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Red Velvet Cheesecake https://www.metro.ca/userfiles/image/recipes/gateau-fromage-red-velvet-11389.jpg PT15M PT45M PT5H00M
Crust :Preheat the oven to 275°F (140°C).Line a 8 inch (20 cm) springform pan with parchment paper.Press the crumb mixture into the bottom of pan. Set aside.Cream cheese :Beat both cheeses and sugar for two minutes.Gradually add the eggs and keep beating. Add the vanilla and mashed strawberries. Stir well.Add the melted chocolate and food dye. Combine until you get a smooth texture.Pour the mixture on top of the crust.Bake in the oven for 45 minutes.Remove from the oven and let cool before putting in the fridge.Leave in the fridge for four hours.Unmould the cheesecake. Top with fresh fruit.
8
2 20 5 1
Crust: 1/2 box (400 g) OREO-like chocolate cookie crumbs 1/4 cup (60 ml) almond powder 1/4 cup (60 ml) melted butter 2 tablespoons (30 ml) sugar Cream cheese : 1 pkg (250 g) cream cheese at room temperature 3/4 cup (180 ml) Fiorella or extra smooth ricotta 1/2 cup (125 ml) sugar 2 egg 1 teaspoon (5 ml) vanilla extract 1/2 container strawberries mashed 3/4 cup (180 ml) melted dark chocolate 2 tablespoons (30 ml) red food colouring Topping: fresh strawberries fresh cranberries fresh blackberries fresh figs chopped
Red Velvet Cheesecake

Red Velvet Cheesecake

Rate this recipe
20 Votes
8
Desserts
0:15
Preparation
0:45
COOKING
5:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Crust:
  • 1/2 box
    (400 g)
    OREO-like chocolate cookie crumbs
  • 1/4 cup
    (60 ml)
    almond powder
  • 1/4 cup
    (60 ml)
    melted butter
  • 2 tablespoons
    (30 ml)
    sugar
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  • Cream cheese :
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  • 1 pkg
    (250 g)
    cream cheese at room temperature
  • 3/4 cup
    (180 ml)
    Fiorella or extra smooth ricotta
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  • 1/2 cup
    (125 ml)
    sugar
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  • 2
    egg
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  • 1 teaspoon
    (5 ml)
    vanilla extract
  • 1/2 container
    strawberries mashed
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    1.137 L PRODUCT OF ONTARIO, CANADA NO. 1 GRADE WEATHER PERMITTING


    ORGANIC STRAWBERRIES OR STRAWBERRIES

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    2 for $5.00

    454 g PRODUCT OF U.S.A., NO 1 GRADE BLACKBERRIES 170 g PRODUCT OF U.S.A. OR MEXICO


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    PINT PRODUCT OF U.S.A., NO. 1 GRADE LOCAL STRAWBERRIES 1.137 L PRODUCT OF ONTARIO, CANADA No. 1 GRADE WEATHER DEPENDENT


  • 3/4 cup
    (180 ml)
    melted dark chocolate
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  • 2 tablespoons
    (30 ml)
    red food colouring

  • Topping:
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    SELECTED SIZES SELECTED VARIETIES



  • fresh strawberries
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    LOCAL STRAWBERRIES

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    $4.99 ea.

    1.137 L PRODUCT OF ONTARIO, CANADA NO. 1 GRADE WEATHER PERMITTING


    ORGANIC STRAWBERRIES OR STRAWBERRIES

    ORGANIC STRAWBERRIES OR STRAWBERRIES

    2 for $5.00

    454 g PRODUCT OF U.S.A., NO 1 GRADE BLACKBERRIES 170 g PRODUCT OF U.S.A. OR MEXICO


    BLUEBERRIES

    BLUEBERRIES

    $4.99 ea.

    PINT PRODUCT OF U.S.A., NO. 1 GRADE LOCAL STRAWBERRIES 1.137 L PRODUCT OF ONTARIO, CANADA No. 1 GRADE WEATHER DEPENDENT



  • fresh cranberries

  • fresh blackberries

  • fresh figs chopped
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Imprimer ma sélection

Preparation

Crust :

Preheat the oven to 275°F (140°C).

Line a 8 inch (20 cm) springform pan with parchment paper.

Press the crumb mixture into the bottom of pan. Set aside.

Cream cheese :

Beat both cheeses and sugar for two minutes.

Gradually add the eggs and keep beating. Add the vanilla and mashed strawberries. Stir well.

Add the melted chocolate and food dye. Combine until you get a smooth texture.

Pour the mixture on top of the crust.

Bake in the oven for 45 minutes.

Remove from the oven and let cool before putting in the fridge.

Leave in the fridge for four hours.

Unmould the cheesecake. Top with fresh fruit.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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