Red Velvet Cheesecake Slices

Nothing says ‘I love you’ than a red velvet gift. Last year I gifted my colleagues red velvet cupcakes with cream cheese frosting for Valentines. This year even though I don’t work in an office, I thought I’d still keep the red velvet Valentine tradition but mix it up a bit with cheesecake. Normally I’m not a big fan of cheesecake but I must admit, this one is a little bit special.

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Prep and Cooking Time – 40 minutes plus cooling time | Serves – 8 slices

INGREDIENTS

For the Base…
– 250g packet of Arnott’s Chocolate Ripple biscuits
– 100g butter, cubed
For the Filling…
– 150g white sugar
– 500g cream cheese, cubed
– 60g sour cream
– 2 Tablespoons cocoa powder
– 2 eggs
– 1 ½ teaspoon vanilla essence / extract
– ¼ teaspoon salt
– 2 Tablespoon red food colouring

 

METHOD

Preheat oven to 160oC and line a slice tray with baking paper.

Melt butter 40 sec / 50oC / speed 4

Add biscuits and combine with the butter 15 sec / speed 8. Scrape the sides of the bowl. Lock the lid back into position and press turbo a couple of times to form crumbs for your base.  Pour the biscuit crumbs into a slice tin and using the back of a spoon, press down the crumbs to distribute and form a smooth base.

Bake base for 8 minutes and then remove from the oven to cool completely. DO NOT TURN OFF YOUR OVEN, instead increase the temp to 180oC

Mill sugar 10 sec / speed 9 then scrape the sides of the bowl.

Add cream cheese and sour cream and mix 10 sec / speed 5 then scrape the sides of the bowl.

Add eggs, cocoa powder, vanilla essence and salt into the TM bowl and mix 20 sec / speed 5. Scrape the sides of the bowl again.

Add the red food colouring and continue to mix on speed 4 until no colour streaks appear and everything is mixed together.

Pour batter on top of prepared biscuit base and spread the filling out to create an even layer. Bake for 25 – 30 minutes or until set. Allow to cool to room temperature before transferring to the fridge to cool completely.

When ready to serve, carefully remove from its tin and slice into even pieces. Dust pieces with powdered sugar.

* Inspired by and converted from Baked by Rachel’s Red Velvet Cheesecake bars recipe *

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2 Comments

  1. Do you think this would freeze OK? There’s only two of us and as much as I think we probably could eat it all in quick time I know we shouldn’t lol.

  2. It freezes and defrosts beautifully! I defrost by putting it in the fridge. Well done to you too on refraining yourself lol enjoy 🙂

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