Red Velvet Cheesecake – RecipeTin Eats
will lighten the mixture and make it easier to incorporate the rest of the cream without deflating it. Continue folding until the cream is fully mixed through. Pour over base – Scrape the filling into the prepared pan, then smooth the top with a spatula. Tap on the bench a few times to remove air bubbles. Chill – Place in the fridge for at least 4 hours or overnight to set. It’s ready when it’s firm to the touch! Decorate – Carefully remove sides of the springform pan, then use the overhang of baking paper to slide the cheesecake onto a serving platter. Decorate as desired – I topped mine with whipped cream, more Oreo crumbs, and some dark chocolate curls. Serve and accept the compliments! How to serve Red Velvet Cheesecake This cheesecake is best served chilled. Remove it from the fridge 10 minutes before serving to take the chill off the filling and make slicing easier. It’s rich enough that it doesn’t need accompaniments, but a few raspberries or strawberries on the side never go amiss. This is a showstopper dessert that will wow your guests with its vibrant colour and delicious flavor. Enjoy!
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