Dish: Appealing Red Velvet Cheesecake Mousse with white chocolate frosting

Delicious, fresh and tasty.

Red Velvet Cheesecake Mousse with white chocolate frosting. Do I need to say anymore? I can't even find the words to explain how delicious this is. I got the original idea of layering white chocolate cheesecake and red velvet from that issue of Southern Living!

Famous Copycat Dish

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Red Velvet Cheesecake Mousse with white chocolate frosting They over-power the gooey goodness that is the cake itself and the mousse does little to cut the flavor. I had a few others try it, and they felt similarly. It is the snowy white frosting that is meant to adorn your red velvet cakes. You can have Red Velvet Cheesecake Mousse with white chocolate frosting using 11 components and 15 steps. Here is exactly how we achieve.

Active ingredients of Red Velvet Cheesecake Mousse with white chocolate frosting

  1. Detaile. 1/4 cup of shortening.
  2. Instructions. 1/3 cup of powdered sugar.
  3. Guidelines. 1 of egg.
  4. Detaile. 1 of tbn+2 tsn cocoa powder.
  5. Directions. 2 of tbn red food colour.
  6. Detaile. 500 gm of cheesecake.
  7. Detaile. 1/2 cup of Buttermilk.
  8. Directions. 1/2 of tsn salt.
  9. Guidelines. 1/2 of tsn vanilla essence.
  10. Detaile. 100 gms of White Chocolate.
  11. Directions. 60 ml of double creme.

Also goes great on any chocolate cake. This is how my mother and grandmother made it. RED VELVET CHEESECAKE CAKE RECIPE - DIY Dessert - So Yummy, Tasty and Delicious Cake - Baking Cherry. · Recipe for Red Velvet Cheesecake Cake - Two layers of red velvet cake with a layer of cheesecake in the middle, topped with cream cheese frosting. Red Velvet Cake - an elegant and moist layered cake baked from scratch with a chocolate buttery cake tinted red.

How to Process To Make Red Velvet Cheesecake Mousse with white chocolate frosting

  1. Combine shortening,sugar and egg and blend/whisk well.
  2. Add cocoa powder and red food colour and blend again till well incorporated.
  3. In a cup, combine vanilla essence, salt and buttermilk. mix well.
  4. Add the buttermilk to the cocoa mix and fold in well.
  5. In a separate bowl, whisk cheesecake in room temperature until smooth.
  6. Add the red velvet mix to the cheesecake little by little and fold in well.
  7. Fill in a piping bag with the mix and make desired designs, in this case rose flower design in the serving dishes.
  8. Chill for 6-8 hours.
  9. For the white chocolate frosting:Melt white chocolate in a microwave.
  10. In a bowl combine the the white chocolate and creme.
  11. Beat/whisk until smooth.
  12. Lay the mix using a butter knife on a baking sheet and refrigerated until firm(4-6 hours).
  13. Create desired designs by chipping off / cutting slices of the frosting once done.
  14. After cheesecake has chilled, TOP it or garnish with chipped white Chocolate frosting.
  15. Serve chilled.

An iconic cake with great texture. Forget the artificial coloring - these red velvet cupcakes are colored naturally with beets. But the real star is the white chocolate cream cheese frosting! Well, we have come to the end of Red Velvet Week. I believe that this week was even more fun than last year's Red Velvet Week!