Red Velvet Cheesecake – A Detailed recipe cooking. 
Photo of the dish: Леви БраунTime: 2 hours. Difficulty: easy Servings: one 0 The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Korzh
- 1.5 tbsp. fine chocolate chip cookies
- 5 tbsp. l melted butter
- 1/3 Art. Sahara
- A pinch of salt
Filling
- 1 kg. cream cheese (mascarpone or philadelphia), room temperature
- 1 1/4 Art. Sahara
- 1 tbsp. l lemon juice
- 1 tsp vanilla extract
- 2 tbsp. l premium flour
- 4 large eggs
- 1 tbsp. l cocoa powder
- 1 tsp red food coloring
Recipes with similar ingredients: chocolate chip cookies, cream cheese, cheese philadelphia, mascarpone cheese, lemon juice, vanilla extract, flour premium, eggs, cocoa
Recipe preparation:
- Cook the cake: preheat the oven to 180 ° C. Stir in a bowl crushed cookies, melted butter, sugar and salt. Put the resulting mass in a circular detachable form (23 cm in diameter) and flatten over the entire surface, form 3 see edges. Put the mold on a baking sheet and bake until hardened, about 10 minutes Remove from the oven and refrigerate completely.
- Prepare the filling: reduce the temperature in the oven to 160 ° C. Beat with a mixer until smooth until gradual first cheese, sugar, lemon juice and vanilla extract; then add flour, and continuing to beat, introduce all the eggs one at a time. a bowl of 2 tbsp. the resulting dough and mix with cocoa powder and red food coloring. Then pour red onto the cake first the dough, then white. Using a spoon, make circular motions stains, lifting red dough from the bottom. Put cheesecake in bake and bake until the edges harden, but the center is still remained unbaked, approximately 1 h. 20 min.
- Turn off the oven, and leave the cheesecake inside for 20 minutes. to reach. Using a knife, gently separate the cheesecake from the edges of the mold, then cool to room temperature. Refrigerate and refrigerate for 4 hours. Serve the cheesecake cold.
