Now and then Jesse and I make a ridiculously delicious dessert like this Gluten Free Red Velvet Cheesecake.
Often we bake these crazy desserts for my family and the recipes always turn out nothing short of amazing. This Red Velvet Cheesecake was no exception and despite appearances and the long instructions below it is very simple to make! The cake is super fluffy and the cream cheese frosting just tops off the cake!
If you want to make a “gluten containing” version simply replace the gluten free flour for normal flour. Either way you’re guaranteed this cheesecake will taste fantastic!
- 450 g cream cheese, at room temperature
- ⅔ cup sugar
- 1 pinch salt
- 2 large eggs
- ⅓ cup sour cream
- ⅓ cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2½ cups gluten free plain flour
- 1½ cups sugar
- 3 tablespoons cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1½ cups vegetable or canola oil
- 1 cup buttermilk
- ¼ cup red food coloring
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
- 2½ cups icing sugar, sifted
- 450 g cream cheese, at room temperature
- ½ cup unsalted butter, at room temperature
- 1 tablespoon vanilla extract
- Preheat oven to 160°C (325°F) and spray a 9-inch springform pan with cooking spray and line the bottom with a baking paper.
- Place a large roasting pan on the lowest rack in the oven and wrap a double layer of foil around the bottom and up the sides of the pan (you want to create a seal so the water you add in step 6 doesn't leak through).
In a large bowl, use an electric mixer to mix the cream cheese. Blend until it's smooth and creamy, mix in sugar and salt and blend for further 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition.
- Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan.
- Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the sides of the cheesecake pan.
- Bake the cheesecake for 45 minutes. It should be cooked when it is set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour.
- When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours or overnight.
Preheat oven to 180°C (350°F) and grease and flour two 9-inch round metal baking pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture.
- Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Then beat on high speed for a further 2 minutes.
- Spread the batter evenly into the prepared pans, dividing equally and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a wire rack to cool completely.
Place one cake layer into the center of a cake plate or platter.
Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the baking paper to remove the cheesecake from the pan. Peel off the baking paper.
- Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers.
- Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.
- In a large bowl, using an electric mixer on medium-high speed, beat icing sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat).
- Apply a thin even layer of frosting to the cake using a spatula. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting).
- When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting.
- Once the first layer of frosting is set, apply the 2nd layer. Use the spatula to spread the frosting evenly across the top and sides of the cake. As you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer.
- Decorate, as desired. I recommend white or milk chocolate shavings (see Tips below). Keep this cake refrigerated.
Tips: * For making chocolate shavings use a vegetable peeler to run down the side of the chocolate to create shards/shaves/curls of chocolate. * The cake freezes well and thaws quickly.
Happy baking and thank you for reading!
4 thoughts on “Red Velvet Cheesecake Gluten Free”
that looks delicious, cheers for the post and amazing presentation
Thank you, that cake is pretty yummy and fun to make!
Pingback: A New Year | Inspired By Boo
Reblogged this on Favourite Gluten Free Recipes.