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Red Velvet Cream Cheesecake

Red Velvet Cream Cheesecake (Quilt style/crisscross)

iii large eggs, separated
200g sugar
125ml sunflower oil/canola
250g cake flour
i tsp amount cocoa powder
1/2 tsp baking powder
i tsp vanilla
1/4 tsp blood-red nutrient coloring gel, adjust.
  • In a medium bowl trounce egg white until strong peak. Set aside.
  • In a large bowl, trounce egg yolk as well as saccharide until pale, add together petroleum as well as hold beating until fluffy.
  • Cocoa powder, baking powder, flour sift as well as mix amongst the batter, a piddling at a time. Beat each addition.
  • Add the egg white (meringue) a one-half at a time. Folding using a spatula until the color is evenly distributed.
  • Pour into a baking pan amongst parchment paper. The baking pan does non convey to hold upwards rectangle/square. We tin post away purpose a circular pan too. 
  • Set aside spell nosotros are making the cream cheese.
Cream Cheese topping:
150g cream cheese/plain cream cheese spread
40g sugar
1 large egg
1 tbsp cornstarch
1 tsp vanilla
  • Beat cream cheese as well as sugar, add together the egg. Beat until fluffy. Add cornstarch as well as vanilla. Continue beating until good blended.
  • Put into a pipage bag. We tin post away purpose a modest circular pipage tip or without pipage tip.
  • Pipe cream cheese on cake batter quilt style/crisscross. 
  • Bake at 150°C for xx - 25 minutes fan vogue OR 170°C for xx - 25 minutes top-bottom heat. A toothpick exam comes out clean.
  • 10 minutes inwards the pan, withdraw to cool. Peel off the parchment paper.
  • Slice to serve.
 My hands are non stable plenty when pipage the cream cheese, but the cake is yummy.
Baking pan I use: 23 x eighteen cm