Red Velvet Cheesecake

 Tried this recipe to serve in the office last Thursday for belated CNY celebration and corridor decoration competition. It was such a fun day despite everybody was very busy with workload. Nevertheless we managed to decorate the office within few hours just before the competition started. Decoration alone is no fun without food so we also served some festive food including few types contributed by myself. One of my colleague put up a teaser at the corridor entrance to persuade the judges.... LOL.

The cake tastes good with moderate sweetness. There was slight problem with the drawn pattern on the cake which started to smudge after taken out from fridge due to condensation. The cake was also soaked by the condensation and became dense.....

TQ to Maz@Ilhamdapur for sharing a beautiful recipe. Also TQ to Azlita@MasamManis for idea to sketch little rossette that she made on cheese tarts.

By: Roz@HomeKreation
Source: Maz@IlhamDapur (TQ...!)
Translated into English by HomeKreation.
Recipe below is doubled from the original recipe.
Makes 9" square
INGREDIENTS:
120g Butter
220g Caster Sugar
2 Eggs
1 tsp Vanilla Essence
240ml Fresh Milk*(HK: I used Ideal Milk)
1 tbsp Lemon Juice (HK: I replaced with lime juice)
1 tsp Red Colour*
1 tsp Chocolate Emulco* (* mixed & rest 5 min) 
250g + 2 tbsp Flour + ½ tsp Salt
1 tsp Baking Powder
1 tsp Vinegar
400g Cream Cheese
2 Eggs
120g Sugar
1 tsp Vanilla Essence

METHOD:
1. Cream butter & sugar until fluffy.
Add in egg one by one & beat until well mixed.
Add in VE.
Add in flour alternately with milk mixture, start & end with flour.

2. Mix BP & vinegar until foamy.
Add into the batter.

3. Line tin with overflow paper (so that cake can be lifted out of tin easily).
Pour batter into the tin & bake 170C for 30min until cooked.

4. Beat cream cheese & sugar until smooth.
Add in VE & egg one by one until well mixed.
Pour onto baked cake and sketch your preferred pattern.
Bake 150C (bottom heat only) for 30-35 minutes (HK: I did not use steam-bath method).

TIPS: Ensure all ingredients at room temperature.
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Just came out from the oven

BAHASA MALAYSIA VERSION

 Tahun Baru Cina dah berakhir tapi hanya Khamis lepas barulah kami berkesempatan menyambut nya di pejabat dengan acara pertandingan menghias pejabat. Cheesecake ni adalah salah satu juadah yg sempat Along siapkan. Ramai juga yg suka tapi Along kurang puas-hati sbb lorekan atas nya comot apabila kek tu berpeluh selepas di keluarkan dari peti sejuk. Kek nya pun jadi lembab sebab berpeluh....Next time kalau buat, kena makan cepat2....hehe.

TQ Maz atas resipi yg cantik molek ni ya. Juga TQ to Azlita@MasamManis atas idea buat pattern bunga ros kecil yg dia buat atas cheese tarts.

By: Roz@HomeKreation

Source: Maz@IlhamDapur

Resipi di taip semula utk mudah rujuk

Along gandakan resipi spt di bawah.

Saiz: 9" persegi

BAHAN2:

120g Mentega

220g Gula Kastor

2 bj Telur

1 st Esen Vanilla

240ml Susu Segar* (Along guna susu Ideal)

1 sb Jus Lemon (Along guna jus limau)

1 st Pewarna Merah*

1 st Chocolate Emulco* (* campur & rihat 5 min) 

250g + 2 sb Tepung Gandum + ½ st Garam

1 st Baking Powder

1 st Cuka

400g Cream Cheese

2 bj Telur

120g Gula Kastor

1 st Esen Vanilla (Along ganti jus lemon dgn EV)

CARA2:

1. Pukul mentega & gula sehingga berkrim.

Masukkan telur satu-persatu sambil di pukul sehingga sebati.

Masukkan VE.

Masukkan tepung selang-seli dgn susu, bermula & berakhir dgn tepung.

2. Campur BP & cuka sehingga berbuih.

Campurkan ke dlm adunan sehingga sebati.

3. Lapik tin dgn kertas yg panjang melibihi tinggi tin supaya senang kek di keluarkan nanti.

Tuangkan adunan & bakar 170C selama 30min sehingga masak.

4. Pukul cream cheese & gula sehingga berkrim.

Masukkan EV & telur satu-persatu sambil di pukul sehingga sebati.

Tuangkan ke atas kek & lakarkan pattern yg di kehendakki.

Bakar 150C (api bawah sahaja) selama 30-35 minit (Along tak guna steam bath).

PETUA: Pastikan semua bahan di suhu bilik