Red velvet cheese cake
Ingredients for crust
- Chocolate sandwich cookies crumbs 2 cups
- Butter melted ½ cup
Ingredients for filling
- Coco powder 1 tbsp
- Hot water 2 tbsp
- Cream cheese 2 packets of 8 ounces each
- Cream 1 cup
- Lemon juice 2 tbsp
- Fine sugar 1 cup
- Eggs 3
- Egg yolk 2
- Liquid Red food color 1 ounce
- Vanilla essence 1 ½ tsp
Ingredients for truffle topping
Method for crust
- In a bowl combine 2 cups cookie crumb and ½ cup butter, press into bottom of cheese cake pan and freeze.
Method for filling
- Dissolve 1 tbsp coco powder in hot water and keep aside. Beat 2 packets of cream cheese, 1 cup cream, 1 cup sugar on medium speed until smooth for 3 minutes, add 3 whole eggs and 2 egg yolks 1 at a time, beating after each addition, mix in 1 ounce food color, 1 ½ tsp vanilla and dissolved coco, pour over frozen crust, bake in a pre heated oven until top is light brown and centre has a slight jiggle to it for 45 to 50 minutes, let cool in pan on wire rack for 2 hours, cover with plastic pack and refrigerate at least for 6 hours before topping, top each slice with spoon full of truffle topping.
Method for truffle topping
- In top of double boiler melt 6 ounce milk chocolate and 3 ounce cooking chocolate string until smooth, let cool in a bowl beat ½ cup butter and melted chocolate on medium speed about 3 minutes. Put in fridge for 10 minutes to firm the frosting, beat again till fluffy for 2 minutes. Place truffle topping in a pastry bag fitted with star nozzle, decorate as required. Serve chilled.
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