Cheesecake is one of my favourite things to make, and red velvet is my very favourite cake so combining them into this red velvet cheesecake recipe is one of the best things that has ever happened to me lol! Cheesecakes are one of the easiest desserts to make and are always a winner I find. so if a red velvet cheesecake sounds right up your alley then follow on!
Contents
Thermomix Red Velvet Cheesecake Recipe
Ingredients:
Serves 12
Base
chocolate Tiny Teddies or Choc Ripple biscuits
butter
Filling
cream cheese
sour cream
eggs
red food colouring
caster sugar
cocoa
Topping
thickened cream
biscuit crumbs or grated chocolate
Tips for baking the perfect cheesecake
Choose the Right Pan
Invest in a good-quality springform pan with a removable bottom. This type of pan makes it easier to release the cheesecake without damaging its structure.
Allow Ingredients to Reach Room Temperature
Before starting, ensure that your cream cheese, eggs, and sour cream are at room temperature. This will result in a smoother and more cohesive filling.
Opt for Quality Cream Cheese:
Select a reputable brand of cream cheese for the best flavor and texture. Cheesecake's main ingredient deserves the best treatment.
Mix with Care
Mix the cream cheese until it's smooth and creamy, then gradually add the sugar. Avoid overmixing, which can lead to cracking on the surface.
Add Eggs One at a Time
Incorporate eggs one at a time, mixing on low speed to evenly distribute them without overmixing.
Enhance with Citrus Zest
For a refreshing twist, add citrus zest like lemon or orange to your cheesecake mixture. It complements the richness of the dessert.
Use a Water Bath
To prevent cracks, use a water bath. Wrap your springform pan in aluminum foil to keep water out, and place it in a larger pan filled with hot water to provide gentle and even heat.
Allow for Proper Cooling
After baking, let your cheesecake cool in the turned-off oven for about an hour. Then, transfer it to the refrigerator for at least 4 hours, or preferably overnight.
Slice with Precision
Dip a knife in hot water and wipe it clean before each slice to ensure neat and smooth cuts without sticking.
Red Velvet Cheesecake recipe
Ingredients
Base
- 250 g chocolate Tiny Teddies or Choc Ripple biscuits
- 125 g butter
Filling
- 500 g cream cheese
- 250 g sour cream
- 3 eggs
- 4 teaspoon red food colouring
- 270 g caster sugar
- 30 g cocoa
Topping
- 300 ml Thickened cream
- grated chocolate or biscuit crumbs
Instructions
Base
- Preheat oven to 160 degrees celsius and prepare a springform tin- covering the base with baking paper.
- Use food processer or Thermomix to make the biscuits into fine crumbs and then set aside
- Melt the butter
- Add biscuit crumbs back into the bowl and mix
- Press crumbs into springform tin and place in the fridge.
Filling
- Place cream cheese and sugar into the bowl and beat together until creamy
- Add sour cream, eggs, cocoa and red food colouring
- Beat until combined and smooth
- Pour into springform tin and cook for 1- 1.5 hours depending on the oven. You'll know when it's ready because the middle will be firm. Leave to cool in the oven until completely cool (I leave it overnight) and then put it in the fridge.
Topping
- Before serving the red velvet cheesecake beat the whipped cream with the butterfly/ sp 4/ 30 seconds and then spread on top of the cheesecake and sprinkle with grated chocolate or chocolate biscuit crumbs.
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