Red Velvet Cheesecake Recipe: A Decadent Dessert with Rich, Creamy Layers
Category: Desserts
Servings: 10
Ingredients:
| Ingredient | Quantity |
|---|---|
| Digestive Biscuits | 200g |
| Butter | 100g |
| Brown Sugar | 2 tbsp |
| Cream Cheese (softened) | 480g |
| Granulated Sugar | 120g |
| Heavy Cream (liquid) | 100ml |
| Potato Starch (Cornstarch) | 50g |
| Water | 50ml |
| Eggs | 2 |
| Food Coloring (red) | ¼ tsp |
| Vanilla Extract | 1 tsp |
| Heavy Cream (for topping) | 250ml |
| Powdered Sugar | 15g |
| Sprinkles (for decoration) | To taste |
Instructions:
-
Prepare the Biscuit Base:
Start by making the base of the cheesecake. Place the digestive biscuits and brown sugar in a food processor and pulse until they are finely crumbled.
Melt the butter in a small saucepan over low heat. While it’s melting, transfer the crumbled biscuits into a mixing bowl and slowly pour in the melted butter, stirring gently to combine. -
Form the Base in the Pan:
Line a springform pan with parchment paper. Pour the biscuit mixture into the prepared pan and press it down evenly with the back of a spoon to create a compact base.
Refrigerate the base for at least 30 minutes or, for quicker results, place it in the freezer for 10-15 minutes. -
Make the Cheesecake Filling:
In a stand mixer (or large bowl with a hand mixer), combine the cream cheese and eggs. Mix until the ingredients are well blended. Add the granulated sugar and continue mixing.
Add the vanilla extract and slowly pour in the liquid heavy cream, mixing as you go. -
Add the Red Velvet Color:
Dissolve the food coloring powder in 50ml of water, stirring well until the color is fully dissolved. If you’re using liquid or gel food coloring, you don’t need to dissolve it in water—just add the appropriate amount to achieve your desired color. Mix it into the cheesecake batter until the color is uniform. -
Incorporate the Starch:
Sift the potato starch into the mixture and stir to combine thoroughly. The starch will help stabilize the filling and create a smooth texture. -
Assemble the Cheesecake:
Once the biscuit base is chilled, pour the prepared cheesecake batter onto the crust. Smooth the top with a spatula to ensure it is even. -
Bake the Cheesecake:
Preheat your oven to 170°C (340°F) for a conventional oven, or 150°C (300°F) for a fan-forced oven.
Bake the cheesecake for about 60 minutes, or 45-50 minutes if using a fan-assisted oven. The cheesecake should be firm but slightly wobbly in the center. -
Prepare the Whipped Cream Topping:
While the cheesecake is baking, whip the remaining 250ml of heavy cream with the powdered sugar until stiff peaks form. This will be used for decorating the top of the cheesecake. -
Decorate the Cheesecake:
Once the cheesecake has finished baking, remove it from the oven and let it cool completely. When it has cooled, carefully remove it from the springform pan and transfer it to a serving plate.
Using a star-tipped piping nozzle, fill a piping bag with the whipped cream and pipe decorative swirls along the edges and near the center of the cheesecake.
For an extra touch, sprinkle colored sugar sprinkles (or other decorations) on top for a pop of contrast and added visual appeal. -
Chill and Serve:
Refrigerate the cheesecake for at least 4 hours or overnight for the best results. Once chilled, slice and serve this rich and velvety dessert to your guests. Enjoy!
This indulgent Red Velvet Cheesecake combines the rich flavor of a classic cheesecake with the striking visual appeal of red velvet. The creamy, smooth filling pairs perfectly with the crunchy, buttery biscuit base, making each bite a heavenly experience. Whether it’s for a special occasion or a delightful dessert to end a meal, this cheesecake will certainly impress.
