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

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