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May 23, 2019

Red Velvet Cheesecake for Valentine’s Day

Posted on February 12, 2015 by in baked goods

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Red Velvet Cheesecake

Red Velvet Cheesecake – Never in my wildest dreams did I ever think I will give in to the pressure of baking something so trendy and overrated.


Red Velvet Cheesecake, mom please! Said my son as he scoffed down the cake in four, maybe five bites. Carrot cake yes, chocolate cake yes, but red velvet cheesecake? Why? Frankly, I think he liked the idea of having 2 cakes in one, because that is what it is really, two cakes in one fat slice! So to call this a Red Velvet Cheesecake is only 50% the truth, because it is a red velvet cake and a cheesecake, confusing I know! Delicious nonetheless!

Red Velvet Cheesecake

For Valentine’s Day I like to spoil a little and yes I know it is suppose to be a man/wife, boyfriend/girlfriend thing, but when you become a mother, LOVE takes on a whole new meaning! So, yes, it is a family thing for us! So, I am making this Red Velvet Cheesecake for my loved ones and you should too! The cake is made with a recipe from Christie Anne Wolmarans, and if you have ever tasted one of her Red Velvet Cupcakes, you will understand….. they are delicious! The cheesecake part is made with my old tried and tested Jewish Baked Cheesecake recipe. Flop proof and delicious. It is an “event-cake”, in other words a cake so delicious that you need to create and event like Valentine’s day around it!

Red Velvet Cheesecake

Red Velvet Cake

makes 1 23 cm cake

Ingredients

350 ml flour

200 ml sugar

5 ml bicarbonate of soda

5 ml cocoa powder

3 ml salt

125 ml buttermilk

1 x-large egg

200 ml vegetable oil

5 ml white vinegar

5 ml red gel food coloring

5 ml vanilla essence

Method

Pre-heat oven to 180 C. Spray a 23 cm cake tin with non-stick spray!In a large bowl sift flour, sugar, bicarb, cocoa and salt. In another bowl mix the buttermilk, eggs, oil, vinegar, food coloring and vanilla essence. Combine the two mixtures and pour into the cake tin. Bake for 25-30 minutes or until a skewer comes our clean when tested. Remove from the tin and alow the cake to cool down.

Cheese Cake

makes 1 big cheese cake

Ingredients

For the crust

200 g Marie Biscuits

100 g butter

30 ml golden syrup

Method

Place the biscuits in a food processor and pulse until you have fine crumbs.  Melt the butter and syrup in the micro  wave in a small glass bowl and add to the crumbs. Pour the butter over the crumbs and pulse until the crumbs start to stick together. Spread in the bottom of a loose-bottom pan! Refrigerate until needed!

For the filling

750 ml Lancewood Creamed Cottage Cheese

385 ml condensed milk

juice of a lemon

4 eggs – separated

125 ml cream

1 small punnet raspberries

Method

Place the condensed milk in a glass bowl and add the lemon juice. Stir and allow to thicken. Add the cream cheese, egg yolks and cream and whisk until all lumps are smoothed out! Beat the egg whites until stiff peak stage and fold it into the cream cheese mixture. Pour into the prepared pan and bake for 25 minutes. Switch the oven off and then leave cheese cake to cool off with oven-door open.

Icing

125 ml good quality butter – room temperature

250 ml high fat cream cheese – room temperature

50 ml icing sugar

Method

Bet the butter until pale and add the icing and keep whisking until you have a thick mixture. Add the cream cheese little by little until the mixture starts to fluff up. Do not over beat.

To assemble the cake

Place the cheesecake on a cake platter and top with the red velvet cake. Decorate with the icing and top with more raspberries. Keep cake in the fridge until ready to serve.

Red Velvet Cheesecake

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5 Responses to “Red Velvet Cheesecake for Valentine’s Day”

  1. Bettie Döckel 13 February 2015 at 9:16 am #

    dit lyk absoluut heerlik dekadent!

  2. Jean-Marie 13 February 2015 at 9:39 am #

    Hi Nina,
    Hoop dit gaan goed??
    Op hoeveel moet die oond wees as jy die kaaskoek bak?
    Lekker naweek.x.

    • nerinatimm 13 February 2015 at 12:46 pm #

      Jy bak op 180 C vir 25 minute, draai die oond af en maak die oond deur oop. Laat heeltemal afkoel so in die oond. As jy dit toets na 25 min, sal die middel van die koek nog wobbly wees, moenie verder bak nie, dit set as dit afkoel.

      • Jean-Marie Bloem 16 February 2015 at 10:14 pm #

        Baie dankie. Gaan dit beslis probeer!!!

  3. beulah 16 February 2015 at 9:19 pm #

    Hi Nina the baked cheesecake do u have raspberries in there as well thx beulah


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