If you’re undecided about what sort of delicious dessert to make for Christmas this year, look no further. I found one for you… Red Velvet Cheesecake.
I don’t gush about recipes all that often, and I’m a horrible critic of my own creations. I usually have to ask others what they think in order to get decent feedback to share. With this recipe, however, I sampled a piece. I wish I had committed every single decadent bite to my taste memory. I wish I had another piece. I will tell you with great confidence that this cheesecake was A.M.A.Z.I.N.G.
Using a recipe from Southern Living, I made a few changes. Here’s my how-to:
Into a springform pan, I pressed an Oreo cookie crust.
The batter is a classic cheesecake batter with a small amount of added cocoa, buttermilk and vinegar (which are typical in a red velvet cake).
Of course you must add red food coloring to get that wonderful red hue. Some people are frightened by the use of red food coloring. You can always try using a concentrated red gel paste instead- you’ll be able to use a smaller amount and still achieve a vibrant red hue.
The key to baking a perfect cheesecake with no cracks is to bake it in a water bath. Protected by two layers of heavy-duty foil, the pan is lowered into a ‘bath’ and baked at a low temperature.
See how perfect? Not a single crack.
Just as a Red Velvet Cake is topped with a cream cheese frosting, this Red Velvet Cheesecake is also topped with a cream cheese frosting. You might be thinking that’s a little overboard. It is, but it’s perfect. I might just put frosting on all of my cheesecakes now
Mint leaves were the perfect garnish… green with the red and the white… so holiday!
I piped on some melted red chocolate to create little “holly” leaves from the mint.
I was very pleased with how the color turned out in this cheesecake- just a fabulous shade of red and a very festive addition to a Christmas dinner menu.
Incredibly moist, I can honestly say that this cheesecake is a new favorite of mine. I just loved the flavor… reminiscent of the same red velvet flavor that you get in the cake- especially with the cream cheese addition on top.
I really had only meant to take a bite to sample and somehow save the rest for my son, but I just couldn’t help myself. The kid didn’t get any.
I ate every single bite myself. And it was so worth that extra 30 minutes at the gym.
I brought the rest of this cheesecake (yes, with one little sliver taken out!) to the teachers at my son’s school for a luncheon. Let’s just say that one of the teachers literally bowed to me as I picked up my dish after their feast. It really was that good!
Recipe can be printed out here: Red Velvet Cheesecake.