Red Velvet Cheesecake

The red velvet cake is a popular Valentines Day dessert, characteristic of America and Canada. The cake is a velvety red color, which contrasts sharply with the creamy white frosting. This time, we are not presenting a recipe for the popular cake, but for a cheesecake that also impresses with its stunning color and excellent taste.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 85 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 17 pieces Breadcrumbs, dried

  • 80 g Butter, unsalted

Cream

  • 90 g Cheese, creamy

  • 60 g Butter, unsalted

  • 150 g Powdered sugar

  • 1 teaspoon Vanilla, extract, imitation

Filling

  • 670 g Cheese, creamy

  • 200 g Sugar, white

  • 4 pieces Egg, fresh

  • 2 spoons Cocoa, powdered, unsweetened

  • 240 ml Sour cream

  • 120 ml Whey, sour, liquid

  • 2 teaspoons Vanilla, extract, imitation

  • 1 teaspoon Vinegar, apple

  • 1.5 teaspoons Vanilla, extract, imitation

  • 4 pieces Breadcrumbs, dried

Steps

  1. Grease a round baking pan with a removable rim (23 cm in diameter) with butter and line the bottom with parchment paper. Wrap the outer part of the pan (the rim and bottom) well with aluminum foil. Since we will be baking the cake in a water bath, it is important to cover the pan well with foil to prevent water from entering the inside of the pan. In a small bowl, mix the red coloring and vinegar.

  2. In a small saucepan, slowly melt the butter over low heat. Remove the saucepan from the heat and let the butter cool slightly. Crush the Oreo cookies in an electric blender until finely ground. Mix the ground cookies with the melted butter. Pour the cookie mixture into the prepared pan and press it firmly with your hands to create an even cookie base.

  3. Preheat the oven to 170 degrees Celsius. Fill a large deep baking pan (large enough to hold the round pan) with water to about 1/3 full. Place the pan in the oven and let it heat up well.

  4. In a bowl, mix the cream cheese and sugar on medium speed for one minute. First, mix in the eggs, then add the sour cream, whipped cream, vanilla flavoring, and sifted cocoa powder. Finally, mix in the vinegar and red coloring mixture. Mix slowly on low speed until you get a smooth red creamy mixture, then stop mixing. Crumble the cookies with your fingers and gently mix them into the mixture.

  5. Pour the mixture onto the cookie base. Carefully place the round pan with the cake into the pan with hot water. Bake the cake for 10 minutes, then reduce the oven temperature to 150 degrees and bake for another 75 minutes or until the filling is firm to the touch in the center. Turn off the oven and let the cake cool slowly in the oven for 30 minutes.

  6. Carefully remove the deep baking pan with the cake pan from the oven. Take the pan with the cake out of the water bath and place it on a rack. Use a thin knife to carefully run around the edge of the pan to release the filling. Let the cake cool to room temperature, then place it in the refrigerator for several hours.

  7. Finally, prepare the cream to decorate the cheesecake. In a bowl with an electric mixer set to medium speed, mix the cream cheese and softened butter for 2 minutes. When a light creamy mixture forms, mix in the powdered sugar and vanilla flavoring. Mix until the ingredients are well combined and a smooth cream forms, then stop mixing.

  8. Carefully remove the cheesecake from the pan and place it on a nice plate or platter. Spread the cream on top. Cut the prepared dessert into pieces of any size, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 387.87 kcal
  • Fat: 8.07 g
    • Saturated Fat: 3 g
  • Carbohydrates: 63.98 g
    • Sugars: 8.64 g
  • Protein: 11.73 g
  • Fiber: 3.42 g

Advice

After the cream, you can draw a beautiful pattern with chocolate glaze or melted chocolate. Instead of vanilla flavoring, you can use vanilla extract.