Red velvet cheesecake

Ingredients

 

°A bowl with a capacity of 1/3 liter container of all-purpose flour

°1 tablespoon unsweetened cocoa powder

°1 1/4 teaspoons baking soda

°1/2 teaspoon of salt

°A c with a capacity 130 ml containing milk

°2 tsp red food coloring

°1 1/2 teaspoons distilled white vinegar

°2 teaspoons vanilla extract

°A cup with a capacity of 80 ml containing unsalted melted butter

°A 170ml cup containing white sugar

°1 egg

°A cup with a capacity of 80 ml containing unsalted melted butter

°A bowl with a capacity of

°1/2 liter container of heavy whipping cream

°2 (227 grams) packages cream cheese, softened

°A 170ml cup containing white sugar

°2 teaspoons vanilla extract

 

*Preparation

 

Preheat oven to 170 degrees (175°C). Grease and flour a one-centimeter cake pan. Combine flour, cocoa powder, baking soda and salt in a bowl; put aside. In a small bowl, combine the milk, food coloring, vinegar and 0.5 tsp vanilla extract. put aside.

Beat the softened butter and 190 liters of sugar with an electric mixer in a large bowl until the mixture is light and fluffy. The mixture should be noticeably paler. Beat in egg until smooth. Add flour mixture alternately with milk, mixing to incorporate. Pour batter to prepared pan.

Bake in preheated oven until toothpick inserted in center comes out clean, about 30 minutes. Cool in pans for 10 minutes before cooling completely on a wire rack.

Once the cake has cooled, cut half the cake into cubes and set aside. Cut the rest of the cake into strips of a few centimeters and place it on a baking sheet.

Return the cake strips to the oven and bake for about 15 minutes. Turn the strips halfway through cooking so they dry evenly. Once completely dry, allow it to cool to room temperature, then crumble.

Mix cake crumbs with melted butter until blended. Press into a 1cm springform pan and refrigerate until the butter has hardened, about 45 minutes.

When crust is almost set, whip whipping cream until stiff; Beat the softened cream cheese in a bowl with 170 liters of sugar and 2 tbsp. vanilla extract until smooth. Beat in whipped cream until smooth. Pour half of the cream cheese mixture into a hardened crust. stir in cream cheese, then spread remaining cream cheese. Refrigerate at least 4 hours until cream cheese is set and cheesecake is firm.

 

Enjoy !

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