Red Velvet Brownie Cheesecake

Red Velvet Shortbread Base

• 150gm YesYouCan Red Velvet Cupcake Mix 
• 110gm Brown Sugar 
• 100gm Butter 
• 100g Eggs 
• 45ml Buttermilk 
• 3gm Vanilla Bean Paste
• 2g Salt 

Directions:

1. Pre-heat oven at 180°C
2. Line a rectangle Loaf mould (24x12cm) with baking paper.
3. Cream brown sugar and butter until pale.
4. Add eggs one by one and emulsify well.
5. Add vanilla bean paste.
6. Add dry ingredients and buttermilk alternatively and fold to combine.
7. Bake for 25 mins at 180 °C with fan.
8. Once baked, press down the shortbread and let it cool.

New York Cheesecake

• 375g Cream Cheese 
• 75g Sour Cream 
• 105g Sugar
• Lemon Zest
• Lemon Juice
• 112g Eggs 
• Cornflour
• 15g YesYouCan Plain Flour
• Salt Pinch

Directions:

1. Hand mix cream cheese, sour cream, sugar, lemon zest and lemon juice until smooth.
2. Add eggs one by one and combine.
3. Add dry ingredients and mix until combined. Do not aerate the mix.
4. Make a few holes in the shortbread above. Pour the cheesecake batter over.
5. Tap to release any air bubbles and dry bake at 150°C for 35 -45 mins with Fan until stiff from the sides and wobbly in the center.
6. Switch off the oven and let it stay inside with oven door closed for 1 hour.
7. Open then oven door and let it cool for 1 more hour inside.
8. Let it set overnight or at least 8 hours in the refrigerator. 
9. Remove from mould and portion into desired shapes.

Serve it as it is or can garnish it with variety of options like:

• Raspberry
• Strawberry
• Mixed berry compote

Any berry jelly - Can be poured in the same mould before demouling. Demould once set and portion into desired size. Make sure to pour the jelly once the cheesecake is cold.
Pipe on top with Creme Fraiche or Mascarpone Chantilly of your desired flavour.
Suits best with berries but you can try a variety of flavours to suit.