Red Velvet Cheesecake

Instructions

Preheat oven to 375 degrees F (190 degrees C). Line the sides of one 10 inch springform pan with lady fingers then line the bottom with lady fingers (cutting lady fingers, if necessary).
Cream the cream cheese and sugar together. Add the eggs, one at a time, beating after each addition. Stir in the extracts and fold in the sour cream. Pour batter into the prepared pan. Cover tops of lady fingers with foil.
Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes, until almost set in the middle. Remove cake from oven and let stand for 1/2 hour, then remove sides of pan. Place in the refrigerator for at least 24 hours. Before serving top with canned pie filling.

The Goods

Difficulty: ................. beginners
Preparation: ............ about 30 minutes
Servings: ................. 11

Ingredients

Beetroot Sponge:
335g superfine cake flour (also known as high-ratio or low-protein flour)
40g cocoa powder
2 teaspoons baking powder
1 1/4 teaspoons fine salt
4 Grade A eggs
200g caster sugar
335ml vegetable oil, warmed
2 teaspoons vanilla flavouring
120ml beetroot juice from 1 large beetroot mixed with 2 teaspoons bright red colouring (optional)
250ml buttermilk (or 230ml milk mixed with 20ml lemon juice, left to stand for 10 minutes)
1 teaspoon bicarbonate of soda
2 1/2 teaspoons white vinegar

Cream Cheese Filling:
450ml whipping cream, chilled
40g icing sugar
500g cream cheese at room temperature, chopped
90g icing sugar
1 teaspoon vanilla flavouring
45ml water mixed with 7g gelatine powder (or 10g for a firmer filling), dissolved in a double boiler for 10 minutes
2 tablespoons Irish cream or Jamaican dark rum

cocoa powder, for dusting

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