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Red velvet cheesecake
Red velvet cheesecake
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Prep Time:
60 minutes
Cook Time:
40 minutes
Total Time:
100 minutes
Indulge in a stunning creation with the perfect fusion of red velvet cake and creamy cheesecake.
Ingredients:
  • Melted butter, to grease
  • 185g butter, at room temperature
  • 155g (3/4 cup) caster sugar
  • 2 eggs
  • 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
  • 40.00 ml red food colouring
  • Oil, to grease
  • White chocolate curls, to decorate
  • 500.00g cream cheese, at room temperature
  • 70g (1/3 cup) caster sugar
  • 42.00 gm fresh lemon juice
  • 40.00 gm warm water
  • 4.50 gm gelatine powder
  • 60g butter, at room temperature
  • 80g (1/2 cup) icing sugar, sifted
  • 1.10 gm vanilla extract
Instructions:
  • Preheat your oven to 180°C. Grease a 22cm round cake pan with melted butter and line the base with non-stick baking paper.
  • Cream together butter and sugar using an electric beater until light and fluffy. Add eggs one at a time, mixing well after each addition. In a separate bowl, combine self-raising flour, plain flour, cocoa powder, and bicarbonate of soda. Gradually mix the flour mixture and buttermilk into the butter mixture in alternating batches. Fold in food coloring. Transfer the batter into a pan and bake for 35-40 minutes or until a skewer inserted into the center comes out clean. Allow to cool briefly, then transfer to a wire rack to cool completely.
  • Slice the cake horizontally and remove the top layer.
  • For the filling, use an electric beater to blend cream cheese, sugar, and lemon juice until smooth. Dissolve gelatine in water using a heatproof jug placed in a saucepan with boiling water. Add dissolved gelatine to the cream cheese mixture and beat until combined. Whip cream in a separate bowl until soft peaks form, then gently fold it into the cream cheese mixture. Brush a 22cm round cake pan with oil and line with plastic wrap. Place the cake base in the pan, spread with filling, and then top with the cake top. Fold the plastic wrap over and refrigerate overnight. Enjoy chilled.
  • In a bowl, combine cream cheese, butter, sugar, and vanilla. Use an electric beater to blend until smooth and well combined.
  • Transfer the cake to a serving plate, generously spread with frosting, and adorn with chocolate curls for an elegant finish.

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