Cheesecake “Red Velvet”
by Editorial Staff
What a holiday without dessert! Today I offer you a version of a cheesecake without baking based on the famous Red Velvet cake. Incredibly creamy and delicate, and also bright and original, it will become a decoration for any festive table. And its preparation will not take you much time and effort.
Ingredients
The foundation:
- Butter – 60 g
- Cookies (shortbread chocolate) – 150 g
Cheesecake:
- Gelatin (sheet) – 10 g
- Milk – 120 g
- Sugar – 100 g
- Curd cheese – 850 g
- Sour cream (the fatter the better) – 100 g
- Cocoa powder – 30 g
- Vanilla (pod) – 1 piece
- Food coloring (liquid, 3 drops)
Directions
- For the base, we need a chocolate chip cookie. The darker and chocolatier it is, the tastier and more effective it will be! Grind the cookies with a blender.
- Melt the butter on the stove or in the microwave and mix with the cookies.
- Now we take the form in which we will assemble the cake. Ideally, this is a form of fixed dia (by the way, a 16 cm diameter form will be good for this cake), baking paper, and a border tape, but it is quite possible to do without a tape and any ring, be it like mine – with a change in the dia or a fixed dia from scrap materials. Put the paper on a cutting board or flat plate, set the mold, spread the cookie and butter mixture, and level with a spoon and a glass with a flat bottom. And then put it in the refrigerator for at least 30 minutes.
- For the preparation of the cheesecake itself, we will use curd cheese. It imparts a very spicy, salty flavor to the finished product, which, combined with a sufficient amount of sugar, gives an amazing result.
And so, we spread the cheese and sour cream, mix for a few minutes so that the cheese warms up a little, becomes softer. If you take sour cream with a fat content of less than 30%, reduce the amount to 50-70%, in this recipe, we just slightly adjust the taste, by and large, you can do without it.
Add cocoa. It is unsweetened, high-quality cocoa. This will add a touch of flavor and, importantly, color. It should turn a little brownish. - Cooking “gelatin syrup”. To do this, soak the gelatin for 15 minutes. You can soak in advance before whipping the cheese. Pour milk into a ladle, add sugar and a vanilla pod (first remove the seeds from it and add them along with the pod itself), soak the gelatin in cold water. Bring milk with sugar and vanilla to a boil and leave for 10 minutes, then take out the pod. Seeds – if desired, you can strain the milk through a cheesecloth, or you can leave the seeds. Add squeezed gelatin to hot milk and mix thoroughly.
- We return to the cheese. We begin to whisk it again, gradually adding milk with gelatin.
By the way, the recipe contained half as much sugar, but with this proportion, it turned out quite hard, so the recommendation is to try the mass and adjust the amount of sugar to your liking. - When everything is well mixed, add the dye. If you are strongly against coloring, you can add beet juice, increasing the amount of gelatin a little. But in general, this recipe uses just the usual food coloring in the form of a gel. It took me about 3-5 greasy drops to achieve the desired color.
Now we take our base out of the refrigerator and carefully distribute the cheese mass on it. We are not in a hurry so as not to form bubbles, we do not need them. - Cake decoration – at your request. I used biscuits and biscuits and a variety of white chocolate décor.
We put the cake in the refrigerator for several hours, ideally, as usual, at night. - After the cake has solidified, remove it from the mold. Remember when I talked about the curb tape? Of course, this is a useful thing, but in practice, I was convinced that it is quite enough to carefully draw along the side with a hot knife. The main thing is that it is thin. After that, remove the form and transfer the cake to a plate. Voila! Our original cheesecake is ready. VERY tasty, bright, and tender.
I am sure that such a cake will decorate any festive table, and especially on such wonderful holidays that we celebrate with you in February and March. Cook with pleasure and all the best!
Enjoy your meal!
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