Red Velvet cheesecake:

The Red Velvet cheesecake is a delicious variation of the famous American cake: the Red Velvet cake . Scenic and of great effect, it surprises for the chromatic contrast between the red sponge cake and the white and velvety filling. In the cheesecake version, the base, made with dry biscuits and butter, contains a filling of cream cheese with a delicate pink hue. Decorated with lots of lemon flavored frosting , it is fresh, simple and perfect to celebrate a special occasion , a birthday or to serve at the end of a meal during a lunch with guests. Find out how to make it by following our recipe step by step.

How to make Red Velvet Cheesecake

Prepare the base. Blend the biscuits in a kitchen mixer and reduce them to powder; collect them in a bowl and add the cocoa. Melt the butter, pour it into the bowl and mix with a spoon (1), until the mixture is smooth.

Line an 18 cm diameter springform pan with a sheet of parchment paper; pour the prepared mixture and compact it with the back of a spoon, until you get a smooth and compact base (2). Transfer to the refrigerator and let it set for about 30-40 minutes.

Prepare the filling: collect the eggs and sugar in a bowl, then work everything with a hand whisk (3).

Add the cornstarch and mix again. Incorporate the creamy spreadable cheese (4), adding a little at a time and stirring gently with a spatula.

Pour 1 tablespoon of vinegar into the yogurt (5) and mix.

Add the red coloring (6) and mix again.

Pour the colored mixture into the cream cheese. Add the cocoa, sifted through a colander (7) and mix vigorously, until the cream is smooth and free of lumps.

Pour the filling into the mold (8), level with a spatula and then bake at 180 ° C for 30 minutes, then lower to 160 ° C and continue for another 30 minutes. After the cooking time, turn off the oven, open it slightly and let the cake cool inside.

Prepare the frosting: mix the mascarpone with the sugar and the grated rind of the lemon (9).

Semi-whip the fresh cream and gently add it to the mascarpone (10), then whip everything with an electric whisk. Transfer the frosting obtained into a pastry bag.

Turn out the cheesecake, transfer it to a serving dish and garnish with many sprigs of frosting. Cut into slices and serve (11).

Advice

For the base you can use dry digestive biscuits or any other shortbread you have in the pantry. You can also use cocoa biscuits and thus avoid adding unsweetened cocoa powder.

You can flavor the filling of your cheesecake with vanilla seeds or a little grated lemon zest and replace the creamy spreadable cheese with ricotta or robiola.

You can garnish the outer edge of the cheesecake with many sprigs of frosting , as proposed in our recipe, but alternatively you can also cover the entire surface of the cake. In this case, let it rest in the refrigerator for at least half an hour before bringing it to the table.

If you like, you can decorate the surface with chopped strawberries , raspberries and dark chocolate flakes .

If you liked this recipe, also try the cold cheesecake without jelly and the marbled cheesecake. 

Storage

Red Velvet cheesecake can be kept in the refrigerator , covered on the surface with a sheet of cling film, for 3-4 days . Sliced ​​or in any case already portioned, it can also be frozen.