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