red velvet cheescake

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Recipe's preparation

invert base of 23 cm round springform .grease and line base and side with backing paper place on an oven tray.

 

TIP inverting the base of the pan makes it easier to remove the cheescake.

step two : process biscuits speed 7 until finely crushed.

put too one side

 

step three : melt the butter for  2 min at 80 degrees speed one

 

then add crushed biscuits and combine on reverse speed soft ."Counter-clockwise operation" until well combined

 

then press evenly over base and up side of the pan . refrigerate while preparing filling

Step Four: Place chopped cream cheese and caster sugar and mix speed 5-6 until smooth

 

step five : add sour cream, sifted cocoa , vanilla extract and colouring and mix at speed 5-6 until well combined .

 

 

step six:"Closed lid" on speed five add eggs one at a time until well combined

 

 

step seven : pour into prepared tin and cook in slow oven (150c) for about 1 hour, 5 minutes or until filling is almost set (filling will still appear wobbly in the centre ).

turn the oven off and cool completely in the oven with the door ajar.

Refrigerate for several hours or overnight until cold . remove side of pan and transfer to serving plate