One of the best Red Velvet Cheesecake

Yay! I just celebrated my birthday and made 2 red velvet cheesecake with white chocolate shavings.

I used Eric Lanlard’s recipe which I found on youtube. Click the link below for the recipe. I doubled the cake batter to get a thicker cake. You can use any red velvet batter recipe, if you prefer with oil instead of butter or you can also use a cake mix from a box, I think this should work too. Whatever tickles your fancy!

Eric Lanlard Red Velvet Cheesecake

Red Velvet Cake Mix:
Melted butter, to grease
185g butter, at room temperature
155g caster sugar
2 eggs
115g self-raising flour, sifted
40g plain flour, sifted
2 tablespoons cocoa powder
1/4 teaspoon bicarbonate of soda
125ml buttermilk
2 tablespoons red food colouring
Oil, to grease
White chocolate curls, to decorate

Cheesecake filling:
250g cream cheese, at room temperature
70g caster sugar
2 tablespoons fresh lemon juice
2 tablespoons warm water
1 1/2 teaspoons gelatine powder
300ml double cream

Cream cheese frosting:
250g cream cheese, at room temperature
60g butter, at room temperature
80g icing sugar, sifted
1/4 teaspoon vanilla extract

Method:
Eric Lanlard Red Velvet Cheesecake


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Brownie Marbled Cheesecake!

Hooray it’s Friday! It has been a very long stressful week. Time to treat yourself and your family with something sweet and delectable.  This brownie is to die for! Next time I make this I will double the cheesecake layer.

The recipe I used is based from this link SallyAddiction: Mocha Cheesecake Brownies

Instead of putting the cheesecake in the middle layer, I put the cheesecake on the top and made it look like a marble cake and I didn’t use any chocolate chips.

INGREDIENTS

  • 115g unsalted butter
  • 228g coarsely chopped quality semi-sweet chocolate
  • 150g granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 80g all-purpose flour
  • 11g natural unsweetened or dutch-process cocoa powder
  • 2 teaspoons espresso powder
  • 1/4 teaspoon salt

CHEESECAKE LAYER

  • 224g full-fat brick style cream cheese, softened to room temperature
  • 50g granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract

DIRECTIONS:

  1. Make the brownie batter: Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
  2. Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. Set aside.
  3. Whisk the granulated sugar into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, espresso powder, and salt. Set aside.
  4. Make the cheesecake batter: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Reduce to medium-high speed and beat in the sugar until combined. Beat in the egg and vanilla extract until combined. Finally, fold in the white chocolate chips with a rubber spatula or wooden spoon. Set aside.
  5. Spread about half of the brownie batter into the prepared baking pan. The batter is thick, so do your best to spread it to every corner making 1 even layer. Top with all of the cheesecake batter. Spread this in a thick, even layer. Layer on the rest of the thick brownie batter, spreading as best you can. If some cheesecake swirls out on top or if you can’t quite cover the corners with brownie batter, that’s OK! Sprinkle the optional chocolate chips on top.
  6. Bake for 35-38 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
  7. Allow the brownies to cool in the pan set on a wire rack for 45 minutes. Then cover and refrigerate for at least 2 hours and up to 1 day. The cheesecake layer must be cold before cutting into squares.
  8. Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.
  9. Make ahead tip: Store brownies in an airtight container at room temperature for 1 day or in the refrigerator for up to 1 week. For longer storage, freeze the brownies for up to 2-3 months. Thaw overnight in the refrigerator before serving.

Additional Notes: You can leave the espresso powder out to make regular cheesecake brownies. If you can’t find espresso powder, use 1 heaping Tablespoon of instant coffee (not ground coffee).

Happy Friday to all and thanks for reading.
~Lisa

Blueberry & White Chocolate Baked Cheesecake

One of my favourite Baked Cheesecake to make is Blueberry & White Chocolate cheesecake. The white chocolate can make such a difference with the taste even if you only need to drizzle the chocolate on top of blueberry toppings.  Below is the recipe that I have been using for years. Enjoy!

BASE 

250g digestive biscuits
80g butter (melted)

CHEESECAKE

400g Philadelphia cream cheese (full fat)
120g Caster Sugar
1 large egg
1 egg yolk
1 tsp Madagascan vanilla flavour
340g sour cream
3 tbsp cornflour

BLUEBERRY FILLING

200g blueberries (tinned or fresh)
20g sugar

TO DECORATE

1 tbsp of Apricot Jam
90g blueberries (fresh or cooked)
50g Melted White Chocolate

METHOD

Pre-heat the oven to 130C.

Crush the biscuits in a food processor (or put in a plastic bag and bash with rolling pin).
Mix with the melted butter. Press into an 8 inch springform tin.

Prepare blueberry filling – add blueberries and sugar to a saucepan and heat until mix is thick and glossy. Leave to cool slightly.

To make the cheesecake, beat the cream cheese and sour cream until smooth. Pre mix the sugar and cornflour and beat into the cheese cream mix on a slow speed (you can use a wooden spoon to mix it up). Slowly mix in the remaining ingredients (vanilla, eggs, yolk) until smooth. Pour into the tin.

Fill a piping bag with the blueberry mix and cut a 1cm opening at the end of the bag. Insert the bag into the cheesecake and whilst applying firm pressure swirl in a spiral pattern working from the outside in.

Bake for 50-60 minutes, it should be set slightly, the centre will be a bit wobbly. Leave in the tin to cool.

Brush the surface of the cooled cheesecake with warmed apricot jam, sprinkle over the blueberries and drizzle with melted white chocolate to decorate.

Chill in the fridge for a few hours before serving. I leave the cake in the fridge overnight.

I have done this cheesecake so many times and the cake is delish everytime. Enjoy with a cup of tea or coffee.

Thanks for reading,
~Lisa