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Red Velvet Strawberry Cheesecake

Name: Red Velvet Strawberry Cheesecake
Prep time: 235 min
Cook time: 235 min
Yield: 12
Cuisine: Americana
Ingredients: 2 cups chocolate cookie, grounded 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; 2 tablespoons Hershey´S® cocoa, for red velvet; 2/3 cups butter, (120g) for velvet red; 2 eggs, for red velvet; 2 tablespoons liquid vanilla, for red velvet; 1 cup sour cream, (240 ml) for red velvet; 2 tablespoons edible food coloring, red, for red velvet; 1 teaspoon baking soda, for red velvet; 2 teaspoons white vinegar, for red velvet; 4 cream cheeses, (190g each) for strawberry cheesecake; 1 cup Hershey´S® strawberry syrup, for strawberry cheesecake; 1 cup condensed milk, for strawberry cheesecake; 1/2 cups strawberry, disinfected, for strawberry cheesecake; 2 envelopes gelatin, (7 gc / u) hydrated and melted, for strawberry cheesecake; 1/2 cups Hershey´S® cookies´n cream crunchers, chopped, for strawberry cheesecake; 3 cream cheeses, (190 gc / u) cheese rosettes; 1 cup powdered sugar, cheese rosettes; 3 tablespoons Hershey´S® strawberry syrup, cheese rosettes; 1 tablespoon liquid vanilla, cheese rosettes; 1 on gelatin, (7g) hydrated and melted, for cheese rosettes; to taste strawberry, cut in half to decorate

3h 15 mins

40 mins

Low

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This spectacular, spongy and moist red velvet cake has a crisp chocolate base, a creamy white chocolate strawberry cheesecake, and a cream cheese layer perfumed with strawberry syrup and vanilla. It will certainly impress all your guests!

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Ingredients

12 portions

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Preparation

Preheat the oven to 180 ° C (350°F).

strawberry cheesecake 2 envelopes Gelatin (1 Tbsp. ea) hydrated and melted, for the strawberry cheesecake 1/2 cup Strawberries Diced, for the strawberry cheesecake 1/2 cup Hershey ́s® Cookies ́n Cream Crunchers crushed, for the strawberry cheesecake 3 packages Cream cheese (8 oz ea) for the cream cheese rosettes 1 cup Powdered sugar for the cream cheese rosettes 3 tablespoons Hershey ́s® Strawberry Syrup for the cream cheese rosettes 1 tablespoon Vanilla extract for the cream cheese rosettes 1 envelop Gelatin (1 Tbsp.) hydrated, for the for the cream cheese rosettes Strawberries Halved, for decorating PREPARATION1 Preheat oven to 350 ºC 2 In a large bowl, mix ground wafers with butter and Hershey ́s® Kitchens Semi-Sweet Chocolate Chips until it has the consistency of a thick paste. Empty into a 9-inch round baking pan with a removable rim and press down using a spoon, until you have a firm and flat cookie base. Refrigerate.

For the red velvet cake, sift flour and Hershey’s Cocoa® into a bowl. Using a mixer, cream butter, add sugar and mix until light and fluffy. Add eggs, one at a time, vanilla extract, cream, coloring and dry ingredients. Mix until thoroughly incorporated.

Combine baking soda and vinegar and quickly pour into mixer, whisk another minute. Pour the batter into the mold and bake for 40 minutes or until a toothpick inserted at the center comes out clean. Allow to cool down.

For the cheesecake, in a blender, mix cream cheese with Hershey ́s® Strawberry Syrup, sweetened condensed milk, and melted gelatin, until smooth. Swiftly mix in strawberries and Hershey ́s® Cookies ́n Cream Crunchers. Pour over cooled cake and smooth with a spatula. Refrigerate until set and unmold.

In a bowl, mix cream cheese and icing sugar until light, add Hershey ́s® Strawberry Syrup and gelatin. Empty into a piping bag with a large star tip, cover the cake with rosettes. Refrigerate until firm and decorate with halved strawberries.