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Cheesecakes for Christmas: Red Velvet Cheesecake

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Published on Dec 14, 2008

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

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