hi guys today I am in the presence of
greatness because we are in the kitchen
with mr. Eric landlord master party CA
what are we gonna make Eric we’re gonna
combine two very popular recipe
cheesecake red velvet cake together
let’s do it what can I do to help you
need to sift all the dry ingredients elf
raising flour plain flour in flavour
you’re gonna bite okay
becoming out of soda I’m so damn and
pure cocoa powder pure not drinking
chocolates not charges okay so these all
go in here I sift them nice and high
please okay and what I’m doing that’s
what are you doing I’m gonna do the
sponge base so I got some unsalted
butter right and I’m gonna cream it with
some golden caster sugar what is the
secret to the most amazing red velvet
cake
okay the traditional recipe originally
had some white wine vinegar on the side
but you know to be honest I don’t really
know the taste of vinegar in my cakes
okay so I replaced that now you mention
it with some buttermilk so we’re gonna
cream those together okay but we’ll do
say I’m going to add some eggs to it
okay on slow speed so I’m just walking
it a little bit just to make sure it’s
all there okay is that okay perfect
fantastic so just a case of mixing
through and you want to do it nice and
gently this one is just folding so I’m
gonna add now the e/m motorboat mmm it
goes in and finally food coloring face
say much better than using the liquids
right nice and strong
– good teaspoon okay it’s a lot of food
coloring but you’ve got to get that red
velvet look
nice in that gonna mix this together
look at the color again look at that wow
that’s the best thing about baking
that’s food next you’ve got a nectar
spring crispy lamb
okay so just again make sure it’s all
mixed together
slightly buttered don’t put too much
butter in your tin okay always a piece
of parchment paper so we’re gonna pull
the mixture inside okay ready
look at that sugar is incredible so
that’s ready to go in the oven preheated
to 180 360 Fahrenheit and if you’re
using gas food so our red velvet sponge
our bait ribbon in the oven for 35
minutes and we’ve been cooling down
roughly around 20 minutes I cut them in
art but challenge for the young
apprentice here in my kitchen we’re
gonna have to trim them nicely we want
some beautiful slice and I want some
spare bits to decorate the top of my
cheesecake the traditional way the
pressure is on start cutting it true and
you just spin your cake around okay
that’s the best way to do it you get
more control and it should be all level
so that’s one layer thanks hey hey
beautiful and this one you can just
crumble in here crumble from there
you’re so sad to crumble it up what is
our next stage the filling the feeling
okay 350 gram of good quality cream
cheese okay the drier the better the
drive doesn’t matter which recipe even
if it’s for baked cheesecake that one is
better okay you don’t get all this
liquid running and that’s why I love
being in the kitchen with Eric Leonard
because you get the great little tips 70
gram of golden caster sugar okay so
that’s goes in combine but together till
it’s nice and smooth okay I don’t think
there’s a word for smooth in French in
this smooth to smooth this smooth and
now we’re going to add to it a bit of a
zesty lemon juice 2 tbsp so
this is give a really nice sharpness
than through but that’s done right and
now we’re going to have to make our cake
setter obviously I’ll so here I’ve got
some powdered gelatin and I’m going to
add to it 2 tbsp of very hot water set
that goes in so you just need to mix it
through until it’s dissolved yep okay
straight in you need to mix it straight
away straight on give it a good whack
what is left to put in now we want the
fluffiness ok fluffiness and that’s 300
mil of whipped cream fold this into my
cheesecake mixture okay it’s already
setting yeah lovely and fluffy okay and
it tastes bad
oh wow let’s build our cake okay you
need a tin that’s it and you’ve lined it
with some cling film clean frame take
one of the lovely slice of red velvet
sponge
I can’t believe the cress at the bottom
okay and we’re gonna put one good
quarter of our cheesecake mixture lovely
side and make sure you are pushing that
mixture right to the edge of the cake so
you got some member lovely side nice
we’re gonna add our second layer okay
again and just keep it a good push right
so no no it’s gone gonna be nice and
smooth it’s quite unusual I don’t really
know what to expect where this is gonna
connect on but that’s why I’m quite
excited about it just label it put the
cling film over like this so you got
some nice edges so our cheesecake is
ready to go in the fridge to set minimum
of four hours but preferably leave it
overnight so it’s nice and firm ready to
be decorated when the cheesecake is set
we are gonna make up a beautiful
frosting – tapas yeah yes cream cheese
cloth chains frosting or cream cheese
more cream cheese I like it so what do
we need to do to make it okay so we’ve
got 250 gram okay of good-quality cream
cheese and I’m gonna smooth it in 60
gram of unsalted butter and I’m just
gonna beat them together
I’m going to add to it 1/4 of a teaspoon
you sticky vanilla ok so next we’ve got
60 gram of icing sugar and I’m going to
add them using a spatula but I’m going
to move on back to the electric mixer
just to make it lovely and fluffy
perfect lovely time for the cheesecake
cheesecake cheesecake
it feels very set I know it’s perfect
gently remove the springform this is
where you need to concentrate
gently remove there clean film bang nice
and we’re just going to cover it with a
lovely thin layer of our frosting okay
this looks epic with the pilot knife
we’re just gonna push the icing look at
the movement look at the skill Wow move
your cake instead of moving your your
pallet knife too much and for the top
we’re just gonna do some little wavy
thing by using the the end of the pilot
knife perfect it looks so beautiful what
do we need anything else we need to
bring some color back to it crumbly
crumbly crumbling crumbling cake so we
just go on the edges just like this and
we don’t want chunks we want cons okay
you’re doing we can turn the cake
so final touch a slight dusting of icing
sugar in the crumbs so this is it
this is ours we made it together this
red velvet cheesecake check it out guys
it looks absolutely amazing you need to
give this one a go it’s so well I need
to find out if it’s delicious we need to
eat it at Cedars oh wow this is what
it’s all about this is why you make a
red velvet cheesecake how really does
that look oh em gee that is absolutely
gorgeous I want you guys to try this
because it is so good you can find the
recipe in the box below of course
subscribe to the channel for lots more
great recipes and make sure and go and
give mr. Eric Landlord lots of love on
his channel he has a brilliant baking
channel lots of great recipes plenty of
a beautiful ones we will see you soon
and enjoy making a red velvet cheesecake
yeah
greatness because we are in the kitchen
with mr. Eric landlord master party CA
what are we gonna make Eric we’re gonna
combine two very popular recipe
cheesecake red velvet cake together
let’s do it what can I do to help you
need to sift all the dry ingredients elf
raising flour plain flour in flavour
you’re gonna bite okay
becoming out of soda I’m so damn and
pure cocoa powder pure not drinking
chocolates not charges okay so these all
go in here I sift them nice and high
please okay and what I’m doing that’s
what are you doing I’m gonna do the
sponge base so I got some unsalted
butter right and I’m gonna cream it with
some golden caster sugar what is the
secret to the most amazing red velvet
cake
okay the traditional recipe originally
had some white wine vinegar on the side
but you know to be honest I don’t really
know the taste of vinegar in my cakes
okay so I replaced that now you mention
it with some buttermilk so we’re gonna
cream those together okay but we’ll do
say I’m going to add some eggs to it
okay on slow speed so I’m just walking
it a little bit just to make sure it’s
all there okay is that okay perfect
fantastic so just a case of mixing
through and you want to do it nice and
gently this one is just folding so I’m
gonna add now the e/m motorboat mmm it
goes in and finally food coloring face
say much better than using the liquids
right nice and strong
– good teaspoon okay it’s a lot of food
coloring but you’ve got to get that red
velvet look
nice in that gonna mix this together
look at the color again look at that wow
that’s the best thing about baking
that’s food next you’ve got a nectar
spring crispy lamb
okay so just again make sure it’s all
mixed together
slightly buttered don’t put too much
butter in your tin okay always a piece
of parchment paper so we’re gonna pull
the mixture inside okay ready
look at that sugar is incredible so
that’s ready to go in the oven preheated
to 180 360 Fahrenheit and if you’re
using gas food so our red velvet sponge
our bait ribbon in the oven for 35
minutes and we’ve been cooling down
roughly around 20 minutes I cut them in
art but challenge for the young
apprentice here in my kitchen we’re
gonna have to trim them nicely we want
some beautiful slice and I want some
spare bits to decorate the top of my
cheesecake the traditional way the
pressure is on start cutting it true and
you just spin your cake around okay
that’s the best way to do it you get
more control and it should be all level
so that’s one layer thanks hey hey
beautiful and this one you can just
crumble in here crumble from there
you’re so sad to crumble it up what is
our next stage the filling the feeling
okay 350 gram of good quality cream
cheese okay the drier the better the
drive doesn’t matter which recipe even
if it’s for baked cheesecake that one is
better okay you don’t get all this
liquid running and that’s why I love
being in the kitchen with Eric Leonard
because you get the great little tips 70
gram of golden caster sugar okay so
that’s goes in combine but together till
it’s nice and smooth okay I don’t think
there’s a word for smooth in French in
this smooth to smooth this smooth and
now we’re going to add to it a bit of a
zesty lemon juice 2 tbsp so
this is give a really nice sharpness
than through but that’s done right and
now we’re going to have to make our cake
setter obviously I’ll so here I’ve got
some powdered gelatin and I’m going to
add to it 2 tbsp of very hot water set
that goes in so you just need to mix it
through until it’s dissolved yep okay
straight in you need to mix it straight
away straight on give it a good whack
what is left to put in now we want the
fluffiness ok fluffiness and that’s 300
mil of whipped cream fold this into my
cheesecake mixture okay it’s already
setting yeah lovely and fluffy okay and
it tastes bad
oh wow let’s build our cake okay you
need a tin that’s it and you’ve lined it
with some cling film clean frame take
one of the lovely slice of red velvet
sponge
I can’t believe the cress at the bottom
okay and we’re gonna put one good
quarter of our cheesecake mixture lovely
side and make sure you are pushing that
mixture right to the edge of the cake so
you got some member lovely side nice
we’re gonna add our second layer okay
again and just keep it a good push right
so no no it’s gone gonna be nice and
smooth it’s quite unusual I don’t really
know what to expect where this is gonna
connect on but that’s why I’m quite
excited about it just label it put the
cling film over like this so you got
some nice edges so our cheesecake is
ready to go in the fridge to set minimum
of four hours but preferably leave it
overnight so it’s nice and firm ready to
be decorated when the cheesecake is set
we are gonna make up a beautiful
frosting – tapas yeah yes cream cheese
cloth chains frosting or cream cheese
more cream cheese I like it so what do
we need to do to make it okay so we’ve
got 250 gram okay of good-quality cream
cheese and I’m gonna smooth it in 60
gram of unsalted butter and I’m just
gonna beat them together
I’m going to add to it 1/4 of a teaspoon
you sticky vanilla ok so next we’ve got
60 gram of icing sugar and I’m going to
add them using a spatula but I’m going
to move on back to the electric mixer
just to make it lovely and fluffy
perfect lovely time for the cheesecake
cheesecake cheesecake
it feels very set I know it’s perfect
gently remove the springform this is
where you need to concentrate
gently remove there clean film bang nice
and we’re just going to cover it with a
lovely thin layer of our frosting okay
this looks epic with the pilot knife
we’re just gonna push the icing look at
the movement look at the skill Wow move
your cake instead of moving your your
pallet knife too much and for the top
we’re just gonna do some little wavy
thing by using the the end of the pilot
knife perfect it looks so beautiful what
do we need anything else we need to
bring some color back to it crumbly
crumbly crumbling crumbling cake so we
just go on the edges just like this and
we don’t want chunks we want cons okay
you’re doing we can turn the cake
so final touch a slight dusting of icing
sugar in the crumbs so this is it
this is ours we made it together this
red velvet cheesecake check it out guys
it looks absolutely amazing you need to
give this one a go it’s so well I need
to find out if it’s delicious we need to
eat it at Cedars oh wow this is what
it’s all about this is why you make a
red velvet cheesecake how really does
that look oh em gee that is absolutely
gorgeous I want you guys to try this
because it is so good you can find the
recipe in the box below of course
subscribe to the channel for lots more
great recipes and make sure and go and
give mr. Eric Landlord lots of love on
his channel he has a brilliant baking
channel lots of great recipes plenty of
a beautiful ones we will see you soon
and enjoy making a red velvet cheesecake
yeah
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