Unicorn Strawberry Red Velvet Cheesecake 🍓🍰
Ingredients:
- 2 cups red velvet cookie crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 cup white chocolate chips, melted and slightly cooled
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup strawberry jam
- Pink and blue food coloring
- Edible glitter (for decoration)
Instructions:
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the red velvet cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
4. Add the vanilla extract and mix well.
5. Add the eggs, one at a time, beating well after each addition.
6. Blend in the sour cream and heavy cream until the mixture is smooth.
7. Stir in the melted white chocolate until fully incorporated.
8. Divide the batter into two equal parts. Add pink food coloring to one part and blue food coloring to the other part, mixing until desired colors are achieved.
9. Pour the pink batter over the crust in the springform pan, followed by the blue batter. Use a knife to create a swirl effect.
10. Bake in the preheated oven for 55-60 minutes, or until the center is just set and the top appears slightly dry.
11. Allow the cheesecake to cool in the oven with the door slightly open for 1 hour. Then, refrigerate for at least 4 hours or overnight.
12. Before serving, arrange the sliced strawberries on top of the cheesecake. Warm the strawberry jam in the microwave for a few seconds until it is easy to spread, then brush it over the strawberries. Sprinkle with edible glitter for a magical touch.
Prep Time: 25 minutes | Cooking Time: 60 minutes | Cooling Time: 5 hours | Total Time: 6 hours 20 minutes | Servings: 10
Enjoy the enchanting flavors! 🌈✨
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