Red Velvet Cheesecake: easy recipe at home
Red Velvet Cheesecake recipe with biscuit base, creamy filling and citrus sauce. Inspired by the cake Pope Leo XIV requested in Argentina, this dessert can be adapted with seasonal fruits.
A red fruit cheesecake recipe gained prominence after being associated with a request from Pope Leo XIV during his time in Argentina. The dessert, which combines crunchy biscuit base, silky cream cheese filling and citrus fruit topping, can be reproduced at home with affordable ingredients and some simple techniques.
Contrast is the high point of the recipe. The cream takes cream cheese, sugar, eggs and vanilla, while the red fruits balance the fat of the filling with acidity and color. Strawberry, raspberry, blackberry and blueberry can enter fresh or frozen, depending on the season and the budget.
Firm base and seamless cream
In Argentina, shop window cakes usually value well-defined layers and capricious finish. The cheesecake follows this logic: the biscuit dough needs to stand firm, the cream needs to bake without drying, and the syrup needs to cover the surface without dripping down the sides.
For a removable bottom shape of 22 centimeters, separate the ingredients before turning on the oven. This organization prevents the filling from staying too long out of the refrigerator and helps to keep the texture even.
You'll need 200 grams of mash biscuit or ground butter, 600 grams of cream cheese at room temperature, 150 grams of sugar, 3 eggs and 1 teaspoon of vanilla. Add 200 grams of cream and lemon zest. For the syrup, separate 300 grams of red fruits, sugar and a little lemon juice.
Step by step preparation
Begin by pressing the biscuit mixed with butter on the bottom of the shape. Bake for ten minutes at 180°C and let it muffle. Beat the cream cheese only until smooth, then incorporate sugar, eggs, cream, vanilla and scrapes. Too much mixing puts air into the dough and increases the chance of cracks.
Take the red fruits to low heat with two tablespoons of sugar and lemon juice. When part of the fruit is dissolved and the syrup thickens, remove from the fire. If you use frozen fruits, you do not need to thaw them first, as the released water helps to form the sauce.
Wait for the cover to cool completely before putting it on the ice cream. To better understand the origin and the versions of this dessert, it is worth knowing the history of cheesecake. At the end, set aside some whole fruits to create volume and highlight the red tones.
Tips for a perfect result
Use whole-grain cream cheese for a smoother body and taste. Avoid opening the oven for the first 40 minutes. Prepare the syrup on the same day to preserve the aroma of the fruits. Serve the iced dessert, but remove from the refrigerator ten minutes before.
The red berries cheesecake calls attention to temperature, rest and the ratio of cream to topping. The combination that gained prominence in Argentina can be adapted with national strawberries, frozen blackberries or a mixture of the fruits available at the fair.
More than reproducing a request attributed to Pope Leo XIV, this pie recipe shows how a base of biscuit, cream cheese and citrus syrup creates a firm slice dessert and silky filling. Prepare in advance, keep in the refrigerator and finish the red fruits near serving.
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catracalivre.com
History of cheesecake (en.wikipedia.org)
