Red Velvet Cheesecake Recipe
From zen2
Contents
INGREDIENTS
For the Red Velvet cake
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 3 tbsp dutch-processed cocoa powder
- 2 tbsp red food coloring, liquid
- 2 large egg yolks
- 1 large egg
- 1/2 cup whipping cream
- 1 teaspoon vanilla extract
- white chocolate, grated, to top
For the Cheesecake
- 1 tablespoon unflavored gelatin powder
- 3/4 cup cream cheese
- 3/4 cup plain yogurt
- 1/3 cup sugar
- 2 tablespoons lemon juice
PROCEDURE
- Preheat oven to 150C. Grease the bottom of a 7-inch round springform pan with shortening and line with parchment paper.
Make the first layer:
- In the bowl of an electric mixer fitted with the paddle attachment, combine cream cheese, sugar, cocoa powder, and red food coloring.
- Beat until sugar has dissolved.
- Add yolks one at a time, mixing well after each addition.
- Add whole egg and mix well. Add cream and vanilla.
- Mix on medium speed until light and fluffy, 3 to 5 minutes.
- Pour batter into prepared pan.
- Place pan in a large, deep baking pan and pour in boiling water until halfway up the sides of the round pan. #Place pans in the oven and bake for 1 hour.
- Remove pans from oven and let round pan cool on a wire rack.
- Cover with foil and refrigerate overnight.
Make the second layer:
- Dissolve gelatin in ¼ cup cold water; bloom for 2 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until softened.
- Heat gelatin in the microwave or in a small saucepan until melted. Cool for 2 minutes.
- Add gelatin, yogurt, sugar, and lemon juice to cream cheese; mix until
well incorporated.
- Pour cream cheese mixture over the first layer in the round pan. Cover pan with foil and refrigerate for 3 to 4 hours before unmolding.
- Top with grated white chocolate. Serve chilled.