Red Velvet Cheese Cake by Shireen Anwer

Ingredients:

For Crust:

• Chocolate sandwich cookies 2 cups
• Butter melted 1/2 cup

For Filling:

• Coco powder 1 tbsp
• Hot water 2 tbsp
• Cream cheese 2 packets
• Cream 1 cup
• Lemon juice 2 tbsp
  
• Fine sugar 1 cup
• Eggs 3
• Egg yolk 2
• Liquid red food color 1 oz
• Vanilla essence 1-1/2 tsp

For Truffle Topping:

• Milk chocolate 6 oz
• Cooking chocolate chopped 3 oz
• Unsalted butter 1/2cup
  

Method:

1. For Making Crust: Put chocolate sandwich cookies crumbs and melted butter in cheese cake pan, grease it and keep in refrigerator.
2. For Filling: Put coco powder in hot water, dissolve it and keep it aside.
3. Now beat cream cheese, cream and sugar and beat it for 3 minutes on medium speed until smooth.
4. Then put eggs and egg yolk one by one and beat it.
5. Now add liquid red food color, put vanilla essence and dissolved coco powder on top frozen crust.
6. Then bake in preheated oven for 45-50 minutes until it becomes light brown on top and little soft inside.
7. Now take out with pan, put direct on rack and chill for 2 hours.
8. Then cover it with plastic, keep in refrigerator for 6 hours before topping.
9. Now take out and decorate with truffle topping.
10. For Truffle Topping: Put milk chocolate and cooking chocolate chopped in double boiler and mix it until it becomes smooth.
11. Now chill it in bowl.
12. Now beat unsalted butter and melted butter for 3 minutes on medium speed.
13. Now keep in refrigerator for 10 minutes and chill it.
14. After that, beat it again for 2 minutes until fluffy.
15. Now put truffle topping in piping bag, keep star nozzle, decorate it and serve cold.