Red Velvet Cheesecake
Everyone loves cheesecake, even more so, the red velvet kind! Please the crowd with this red velvet cheesecake recipe.
- Yields: 12 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 30 mins
8 tsp (40 ml) melted butter
180 g chocolate chip cookies, finely crushed
400 g full-fat cream cheese
½ C (125 ml) castor sugar
1 egg yolk
1 tsp (5 ml) cocoa powder
1 tsp (5 ml) flour
squeeze of lemon juice
6 Tbsp (90 ml) buttermilk
1 Tbsp (15 ml) red food colouring
fresh cream, gently whipped, for serving
Preheat the oven to 160 °C. Line a muffin tray with 12 muffin cases.
Mix the melted butter and crushed biscuits together until well combined, and then divide the mixture between the muffin cases. Use the back of a spoon to press the biscuit mixture down firmly. Keep to one side.
Place the cream cheese and sugar into a large mixing bowl and, using an electric mixer, beat until smooth. Beat in the egg and egg yolk, cocoa powder, flour and lemon juice until well combined.
In a separate bowl, mix the buttermilk and red food colouring together, and then gently fold this mixture into the cream cheese mixture until well combined.
Fill the muffin cups with the cream cheese batter and bake for 30–35 minutes until the cakes have just set, but are still slightly wobbly. Remove from the oven and allow to cool in the muffin pan. The cakes will sink just slightly while cooling. Refrigerate for at least 1 hour before serving.
Top each cheesecake with a dollop of whipped fresh cream and serve.