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Santiago Hernández

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Recipe of Red Velvet Cake with Cheesecake
Santiago

Santiago Hernández

Recipe of Red Velvet Cake with Cheesecake
Santiago

Santiago Hernández

Recipe of Red Velvet Cake with Cheesecake
Santiago

Santiago Hernández

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3

Red Velvet Cake with Cheesecake

185 minutes
Easy
12 servings
3
Enjoy this exquisite red velvet cake very spongy and with an intense red color, with a creamy cheesecake filling. Best of all, it has an amazing presentation with white chocolate chips. It is spectacular!

Ingredients

  • 1 Cup of Butter For the sponge cake (125 grams)
  • 1/2 Cup of sugar For the sponge cake
  • 2 pieces of egg For the sponge cake
  • 1 teaspoonful of vanilla For the sponge cake
  • 1 Cup of LALA® milk For the sponge cake
  • 2 1/4 cups of flour For the sponge cake
  • 1/4 of Cup of cocoa For the sponge cake
  • 1 teaspoonful of baking powder For the sponge cake
  • 1 teaspoonful of Salt For the sponge cake
  • 1 tablespoon of White vinegar For the sponge cake
  • enough of Red colorant For the sponge cake
  • 2 bars of cream cheese 190g each
  • 1/2 Cup of sugar glass
  • 1 Cup of cream to beat
  • 1 teaspoonful of vanilla
  • 2 envelopes of grenetina (7 gc / u) (previously hydrated and melted)
  • 3 packages of cream cheese (190 gc / u) For coverage
  • 3/4 of Cup of cream to beat For coverage
  • 1/2 Cup of sugar glass For coverage
  • to taste of White chocolate in chips, to decorate

    Preparation

    Preheat the oven to 180 ° C.
    Beat the butter with the sugar until it is accreted, add the eggs one by one, add the vanilla essence, the whole milk Lala®, the flour, the cocoa, the baking powder, the salt, the white vinegar and the red vegetable coloring. Beat until integrate.
    Pour over two previously floured and greased molds, bake at 25 min. Let cool and cut the top of the cake to be paired if necessary. Crumble the trim and reserve to decorate.
    For the cheesecake, beat the cream cheese with the icing sugar, add the whipping cream, the vanilla essence and the greenery in the form of string.
    On a cake cake, pour the cheesecake and mix with the help of a spatula. Place the other biscuit base on top and refrigerate for 2 hours or until set.
    For the bitumen, beat the cream cheese with the whipping cream and the icing sugar.
    Cover the cake with the bitumen and decorate around with sponge cake and top with white chocolate chips.

    PRESENTATION

    Decorate with cake moronitas and white chocolate shavings.

    TIPS

    You can replace the cocoa with bitter chocolate.

    Did you cook this recipe?

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    565
    kcal
    28%
    Carbohydrates
    70.0
    g
    23%
    Proteins
    8.8
    g
    18%
    Lipids
    32.0
    g
    49%
    Fiber
    6.7
    g
    13%
    Sugar
    31.9
    g
    35%
    Cholesterol
    94.3
    mg
    31%
    Rate this Tip.
    Ratings (3)
    Juan Cruz
    2017-12-31T02:43:39.00-06
    grandiosa receta y fácil.
    Javier García Infante
    2017-12-19T13:44:42.00-06
    Lo preparé y de consistencia quedó apelmazado, qué haría mal? Los ingredientes los utilicé como lo indica la receta, tal vez tenga que ver con la altura sobre el nivel del mar, ya que estoy en una ciudad casi a 2000 metros sobre el nivel del mar
    Teresita Gracia Castelo
    2017-11-22T22:09:19.00-06
    Lo prepararé 🎂😋😋😋😋😋
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