Red Velvet Cheesecake
For the cake base
- 1 pack MAYA Decadence Red Velvet Cake Mix 400g
- 3 pieces eggs
- 1/3 cup vegetable oil
- 3/4 cup + 1 tablespoon water
For cheesecake layer
- 60 g MAYA Decadence Red Velvet Cake Mix
- 20 g MAYA Cake Flour
- 1 cup cream cheese 250g
- ¼ cup butter
- 100 ml fresh milk
- 1/2 cup castor sugar
- 6 pieces egg yolks
- 1/4 teaspoon iodized salt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 6 pieces egg whites
- ¼ teaspoon cream of tartar
- ½ cup castor sugar
Prepare cake. Grease and line a jelly roll pan. Prepare cake batter according to package instructions. Pour batter into prepared cake pan. Bake for 10-15 minutes. Once cooled, cut a 10’ round from the cake then place in a 10’ round spring form pan.
Prepare cheesecake layer. Soften cream cheese in the microwave, then transfer to a mixing bowl. Whish cream cheese until light and fluffy. Add in egg yolks one at a time. Once incorporated, mix in first half cup of castor sugar. Warm milk with the butter in a microwave until butter has melted. Slowly add this to the batter.
Sift in cake flour and cake mix into the batter. Set aside.
In a separate bowl, whisk egg whites until frothy. Gradually add in second half cup of castor sugar and cream of tartar to the egg whites. Continue to beat until it forms soft peaks.
Gently fold in egg whites in three additions to the cake batter, pour on top of the cake base. Bake in a 250°F/125°C oven for 1 ½ - 2 hours or until the cake is set.
Turn off the oven and leave the cake inside for at least 20 minutes.
Refrigerate once cooled. Slice then serves.