Red Velvet Cheesecake

Name: Red Velvet Cheesecake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Low powder; 100 Mascarpone cheese; 4 egg; 500g Cream cheese; 250g Soft white sugar; 75g butter; 10g Red yeast powder; 8g Baking powder; 6g cocoa powder; 2.5g Gelatine Tablets; 3 pcs Dried roses

by Cat shoveling officer

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

May Day is more boring at home. Try the red velvet cheesecake I learned from my pastry chef friend. This time I made a lot of twists and turns. First, I found that the original recipe did not contain enough eggs, which caused the batter to become doughy. Finally, I found that the cream cheese at home was not enough. It’s horrible to have some cream and omit the fringe. Fortunately, it is finished in the end, although it is not the same as on the cover. After all, it is the picture of the pirated pastry chef. There is no saying that the picture is just for reference. Please refer to the actual product."

Red Velvet Cheesecake

1. Beat the eggs into egg liquid

2. Add 200g of soft white sugar and 10g of red yeast rice powder, mix well with a rubber spatula, and then use a whisk to beat them twice to prevent the red yeast rice powder from agglomerating

3. Add mascarpone and mix well

4. Sift in low-powder baking powder and cocoa powder and mix well

5. Butter melts in water

6. Add the melted butter to the previously mixed batter and stir from the inside to the outside until the surface is smooth

7. Enter the cake mold (this is a 6-inch cake mold, my family only has an 8-inch cake mold, and the oven power is not enough to use an 8-inch thin spot to bake) the oven is preheated at 160℃ and bake for 40 minutes

8. Let the baked cake embryo cool and slice it on the side (the knife is not good enough to cut crooked 😂)

9. Cream cheese to be creamy

10. Gelatine tablets are soaked and heated to melt

11. The melted gelatin is added to the cream cheese and stirred with a spatula

12. Add the remaining 50 grams of sugar and use a whisk to make the outer cream

13. Put the cream in a piping bag and squeeze it evenly on the cake base

14. Scrape it with a spatula and cover with a layer of cake base. Repeat the previous step with a layer of cake base and a layer of cream. (When making the cream, I found that the cream cheese was not enough and there was no way to spread it thinly and discard the outer layer.

15. Use a fork to draw lines on the top and side cream

16. The rose flower is crushed and sprinkled on the surface of the cake or sprinkled with chocolate shavings. If you like fruit, you can also decorate it with fruit.

17. If the top of the cake is empty, you can decorate it with fruit or mint, and decorate it with strawberries when the strawberry season is about to pass.

Tips:
I got this recipe for the first time. I tried the recipe for an 8-inch cake. I halved the amount of the two eggs I used at the beginning, but found that the batter was not enough and finally turned into a dough. There was no way to add two eggs, but the batter was still If you want a brighter color, you can add some food coloring. But if you eat it yourself, don’t add the oven. After the time is up, if the surface of the cake is cracked and the middle is not fully baked, you can cover it with tin foil and lower the temperature by ten degrees and bake it for a while.