Red Velvet Cheesecake with Strawberries
Northgate
This spectacular fluffy and moist red velvet cake with a crunchy chocolate base, a creamy cold strawberry cheesecake with white chocolate, and a layer of cheese flavored with vanilla and strawberry syrup will impress all your guests.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 2 cups chocolate cookies, ground for the base
  • 1 cup butter, at room temperature, for the base
  • 1/2 cups Hershey's® kitchens semi-sweet chocolate chips, for the base
  • 2 cups wheat flour, (300 g) for red velvet cake
  • 2 tablespoons Hershey´S® cocoa, for red velvet cake
  • 2/3 cups butter, (120 g) for red velvet cake
  • 2 eggs, for red velvet cake
  • 2 tablespoons vanilla essence, for red velvet cake
  • 1 cup sour cream, (240 ml) for red velvet cake
  • 2 tablespoons food coloring, red, for red velvet cake
  • 1 teaspoon baking soda, for red velvet cake
  • 2 teaspoons white vinegar, for red velvet cake
  • 4 cream cheese, (190 g each) for strawberry cheesecake
  • 1 cup Hershey´S® strawberry syrup, for strawberry cheesecake
  • 1 cup condensed milk, for strawberry cheesecake
  • 1/2 cups strawberries, sanitized, for strawberry cheesecake
  • 2 envelopes unflavored gelatin powder, (7 g each) hydrated and melted, for strawberry cheesecake
  • 1/2 cups Hershey´S® cookies´n cream crunchers, chopped, for strawberry cheesecake
  • 3 cream cheese, (190 g each) cheese rosettes
  • 1 cup icing sugar, cheese rosettes
  • 3 tablespoons Hershey´S® strawberry syrup, cheese rosettes
  • 1 tablespoon vanilla essence, cheese rosettes
  • 1 envelope unflavored gelatin powder, (7g) hydrated and melted, for cheese rosettes
  • strawberries, halved for decoration
Preparation
3h 15 mins
40 mins
Low
  • Preheat the oven to 180° C.
  • In a bowl, mix the crushed cookies with the butter and Hershey’s® Kitchens Semi-Sweet Chocolate Chips until a paste forms. Pour into a 23 cm diameter cake pan and flatten with a spoon until you have a firm and flat cookie base, set aside in the refrigerator.
  • For the red velvet cake, in a bowl sift the flour with the Hershey’s® Cocoa, set aside. Cream the butter in the mixer until pale, add the sugar, the eggs one by one, the vanilla extract, the cream, the red dye, and the powders, beat until combined.
  • Mix the baking soda with the vinegar and add it to the mixer preparation, beat for 1 more minute. Pour the mixture into the mold and bake for 40 minutes or until well cooked. Cool and set aside.
  • For the cheesecake, blend the cream cheese with the Hershey’s® Strawberry Syrup, sweetened condensed milk, strawberries, and gelatin in a thread until you obtain a homogeneous mixture. Quickly fold in the diced strawberries and the Hershey’s® Cookies’n Cream Crunchers. Pour over the already cooled cake and smooth with a spatula. Refrigerate until set and unmold.
  • In a bowl, beat the cream cheese with the powdered sugar, Hershey’s® Strawberry Syrup, vanilla extract, and gelatin, place in a piping bag with a large star tip and cover the cake with rosettes. Refrigerate to firm up and decorate with halved strawberries. Serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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