RED VELVET CHEESECAKE WITH RICOTTA

Red Velvet Cheesecake with Ricotta image

I've made this red velvet cheesecake several times by combining a few different recipes and it is delicious. All my friends always ask me to make this and it's always a hit.

Provided by Ashley

Categories Desserts Cakes Cheesecake Recipes

Time 12h30m

Yield 10

Number Of Ingredients 12

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Ingredients

2 (8 ounce) packages cream cheese, at room temperature
16 ounces ricotta cheese, at room temperature
1 ½ cups white sugar
½ cup unsalted butter, at room temperature
3 tablespoons cornstarch
3 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa powder
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 (16 ounce) container sour cream
4 large eggs
1 teaspoon red food coloring, or desired amount

Steps:

Preheat the oven to 475 degrees F (245 degrees C). Grease a 9-inch springform pan.
Combine cream cheese, ricotta cheese, and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix in butter until well combined. Mix in cornstarch, flour, cocoa powder, vinegar, and vanilla until well combined. Add sour cream, eggs, and red food coloring; mix until well combined. Pour batter into the prepared pan.
Bake in the preheated oven for 10 minutes. Reduce heat to 200 degrees F (95 degrees C) and bake for 1 more hour. Turn the oven off and let cake sit inside until completely firm, about 3 hours.
Remove from the oven and set on counter until completely cool. Then refrigerate 8 hours to overnight for best taste and texture.

Nutrition Facts : Calories 564.9 calories, Carbohydrate 40.5 g, Cholesterol 182.1 mg, Fat 40.2 g, Fiber 0.6 g, Protein 13.2 g, SaturatedFat 24.6 g, Sodium 243.3 mg, Sugar 30.5 g