Red Velvet Cheesecake
INGREDIENTS
For the cake:
Cheesecake Filling:
Cream Cheese Frosting:
METHOD
Preheat oven to 180 degrees C or 360 degree F.
For the cake, first sift all the dry ingredients self-raising flour, plain flour, bicarbonate of soda, and pure cocoa powder
For the sponge cake base, beat room temperature butter and golden caster sugar.
Mix until pale and creamy. Add 2 eggs one by one.
Add the dry ingredients to the cream mixture.
Once well folded, add buttermilk and red color.
Layer a piece of parchment paper and pour the cake mix. Bake for 35-40 minutes until toothpick pricked comes out clear.
Cool down for about 20 minutes and cut it into half to spread the cream cheese.
For the filling, beat dry and good quality cream cheese.
Add caster sugar to cream cheese and beat until smooth. Add 2 tbsp of lemon juice.
Add 2 tbsp hot water to gelatin and stir well. Incorporate to the cream cheese mix.
Add nutella and beat well.
To the fluffy and creamy mix, fold in whipped cream.
Place a layer of cake, evenly spread the cream cheese mix then layer the next half. Refrigerate for 4 hours or over night
For the frosting, beat cream cheese and butter until smooth. Add vanilla extract. Fold in icing sugar until well incorporated.
Evenly spread the frosting around the cake and top with cake crumbs.
For the cake:
- Melted butter, to grease
- 185g butter, at room temperature
- 155g caster sugar
- 2 eggs
- 115g self-raising flour, sifted
- 40g plain flour, sifted
- 2 tablespoons cocoa powder
- 1/4 teaspoon bicarbonate of soda
- 125ml buttermilk
- 2 tablespoons red food coloring (liquid or gel)
Cheesecake Filling:
- 250g cream cheese, at room temperature
- 70g caster sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons warm water
- 1 1/2 teaspoons gelatine powder
- 3 tablespoon nutella
- 300ml double cream
Cream Cheese Frosting:
- 250g cream cheese, at room temperature
- 60g butter, at room temperature
- 80g icing sugar, sifted
- 1/4 teaspoon vanilla extract
METHOD
Preheat oven to 180 degrees C or 360 degree F.
For the cake, first sift all the dry ingredients self-raising flour, plain flour, bicarbonate of soda, and pure cocoa powder
For the sponge cake base, beat room temperature butter and golden caster sugar.
Mix until pale and creamy. Add 2 eggs one by one.
Add the dry ingredients to the cream mixture.
Once well folded, add buttermilk and red color.
Layer a piece of parchment paper and pour the cake mix. Bake for 35-40 minutes until toothpick pricked comes out clear.
Cool down for about 20 minutes and cut it into half to spread the cream cheese.
For the filling, beat dry and good quality cream cheese.
Add caster sugar to cream cheese and beat until smooth. Add 2 tbsp of lemon juice.
Add 2 tbsp hot water to gelatin and stir well. Incorporate to the cream cheese mix.
Add nutella and beat well.
To the fluffy and creamy mix, fold in whipped cream.
Place a layer of cake, evenly spread the cream cheese mix then layer the next half. Refrigerate for 4 hours or over night
For the frosting, beat cream cheese and butter until smooth. Add vanilla extract. Fold in icing sugar until well incorporated.
Evenly spread the frosting around the cake and top with cake crumbs.