food recipe RED VELVET BATTER 150 g unsalted butter 200 g white caster sugar 8 g vanilla sugar (1 packet) pinch of salt 2 eggs (medium) 4 g red gel food coloring 180 g flour (all-purpose) 8 g cocoa powder 3 g baking powder 100 g white chocolate CHEESECAKE BATTER 600 g cream cheese 250 g mascarpone 135 g granulated sugar 8 g vanilla sugar (1 packet) 45 g cornstarch 3 eggs (medium) chocolate cookies TOPPING 100 g white chocolate 45 ml heavy cream GARNISH whipped cream red velvet crumbs chocolate cookies RED VELVET BATTER Melt the butter (150 g) over low heat in a saucepan, then let it cool. Chop the white chocolate (100 g) into small pieces. Combine the flour, cocoa powder, and baking powder in a bowl. Mix well. In a large bowl, add the melted butter, white caster sugar, vanilla sugar, and salt. Mix for 1 minute. Add the eggs one at a time, mixing until smooth. Add the red gel food coloring and mix well. Sift the flour mixture over the bowl and mix for 1 minute. Fold in the chopped white chocolate. Grease a springform pan and line the bottom with parchment paper. Spread the red velvet batter evenly over the base. Place the pan in a preheated oven at 170°C (340°F) and bake for 25-28 minutes. CHEESECAKE BATTER In a large bowl, combine the cream cheese and mascarpone and mix for 1 minute. Add the granulated sugar and vanilla sugar, mixing for another minute. Sift the cornstarch over the bowl and mix until smooth. Set aside the mixer and use a spatula to fold in the eggs one at a time. ASSEMBLY Pour half of the cheesecake batter over the warm red velvet layer. Spread the chocolate cookies over it, pressing them lightly into the batter. Pour the remaining cheesecake batter on top and smooth it out. BAKING Preheat the oven to 125°C (260°F) and bake the red velvet cheesecake for 55-65 minutes, until the sides are set and the center jiggles slightly. Turn off the oven and let the cheesecake cool in the oven for 1 hour to prevent cracking. TOPPING Heat the cream until just below boiling. Add the white chocolate, let it sit for 1 minute, and stir until smooth to create a ganache. Pour the ganache over the cheesecake and refrigerate for several hours, preferably overnight. GARNISH Slice the red velvet cookie cheesecake into pieces. Garnish with dollops of whipped cream, red velvet crumbs, and chocolate cookies.