Red Velvet Cheesecake

Chococcino cake (49 votes)  
Category Cheesecake
 
Préparation: -
personnes: Molds 22cm diam.
difficulté: low

Cooking process

Red Velvet Cheesecake

There red velvet cheesecake It is the full version red fire the traditional cheesecake, cake of American origin cheese, now so well loved and widespread in Italian bakeries. The red velvet cheesecake is designed to recall the flavors and colors of the classic red velvet cake, the cake means for reminding the colors of Valentine's Day, and for the occasion could not miss, as the proposal on your tables, this fresh and inviting version of this pie.

the red velvet cheesecake too, like all the cheesecake, as you know can be prepared in two variants, a baked and a cold, without cooking. Although it is very good both ways, even to vary a little 'our usual way of making sweets, I preferred to choose the second option, and offer the cheesecake version without cooking, so with the gelatin (or gelatin) that allows of compacting the cream. A little 'rest in the refrigerator, and you're done!

Read also how to make the Red Velvet Cake

How do the red velvet cheesecake

The red velvet cheesecake is a cheese cake prepared in the traditional way, but incorporates the colors and the vanilla flavor of the classic Red Velvet Cake.

Ingredients (for Mould 22cm diam.)

For the Crust:

250g digestive biscuits
3 tablespoons unsweetened cocoa
100 g butter (melted)

for Cream:

500 grams of Philadelphia
250 ml of fresh cream
150 grams of powdered sugar
10 g gelatin sheets
1 teaspoon vanilla extract
q.s. food coloring (red)

To Decorate:

100 ml of whipping cream
q.s. sugary little heart

Tools used

mold by 22cm in diameter.


Preparation

    To prepare the red velvet cheesecake started to prepare the base: blend the digestive biscuits up to pulverize, then recombine them in a bowl, add the cocoa and melted butter. Mix well, then distributed on the basis of a 22 cm diameter springform pan coated with greaseproof paper. Leveled with the back of a spoon, then fold the base to cool in the refrigerator for half an hour.
    Red Velvet Cheesecake
    In the meantime you can prepare the cream cheese: first put to soak the gelatine leaves in cold water for about ten minutes.
    Whip the cream (keep aside 50 ml) and set aside.
    Red Velvet Cheesecake
    Work the philadelphia and icing sugar and when you obtain a smooth cream also add the vanilla extract and the dye, stirring well to even out the color.
    Red Velvet Cheesecake
    Red Velvet Cheesecake
    On the dye quantity added rule you based on the type of dye that you are utilizing and the actual color of your; so it should always add a bit 'at a time, until you get the desired shade.
    Now squeeze the gelatine and let it dissolve in the cream kept aside, slightly heated, then add it to the cream cheese and mix well.
    Red Velvet Cheesecake
    Red Velvet Cheesecake
    Also add the whipped cream and incorporatela while fitted.
    Red Velvet Cheesecake
    Red Velvet Cheesecake
    Resume the biscuit base from the refrigerator and pour over the cream cheese, making it level as possible, then store the cheesecake in the refrigerator to make it harden for at least 6-8 hours.
    Red Velvet Cheesecake
    Whip the cream until stiff soda cake, resume cheesecake, sformatela in a serving dish and decorate it with whipped cream and sugar.
    Red Velvet Cheesecake
    Your red velvvet cheesecake is ready to be served!
    Red Velvet Cheesecake
    Red Velvet Cheesecake
    Red Velvet Cheesecake

Read also how to make the Red velvet cheesecake with Thermomix