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Recipe of Red Velvet Cheesecake with Strawberries
Northgate

Northgate

Recipe of Red Velvet Cheesecake with Strawberries
Northgate

Northgate

Recipe of Red Velvet Cheesecake with Strawberries
Northgate

Northgate

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3

Red Velvet Cheesecake with Strawberries

235 minutes
Easy
12 servings
1
This spectacular spongy and moist velvet red cake with a crunchy chocolate base, a creamy cold strawberry cheesecake with white chocolate and a layer of vanilla-flavored strawberry cheese will leave all your guests impressed.

Ingredients

  • 2 cups of chocolate cookie milled for the base
  • 1 Cup of Butter at room temperature, for the base
  • 1/2 Cup of Hershey's® Kitchens Semi-Sweet Chocolate Chips for the base
  • 2 cups of wheat flour (300 g) for pastel red velvet
  • 2 spoonfuls of Cocoa Hershey's® for red velvet cake
  • 2/3 of Cup of Butter (120g) for velvet red cake
  • 2 pieces of egg for red velvet cake
  • 2 spoonfuls of vanilla for red velvet cake
  • 1 Cup of sour cream (240 ml) for pastel red velvet
  • 2 spoonfuls of Vegetable coloring red, for pastel red velvet
  • 1 teaspoonful of sodium bicarbonate for red velvet cake
  • 2 teaspoons of White vinegar for red velvet cake
  • 4 pieces of cream cheese (190g each) for strawberry cheesecake
  • 1 Cup of Hershey's® Strawberry Syrup for strawberry cheesecake
  • 1 Cup of condensed milk for strawberry cheesecake
  • 1/2 Cup of Strawberry disinfected, for strawberry cheesecake
  • 2 envelopes of grenetina (7 gc / u) hydrated and melted, for strawberry cheesecake
  • 1/2 Cup of Hershey's® Cookies'n Cream Crunchers chopped, for strawberry cheesecake
  • 3 pieces of cream cheese (190 gc / u) cheese rosettes
  • 1 Cup of sugar glass cheese rosettes
  • 3 spoonfuls of Hershey's® Strawberry Syrup cheese rosettes
  • 1 tablespoon of vanilla cheese rosettes
  • 1 on of grenetina (7g) hydrated and melted, for cheese rosettes
  • to taste of Strawberry cut in half to decorate

    Preparation

    Preheat the oven to 180 ° C.
    In a bowl mix the ground cookies with the butter and Hershey's® Kitchens Semi-Sweet Chocolate Chips, until it forms a pasty. Pour into a cake mold 23 cm in diameter and flatten with a spoon until you have a firm and flat cookie base, reserve in refrigeration.
    For the velvet red cake, in a bowl the flour is housed with the Cocoa Hershey's®, reserve. Acrema in the blender butter until whitening, add sugar, eggs one by one, vanilla essence, cream, red dye and powders, cream until integrated.
    Mix the baking soda with the vinegar and add to the preparation of the blender, beat 1 minute more. Pour the mixture into the mold, and bake for 40 minutes or until well cooked. Chill and reserve.
    For the cheesecake, blend the cream cheese with the Hershey's® Strawberry Syrup, the condensed milk, the strawberries and the grenetine in the form of thread until obtaining a homogeneous mixture. Quickly, add strawberries in cubes and Hershey's® Cookies'n Cream Crunchers. Pour over the already cold cake and smooth with the help of a spatula. Refrigerate until curd and release.
    In a bowl beat the cream cheese with the icing sugar, the Hershey's® Strawberry Syrup, the essence of vanilla and the grenetina, place in a sleeve with big star duya and cover the cake with rosettes. Refrigerate to take consistency and decorate with strawberries in halves. It serves.

    PRESENTATION

    Decorate with strawberries cut in half.

    TIPS

    Make sure you use enough red coloring so that the color of your red velvet cake is spectacular, since during baking it tends to dull.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    965
    kcal
    48%
    Carbohydrates
    128
    g
    43%
    Proteins
    13.2
    g
    26%
    Lipids
    47.6
    g
    73%
    Fiber
    7.7
    g
    15%
    Sugar
    74.5
    g
    83%
    Cholesterol
    101
    mg
    34%
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