Kuchnia

*** BEZ PIECZENIA ***

Mini Red Velvet and Vanilla Cheesecakes | Marsha's Baking Addiction

Ingredients

For the Crust
8 - 10 Digestive biscuits
1/4 cup (56g) caster sugar
1/2 teaspoon ground cinnamon
1/4 cup (56g) unsalted butter, melted
For the Cheesecake
6g powdered Gelatine (or 2 leaves*)
1 cup (250ml) heavy cream
1 cup (225g) cream cheese
1/2 cup (112g) caster sugar
2 teaspoons vanilla extract
1 tablespoon cocoa powder
Red food colouring (I used Sugarflair Spectral Concentrated Paste in Velvet Red)
Sprinkles (optional)
Order Ingredients
Instructions

For the Crust
Grease six 7.6cm x 5.0cm food rings, place on a baking tray, and set aside.
Using a food processor, pulse the biscuits into fine crumbs. Mix in the sugar, and cinnamon, then add the melted butter, and mix until all the crumbs are moist. Press the mixture into the prepared food rings. Chill whilst preparing the cheesecake.
For the Cheesecake
Microwave the 50ml of heavy cream until warm. Add the Gelatine, and stir until dissolved. Set aside and allow to cool, but not set (give it a whisk often).
Whip the remaining heavy cream until stiff peaks start to form.
Using a handheld or stand mixer, beat together the cream cheese, sugar, and vanilla extract until smooth. Beat the Gelatine cream into the cream cheese mixture, then fold in the whipped cream.
Spoon about 2/3 of the mixture into a separate bowl, mix in the cocoa powder, and red food colouring (1/4 teaspoon, then add more if needed), then divide between the prepared food rings. Smooth out the surfaces. Top with the remaining mixture, and smooth out the surfaces. Chill for at least 2 - 3 hours to set.
To serve, stand the cheesecakes at room temperature for 10 minutes before transferring to serving plates and carefully pushing them out of the rings. Decorate with sprinkles if desired.
Notes

*If using Gelatine leaves, soak the leaves in a bowl of cold water until softened, then add to the warm cream as normal, and stir until melted.

NOTE: You can use larger sized food rings, but make sure to double or triple the recipe.