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Red Velvet Cheesecake Recipe

From zen2

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:

  1. In the bowl of an electric mixer fitted with the paddle attachment, combine cream cheese, sugar, cocoa powder, and red food coloring.
  2. Beat until sugar has dissolved.
  3. Add yolks one at a time, mixing well after each addition.
  4. Add whole egg and mix well. Add cream and vanilla.
  5. Mix on medium speed until light and fluffy, 3 to 5 minutes.
  6. Pour batter into prepared pan.
  7. 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.
  8. Remove pans from oven and let round pan cool on a wire rack.
  9. Cover with foil and refrigerate overnight.

Make the second layer:

  1. Dissolve gelatin in ¼ cup cold water; bloom for 2 minutes.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until softened.
  3. Heat gelatin in the microwave or in a small saucepan until melted. Cool for 2 minutes.
  4. Add gelatin, yogurt, sugar, and lemon juice to cream cheese; mix until

well incorporated.

  1. 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.
  2. Top with grated white chocolate. Serve chilled.