The recipe

• Beat the eggs, sugar, vanilla sugar and salt for a minute.
• Add the sunflower oil and mix until combined. Add the milk and red food coloring, mix well. Gradually add the flour and cocoa powder. Mix all ingredients together until combined. Mix the baking soda and vinegar together, add to the batter and carefully fold into the batter. Do not use a mixer.
• Add the cream cheese and crème frache in a deep bowl, whisk together for a minute. Add the sugar, vanilla sugar, salt and cornflour, beat for a minute.
• Put the mixer away and use the spatula from now on. Dissolve the eggs one by one with the spatula (don’t do this with a mixer, because then you beat the batter).
• Pour the red velvet batter into the baking pan. Place in a preheated oven at 160℃ for about 28 to 35 minutes.
• Pour the cheesecake batter into the baking pan. Cover the baking pan with aluminum foil. Place in a preheated oven at 125℃ for about 50 to 60 minutes or until the sides are firm and the center still wobbles a little. Then leave the oven ajar and leave the cheesecake in it for an hour. This prevents the cheesecake from collapsing.

Check out the original recipe on kookmutsjes – and discover other great bakes! 

TIPS

– Preferably make the cheesecake a day in advance. Cover it and put it in the fridge.

– Replace the vanilla sugar with vanilla extract.

– Replace the mascarpone with cream cheese.

– If your oven is wide enough, you could bake the two cakes at the same time at 140 degrees. Just take the red velvet cake out earlier (approximately 38 minutes).

– Use the mascarpone at room temperature, otherwise, you will get lumps in your cream.

– Serve the red velvet cheesecake with extra cream!