Red velvet cheesecake video recipe
Eric Lanlard has taken a red velvet cake to whole new heights with this epic cheesecake recipe.
Want to make it yourself? Get the full recipe.
Red velvet cheesecake:
- Heat the oven to 180°C/ 160°C fan/gas 4. Lightly brush a 20cm (base measurement) springform cake tin with melted butter. Line the base with non-stick baking paper.
- In a large bowl, use an electric whisk to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well after each addition.
- Sift the self-raising flour, plain flour, cocoa powder and bicarbonate of soda together in a separate bowl. In alternating batches, use a large metal spoon to gently fold the flour mixture and buttermilk into the butter mixture (take care not to knock out the air). Stir in the red food colouring, mixing lightly but well. Spoon the cake batter into the prepared cake tin.
- Bake in the preheated oven for 35–40 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool slightly, then remove the cake from the tin and transfer to a wire rack to cool completely. Wash up the cake tin ready to use later when it’s time to assemble the cheesecake.
- Cut the cake in half horizontally. Using a sharp knife, trim the top of the cake so it’s less domed, reserving the crumbs for decoration (put them in a little plastic bag as it will be a while until you need them).
- To make the filling, use an electric whisk to beat the cream cheese, sugar and lemon juice in a bowl until smooth. Place the water in a heatproof jug and add the gelatine powder. Place the jug in a saucepan and add boiling water to come halfway up the side of the jug. Stir until the gelatine dissolves. Add to the filling mixture and beat until thoroughly combined.
- In a separate bowl, use an electric whisk to beat the cream until soft peaks form – you’re looking for the softest billowing peaks, rather than stiff peaks. Using a metal spoon, fold the softly whipped cream into the cream cheese mixture.
- Brush your washed-up 20cm cake tin with oil. Line the base and sides with clingfilm, using enough so it overhangs the sides of the tin. Place the cake base, cut side up, in the bottom of the clingfilm-lined cake tin. Spread with the filling. Top with the cake top. Fold over the clingfilm, then put in the fridge overnight to chill.
- To make the frosting, use an electric whisk to beat the cream cheese, butter, sugar and vanilla extract in a bowl until well combined.
- Release the chilled, filled cheesecake-cake from the cake tin, peel off the clingfilm, then put the cake on a serving plate. Spread the cream cheese frosting all over the top and sides of the cake, then decorate the upper edge with the leftover broken up sponge crumbs.
If you’re looking for a more classical recipe, try this frosted red velvet layer cake recipe.
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