+For the base:
°2 teaspoons bitter cocoa powder
°1 teaspoon red food coloring
°250 g Digestive Biscuits
+For the cream cheese:
°150g icing sugar
°250 g Cream cheese (mascarpone, etc.)
°6g sheet gelatin
°q.s. Lemon juice
°2 tablespoons warm milk (to dissolve gelatin)
First Red Velvet Cheesecake: prepare the biscuit base
Put the biscuits in the mixer and mix them until they are pulverized, put them in a bowl and add the previously melted butter, add the bitter cocoa, the food coloring and mix the mixture very well with a spoon .
Then pour the mixture into a cake pan lined with parchment paper I used the cake ring, if you have it it is even more practical to extract the Red Velvet cheesecake.
Compact the bottom with the back of a spoon and put it in the fridge for about 20 minutes.
Red Velvet Cheesecake: Make the Cream
Put the gelatin sheets in cold water and let them soften.
Then Pour the liquid cream (it must be cold, I recommend) in a bowl, add the icing sugar and whip with an electric whisk at maximum speed.
In a separate bowl, soften the cream cheese with a little lemon juice, gradually add the whipped cream to the cheese, mixing with a spatula from bottom to top.
Squeeze the gelatin well and dissolve it in the hot milk, pour it into the cream and mix very well, always with movements from bottom to top.
Then Cheesecake Red Velvet: compose the dessert!
Take the biscuit base of our Red Velvet cheesecake out of the fridge, pour the cream cheese over the base and level well with the back of a spoon slightly moistened with water.
Finally Put the cake in the refrigerator for about 3 hours.
Red Velvet Cheesecake: decorate and enjoy!
Finally Once the resting time has elapsed, take the cake out of the fridge and gently remove it from the mold, transfer it to a serving platter, decorate it with currants and red cookies if you wish.
It’s finally ready to eat! in short The Red Velvet cheesecake is a dessert that will amaze you both with its beauty and its delicacy!