How to make red velvet cheesecake

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  1.First preheat the furnace temperature to 180 degrees up and down.Mix water and oil evenly

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  2.Add red velvet premixed powder.Stir evenly until there is no dry powder.

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  3. Separate the egg yolk and egg white.Mix the egg yolk and red velvet evenly

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  4. There should be no oil or water in the egg white basin.Wipe it clean.Add the sugar and mix in the sugar slowly.Then quickly beat until it reaches 70%.Cocktail shape

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  5.Chicken tail shape

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  6. First stir 1/3 of the egg white and red velvet from bottom to top.Stir the rest thoroughly in the same manner.

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  7.Assemble the cake mold.8 servings full.Be gentle when entering the furnace.Remove air bubbles.Fire up and down 180 degrees.Bake for 60 minutes

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  8. Bake.Turn upside down on a cooling rack to cool thoroughly and cut into 3 or 4 pieces.

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  9. Beat the cream, powdered sugar and Baileys together until 90% Let it rise, then mix with mascarpone.Do not over stir.The cream will leak

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  10. Mascarpone has a delicate and mellow taste and is silky smooth in the mouth, giving it to your family They also want the best.It can be eaten by pregnant women and babies

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  11.Use a six-tooth rose mouth.Pack the cream.Turn the dial slowly with your left hand.Make an up and down movement with your right hand and make a full circle.Because we are making a naked cake, we can expose a little bit of the buttercream.

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  12.Sandwich fruit.Put some fruits that you and your family like.

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  13.Use the same action to complete the remaining number of slices.One layer of embryonic body.One layer of milk and one layer of fruit.Place a circle of strawberries on top.

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  14. Paired with a little blueberry.Place chocolate in the middle and sprinkle with moisture-proof powdered sugar

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  15. Put a little white chocolate in the middle Oh, red velvet tastes really good, try it now