February 23, 2011

Red Velvet Cheesecake

I have been DYING to share this recipe with you!  I was a little worried about the sound of Red Velvet Cheesecake, but got over that pretty quickly...

My family was coming into town and I asked my brother, Curt, what dessert he was craving and also if he had a challenge for me.  He said he wanted Red Velvet Cheesecake...I personally have never heard of it!  I was thinking of all these different things I could do like make a cake and then put cheesecake between the layers and then top it off with ganche (which still sounds really good to me and I might still try that).  I finally decided to google Red Velvet Cheesecake and one came up from Southern Living.  It has to be good...right? I kept looking and found one on The Recipe Girl...it was the same recipe!!  So I knew this was what I was going to make.  Long story short...it was AMAZING and a new favorite!  
 I know what your thinking... cheesecake on top of cheesecake?  Well...the white stuff is cream cheese frosting, and it is amazing!  This would not be good without it!!


Red Velvet Cheesecake
From: Southern Living and The Recipe Girl


CRUST:
17 regular-sized oreo cookies, crushed finely (or 1½ cups chocolate graham cracker crumbs)
¼ cup butter, melted
1 Tbs granulated sugar

CHEESECAKE:
Three 8-ounce packages cream cheese, softened
1½ cups granulated sugar
4 large eggs, lightly beaten
3 Tbs unsweetened cocoa
1 cup sour cream
½ cup buttermilk
2 tsp vanilla extract
1 tsp distilled white vinegar
Two 1-ounce bottles red food coloring (I just used one)

FROSTING:
One 3-ounce package cream cheese, softened
¼ cup butter, softened
2 cups powdered sugar, sifted
1 tsp vanilla extract
Chocolate curls
heavy duty foil

1. Prepare crust: Stir together oreo crumbs, melted butter, and 1 Tbsp. granulated sugar; press mixture into bottom of 9-inch springform pan.

2. Preheat oven to 325°F. Prepare water bath: Fill large roasting pan (big enough for springform pan to fit into) with about 1 inch of water. Place in oven and allow to preheat along with the oven.

3. Prepare filling: Beat cream cheese and sugar at medium-low speed with an electric mixer for 1 minute. Add eggs and remaining cheesecake ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.

4. Take out two sheets of heavy duty foil and layer them on top of one another. Place springform pan on top of the foil and wrap the foil gently around the pan and up the sides. Make sure that there are no tears or holes and that the foil comes all the way up around all sides of the cake. Carefully place the foil-protected pan into the water bath in the preheated oven.

5. Bake for 10 minutes; reduce heat to 300°F. Bake for an additional 75 minutes or until the center is firm. Turn oven off. Let cheesecake stand in oven for 30 minutes. Remove cheesecake from oven. Carefully remove cheesecake from water bath and place on wire rack. Run a thin knife around the outer edge of the cheesecake. Cool on rack for a couple of hours, until the cheesecake becomes close to room temperature. Cover and chill for at least 8 hours (or overnight). Remove sides of springform pan.

6. Prepare frosting: Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar and vanilla, beating until smooth. Spread evenly on top of cheesecake. Garnish, if desired.

***I had to cook my cheesecake for an extra 45 minutes.  I have no idea why...but glad I did.  It shouldn't jiggle too much!  I also used the foil to wrap the springform pan and did the water bath....not one single crack.  Beautiful!!

Linked up with:

Sweets for a Saturday
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Sweet Tooth Friday
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9 comments:

  1. Oh my gosh, that looks sensational! I've never had red velvet in a cheesecake form before but I so want to try it. I have a sweet treat linky party going on at my blog until tomorrow night and I’d like to invite you to stop by and link your yummy cheesecake up. http://sweet-as-sugar-cookies.blogspot.com/2011/02/sweets-for-saturday-6.html

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  2. That is such a beautiful, bright cheesecake. Looks delicious.

    I found your link on Sweets for a Saturday and thought you might be interested in a Giveaway I am having on my blog. I am giving away a donut pan, a copy of Lara Ferroni's Doughnut Book, and a pastry bag for making French Crullers. Check it out here:
    http://bit.ly/e29O8c

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  3. I love the look of this red velvet cheesecake, and I'd sure love to have a slice! It's beautiful!

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  4. Mmmm….Two of my favorite…RVC AND cheesecake?! Yum! Thanks for sharing-I cant wait to try it out! I'm your newest follower!

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  5. This looks ridiculously tasty. I am definitely going to keep this recipe in mind next time I bake a cheesecake. Yum!

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  6. Wow! This cake looks so incredibly fantastic!

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  7. Ok I may have to try making this over spring break... It's low calorie and fat free right? ;)

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  8. I can't wait to try this!!! Thank you for sharing it!

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  9. I am making this today! I found your blog from sweet as sugar cookies. I am obsessed with red velvet right now. I want to prove to many friends that it isn't a blah dessert and this just might do the trick! Can't wait to come back and visit again and see what else you've been up to.

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