Red Velvet Cheesecake

Yes, it’s true. There is such a thing as combining one of the best flavors of cake with the one of the best types of cake. It’s a perfect holiday colored cake or an anytime cake because its rich flavor would be popular no matter what season you’re in. Although make sure to make this in the morning since it has to cool in the refrigerator for 8 hours!

red velvet cheesecake

Ingredients
Recipe courtesy of Concoctions by Peabody

The Crust:
1 ½ cups chocolate graham cracker crumbs
¼ cup butter, melted
1 T. sugar

The Filling:
3-8 oz. packages cream cheese, at room temperature
1 ½ cups granulated sugar
4 large eggs, lightly beaten
3 T. unsweetened cocoa
1 cup sour cream
½ cup whole buttermilk
2 tsp. vanilla extract
1 tsp. distilled white vinegar
2-1 oz bottles red food coloring

The Topping:
1 – 3 oz. package cream cheese, at room temperature
¼ cup butter, at room temperature
2 cups powdered sugar
1 tsp vanilla extract

red velvet cheesecake

Directions
The Crust:
1. Stir together graham cracker crumbs in medium bowl, melted butter and 1 T. sugar; press mixture onto bottom of a 9-inch springform pan (I used a 9×13 baking pan and it worked great, although I doubled the crust recipe)

The Filling:
1. Preheat oven to 325
2. Beat together cream cheese and sugar at medium low speed with an electric mixer
3. Add eggs, cocoa, sour cream, buttermilk, vanilla extract, vinegar and food coloring. Mix on low speed until fully combined.
4. Pour batter into prepared pan of your choosing
5. Bake at 325 for 10 minutes then reduce heat to 300 and bake for 1 hour 15 mins. or until center is firm.
6. Run knife along outer edge of cheese. Turn oven off and let cheesecake stand in oven 30 minutes.
7. Remove cheesecake from oven; cool in pan on a wire rack for 30 minutes. Cover and chill for 8 hours.

The Topping:
1. Beat cream cheese and butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth.
2. Remove cheesecake from refrigerator and spread topping evenly over top of cheesecake.

And Voila! The results are in and people loved it!

**

Post-baking thoughts: The color of the cake was more like a neon red than the darker red usually associated with red velvet cake. I would suggest using one more bottle of food coloring if you want a darker tone, if not, then eat away!

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