Shrimp Cheesecake
hi guys! i'm laura vitale and on this episodeof laura in the kitchen i want to share with you my red velvet cheesecake brownies. theyare like a brownie layer, like a red velvet brownie layer with a cheesecake type layeron top. they are out-of-this-world delicious. definitely a treat that once in a while areworth having. the ingredients you'll need are few. its just kind of basic ingredients.starting with some granulated sugar, some unsalted butter that has been softened atroom temperature, flour - all purpose flour, cocoa powder, salt, red food coloring, there'sa drop of distilled white vinegar, vanilla extract, eggs and then you'll need some creamcheese another egg and some more sugar, for the cream cheese layer. okay, let's get started.the first thing i am going to do, i'm going
to make this in my standing mixer. i havegot my oven preheated to 350. i have got an 8x8 inch baking pan lined with parchment,sprayed with non-stick spray. so we are pretty much ready to rock and roll. want to justput my butter and sugar and i'm going to cream that together really well, because i wantthat to kind of get as incorporated as i can get it and then that's - i mean, i alreadyhave everything pretty much prepped. but i am going to wait for that to get nice andcombined and then we'll add in the next ingredient. just going to add my vanilla and eggs andget those combined. just going to keep my eye on that, i want to make sure that it getscombined really really well. and scrape the bowl with a spatula, if you need to, becausesometimes it gets stuck to the sides of the
bowl and you don't want that to happen. iam going to add my cocoa powder and i am going to do this because i want each ingredienti am going to add to get really well incorporated. i am just going to scrape the sides of mybowl really quickly and sometimes when you are making a batter like a brownie batterthe cocoa doesn't get mixed in as well as i like it to, so i am going to add that innow and you're going to - just kind of let that go in between each one and i am alsogoing to add in my salt and some red food coloring. you need the red food coloring becauseyou're making red velvet brownies! so you know - use the one that you like. i want thatto be nice and red. you can add your favorite food coloring, i am also going to add in thedrop of distilled white vinegar. and now,
look how red and luscious that looks! a scrapeemaroo!!!that just means give it a good scrape. i crack myself up. okay and add in the flour, alright.bring this back up and let that get nicely incorporated. i am just going to tidy up alittle tiny bit because we need to be ready to make our cheesecake-y kind of thing "topping"to put on top of this. i am going to reserve like a quarter cup of my batter, not much.and then i am going to take the rest, now obviously you will do a much better job ofcutting your parchment paper to fit, than i did. i am not the best at it, because honestly,you know - if you know me then you know my patience - huh you know its just not one ofthe things that i was blessed with. i have patience with a lot of things, but with tediousthings, just not - not my thing. and my husband
luckily totally gets it, because he's thesame way. i am going to spread my batter evenly in my little baking pan here. if you don'twant to use the food coloring, by all means leave it out. but you know this is red velvetafter all and i like to use some food coloring. you could also use, maybe some beet juiceor something like that to give it like a natural red color. but then, you had have to changeup the recipe a bit because that'll be adding a lot too much moisture. and to be honest,i have never done it so i wouldn't even know where to start. okay! this looks good, doesn'thave to be too perfect. set this aside. i am going to set this back here and we're goingto get going on making our "cheesecake" kind of thing to spread on top of this. i havegot some cream cheese, you want to make sure
its softened at room temperature - reallyimportant. otherwise this isn't going to work because it would not cream. and i just liketo take my spatula and just work it for like a few seconds just to get it loosened up abit. just going to add my sugar, egg and vanilla. you need a little splash of vanilla. i amgoing to switch to my whisk here, just to combine everything together really nicelyand whisk that egg in. then i'll probably just end up switching back to my whisk anywayso. okie-dokie. just going to pour this all over the top of my red velvet base and thenkind of - oops, go ahead and get these as even now as you can. now these are somethingpeople go absolutely crazy for anytime i make them, i mean its red velvet, its brownie andits got like a cheesecake kind of thing on
top of it. i mean how can that be anythingbut fabulous. make sure you serve this to people you really like, because they willstick around. then i am just going to take the remaining batter, dollop that on top.and then you just take a butter knife and you just swirl the batter back and forth.now another one of my not-so-blessed-things have been my swirling - is my swirling abilities.they are not the best. but hey, this is as good as its going to get. but the end of theday if it tastes delicious, isn't that what matters? pop this into the oven pre-heatedat 350f for around 30 minutes or until they are completely cooked, then cool them andwe'll serve them and slice them. my brownies were in the oven for about 35 minutes andi have let them cool pretty much completely.
did you see the beauty of that - parchmentpaper because you can lift them right out. and now you can cut them - i mean it doeslook beautiful right? even though i am kind of challenged in that department, i am makingthings look good when it comes to swirling. but i am pretty sure that, that looks gorgeous.just going to cut them like so, i'll get 16 pieces out of this. you can make them smallerif you want to, of course. but, i mean - i don't want to do my own horn or anything - toottoot. but they look pretty bomb and they are so good. i just want to place these on, imean look how beautiful they look. you can see that the cheesecake top, the cheesecaketopping has still a little give to it, the red velvet brownie part down there is moistand it is soft. its not going to be dense
and chewy or fudgy but it is just like theperfect texture for what we are going for. i am just going to give one of these a bite.i am not going to take too big of a bite, because i do have plans for dinner. i havegot people coming over for dinner and i don't want to be piggish and be like, oh! i ateall your dessert. so dynamite. you can taste that cheesecake, nothing is really sweet atall. its just they're just incredible. these are - must be on your next must-make dessertslist because these are really really delicious. they don't take very long to make at all,easy to put together, very impressive if i do say so myself. laurainthekitchen.com willhave you covered with the recipe. if you have any requests for future episodes make surethat you leave them down below because i always
read your comments. i hope you have enjoyedspending time with me guys and i'll see you next time. bye bye!
