Red Velvet Cheesecake

Ingredients

• Bottom layer:
• Red velvet cake, crumbled as needed
• A can of cream (Qimir)
• 1 cup liquid milk
• 2 packets Dream Whip (instant whipping powder)
• 1 large can cream (Qimir)
• 1 cup Puck cream cheese or 10 Kiri cheese portions
• 1 packet lemon-flavored gelatin + 1/4 cup lukewarm water
• Powdered sugar — optional
• Note:
• You may add powdered sugar (instead of granulated) to the cream mixture if you prefer.
• To make the red velvet cake layer for this recipe, see: Red Velvet Cake

Method

1. Crumble the red velvet cake into very small pieces — not the whole cake, just as needed.
2. Mix the cake crumbs with the cream, then spread them in the bottom of the cheesecake pan and press and level them evenly.
3. Put them in the refrigerator long enough for them to set.
4. In a bowl, whip the powdered whipping cream with the milk for 5 minutes, then add the cream and the cheese and beat well.
   Timers: 5 min
5. In a bowl, dissolve a packet of lemon-flavored gelatin (Jell-O) in a quarter cup lukewarm water, wait until it cools, then add it to the cream mixture and fold with a spoon.
6. Spread the mixture over a cheesecake pan or dish, distribute it evenly, then return it to the refrigerator and leave it for at least 6 hours.
   Timers: 360 min
7. Decorate the red velvet cheesecake as desired — with ground cake crumbs if you like — and serve after it has set and chilled well.
8. Note:
9. Naima Ibrahim
10. To make Red Velvet cake — to make this recipe — click the link and get the method from Naima Um Hadi as well: Red Velvet Cake
11. Top layer: