We're getting closer to Valentine, with this week a Red Velvet Cheesecake recipe, the perfect cake to eat with whomever you fancy for Valentine.
Ingredients Red Velvet Cake:
200 grams of flour
2 knife tips salt
10 grams of carob powder (I used this but you can also use cocoa powder)
2 tablespoons of red food coloring
200 ml of soy milk (you can also use buttermilk)
100 grams of butter (at room temperature)
240 grams of sugar
2 eggs
1 teaspoon of vanilla extract
1 tablespoon of baking powder
1 tablespoon of vinegar
Ingredients cookie bottom:
250 grams of speculoos biscuits
60 grams of butter
Ingredients Cheesecake:
700 grams of cream cheese
200 grams of sugar
4 eggs
1 egg yolk
50 ml of (scoop) cream
1 teaspoon of vanilla extract
20 grams of flour
Preparation method Red Velvet Cake:
Mix the flour, salt and carob powder all together in a mixing bowl.
Pour the food coloring into the soy milk, in a different bowl from the last one (flour mix).
Beat the butter (make sure it's at room temperature) and sugar with an electric mixer to a light and fluffy mixture.
Beat the eggs and vanilla extract through the butter mixture.
Beat 1/3 of the flour mix through and add half of the colored milk.
Add another third of the flour mix and the other half of the colored milk and mix again.
Beat the last third of the flour mix through.
Stir the baking powder through the vinegar (in a separate bowl) and stir this porridge through the batter.
Pre-heat the oven at 180 degrees Celsius.
Put parchment paper into the baking tin.
Pour the batter into the baking tin (as big as the cheesecake).
Bake the cake for 1 hour at 180°C.
Preparation method cookie bottom:
Crumble the biscuits, in a freezer bag so you don't spill.
Melt the butter in a double boiler (au bain-Marie) or in the microwave.
Mic the butter through the crumbled biscuits.
Preparation method Cheesecake:
Whip the cream cheese.
Add the sugar and whisk for 2 minutes with an electric mixer.
Beat in the 4 eggs and one egg yolk.
Add the (scoop) cream and vanilla extract and mix it up for another minute.
Finally add the flour and mix again for 1 minute.
Preparation method of the entire cake (adding everything together):
Your caramelized biscuit bottom is still in the baking tin.
Cut the cake, horizontally, into 2 slices, crumble the leftovers (sides, top).
Put the red velvet cake crumbles on top of the biscuit bottom.
Pour over half of the cheesecake batter.
Put 1 slice/ layer of red velvet cake on top of the cheesecake batter.
Pour the other half of the cheesecake batter over the red velvet cake.
Put the last slice/ layer of red velvet cake on top.
Pre-heat the oven at 150 degrees Celsius.
Bake the cake for 1 1/2 hours.
When done, leave the cake in the, turned off, oven for about 2 hours.
Put the cake for at least 4 hours in the fridge, but preferably overnight.
Comments