Recents in Beach

Red velvet cheesecake

 


Red velvet cake with a creamy cheesecake, topped with cream cheese frosting! How delicious do you want it to be... This red velvet cheesecake is super easy to make, it just needs a little more time to make.


Ingredients red velvet cheesecake: (shape of 20cm)


For the red velvet cake:


* 250 grams unsalted butter (room temperature)

* 250 grams self rising baking flour

* 200 grams of fine granulated sugar

* 4 eggs

* 2 tablespoons buttermilk

* 1 teaspoon vanilla extract

* 2 tablespoons cocoa powder

* red dye


For the cheesecake:


* 400 gram cream cheese

* 200 grams creme fraische

* 2 tablespoons flour

* 1 tablespoon vanilla extract

* 2 eggs

* 100 grams of fine crystal sugar

For the cream cheese frosting:


* 500 gram whipped cream

* 200 grams cream cheese

* 2 bags knockfix

* 1 tablespoon vanilla extract

* 80 grams powdered sugar


How to make this red velvet cheesecake?


Preheat the oven to 160 degrees (hot air)


Start by making the red velvet cake bottom; first separate the egg yolk from the egg white. Beat the egg white completely stiff with an electric hand mixer and put this bowl aside for a while.


Then put all the other ingredients of the cake in a large bowl, including the 4 egg yolks and mix until there are no more lumps in the batter. Make sure you add enough red dye, the batter must be bright red!


Now carefully add the beaten egg white to the cake batter and scoop the batter over and over again until it's mixed.


Grease the baking tin with butter and lined with baking paper. Pour the red velvet cake batter into the mold and bake the cake for 40 to 50 minutes.


For the cheesecake: Beat the cream cheese and the cream fraiche together in a large bowl for at least 2 minutes. Then add the sugar, vanilla extract and flour. Put the mixer away and finally spatula the 2 eggs through the batter. Do not do this with the mixer!


Pour the cheesecake batter into the baking tin and put it in the middle of the oven at 120 degrees for about 50 to 60 minutes. Then put the oven ajar and let the cheesecake cool completely in the oven. (tip: Leave the cheesecake overnight in the fridge, which makes putting the cake together a lot easier)


Finally, make the cream cheese frosting by beating the whipped cream first with the beating fix bags. Then add the cream cheese and the powdered sugar until it gets a smooth texture.


Finally: Cut off the upper part of the red velvet cake (save the top for decoration) Spread some of the cream cheese frosting on the cake and carefully place the cheesecake on top.

 

Now spread the whole red velvet cheesecake with the cream cheese frosting and decorate with the remaining cake crumbs!



 


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