Red Velvet Cheesecake Recipe Easy


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Ingredients :

For The Cake:

  • 120 ml soft olive oil (I used sunflower oil)
  • 320 gr sugar
  • 2 eggs
  • 2 tablespoons unsweetened cocoa
  • 1 tsp red coloring paste
  • 3 tsp vanilla extract
  • 250 ml milk
  • 2 tsp lemon juice
  • 300 gr flour
  • 1 tsp bicarbonate of soda
  • 2 tsp white vinegar

For The Filling and Topping Cream:

  • 125 gr butter at room temperature
  • 300 gr powdered sugar
  • 125 gr cream cheese (not light)
  • 3 tablespoons milk


Preparation of The Cake:

1. First, we prepare the buttermilk; we put the milk in a glass and add the lemon juice. Let it stand for 8 minutes. Do not worry if the milk seems to be cut, it is as it should be.

2. Grease and flour the molds. Preheat the oven to 180ºC up and down the heat. Sift the flour with the cocoa powder. Set aside.

3. Beat the oil, sugar, and eggs until they are well integrated. At low speed, continue beating and alternately add the flour and cocoa mixture with the milk.

4. Mix the baking soda with the vinegar in a small glass and when it bubbles, add it to the mixture. Beat at low speed until the mixture is homogeneous.

5. Add the red coloring and the vanilla extract and continue beating to integrate everything well.

6. Divide the mixture into the three molds so that there is the same amount in each of them (I weighed the dough).

7. Bake in the oven for about 30 minutes until you check that they are well baked by pricking with a toothpick or when you check that they have separated from the mold on the sides.

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8. Once tempered, unmold on a wire rack and let cool completely.

9. Wrap in plastic wrap and put in the refrigerator until the next day.