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Red velvet and choc star cheesecake
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Prep Time:
390 minutes
Cook Time:
30 minutes
Total Time:
420 minutes
Indulge in a decadent cheesecake with a surprise inside.
Ingredients:
  • 185g butter, at room temperature
  • 155g (3/4 cup) caster sugar
  • 115g (3/4 cup) self-raising flour, sifted
  • 40g (1/4 cup) plain flour, sifted
  • 20.00 gm cocoa powder
  • 0.63 gm bicarbonate of soda
  • 125ml (1/2 cup) buttermilk
  • 1 1/2-40.00 ml red food colouring
  • Fresh cherry, to decorate
  • 200g plain chocolate biscuits
  • 80g butter, melted
  • 40.00 gm hot water
  • 12.00 gm gelatine powder
  • 2 x 250g pkt cream cheese, at room temperature
  • 250ml (1 cup) thickened cream
  • 150g white cooking chocolate, melted, cooled
  • 200g dark cooking chocolate, finely chopped
  • 125ml ( 1/2 cup) thickened cream
  • 155g (3/4 cups) caster sugar
  • 40.00 gm water
  • 2 egg whites, at room temperature
  • Pinch of cream of tartar
Instructions:
  • Preheat oven to 180C/160C fan forced and generously grease a 20 x 30cm Swiss roll pan with melted butter, then line the base with baking paper. In a bowl, use electric beaters to cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Gently fold in the flours, cocoa, bicarbonate of soda, and buttermilk until thoroughly combined. Mix in the food coloring. Pour the batter into the pan, smoothing the top. Bake for 12-15 minutes until a skewer inserted into the center comes out clean. Let it cool briefly before transferring to a wire rack to cool completely. Cut out 11 stars using a 7cm star cutter.
  • Prepare your loaf pan by generously greasing it with melted butter and lining both the base and sides with baking paper.
  • Pulse biscuits in a food processor until finely crushed. Blend in the butter until mixture is well combined. Press evenly into the pan and chill in the fridge to set. Enjoy the delicious creation!
  • Place hot water in a small heatproof bowl and sprinkle gelatine over it. Set the bowl in a slightly larger one filled with a little boiling water. Let it sit for 5 minutes until gelatine dissolves, stirring occasionally. In a food processor, blend cream cheese, cream, and sugar until smooth. Add white chocolate and blend until fully combined. Slowly pour in the gelatine mixture with the motor running.
  • Pour half of the cheesecake mixture into the pan. Stand the red velvet stars upright in a line down the center. Pour the remaining cheesecake mixture around the stars to cover them. Tap the pan on the counter to remove air pockets. Refrigerate for 6 hours to set.
  • Prepare the ganache by placing the chocolate in a heatproof bowl. In a saucepan, gently heat the cream until it almost boils. Pour the hot cream over the chocolate and stir until well mixed. Let it rest for 5 minutes to melt, then stir until smooth.
  • In a saucepan over low heat, dissolve sugar in water while brushing down the sides with a wet pastry brush to prevent sugar crystals. Increase heat and cook without stirring until reaching 115°C (soft ball stage). While syrup cooks, use electric beaters to whip egg whites and cream of tartar to soft peaks. Gradually add hot syrup to eggs, then increase speed and whip until thick and glossy. Fold in 1 tbsp of ganache for a swirl effect.
  • Fill a piping bag with the meringue using a 1cm fluted star nozzle. Transfer the cheesecake to a serving platter and drizzle with the remaining ganache. Pipe meringue peaks on top of the cake and use a kitchen blowtorch to caramelize the meringue. Finish by topping it with a cherry.

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