ExpressoRed Velvet Cheesecake Recipe

Source: ExpressoRed Velvet Cheesecake

Recipe by Zola Nene

350g digestive biscuits

80g butter, melted

800g cream cheese, room temperature

200g cultured cream, room temperature

180g castor sugar

4 eggs

Zest 1 lemon, grated finely

1 Tbs cocoa powder, sifted

1 Tbs red gel colouring

Place digestive biscuits into a food processor and pulse until fine. Mix in the butter, then press into a spring form tin (only the bottom of the tin – not up the sides). Refrigerate while making the filling. Preheat oven to 100C. In a bowl, mix together the cream cheese, cultured cream, sugar, eggs and lemon zest until smooth. Transfer 1/2 cup of the batter into a bowl then mix in cocoa powder and red colour. Pour white batter into the crust, then swirl on the red batter on top – use a knife or wooden skewer to make a pattern. Bake for about 1 hour 20 minutes or until the cheesecake is set and the middle is still slightly wobbly. Cool completely at room temperatur;tn=%2CdCH-R-R&eid=ARDDdIaIVJuLRl_zK_c9ZI3B7N0bv6djOj2H8f6RpaFoKVZ3GGvBo6u_8u-cZmZkKX6mXgKcISag7bCY&hc_ref=ARSwgXQdWbz5N26gjXQFjoFFZe8bVD35djmP3i7hUBODlEnt43s2yknylpxRmO7djpc&dti=126242987391791&hc_location=group

Reply to this thread

This site uses cookies and other tracking technologies to differentiate between individual computers, personalized service settings, analytical and statistical purposes, and customization of content and ad serving. This site may also contain third-party cookies. If you continue to use the site, we assume it matches the current settings, but you can change them at any time. More info here: Privacy and Cookie Policy