Red Velvet Cake Crust
4 tablespoons (56g) unsalted butter
1/2 cup (100g) granulated sugar
1/4 cup (60g) packed light brown sugar
Pinch sea salt
1 tablespoon (14g) vanilla extract
2 large egg yolks
2 tablespoons (28g) liquid red food coloring
2 tablespoons (14g) cocoa powder
1 cup (125g) all-purpose flour
1/2 cup (120ml) buttermilk
2 teaspoons (10g) white vinegar
1/2 teaspoon (2.3g) baking soda
Preheat oven to 350°F (180℃) Gas Mark 4
Brush a 10-inch (25cm) spring form pan with 1 tablespoon (14g) of melted butter. Set aside.
In the bowl of an electric mixer using the paddle attachment combine butter, sugar, brown sugar, salt, and vanilla extract; mix on medium speed, until light and fluffy, about 10 minutes. The mixture should look almost white and grainy. Turn the mixer off and using a rubber spatula scrape down the sides of the bowl; add the egg yolks and mix well until combined, about 1 minute.
Mix food coloring and cocoa powder and stir into egg mixture just until combined, about 1 minute. Turn the mixture off and scrape down the sides of the bowl, underneath the paddle, and the paddle.
Add half the flour and mix on low speed to combine, about 1 minute, just until the flour is absorbed. Slowly add all the buttermilk and mix one minute. Turn the mixer off, scrape down the sides of the bowl and then add remaining flour; mix on low just until combined.
In a small bowl combine vinegar and baking soda and immediately add to cake batter and stir, by hand, using a rubber spatula just until combined. Pour batter into the springform pan, and bake about 18 to 20 minutes or until cake springs back when touched or a toothpick inserted into the center of the cake comes out clean or with crumbs, but no wet batter. Remove from oven and allow to cool completely, about 15 – 18 minutes.
Cheesecake Base
11/2 pounds (690g) cream cheese
11/2 pounds (750g) ricotta cheese
1 cup (200g) granulated sugar
1/4 cup (60ml) heavy cream
5 large eggs
1 tablespoon (14g) vanilla extract
2 pints (440g) of raspberries, for garnish
Lower oven to 325℉ (170℃) Gas Mark 3
In the bowl of an electric mixer, using the paddle attachment, mix cream cheese and ricotta on low speed until softened; scraping down the sides of the bowl, underneath the paddle, and the paddle frequently with a rubber spatula, about 2 minutes. Add in sugar and continue mixing on low and scraping down the sides, bottom, and paddle until there are no visible lumps. Pour in heavy cream and mix just until combined. Add in eggs, one at a time and mix just until combined, about 10 seconds after each egg. Stir in vanilla extract. Pour batter over crust, spread batter with a small offset spatula to level batter. Place springform pan in a large cake pan or a roasting pan (one that is around the same height or lower than your springform pan). Pour batter over cake, spread batter with a small offset spatula to level batter. Place in the oven and pour almost boiling water in the roasting pan (it should come up halfway around the sides of the pan). Bake about 1 hour, 10 minutes until the cheesecake is firm around the edges, but still jiggly in the center (about the size of a quarter). Remove from oven and remove cheesecake from the water bath. Remove the foil from the sides of the pan. Gently run a small sharp knife or small spatula around the edges of the pan to loosen the cheesecake from the sides. Allow to cool at room temperature. Place in the refrigerator at least 8 hours (this will help the cheesecake set completely).
To unmold the cheesecake:
Gently run a small sharp knife or small spatula around the edges of the pan. Release the latch on the side of the pan and then lift the ring straight up.
To decorate cake:
If you made an extra cake, use 1/2 cup (30g) cake crumbs to press into the side of the cake. If you are right handed, hold the cheesecake in your left hand (make sure the bottom of the springform pan is wiped clean) and with your right hand pick up the cake crumbs and press into the side of the cheesecake. Rotate the cheesecake slightly to press in more crumbs. Continue to pick up crumbs and press into the sides until you have gone all the way around the bottom of the cheesecake. Place the cheesecake on a flat service and arrange the raspberries in a circle on top of the cheesecake covering the entire surface.
