Cheesecakes for Christmas: Red Velvet Cheesecake

Restaurateur Catherine Lau demonstrates how to make Red Velvet Cheesecake during a workshop at Signature Kitchen organised by Flavours.

Beetroot Sponge:
335g superfine cake flour (also known as high-ratio or low-protein flour)
40g cocoa powder
2 teaspoons baking powder
1 1/4 teaspoons fine salt
4 Grade A eggs
200g caster sugar
335ml vegetable oil, warmed
2 teaspoons vanilla flavouring
120ml beetroot juice from 1 large beetroot mixed with 2 teaspoons bright red colouring (optional)
250ml buttermilk (or 230ml milk mixed with 20ml lemon juice, left to stand for 10 minutes)
1 teaspoon bicarbonate of soda
2 1/2 teaspoons white vinegar

Cream Cheese Filling:
450ml whipping cream, chilled
40g icing sugar
500g cream cheese at room temperature, chopped
90g icing sugar
1 teaspoon vanilla flavouring
45ml water mixed with 7g gelatine powder (or 10g for a firmer filling), dissolved in a double boiler for 10 minutes
2 tablespoons Irish cream or Jamaican dark rum

cocoa powder, for dusting

Category:

Howto & Style

Tags:

• Cheesecakes
• for
• Christmas:
• Red
• Velvet
• Cheesecake

[muncher541]

dont mess with asian ladies.

[Mizz08Pimp]

Great Job this looks WONDERFUL!!!!!

[CupcakeIdeasForYou]

These is indeed a amazing cupcakes! Love this cupcakes look like.

[xoxololl]

OMGGG i love asian people

[Jinx62]

Looks amazing. Can we get a recipe for this lovely cheesecake?

[MsLushLondon]

I'm definitely going to try this method ! I love the bailey's tip for the cream cheese... wow a brilliant idea. Looks amazing and yummy! Thanks :)

[zorita1970]

ok ok ok ok .....

[royaltylites]

In 9 minutes and 31 seconds, she said at least, 70 'OKAY's ... =)

hehe.. sorry. I have too much time to spare bumming at home. :P