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Cheesecake red velvet

Cheesecake red velvet

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Cheesecake red velvet recipe by of 08-07-2013 [Updated on 24-05-2016]

The red velvet cheesecake is the dessert that I prepared for my husband last Valentine's Day, he loves cheesecakes and I have prepared a romantic version all for him made special by the heart shape and the red color of the dough. Incredible to say, I completely forgot that I had this recipe yet to be published, then it jumped into my hands and now here it is. I have read that many of you are about to celebrate their wedding anniversary so this red velvet cheesecake could be a recipe to consider if you want to make a special dessert for your hubbies :) with my head I am still on the beach of San Montano in Ischia where I spent the weekend and the fact that Elisa constantly asks me "shall we go to the sea? yes?" does not help me: D Basins and good week to all


How to make Cheesecake red velvet

Start as usual to prepare the cheesecake base.
Chop the biscuits and put them in a bowl with the melted butter and a spoonful of sugar.

Mix the mixture until smooth, then pour it into a greased mold and press it well with the back of a spoon to obtain the base of the cake. Then put in the fridge to harden for 30 minutes.

Meanwhile, prepare the cream cheese, whisk the eggs with the sugar and vanilla essence in a bowl.

Always beat the philadelphia and cream (liquid, not whipped).

Pour in the red food coloring and add the cornstarch. Continue to whip the mixture until you get a smooth and homogeneous cream.

Now take the mold out of the fridge and pour the mixture onto the biscuit base. Bake the red velvet Cheesecake and bake at 180 ° C for 1 hour.

Let it cool before removing the heart-shaped cheesecake from the mold.

Put the red velvet cheesecke on a serving plate and decorate it, I used small meringues and red sugar flakes, but whipped cream is fine too.

Leave to rest in the refrigerator for at least 2 hours then serve your red velvet cheesecake.

Cheesecake red velvet - Recipes

There are several ways to stuff and decorate Red Velvet. I propose the Christmas filling with a mascarpone cream, raspberries and chocolate flakes. In the summer you can fill it by replacing the mascarpone with the same amount of robiola lightly mixed with a few tablespoons of whole milk. As fruit you can use strawberries or other berries, or even a nice ripe mango.
HERE the cake

  • 500 g of mascarpone
  • 300 ml of fresh cream
  • 4 tablespoons of powdered sugar
  • 300 g of fresh raspberries
  • 50 g of dark chocolate or gianduia

In a bowl, combine the mascarpone, cream and icing sugar. Whip them with an electric whisk until they reach a creamy consistency (it is ready when the ribbon is made). Be careful not to work them too much because you risk getting butter.

The two discs should be leveled well if needed and this part will be the inside of the cake.
Spread the mascarpone cream on the first disc to form a layer of about 1 cm and add half the raspberries.
Place the second disc with the level side facing the raspberries.

Place the cake on a serving plate and with the help of a spatula begin to cover the edges evenly with the cream and then the rest of the cake.

Wedding cakes & # 8216do it yourself & # 8217: the best recipes

Think about that to prepare one wedding cake are extravagant and sophisticated recipes necessary? Marriage panic? If you wish to make one wedding cake up to expectations, you must first of all respect the tastes of newlyweds and, in order not to be mistaken, simplicity always proves to be the winning solution. As a basis you can bet on traditional doughs, choosing between sponge cake, shortcrust pastry or puff pastry ... once the preparation has been established, design the cake according to several factors: number of guests (for quantities), final presentation (multiple layers, single layer, square, round, rectangular, mini-cake ...) e period (choose seasonal fruit and specific fillings based on the month). Finally opt for decorations more or less sophisticated in tune with the theme of the wedding and the personality of the couple, ranging from fruit to icings or sugar paste. Here are some ideas to prepare wedding cake good and beautiful!

sponge cake
If you want to focus on a traditional and safe preparation, undoubtedly choose the sponge cake, soft and suitable for any filling. Its delicate taste allows any combination, from fresh fruit at creams. In the end to decorate all following the theme of the wedding, the dominant colors and the tastes of the spouses (Instagram @wohn_gern: wedding cake with three layers of sponge cake, with fruit cream filling and fresh fruit decorations)

Shortcrust pastry
For future spouses looking for solid and homely flavors, the tart is the best option. Furthermore the choice of the shortcrust pastry it is particularly suitable during the hot season, to make wedding cakes based on custard And seasonal fruit, in the name of freshness and bright colors (Instagram @tavolartegusto: tart with ricotta cream and fresh fruit)

Puff pastry
For a simple and elegant result, try making one fruit diplomat stuffed with greedy cream. Success will be assured, conquering all palates ... but be careful to prepare one puff pastry perfect! (Instagram @chefvitocortese: diplomatic puff pastry cake, with cream and raspberry decoration)

Red velvet
The dough of Red velvet, with its typical dark red color, it is particularly recommended for long preparations, because it keeps for several days in the fridge, without losing consistency (Instagram @whiterabbitblythes: Red Velvet Cake with fruit decoration and real flowers)

Sugar paste
The art of cake design is increasingly consolidated in the confectionery sector and uses, for the purposes of garnishing, icings (as the royal icing), sugar paste and other decorative elements. In particular the sugar paste, also called dark or fondant, is mainly composed of icing sugar, made elastic by the addition of glucose mixed with gelatin or egg whites and a small component of water. To decorate the cakes you can also use the marzipan paste (Instagram @bakingmona: example of a wedding cake covered with sugar paste and decorated with roses and other elements always in sugar paste)

Cup cake
One of the most important days in a couple's life can be celebrated with originality, choosing, instead of the classic wedding cake, some mini-sweets able to amaze all envoys as gods cup cake themed decorated (Instagram @weddingfantasies: refined wedding cup cakes)

Lemon Treats
Why not propose a typical dessert of our tradition? The Lemon Treats, one of the sweets symbol of Sorrento pastry shop, they reveal themselves to the delicate taste but with that determination that makes the difference. To be made both in version of mini-pastry both of classic cake (Instagram @aboutmybakery: reinterpretation of lemon delight)

Refined and fresh is the meringue, to be served white or in different colors, filled with ice cream, cream and fruit (Instagram @teammassari_pastry: meringue with almonds and raspberries)

Lovers of strong and full tastes can opt for the Sette Veli Cake, invented by three pastry chefs on the occasion of a prestigious pastry competition won in 1997 and so named for the presence of seven delicious layers: (1) crunchy base with gianduia chocolate and praline almonds, (2) simple cream / chocolate mousse, (3) sponge cake, (4) hazelnut cream, (5) sponge cake, (6) dark chocolate cream and (7) cocoa mirror glaze. The variant al is also very greedy pistachio! (Instagram @ assuntapecorelli: Sette Veli Cake)

Among the most popular desserts there is certainly cheesecake (literally cheesecake), to be prepared in various ways and consists of the inevitable base of crumbled biscuits (sometimes replaced by sponge cake or shortcrust pastry), sweetened cream cheese and other ingredients (Instagram @_lucake_: caramel cheesecake)

Latte Macchiato cheesecake

For the crust: chop the biscuits and mix them in a bowl with the brown sugar, the instant coffee, the cinnamon and the butter.

Take a 23 cm hinged mold and press the biscuit mixture into the bottom and place in the refrigerator.

Prepare the filling: heat a tablespoon of milk with the instant coffee and butter until the butter has completely melted, set aside.

In the planetary mixer, work the spreadable cheese with the leaf hook together with the sugar at medium-high speed until a homogeneous mixture is obtained, for about 3 minutes.

Add the eggs, one at a time, working the mixture after each addition.

Reduce the speed to low and stir in the milk, hazelnuts, liqueur and coffee mixture.

Pour the mixture on the now cold base, leveling the surface.

Bake at 180 ° C until the surface is slightly golden and slightly cracked, 45 to 55 minutes.

Let the cake cool in the mold for about 2 hours. Cover with cling film and refrigerate for 6 hours before decorating and serving.

Prepare the coffee syrup: bring the water with the sugar to a boil over medium heat and let it boil until the sugar is completely dissolved, 5 to 8 minutes.

Remove from the heat and stir in the liqueur.

Pour about 2 tablespoons (25 ml) of coffee syrup on the surface of the cheesecake and sprinkle with hazelnuts.

Join us for brunch this weekend, available Saturdays & amp Sundays 10 AM - 2 PM, our brunch menu features delicious menu favorites like our Fried Chicken Eggs Benedict, Bruleed French Toast, and Lemon Ricotta Pancakes.

Cheesecake lovers no longer need to choose between a slice and a scoop. Now you can have both in one delicious dessert! Celebrate summer with one of our seven at home Cheesecake Ice Cream Pints.

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Red Velvet Cupcakes

Hello everybody! Today we cooked some very tasty American classics: the red velvet cupcakes!

Hi everyone! Today we & # 8217ve made an American classic: red velvet cupcakes!

57 gr of butter at room temperature
150 grams of sugar
1 egg
125 grams of flour 00
1/4 teaspoon of yeast
1 teaspoon of unsweetened cocoa
1 teaspoon of red gel dye
120 ml of milk
1/2 teaspoon of white wine vinegar
1/2 teaspoon of baking soda

For the cheesecream: 230 gr of philadelphia
1 vanilla bean
60 grams of powdered sugar
160 gr of fresh cream

First, whip the butter with the sugar, and once you have a soft cream, add the egg and continue whipping. Then add the sifted flour alternating it with the milk and mixing from top to bottom with a spatula. Then add the sifted cocoa, the white wine vinegar, the baking soda, the baking powder and the dye. Put the mixture in the cups and bake at 180 degrees for about 20 minutes. To make the cheesecream, whip the philadelphia with the sugar and the vanilla bean seeds, then add the cream and continue whipping. Put the mixture in a pastry bag with a star nozzle and decorate the cooled cupcakes, also adding sugar and a candied cherry. Enjoy your meal!

57 gr of room-temperature butter
150 gr of sugar
1 egg
125 gr of flour 00
1/4 spoon of yeast
1 spoon of unsweetened cocoa powder
1 spoon of red food coloring gel
120 ml of milk
1/2 spoon of white wine vinegar
1/2 spoon of bicarbonate

Ingredients for the cheesecream:
230 gr of Philadelphia cheese
1 vanilla bean
60 gr of icing sugar
150 gr of fresh cream

First, whip the butter with the sugar, and once you & # 8217ve got a soft cream, add the egg and keep whipping. Then add the sifted flour, alternating with the milk, and mix from the bottom to the top with a putty knife. Add the sifted cocoa, the white wine vinegar, the bicarbonate, the yeast and the food coloring gel. Put the mixture in some pastry paper cases and put them in the oven at 180 C for about 20 minutes. To make the cheesecream whip the Philadelphia cheese with the sugar and the seeds of the vanilla bean, them add the cream and keep whipping. Put the mixture in a sac à poche and garnish the cooled down cupcakes, adding some sugary and a candied cherry. Bon appetit!

Red Velvet Cheesecake

There red velvet cheesecake it is the all-red version of the traditional cheesecake, the cheesecake of American origin, now so loved and widespread also in Italian pastry shops. The red velvet cheesecake is designed to recall the flavors and colors of the classic red velvet cake, the cake that par excellence recalls the colors of the Valentine's Day, and for the occasion it could not miss, as a proposal on your tables, this too fresh and inviting version of this cake.

Even the red velvet cheesecake, like all cheesecakes, as you well know can be prepared in two variants, one baked in the oven and one cold, without cooking. Although it is very good in both ways, also to vary a little our usual way of preparing desserts, I preferred to choose the second way and offer you the version of the cheesecake without cooking, therefore with the gelatin (or isinglass) that allows to compact the cream. A little rest in the refrigerator, and that's it!

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 a smooth and compact base is obtained (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 corn starch 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 to 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).


For the base:

  1. 250 g of chocolate biscuits
  2. 100 g of Butter Santa Lucia Galbani
  3. 3 tablespoons of unsweetened cocoa
  1. 150 g of powdered sugar
  2. 250 g of Mascarpone Santa Lucia Galbani
  3. 500 g of Santa Lucia Fresh Spreadable Cheese
  4. 200 ml of liquid cream for desserts
  5. 10 g of gelatin in sheets
  6. 1 teaspoon of vanilla extract
  7. red food coloring to taste

Cheesecake red velvet - Recipes

And we are still here, on time as always, to kick off a new adventure! The twenty-first of the second edition of Re-Cake 2.0!

For us February tastes of carnival but also of Valentine's Day, of a lit fireplace and sweets that comfort the heart.

This month we want to offer you a dessert to share with those you love, a little moment of sweetness that will accompany you from the first to the last bite.


As always you will have to follow the recipe proposed by Re-Cake 2.0, you can make small customizations but WITHOUT upsetting the essence of the preparation.

YOU CAN VARY compared to the recipe we propose:
- the type of biscuit to be used as a base, but it must still be chocolate
- the creamy cheese type (it can be either philadelphia or mascarpone)
- dark chocolate can be replaced with milk chocolate
- the final topping, space for decoration or any accompanying sauces

- anything not mentioned
- the dessert must be presented as a single portion
- the filling must be red, we are making a RED VELVET)


Video: Kikis saftigster Red Velvet Cake aus den USA - feuchter Rührkuchen mit leckerer Creamcheese-Füllung (May 2022).