Cook Book /other source: Annie’s Eats
Dessert: Red Velvet Cheesecake
Brian and I have been married for three years. It doesn’t feel like it has been three years. It feels like it was just yesterday when we met. I began searching for something to bake for our anniversary. I sat down with Brian and went through a whole list of things, and he kept saying no. I finally came across a red velvet cheese cake and decided oh well this is what he is getting :). Our anniversary went really well and my husband made a wonderful dinner. Every year he makes dinner and I make dessert. I am glad I made the red velvet cheese cake choice because it is heavenly. I have never fallen in love with a cheese cake before this. This is a very very rich cheese cake. I did use a smaller pan which meant I had to bake it longer. Next time I know the middle pan is the 9 inch spring form pan. I also only had one bottle of red food coloring unfortunately. My cheese cake also cracked in the middle, but I was able to cover it with cream cheese topping. All in all the recipe went really well with only minor issues. I think for my first cheese cake I have done really well.
Red Velvet Cheesecake
For the crust:
1 1/2 cups Oreo cookie crumbs
1/4 cup butter, melted
1 tbsp. sugar
For the cheesecake:
3 (8 oz.) packages cream cheese, at room temperature
1 1/2 cups sugar
4 large eggs, lightly beaten
3 tbsp. unsweetened cocoa powder, sifted
1 cup sour cream
1/2 cup buttermilk
2 tsp. vanilla extract
1 tsp. distilled white vinegar
2 (1 oz.) bottles red food coloring
For the topping:
4 oz. cream cheese, at room temperature
2 tbsp. butter, at room temperature
1 cup powdered sugar
1/2 tsp. vanilla extract
Line the bottom of a 9-inch springform pan with a round of parchment paper. To make the crust, combine the Oreo crumbs, melted butter and sugar in a small bowl. Mix together with a fork until all the crumbs are moistened. Press the mixture onto the bottom of the prepared pan.
Preheat the oven to 325 degrees F. To make the filling, beat together the cream cheese and sugar in the bowl of a stand mixer at medium-low speed for 1 minute. Add eggs, unsweetened cocoa powder, sour cream, buttermilk, vanilla extract, vinegar and food coloring. Mix on low speed just until fully combined. Pour the batter into the prepared pan.
Bake at 325 degrees F for 10 minutes, reduce the heat to 300 degrees F, and bake for 1 hour and 15 minutes or until the center is firm. Turn off the oven, prop the door open slightly, and let the cheesecake stand 30 minutes. Remove the cheesecake from the oven; cool in the pan on a wire rack for 3o minutes. Run a thin knife around the outside edge of the cake to separate from the pan. Cover and chill for at least 8 hours.
To make the topping, in the bowl of an electric mixer, beat the cream cheese and butter on medium speed until smooth; gradually add powdered sugar and vanilla, beating until smooth. Remove the cheesecake from the refrigerator and spread the topping evenly over the cheesecake. Remove sides of springform. Garnish if desired.