"Red Velvet" Marble Cheesecake

"Red Velvet" marble cheesecake - a cottage cheese batter split into two parts, light and red, poured into the pan in turns like zebra stripes. The base is chocolate, made from cocoa cookies, and almond essence gives it that unmistakable aroma. Tender, airy, and gorgeous when sliced - I recommend it.

"Red Velvet" Marble Cheesecake

A cottage cheese cheesecake on a chocolate cocoa-cookie base, with a red-and-white marbled pattern and an almond aroma.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Cooling in the oven and overnight chilling 10 hours hrs

Total Time 11 hours hrs 30 minutes mins

Servings: 8 slices

Course: Cottage cheese pies

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

Base

• 150 g cookies
• 2 tbsp cocoa powder
• 60 g butter melted

Cottage cheese mixture

• 700 g cottage cheese
• 150 g sour cream
• 150 g sugar
• 70 ml heavy cream 26%
• 1 egg
• 3 tbsp flour
• 1 ml almond essence
• red food coloring

Method

 

Base

1. Crush the cookies with a blender, add the cocoa, and mix. Pour in the melted butter and rub into moist crumbs.
2. Press the crumbs into the bottom of a 16 cm pan, with no sides, and chill in the fridge.
   

Cottage cheese mixture

1. Blend or mash together the cottage cheese, sugar, sour cream, and egg until smooth.
2. Pour in the cream and whip into a fluffy mixture. Sift in the flour, whip again, and add the almond essence.
3. Divide the mixture into two parts and add red food coloring to one - you'll get two colors.
   

Assembly and baking

1. Take out the base and pour in the batter in alternating parts, like zebra stripes. If you like, draw patterns on top with a skewer.
   
2. Bake in an oven preheated to 180-190°C for 45-60 minutes. Then turn off the oven and leave the cheesecake inside until it cools completely.
   
3. Remove the cheesecake from the pan and chill in the fridge overnight to mature.
   
4. Decorate with whipped cream if desired. Enjoy!
   

Notes

If waiting overnight is too much, the cheesecake can be sliced after a couple of hours of chilling - but the flavor is noticeably fuller after a night in the fridge.

Tips

• The base should only cover the bottom, with no sides, and must be chilled while you prepare the cottage cheese mixture.
• Don't turn off the oven right away: the cheesecake needs to cool down inside to room temperature - a sudden temperature change cracks the surface.
• An overnight chill in the fridge is best: during that time the cheesecake matures and the flavor becomes fuller. If you really can't wait, you can slice it after a couple of hours of chilling.
• Draw the pattern with a skewer across the surface just a couple of times, or the colors will blend into one.
• Decoration: feel free to decorate the cheesecake with whipped cream - I whipped some into a chocolate cream and piped rosettes.