PIES AND TACOS
What makes this cheesecake so special? The contrast.
Whisk flour, cocoa, baking soda, and salt. Beat butter and sugars until fluffy, then add eggs one at a time.
Mix in vanilla, vinegar, and food coloring. Alternate adding dry mix and buttermilk until combined.
In a large bowl, beat the softened cream cheese until creamy. Add both sugars and continue mixing until smooth, then blend in the sour cream.
Add the eggs one at a time, mixing gently, and stir in the vanilla and salt with the final egg. The goal here is to keep the batter silky but not overmixed so it bakes evenly without cracks.
Beat the softened cream cheese and butter together until smooth, then whip in the powdered sugar and vanilla until fluffy. Spread this frosting over the chilled cheesecake, smoothing it evenly across the top.
Finish with crumbled red velvet cake for that iconic look and extra flavor.
Finished with a luscious cream cheese frosting and a sprinkle of red velvet crumbs.