Red Velvet Cheesecake
Red Velvet Cake + Cheesecake = dessert heaven.
It takes a lot for me to say this but…this was so rich and delicious, I really could only eat 1 small slice. And then promptly decide that this was so good it must be shared. That’s saying a lot coming from a woman who bakes 24 cupcakes because of a craving with the full intention of eating every one of them. I came across a picture for red velvet cheesecake during that 21-day time of no sweets. That picture tortured me and I vowed that the first sweet I would make would be this. I know I’m completely off season, it really should be for Christmas, but you can consider this as my belated Valentine’s present to you.
Not to prolong the gushing, but it never did make it to a cake platter, so just grab a fork and pardon the parchment paper.
Have fun with the top and place in water bath to bake away
Red Velvet Cheesecake
Adapted from Southern Living recipe
1 1/4 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup butter, melted
4 (8 ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1/2 cup buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
3 tablespoons cocoa powder
2 (1 ounce) bottles red food coloring
1. Preheat oven to 350 degrees (F).
For the crust: Line the bottom of a 9 inch spring form pan with parchment paper. In a medium size mixing bowl, mix together graham cracker crumbs, sugar and melted butter. Press the crumb mixture into the bottom of the spring form pan. Wrap the outside of the pan in 2 sheets of heavy duty aluminum foil. Bake in preheated oven for 7 minutes or until lightly browned. Set aside.
2. Fill a tea pot or medium pot with water and bring to boil.
3. For the cheesecake: In a large mixing bowl beat cream cheese for about a minute until its all combined. Gradually add sugar. Add eggs one at a time, scraping down the sides of the bowl with a rubber spatula in between each addition. Add buttermilk, vanilla and vinegar.
4. In a small bowl whisk together the cocoa powder and food coloring to form a loose paste. Add to the cream cheese batter, mixing just until combined and scraping the bottom to make sure there are no streaks of white left. Be careful though not to overbeat!
5. Very lightly butter the sides of the spring form pan and pour batter into prepared pan. Set a roasting pan or other large pan into the preheated oven. Place the spring form pan inside it and pour the boiling water (from step 2) into the roasting pan so that it comes half way up the sides of the spring form pan. Bake for 1 hour or until middle is set.
6. Remove spring form pan from the water bath. Let cool for a couple minutes and then CAREFULLY remove the foil from the outside of the pan (you may need two people to do this the first time). Let the cheesecake cool to room temperature and then cover and refrigerate over night or at least 8 hours.
To serve: run a thin knife along the inside of the pan and then slowly unlock the spring form. Slide the cheesecake off the parchment paper and onto a serving platter. Serve with cream cheese icing (omitting the coconut flavoring from this recipe) or with home made whipped cream.
note: at 8-10 hours I found the texture of the cheesecake to be slightly lighter and fluffier than I like (I am a New Yorker and I like my New York cheesecake) however it did continue to firm up so that at 24 hours later the texture had improved to the thicker, creamier texture that I prefer.