Red Velvet Cheesecake

Ingredients

For the Cheesecake:16 ounces cream cheese, at room temperature½ cup (99 g) granulated sugar – 1 tablespoon all-purpose flour – Pinch salt – ¼ cup (60 ml) heavy cream – ½ teaspoon vanilla extract – 2 eggs, at room temperature

Preheat oven to 350 degrees F. Spray a 9-inch springform pan with non-stick cooking spray and line the bottom with a round of parchment paper. 

Instructions

Using an electric mixer on medium-low speed, beat the cream cheese, sugar, flour, and salt until the mixture is creamy and no lumps of cream cheese remain, about 3 minutes.  

Instructions

Scrape down the sides of the bowl, add the heavy cream and vanilla, and beat to combine. Beat in the eggs one at a time, beating for about 15 seconds before adding the next.  

Instructions

Using a rubber spatula, mix a few times by hand to ensure that all of the ingredients are evenly incorporated. 

Instructions

Pour the filling into the prepared pan and spread into an even layer. Bake until the cheesecake is set and does not jiggle, about 40 to 55 minutes.  

Instructions

Remove from the oven and cool on a wire rack for at least 1 hour. Once the cheesecake has cooled to room temperature, place it in the freezer for at least 3 hours or overnight. 

Instructions