Did you ever have a bake that didn’t turn out as you originally planned BUT ended up being the most unexpected delicious success!
Well that’s exactly what happened with this RED VELVET STRAWBERRY CHEESECAKE.
This scrumptious cheesecake was meant to be a glorious Strawberry Cream Cheesecake with an Oreo biscuit base. Thanks to my Son who demolished said Oreos, I had to think again fast. This cheesecake needs to set overnight and was the promised dessert for my best friends BBQ the next day so I was really stuck for time and I didn’t have time to head to shops again.
I checked my pantry again for kind of biscuits to use as a base – no joy, but what i did find was a Red Velvet Cake mix.
Ok I know most cheesecakes if not all are made with a biscuit base so would it be very wrong to use a sponge base! There was only one way to find out and I had no choice really lol.
SO my promised Strawberry Cream Cheesecake would now be a Red Velvet Strawberry Cheesecake.
To be honest its no more difficult than using a biscuit base, it just takes longer as you have to make the red velvet sponge base. That was no problem. I just followed the instructions on the box.
I lined the base of a 8″/20cm Deep Spring-form Tin and poured the batter in and baked for 35-40mins. Whilst the cake was in the oven I went ahead and made the strawberry coulis for the cheesecake, which is just a fancy way of saying “heat the strawberries in a pot with some sugar” and cook until soft. This is what gives the cheesecake it’s delicious strawberry flavour here. As I happened to have a bottle of Merry’s Strawberry Irish Cream I added 100ml to up the strawberry taste – BUT you don’t have to do this, its totally optional
Now with this cheesecake I did use 3 sheets of gelatin. I wanted to be absolutely certain the cheesecake would set and it did beautifully.
For the decoration I piped swirls of whipped cream and decorated with fresh strawberries, mini meringue and dried crushed strawberries. I got these in Tesco. Because this was going to be my latest blog recipe, I then added some red food coloring to the cheesecake mix to bring up the pink for the photos. This is not necessary unless you want a deep pink colour. Without the red colouring you will have a paler but still fabulous cheesecake.
In case your wondering the BBQ was great and the RED VELVET STRAWBERRY CHEESECAKE was a huge hit – definitely going to be my cheesecake of the summer.
TIPS FOR THE PERFECT NO-BAKE CHEESECAKE.
Bring your cream cheese to room temperature before making a cheesecake this is most important if you want a smooth, lump-free cheesecake.
Non-bake cheese cakes take time to set usually over night is best so make sure you give yourself ample time
Always use a spring-form baking pan- this has a spring to hold the sides of the pan in place and make it much easier to remove the cheesecake from the baking pan. Be sure to grease the bottom and sides of your spring-form pan for easy removal.
RED VELVET STRAWBERRY CHEESECAKE
RED VELVET STRAWBERRY CHEESECAKE – This fabulous Cheese Cake is a match made in heaven. A delicious red velvet cake is topped with a luscious Strawberry Cheesecake filling. The perfect dessert for all Red Velvet & Cheese cake lovers
- 1 X Red Velvet Cake mix
- 325 g Strawberries chopped (US – 12oz)
- 80 g caster sugar (US – 6tbsp)
- 3 gelatin leaves softened in cold water
- 300 g Philadelphia Cream cheese (US – 1 +1/3 cup)
- 300 ml Double Cream (US – 1 + 1/4 cup)
- 100 ml Strawberry Irish cream Liqueur such as Merrys or Baileys (optional)
- 3-4 drops of red food colouring (optional)
- 250 ml cream whipped (US – 1 cup)
- Sliced strawberries
- 50 g melted white chocolate for drizzling (US – 2 oz)
- Assorted sprinkles
- Preheat the oven 180c/350f.
- Line the base of an 8”/20cm deep spring-form tin
- Make up the red velvet cake according to the instructions on the box.
- Pour batter into tin and bake for 35/40 mins.
- Whilst cake is cooling make the Strawberry Coulis by heating strawberries and sugar in a pot over a low heat until soft – about 15mins. Give a little whiz with a hand blender and push through a sieve to remove all the seeds. Leave to one side.
- When cake is cold, use a sharp knife to slice of 1/3 of the cake and leave to one side (you could use this to make cake pops). Clean the cake tin you used and put the remaining 2/3 cake back in.
- Dissolve gelatin in approx. 400ml cold water and leave for five mins.
- Gently heat the strawberry coulis in a pot, squeeze out the gelatin and add this to the coulis, stir until dissolved. This will thicken the coulis slightly. Leave to cool.
- Whip the 300ml double cream until thick. In a food mixer whip the cream cheese until soft. Add the strawberry coulis and the strawberry cream liqueur if using. Beat again until combined. Empty in the whipped cream and gently whipped until everything is combined.
- Add the food colouring at this stage if using and mix.
- Pour the cheesecake filing over the sponge base and leave to set in a fridge overnight.
- Drizzle melted white chocolate over the set cheesecake.
- Whip the cream and pipe swirls around the edge.
- Decorate with sliced strawberries and assorted sprinkles
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