Velvet Cheesecake

Fall in love with this rich velvet cheesecake. It combines a chocolate base, a layer of rich and creamy velvet cream cheese and a fluffy vanilla mascarpone frosting. If you are after a healthier version, simply replace sugar with the natural sweetener stevia.

Ingredients

For the base

  • 160g plain flour
  • 3 tbsp unsweetened cocao powder
  • 6 tbsp sugar (or stevia)
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 115g unsalted butter
  • 2 large egg yolks, lightly beaten

For the cheesecake filling

  • 760g cream cheese, room temperature (24 oz)
  • 1 cup sugar (or stevia)
  • 3 tbsp cocoa
  • 4 eggs, room temperature
  • 1 cup sour cream
  • 1/4 cup buttermilk
  • 2 tsp vinegar
  • 1 tsp vanilla extract
  • red food color

For the frosting

  • 125g mascarpone cheese
  • 1tsp vanilla extract
  • 1tbsp icing sugar (or stevia)
  • 125  ml cream (36% fat)

Directions

For the base

  1. Preheat the oven to 150°C. Butter a round 23cm diameter spring form pan (I used squared pan).
  2. Combine the flour, cocoa, sugar, baking powder and salt in the bowl of an electric mixer.
  3. Add the butter and stir on low speed until crumbly. Stir in the egg yolks until well incorporated – it will still be crumbly.
  4. Press into the prepared pan and pat firmly into the bottom and slightly up the sides.
  5. Pierce the surface with a fork in several places. Bake for 15 to 20 minutes, or until the crust is firm.
  6. Leave to cool.
  7. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in, and set aside.

For the cheesecake filling

  1. Preheat oven to 150ºC degrees.
  2. In a large bowl, blend the cream cheese, sugar and cocoa with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
  3. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
  4. Add the sour cream, buttermilk, vinegar, vanilla extract and red food color. Beat on low speed until well combined.
  5. Pour the filling into the pan.
  6. Drop the cheesecake on the counter a few times to release air bubbles that can cause cracks.
  7. Place springform pan inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  8. Bake for 1 hour and 45 minutes.
  9. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
  10. Crack oven door and leave the cheesecake in the oven for another 20 minutes or until set.
  11. Remove cheesecake from oven and chill.

For the frosting

  1. In a bowl combine mascarpone cheese, sugar powder, and vanilla.
  2. Whip cream till stiff peaks and fold in  mascarpone mixture.
  3. Pipe it ont the top of the cooled cheesecake and place to the fridge to set.

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