Making Red Velvet Cheesecake (with a bonus pumpkin cheesecake)
|
Try out this version of red velvet cheesecake, giving you some of the texture benefits of red velvet desserts with all the benefits and tastiness of cheesecake. To make this red velvet cheesecake you'll need the following ingredients:
- cookie crumbs (chocolate, 2.5 cups) - melted butter (quarter cup) - softened cream cheese (3 cups) - granulated sugar (1 cup) - cocoa powder (quarter cup) - all-purpose flour (2 tablespoons) - vanilla extract (1 teaspoon) - large eggs (2) - egg yolk from large egg (1) - red food coloring (1 tablespoon) - heavy cream (4 tablespoons) - sugar (2 tablespoons) |
|
Preheat your oven to 350 degrees. Take a medium bowl and stir the melted butter and cookie crumbs together in it. You're going to press this mix into the bottom of a springform pan. You want this crust layer to be smooth, and you can use the bottom of a cup or jar or anything else that's even. Bake for 5 min in the oven. Let it cool as you do the next part.
Combine your sugar, cocoa powder, flour, vanilla, and 2.5 cups of the cream cheese in a bowl for mixing. Use an electric mixer and beat until everything is fluffy and mixed together thoroughly. Now add half the food coloring, eggs, and egg yolk. Keep beating and add food coloring until the mix is bright red.
Pour this batter over the crust you baked. Now bake for about 40 minutes. You just want the cheesecake to end up firm. Take out of the oven and put on wire rack until it cools to room temp, about an hour.
In a separate bowl, whisk together the powdered sugar, heavy cream, and the last half cup of cream cheese. Spread this icing over the cheesecake base (once it has cooled).
As a bonus, here is a recipe for a pumpkin cheesecake. You'll need:
Crust:
- melted butter (6 tablespoons)
- crushed gingersnaps (2 cups)
- chopped pecans (half cup)
Filling:
- sugar (1 cup)
- cream cheese (24 ounces)
- canned pumpkin (1 cup)
- large eggs (3)
- vanilla extract (1 teaspoon)
- ground cloves (1/8 teaspoon)
- ground cinnamon (1 teaspoon)
- ground nutmeg (quarter teaspoon)
You're going to preheat the oven to 325 degrees. Mix together the pecans, crushed gingersnaps, and melted butter for the crust. Press the crust into the pan.
In a bowl, add the 3/4 cups of the sugar, cream cheese, and vanilla. Blend with an electric blender. Add the eggs, blending them in one at a time. Measure 1.5 cups of this batter and set off to the side.
Now you're going to add the following to the rest of the batter: the pumpkin, the last quarter cup of sugar, nutmeg, cinnamon, and cloves. Stir everything together.
Pour half the batter with pumpkin, nutmeg, etc into the pan over the crust. Then take a spoon and add half the plain batter. Pour the next half of the pumpkin batter. Then spoon the last half of the plain butter on top of that.
Take a knife and lightly swirl the batter. It's time to bake, so place in the oven for 50 minutes to an hour, until the batter has successfully set. Be careful not to overcook the cheesecake.
Remove from the oven and use a knife around the edges to make it easier to separate the cheesecake from the pan later. Set on a rack to cool. Once it cools you can remove the springform pan and refrigerate. You'll want to refrigerate at least 4 hours before serving. Enjoy!
Combine your sugar, cocoa powder, flour, vanilla, and 2.5 cups of the cream cheese in a bowl for mixing. Use an electric mixer and beat until everything is fluffy and mixed together thoroughly. Now add half the food coloring, eggs, and egg yolk. Keep beating and add food coloring until the mix is bright red.
Pour this batter over the crust you baked. Now bake for about 40 minutes. You just want the cheesecake to end up firm. Take out of the oven and put on wire rack until it cools to room temp, about an hour.
In a separate bowl, whisk together the powdered sugar, heavy cream, and the last half cup of cream cheese. Spread this icing over the cheesecake base (once it has cooled).
As a bonus, here is a recipe for a pumpkin cheesecake. You'll need:
Crust:
- melted butter (6 tablespoons)
- crushed gingersnaps (2 cups)
- chopped pecans (half cup)
Filling:
- sugar (1 cup)
- cream cheese (24 ounces)
- canned pumpkin (1 cup)
- large eggs (3)
- vanilla extract (1 teaspoon)
- ground cloves (1/8 teaspoon)
- ground cinnamon (1 teaspoon)
- ground nutmeg (quarter teaspoon)
You're going to preheat the oven to 325 degrees. Mix together the pecans, crushed gingersnaps, and melted butter for the crust. Press the crust into the pan.
In a bowl, add the 3/4 cups of the sugar, cream cheese, and vanilla. Blend with an electric blender. Add the eggs, blending them in one at a time. Measure 1.5 cups of this batter and set off to the side.
Now you're going to add the following to the rest of the batter: the pumpkin, the last quarter cup of sugar, nutmeg, cinnamon, and cloves. Stir everything together.
Pour half the batter with pumpkin, nutmeg, etc into the pan over the crust. Then take a spoon and add half the plain batter. Pour the next half of the pumpkin batter. Then spoon the last half of the plain butter on top of that.
Take a knife and lightly swirl the batter. It's time to bake, so place in the oven for 50 minutes to an hour, until the batter has successfully set. Be careful not to overcook the cheesecake.
Remove from the oven and use a knife around the edges to make it easier to separate the cheesecake from the pan later. Set on a rack to cool. Once it cools you can remove the springform pan and refrigerate. You'll want to refrigerate at least 4 hours before serving. Enjoy!