Red Velvet Cheesecake

Preparation: 40 minutes
Cook 20 minutes
5 hours cooling
Services 10
freeze

  • Ingredients :

+red velvet cake
°1/2 cup (125 ml) unbleached all-purpose flour
°½ teaspoon (2.5 ml) baking powder
°1/4 teaspoon (1 ml) baking soda
°90 ml (6 tablespoons) sugar
°45 ml (3 tablespoons) canola oil
°15 ml (1 tablespoon) red liquid food coloring
°10 ml (2 teaspoons) cocoa
°1/2 teaspoon (2.5 ml) white vinegar
°1/2 teaspoon (2.5 ml) vanilla extract
°1 egg
°30 ml (2 tablespoons) of milk or yogurt
°Unbaked cheese filling
°3 blocks 250gm soft cream cheese
°310 ml (1 1/4 cup) powdered sugar
°250 ml (1 cup) cream 35%
°1/2 teaspoon (2.5 ml) red gel food coloring, for garnish (optional)

  • Preparation :

+red velvet cake
Placing grill in middle of oven. Heat oven 180°C (350°F). Placing butter on 20 cm (8 in) baking tray.
In bowl, blend flour, baking powder & baking soda..

In another bowl, combine sugar, oil, color, cocoa, vinegar, and vanilla with an electric mixer. Add the egg and beat until well blended. On low speed, mix the dry ingredients alternately with the buttermilk. Pour into the mould.

Baking for 21 min . Let it cool totally.

Slide the blade of a knife between the mold and the cake, then open the hinge. Insert a 10-cm (4-inch) strip of parchment paper between the pan and the cake. Close the hinge.

Unbaked cheese filling
In a food processor, blend cream cheese with 250ml (1 cup) powdered sugar. Using a spoon, scrape the sides a few times. Transfer it to a large bowl.

In another bowl, beat cream with remaining powdered sugar (60 ml / 1/4 cup) until stiff peaks form. Gently stir into the cheese mixture. Pour over cake. If desired, decorate with gel food coloring. Cover and refrigerate for 4 hours or until completely cooled.

Enjoy !!!