Name: StarBucks Red Velvet Cheesecake Cake recipe by Anju Bhagnari at BetterButter
Prep time: 60 min
Cook time: 80 min
Total time: 140 min
Yield: 4
Ingredients: For Cheesecake- 225 gm Paneer; 2 tablespoon hung curd; 100 gm powdered sugar; 20 gm fresh cream; 2 tablesppon condensed milk, 1 tablespoon maida; 2 tablespoon sour cream, 2 tablespoon whipping cream; 1 Tablespoon Vanilla Essence; For Red Velvet cake- 125 gm maida, 150 gm graulated sugar, 65 gm butter at room temperature,; 120 ml buttermilk, 1 tablespoon cocoa powder, 1 teaspoon red food color, ( Tomato red ); 50 gm thick curd, 1 teaspoon vinegar, 1/2 teaspoon baking soda, 1 teaspoon vanilla essence; For Cream Cheese frosting- 225 grams paneer; 2 tablespoon hung curd; 115 grams sugar; 1/2 teaspoon vanilla essence; 180 ml whipped cream

Ingredients Serving: 4

For Cheesecake- 225 gm Paneer
2 tablespoon hung curd
100 gm powdered sugar
20 gm fresh cream
2 tablesppon condensed milk, 1 tablespoon maida
2 tablespoon sour cream, 2 tablespoon whipping cream
1 Tablespoon Vanilla Essence
For Red Velvet cake- 125 gm maida, 150 gm graulated sugar, 65 gm butter at room temperature,
120 ml buttermilk, 1 tablespoon cocoa powder, 1 teaspoon red food color, ( Tomato red )
50 gm thick curd, 1 teaspoon vinegar, 1/2 teaspoon baking soda, 1 teaspoon vanilla essence
For Cream Cheese frosting- 225 grams paneer
2 tablespoon hung curd
115 grams sugar
1/2 teaspoon vanilla essence
180 ml whipped cream

Instructions

Blend together paneer, hung curd, sugar, essence in a blender till smooth. Fold in the whipped cream gently. Refrigerate it.
Grease and line a 7 inch spring form pan. Preheat the oven to 170 degrees. In a bowl, cream together all the ingredients for cream cheese till smooth. Pour in the spring form pan and place in the water bath. Bake it for about 40-50 minutes till the centre is not wobbly but firm. Keep it at room temperature and store in the freezer overnight.
Preheat the oven to 175 degrees. Prepare the cake tin of 7 inches diameter by greasing and lining with parchment paper. Sift the maida and cocoa powder and keep aside. In a deep bowl, cream the butter. Add the sugar, curd and vanilla essence and whisk well. In another bowl, take the buttermilk and add the food colour to it.
Using an electric whisk, alternately add flour and buttermilk mix to the butter mixture, starting and ending with the flour in 3 steps. Combine in a cup the vinegar and soda till it froths. Add this quickly to the cake batter and whisk well.
Bake at 175 degrees for about 40 minutes or till done. Remove from oven when done and cool the cake. Demould when cold.
Cut the cake horizontally in 2-3 layers depending on the height of the cake. Demould the frozen cheesecake gently and place it between two cake layers. If there is difference in the diameters of the cake and cheesecake, trim them to adjust.
Frost the top and sides of the cake with the Cream cheese frosting. Crumb coat it and keep in fridge for 30 minutes. Apply one more layer of frosting and smoothen it with spatula or butter knife. Sprinkle grated white chocolate on the top.

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