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  • Services
    • Wedding Catering
    • Corporate Event Catering
    • Breakfast Catering
  • Mexican and Tex-Mex
    • Loaded Nachos
    • The Staples of Mexican Food
    • Cheese Enchilada
    • Turkey Empanadas
    • Empanadas with Cheese and Spinach
    • Breakfast Quesadilla
    • The Art of the Tortilla
    • Cuban Mojo Chicken
    • Shredded Chicken Tacos
  • Cocktails and Drinks
    • The Punch Bowl
    • How Much Alcohol You'll Need For Your Party
    • Port Wine
    • Bloody Mary and Spicy Pepper Margarita
    • Blood Orange Margarita (with Habanero)
    • Eggnog Cocktails
    • Strawberry Mojito and Strawberry Daiquiri
    • Airplane Daiquiri
    • French and German Wines
    • Mango Mai Tai
    • Mexican Coffee
  • Desserts and Sweets
    • Layer Cakes
    • Chocolate Nut Gateau
    • Lemon Meringue Cheesecake
    • Molten Chocolate Cake
    • Chocolate Pudding Squares
    • Peanut Butter Pie
    • Tips for Buttercream Frosting
    • How to Bake Macarons
    • Chocolate Fudge
    • Making Chocolate Pie
    • Red Velvet Bundt Cake
    • Types of Pies
    • Red Velvet Cheesecake and Pumpkin Cheesecake
    • Oreo Cheesecake
    • Pumpkin Crumble Pie
    • How to Make Cinnamon Rolls
    • Dessert Flavors
    • Cappuccino Brownies
    • Meringue Cookies
    • Baking Cheesecake
    • Skillet Super Cookie
    • Turtle Cheesecake
    • How to Bake Chocolate Cake
    • Tips For Baking Cookies
    • No-Egg Cookie Dough
    • How To Bake Cupcakes
    • Pineapple Coconut Chess Pie
    • Homemade Snickers Bar
    • Apple Empanadas
    • Nutella Cheesecake
  • Burgers
    • Black Bean Burger
    • Barbecue Ranch Burger
    • Bacon Burger
    • Blue Cheese Burgers
    • Sloppy Joes
    • Swiss Onion and Mushroom Burger
  • Meat and Fish
    • Beef Pot Roast
    • Benefits of Slow Cooking
    • Chicken Liver Mousse
    • Poached Chicken à la Crème
    • Beef Tenderloin and Squash Soup
    • How to Butter Baste Meat
    • Herb Roasted Chicken
    • Making Chicken with Orange Liqueur
    • How to Cook Chicken
    • How to Cook Salmon
    • Paleo Salmon Cakes
    • Chicken Meatballs
    • Spiced Beef
    • Thanksgiving with Whoopi Goldberg
    • 11 Ways to Cook
    • What is Slow Food?
    • Basics of Soup
  • Bread and Starches
    • Pasta with Cajun Chicken
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    • How to Cook Pasta
    • How to Cook Grits
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    • Cheesy Chicken Pasta Casserole
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    • Blue Cheese Spaghetti Sauce
    • Soufflé
    • How to Make the Croque Monsieur
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    • Big Grilled Cheese
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    • How to Cook Eggs
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    • Sweet Coconut Balls
    • Making Dumplings
    • Fried Wontons
    • Chicken Kababs
    • Chicken Triangle Appetizers
    • Flavored Yogurts
    • Spiced Roast Lamb
    • Shrimp Dumplings
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    • Moroccan Chicken Bastilla
    • Kefta Briouat
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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)
Picture
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!
 
 

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