending and consistent baking results; cold ingredients can cause lumpy or uneven texture.
- Piping Pro Tip: Use a piping bag or cut the corner of a resealable bag for clean, precise filling of muffin cavities; this creates uniform and professional-looking mini cheesecakes.
- Cooling Crucial Step: Let mini cheesecakes cool gradually in the pan to prevent cracking and ensure a smooth, creamy consistency; rushing the cooling process can lead to structural breakdown.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 307
- Sugar: 23 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg