Red Velvet Cheesecake Bars

Ingredients:

Red Velvet Sponge Cake

• 1 and 1/4 cups premium flour
• 3/4 cup granulated sugar
• 1/4 teaspoon of baking soda
• 1/4 teaspoon fine salt
• 1 tbsp cocoa powder
• 0.5 cups of milk
• 1 tbsp. white spirit vinegar
• 2/3 cup vegetable oil
• 1 large egg
• 0.5 tsp vanilla extract
• 1 tbsp red food coloring

Cheesecake

• 7 gr. odorless gelatin powder
• 0.5 cup granulated sugar
• 2 tablespoons light corn syrup
• 0.5 cups heavy cream
• 3 tablespoons bourbon or 1 tablespoon vanilla extract
• 450 g cream cheese, room temperature
• 3/4 cup sour cream
• 1.5 cups powdered sugar

Whipped cream

• 1 cup heavy cream
• 3 tablespoons powdered sugar

Preparation:

1. Preheat the oven to 350°F (175°C) and position the rack in the center. Line a 20cm square baking dish with foil, leaving an overhang on all sides. Spray the foil with cooking spray.
2. Red velvet sponge cakeIn a medium bowl, whisk together the flour, granulated sugar, baking soda, and salt. In a smaller bowl, whisk together the cocoa powder and 2 tablespoons of very hot water until smooth; let cool slightly. In another small bowl, combine the milk and vinegar; let sit for 3-5 minutes to thicken the mixture.
3. In a large bowl, whisk together the vegetable oil, eggs, and vanilla until smooth. Stir in the food coloring and cocoa powder. Alternately add the flour mixture (in 3 additions) and the milk mixture (in 2 additions), beginning and ending with the flour, mixing until smooth. Pour the batter into the prepared pan.
4. Bake for about 30 minutes, until a toothpick inserted into the center comes out clean. When the cake is cool enough to touch, gently press it down to make it even. Transfer the pan to a wire rack and let cool completely.
5. While the red velvet cakes are baking, stir the gelatin with 2 tablespoons of water in a small microwave-safe bowl and set aside for about 5 minutes to allow the gelatin to dissolve.
6. In a small skillet, heat the granulated sugar and corn syrup over medium heat. Cook for 5-7 minutes, swirling the pan (do not stir!), until the mixture turns amber. Remove from heat and carefully stir in the cream and bourbon. If the caramel sets and hardens, continue stirring over medium heat until it melts again and becomes smooth.Bring the mixture to a rapid, gentle simmer and cook for 3-4 minutes, until the caramel thickens enough to stick to the back of a spoon. Let cool to room temperature, stirring occasionally to speed up the cooling process.
7. CheesecakeIn a large bowl, beat the cream cheese with a mixer on medium-high speed for about 1 minute until smooth and creamy. Run a spatula down the sides of the bowl to scrape down any remaining curds. Add the cooled caramel, sour cream, and powdered sugar and beat on medium-high speed until smooth and creamy, about 1 minute.
8. Microwave the bloomed gelatin until melted, about 30 seconds, stirring if necessary. Add it to the cream cheese mixture and beat for about 30 seconds on medium-high speed to combine.
9. Spread the cheesecake mixture evenly over the red velvet crust. Cover with plastic wrap and refrigerate for at least 2 hours to set.
10. Whipped creamIn a large bowl, beat the cream and powdered sugar with a mixer on medium-high speed until medium peaks form. Spread the cream over the cheesecake.
    
    Using the overhanging foil, pull the dessert out of the pan. Remove the foil and trim the edges slightly. Cut into 12 identical rectangles, wiping a knife between cuts.