Red Velvet Cheesecake
of Alice Grandi
Level: Easy
Preparation time: 25 minuti + riposo
Cooking time: 25 minuti
Portions: 6 People
Ingredients
For the gluten-free red velvet base:
- 200 g Babbi Home Bakery Red Velvet Mix
- 70 g vegetable oil
- 100 g egg white (or whole eggs)
For the cheesecake cream:
- 250 g ricotta cheese
- 150 g plain Greek yogurt
- 1 tsp powdered agar agar
- 25 ml hot water
To finish the dessert:
- 1 jar of Babbi Cremadelizia Gianduia Suprema
- 1 jar of Babbi Wild Strawberry Sauce
Preparation
- Preheat the oven to 180°C and carefully line the bottom and sides of a 20 cm springform pan with baking paper. Pour the Babbi Red Velvet Mix into a bowl or stand mixer, add the oil and the egg white (or whole eggs), and mix with a whisk for about 3 minutes, until smooth and pale.
- Pour the batter into the pan, level the surface, and bake at 180°C for 25 minutes. Let cool completely.
- Spread a generous and even layer of Babbi Gianduia spread over the surface of the cake.
- To prepare the cheesecake cream, place the ricotta and Greek yogurt in a bowl and warm slightly. Whisk together and gradually add the agar agar dissolved in hot water, stirring constantly to avoid lumps.
- Pour the cream over the base, cover the pan with food wrap, and refrigerate for at least 6 hours.
- Carefully remove the cake from the pan, transfer to a serving plate, decorate with Babbi Wild Strawberry Sauce, and serve.
Ingredients
For the gluten-free red velvet base:
- 200 g Babbi Home Bakery Red Velvet Mix
- 70 g vegetable oil
- 100 g egg white (or whole eggs)
For the cheesecake cream:
- 250 g ricotta cheese
- 150 g plain Greek yogurt
- 1 tsp powdered agar agar
- 25 ml hot water
To finish the dessert:
- 1 jar of Babbi Cremadelizia Gianduia Suprema
- 1 jar of Babbi Wild Strawberry Sauce
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