You are here:
  1. Home
  2. Baking - sweet
  3. Red Velvet Cheesecake


1 Red Velvet Cheesecake

2 Baking - sweet recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Red Velvet Cheesecake

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

12 portion(s)

Base

  • 375 grams Choc Ripple Biscuits, (1.5 packets)
  • 125 grams unsalted butter, (homemade is perfect)

Filling

  • 200 grams raw sugar
  • 500 grams cream cheese, (2 blocks or tubs)
  • 250 grams sour cream
  • 20 grams cocoa
  • 1 tsp vanilla extract
  • 3 tsp liquid red food colouring
  • 3 eggs

Finishing

  • 300 grams whipped cream
  • chocolate shards to decorate
Add to shopping list
5

Recipe's preparation

    Base

  1. 1. Grease and line the base of a 23cm springform tin and take cream cheese and sour cream out of the fridge to get to room temperature

    2. Melt butter for 1 minute/80 degrees/speed 3 (check that it is completely melted, if not add some extra time)

    3. Add biscuits to the TM bowl and crush for 5 seconds/speed 9.  The mixture should have the consistancy of damp sand, if not, crush for another 5 seconds.

    4. Tip mixture into springform tin.  Press around base of tin and up the sides using your hands or a spoon.  Place in fridge for 10 minutes to chill.

    5. Preheat oven to 150 degrees (fanforced)

    2. Filling

  2. 1. Wash and dry mixing bowl. Mill sugar 10 seconds/speed 9 then scrape the sides of the bowl.

    2. Add cream cheese and sour cream and mix 20 seconds/speed 6 then scrape the sides of the bowl.

    3. Add cocoa powder, vanilla essence and food colouring into the TM bowl and mix 20 seconds/speed 5. Scrape the sides of the bowl again.

    4. Add eggs and mix 20 seconds/speed 5

    5. Pour on top of prepared biscuit base and spread the filling out to create an even layer. Bake for 60 minutes or until set (it is ready when it looks set in the centre with a slight wobble)

    6. Allow to cool to in oven with door slightly ajar.  When cool, the fridge to cool overnight .

    3. Finishing

  3. When cool, decorate with chocolate shards and whipped cream (I like to add a tablespoon of icing sugar and a few drops of vanilla extract to my cream when whipping)

10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • This was delicious, thanks so much for sharing it....

    Submitted by kkap on 29. April 2019 - 08:16.

    This was delicious, thanks so much for sharing it. I might add about 20g more sugar next time as some people mentioned it wasn’t sweet enough, but they still went back for seconds!

    Login or register to post comments

  • This cake was amazing!!

    Submitted by Zxydus on 23. October 2015 - 22:26.

    This cake was amazing!!

    Login or register to post comments

  • Made this for my birthday

    Submitted by sophiabrown on 14. August 2015 - 11:21.

    Made this for my birthday cake and was amazing!

    Login or register to post comments