**Red Velvet Cheesecake


°625 ml (2 1/2 cups) all-purpose flour
°60 ml (1/4 cup) cocoa powder
°5 ml (1 teaspoon) baking soda
°2.5 ml (1/2 teaspoon) salt
°310 ml (1 1/4 cups) buttermilk
°45 ml (3 tablespoons) red food colouring
°250 ml (1 cup) canola oil
°10 ml (2 teaspoons) white vinegar
°2 eggs
°375 ml (1 1/2 cups) sugar
°7.5 ml (1/2 tablespoon) vanilla extract
°Strawberries to taste
°Fresh cranberries to taste

+For the icing:
°180 ml (3/4 cup) butter at room temperature
°2 packages cream cheese by 250 g each, softened
°180 ml (3/4 cup) 14% sour cream
°30 ml (2 t) lemon zest
°45 ml (3 tablespoons) fresh lemon juice
°625 ml (2 1/2 cups) icing sugar
°10 ml (2 teaspoons) vanilla extract


Preheat oven 180 °C (350 °F).
In a bowl, combine the flour with the cocoa powder, baking soda and salt.
In a second bowl, combine the buttermilk with the dye, oil and vinegar.
In a third bowl, beat the eggs with the sugar and vanilla for 2 to 3 minutes with the electric mixer, until the mixture pales.
Add the dry ingredients to the egg mixture, alternating with the buttermilk mixture and whisking until smooth.
Spray two 20-cm (8-inch) round moulds with cooking spray, then line the bottom of the moulds with parchment paper. Divide the dough among the moulds and level the surface. Bake for 40 to 45 minutes, until a toothpick inserted in the centre of the cake comes out clean. Remove from the oven and let cool on a wire rack.
For the frosting. In a bowl, whisk the butter with the cream cheese, sour cream, zest, lemon juice, icing sugar and vanilla with the electric mixer until ready

Enjoy !