Ingredients for Red Velvet Cake:
Eggs 6
Baking powder 1 tsp
Castor Sugar 1 cup
Strawberry essence 1 tsp
Oil ¼ cup
Red color 1 tbsp
Flour 1 cup
Salt Pinch
Milk 2 tbsp
Ingredients for Cheesecake Base:
Orea cookies coarsely crushed 2 cups
Red velvet cake crumbs 2 cups
Orange juice ½ cup
Melted butter 250gms
Ingredients for Filling:
Cream cheese 300 gms
Whip cream 300 gms
Castor sugar ½ cup
Strawberry essence ½ tsp
Gelatin ½ tbsp (dissolve in water)
Lemon juice 1 tbsp
Strawberry jelly 1 Packet
METHOD FOR RED VELVET CHEESE CAKE:
Mix milk and red color, beat eggs, essence and sugar till light and creamy for 10 minutes. Fold in red color mixture with flour baking powder with oil. Put the mixture in the greased swiss roll pan. Bake on 180 degress for 6 minutes. When ready invert on a sugar dusted cloth and cut out 3 inches hearts and freezes them.
METHOD FOR CHEESECAKE BASE:
Mix together coarsely crushed orea cookies, red velvet, cake crumbs, melted butter and orange juice. Spread in an 8 inch spring foam pan and chill.
METHOD FOR FILLING:
Beat cream cheese strawberry essence and sugar mix in gelatin and lemon juice. Fold in whipped cream to assemble. Put quarter of filling on the base and arrange the hearts in the center in a circle and moist them with syrup. Pour the reaming filling in the pan covering the hearts and sides and chill until set. Top cake with cooked jelly and pour on top and chill.
