Red velvet cheese cake

Red velvet cheese cake

Ingredients for crust

• Chocolate sandwich cookies crumbs 2 cups
• Butter melted ½ cup

Ingredients for filling

• Coco powder 1 tbsp
• Hot water 2 tbsp
• Cream cheese 2 packets of 8 ounces each
• Cream 1 cup
• Lemon juice 2 tbsp
• Fine sugar 1 cup
• Eggs 3
• Egg yolk 2
• Liquid Red food color 1 ounce
• Vanilla essence 1 ½ tsp

Ingredients for truffle topping

• Milk chocolate 6 ounces
• Cooking chocolate 3 ounces
• Chopped unsalted butter ½ cup softened

Method for crust

• In a bowl combine 2 cups cookie crumb and ½ cup butter, press into bottom of cheese cake pan and freeze.

Method for filling

• Dissolve 1 tbsp coco powder in hot water and keep aside. Beat 2 packets of cream cheese, 1 cup cream, 1 cup sugar on medium speed until smooth for 3 minutes, add 3 whole eggs and 2 egg yolks 1 at a time, beating after each addition, mix in 1 ounce food color, 1 ½ tsp vanilla and dissolved coco, pour over frozen crust, bake in a pre heated oven until top is light brown and centre has a slight jiggle to it for 45 to 50 minutes, let cool in pan on wire rack for 2 hours, cover with plastic pack and refrigerate at least for 6 hours before topping, top each slice with spoon full of truffle topping.

Method for truffle topping

• In top of double boiler melt 6 ounce milk chocolate and 3 ounce cooking chocolate string until smooth, let cool in a bowl beat ½ cup butter and melted chocolate on medium speed about 3 minutes. Put in fridge for 10 minutes to firm the frosting, beat again till fluffy for 2 minutes. Place truffle topping in a pastry bag fitted with star nozzle, decorate as required. Serve chilled.