Saturday, July 31, 2010

Red Velvet Cheesecake

I love Red Velvet Cake...Red Velvet Cupcakes, Red Velvet Macarons...just about anything. Since yesterday was National Cheesecake Day, I thought I'd get a jumpstart on next year and post a recipe for Red Velvet Cheesecake. This recipe is easy and delicious! It does use red food dye, and I haven't figured out how to use beets in this recipe. You can always use Wilton's red, but it won't give you quite the same color. Sacrifices.  Have a look at my post Red Velvet the Natural Way. I think beets would change the flavor in the cheesecake. Cake is more forgiving.

The following recipe for Red Velvet Cheesecake is from Southern Living. I especially like the deep red of the red velvet cheesecake that's spiked with cocoa, the smooth creamy cheesecake layer on top, and the dark chocolate crust. I've made a few adaptations. Not everyone likes to add the frosting on top, but it really is yummy and is a great taste companion. You can always leave it off or reduce the thickness. My preference is to add the cream cheese icing.

Prep: 20 min; Bake: 1 hr. 25 min; Stand: 1 hr; Chill: 8 hrs

1 3/4 cups chocolate wafers whirled and crushed  (or 1 1/2 cups chocolate graham cracker crumbs)
1/4 cup butter, melted
1 tablespoon granulated sugar

3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened DARK cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons Madagascar vanilla
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring

1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

1. Stir together chocolate wafer crumbs (or chocolate graham cracker crumbs), melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
2. Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
3. Bake at preheated over 325° for 10 minutes (if you're using a waterbath, be sure and preheat the waterbath when you preheat oven); reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. (For a really great cheesecake, bake in a water bath to avoid cracks.)  Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
4. Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan.


abbey said...

oh this sounds delicious! and I'm gonna try to make the chocolate lasagna you posted a couple days ago-it sounded wonderful. i really love your blog, thanks!

Uniw said...

I really love to it cakes and baking is my passion. Red Velvet Cheesecake, sounds delicious. Thank you for sharing the recipe. Soon, I will try this one.

Unique Chocolate Gifts said...

Baking is my passion. Thank you for sharing the recipe and I will try this one...hope I can make it.

Unknown said...

The Candybar bar in SF is a wonderful dessert bar. One of the desserts is a very tasty red velvet cake with a great coconut creme cheese frosting. It is served with mint ice cream. You wouldn't think this would be a good pairing but it is delicious and refreshing.
Candybar is located on Fulton St. a block from Divisadero. Yummy Yummy!

Janet Rudolph said...

thanks, Lisa, I'll give it a try. You're doesn't sound like it goes together.. but I'm always willing to try anything with chocolate