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Red Velvet Cheesecake (easy bake) Recipe
Treat yourself
Red Velvet Cheesecake
“… with rich flavours of the red velvet cake and cheesecake all in one. The cake has a creamy filling of whipped cream and cream cheese, and it melts on the tongue.
Creamy Ferrero Rocher dessert (no bake) recipe – perfect for parties!
Dutch Stroopwafel cupcakes – easy recipe packed full of flavour!
The recipe
- Beat the eggs, sugar, vanilla sugar and salt for a minute.
- Add the sunflower oil and mix until combined. Add the milk and red food coloring, mix well. Gradually add the flour and cocoa powder. Mix all ingredients together until combined. Mix the baking soda and vinegar together, add to the batter and carefully fold into the batter. Do not use a mixer.
- Add the cream cheese and crème frache in a deep bowl, whisk together for a minute. Add the sugar, vanilla sugar, salt and cornflour, beat for a minute.
- Put the mixer away and use the spatula from now on. Dissolve the eggs one by one with the spatula (don’t do this with a mixer, because then you beat the batter).
- Pour the red velvet batter into the baking pan. Place in a preheated oven at 160℃ for about 28 to 35 minutes.
- Pour the cheesecake batter into the baking pan. Cover the baking pan with aluminum foil. Place in a preheated oven at 125℃ for about 50 to 60 minutes or until the sides are firm and the center still wobbles a little. Then leave the oven ajar and leave the cheesecake in it for an hour. This prevents the cheesecake from collapsing.
Check out the original recipe on kookmutsjes – and discover other great bakes!
TIPS
– Preferably make the cheesecake a day in advance. Cover it and put it in the fridge.
– Replace the vanilla sugar with vanilla extract.
– Replace the mascarpone with cream cheese.
– If your oven is wide enough, you could bake the two cakes at the same time at 140 degrees. Just take the red velvet cake out earlier (approximately 38 minutes).
– Use the mascarpone at room temperature, otherwise, you will get lumps in your cream.
– Serve the red velvet cheesecake with extra cream!
TIPS
– Preferably make the cheesecake a day in advance. Cover it and put it in the fridge.
– Replace the vanilla sugar with vanilla extract.
– Replace the mascarpone with cream cheese.
– If your oven is wide enough, you could bake the two cakes at the same time at 140 degrees. Just take the red velvet cake out earlier (approximately 38 minutes).
– Use the mascarpone at room temperature, otherwise, you will get lumps in your cream.
– Serve the red velvet cheesecake with extra cream!
Creamy Ferrero Rocher dessert (no bake)
This flavoursome dessert is quick and easy and the perfect chocolate addition for a New Years Eve party.
It’s quick, easy, super simple and involves no baking! Ohh and it’s absolutely delicious. The desert consists of a number of simple layers and the combination is perfect.
Prep time
The recipe
Making the cakes:
- Mix the mascarpone with the Nutella until smooth.
- Beat the unwhipped cream together with the vanilla sugar, icing sugar and klopfix until stiff. Add the whipped cream to a piping bag.
- Dip the cocoa biscuits into the milk. Divide the cookies over the dish. Divide the chocolate cream over the cocoa biscuits.
- Dip the cocoa biscuits back into the milk and place on top of the cream. Now add the whipped cream and smooth it out nicely.
- Place the unwhipped cream in a saucepan and bring to a boil. Remove the saucepan from the heat and add the crushed chocolate. Let it stand for a minute. After a minute, stir it together until smooth. Add the hazelnut pieces and mix it together.
- Pour the ganache over the cream and spread it evenly. Cover and place in the fridge to set. Preferably do this overnight so that the flavors absorb well.
- Cut it into pieces. Just before serving, garnish with Ferrero Rocher.
