Red Velvet Cookie Cheesecake
Prep Time
45 minutes
Porties
Serveert 12
Niveau
Easy
Get ready to dive into a dessert dream with this Red Velvet Cookie Cheesecake! This recipe combines the classic taste of red velvet with the rich, creamy texture of cheesecake. You’ll start with a vibrant red velvet base that’s soft, buttery, and has just a hint of cocoa. Then, you’ll top it with a silky, tangy cheesecake layer that melts in your mouth. And let’s not forget the chocolate cookie crunch that takes each bite to the next level!
Ingrediënten
Avoid using cream cheese that is moisty, as it can make the cheesecake watery. Opt for firm cream cheese instead.
Melt the butter over low heat to prevent burning. Let it cool before adding it to the other ingredients to help the batter retain its structure.
The red food coloring is essential for that classic red velvet look. Use gel food coloring instead of liquid for a deeper, more intense color.
Add the eggs to the cheesecake batter one at a time, folding them in gently with a spatula. Overmixing can introduce too much air into the batter, which may cause cracks during baking.
Leave the cheesecake in the oven after turning it off. This helps prevent rapid temperature changes that can lead to cracking.
Use a hot knife to slice the cheesecake into neat, clean pieces. Dip the knife in hot water and dry it before each cut for a smooth finish.
Substitute vanilla sugar with vanilla extract if preferred.
Get ready to dive into a dessert dream with this Red Velvet Cookie Cheesecake! This recipe combines the classic taste of red velvet with the rich, creamy texture of cheesecake. You’ll start with a vibrant red velvet base that’s soft, buttery, and has just a hint of cocoa. Then, you’ll top it with a silky, tangy cheesecake layer that melts in your mouth. And let’s not forget the chocolate cookie crunch that takes each bite to the next level!
Stappenplan
RED VELVET BATTER1 Melt the butter (150 g) over low heat in a saucepan, then let it cool. |
2 Chop the white chocolate (100 g) into small pieces. |
3 Combine the flour, cocoa powder, and baking powder in a bowl. Mix well. |
4 In a large bowl, add the melted butter, white caster sugar, vanilla sugar, and salt. Mix for 1 minute. Add the eggs one at a time, mixing until smooth. Add the red gel food coloring and mix well. Sift the flour mixture over the bowl and mix for 1 minute. Fold in the chopped white chocolate. |
5 Grease a springform pan and line the bottom with parchment paper. Spread the red velvet batter evenly over the base. Place the pan in a preheated oven at 170°C (340°F) and bake for 25-28 minutes. |
CHEESECAKE BATTER6 In a large bowl, combine the cream cheese and mascarpone and mix for 1 minute. Add the granulated sugar and vanilla sugar, mixing for another minute. Sift the cornstarch over the bowl and mix until smooth. Set aside the mixer and use a spatula to fold in the eggs one at a time. |
ASSEMBLY7 Pour half of the cheesecake batter over the warm red velvet layer. Spread the chocolate cookies over it, pressing them lightly into the batter. Pour the remaining cheesecake batter on top and smooth it out. |
BAKING8 Preheat the oven to 125°C (260°F) and bake the red velvet cheesecake for 55-65 minutes, until the sides are set and the center jiggles slightly. Turn off the oven and let the cheesecake cool in the oven for 1 hour to prevent cracking. |
TOPPING9 Heat the cream until just below boiling. Add the white chocolate, let it sit for 1 minute, and stir until smooth to create a ganache. |
10 Pour the ganache over the cheesecake and refrigerate for several hours, preferably overnight. |
GARNISH11 Slice the red velvet cookie cheesecake into pieces. Garnish with dollops of whipped cream, red velvet crumbs, and chocolate cookies. |
