Red Velvet Cheesecake is made with cocoa powder, vinegar, and buttermilk.
Cake mix | 15 1/4 Ounce (((1 box | |
Water | 1 Cup (16 tbs) | |
Oil | 1/3 Cup (5.33 tbs) | |
Yogurt | 1 Cup (16 tbs) (((or 1/2 cup sour cream))) | |
For the cream cheese mixture | ||
Cream cheese | 8 Ounce , softened | |
Cornstarch | 1 Tablespoon | |
Sugar | 1/2 Cup (8 tbs) | |
Vanilla extarct | 1 Teaspoon | |
Milk | 3 Tablespoon |
GETTING READY
1. Preheat the oven to 325 degrees F.
2. Grease 2 cake pans with oil. Set aside.
3. Make the cake batter according to the instructions on the box.
MAKING
4. In a blender add all the ingredients for the cream cheese mixture and blend till smooth.
5. Pour half of the batter in each cake pan. Pour half of the cream cheese mixture over the cake batter. Spread it evenly.
6. Bake for around 15 minutes or till done. Remove from the oven and let it sit for around 25 minutes. Place it in the fridge for few hours to chill and set completely.
SERVING
7. Slice and serve the cheese cake cold.
TIPS
If using the cake mix to make it eggless replace the eggs with yogurt or sour cream.
The cake mix can be replaced with the 2 cups of red velvet cake batter .
Serving size
Calories 306Calories from Fat 132
% Daily Value*
Total Fat 15 g23.1%
Saturated Fat 5 g25%
Trans Fat 0 g
Cholesterol
Sodium 321 mg13.38%
Total Carbohydrates 41 g13.7%
Dietary Fiber %
Sugars 25 g
Protein 4 g8%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet