RED VELVET CHEESECAKE

RED VELVET CHEESECAKE

INGREDIENTS
  • Melted butter, to grease
  • 185g butter, at room temperature
  • 155g (3/4 cup) caster sugar
  • 2 eggs
  • 115g (3/4 cup) self-raising flour, sifted
  • 40g (1/4 cup) plain flour, sifted
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon bicarbonate of soda
  • 125ml (1/2 cup) buttermilk
  • 2 tablespoons red food colouring
  • Oil, to grease
  • White chocolate curls, to decorate
CHEESECAKE FILLING
  • 250g cream cheese, at room temperature
  • 70g (1/3 cup) caster sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons warm water
  • 1 1/2 teaspoons gelatine powder
  • 300ml ctn thickened cream
CREAM CHEESE FROSTING
  • 250g cream cheese, at room temperature
  • 60g butter, at room temperature
  • 80g (1/2 cup) icing sugar, sifted
  • 1/4 teaspoon vanilla extract
HOW TO MAKE
  1. Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with ted butter. Line the base with non-stick baking paper.
  2. Use an electric beater to beat butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Combine the self-raising flour, plain flour, cocoa powder and bicarbonate of soda in a bowl. Stir flour mixture and buttermilk, in alternating batches, into butter mixture. Stir in food colouring. Spoon mixture into pan. Bake for 35-40 minutes or until a skewer inserted into centre comes out clean. Cool slightly. Transfer to a wire rack to cool completely.
  3. Cut cake in half horizontally. Trim the top.
  4. To make the filling, use an electric beater to beat cream cheese, sugar and lemon juice in a bowl until smooth. Place the water in a heatproof jug. Add the gelatine. 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 and beat until combined. Use an electric beater to beat the cream in a bowl until soft peaks form. Fold into the cream cheese mixture. 5 Brush a round 22cm (base measurement) cake pan with oil. Line base and side with plastic wrap, allowing side to overhang. Place cake base, cut-side up, in pan. Spread with filling. Top with cake top. Fold over plastic wrap. Place in the fridge overnight to chill.
  5. To make the frosting, use an electric beater to beat the cream cheese, butter, sugar and vanilla in a bowl until well combined.
  6. Turn cake onto a serving plate. Spread with frosting. Decorate with chocolate curls.
NOTES

Allow overnight chilling time. Cook's tip: To make the white chocolate curls, spread melted chocolate over a dry marble or glass surface. Set aside until just set but not hard. Holding a chef's knife at a 45-degree angle away from you, scrape the chocolate into curls. (If it breaks, it's been set too hard - scrape it off and melt again.) Store the curls in an airtight container in the fridge for up to two weeks.

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