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I’ve never been a huge cheesecake person. I’ve never been a huge red velvet person either. Then why on earth would I ever want to make this dessert? They both just sounded so much better together instead of on their own…Plus it was Valentine’s Day! I couldn’t resist this show-stopper. As it turned out, it was perfect for a romantic night in – no dinner reservation required.

It’s super easy to make, as long as you make sure to do everything at least a day in advance! This was great since I didn’t have to do any work on Valentine’s Day. The original recipe calls for a cream cheese frosting, but I think that’s way too rich. The cheesecake itself already has a lot going on, and finishing it with light and fluffy whipped cream is a lot better than a heavy cream cheese frosting.

Recipe
Red Velvet Cheesecake
Adapted from Southern Living
Makes 1 (9 inch) Cheesecake, serves 8 – 10

Ingredients

For the Crust:

  • 1 1/2 cups chocolate graham cracker crumbs (1 sleeve of graham crackers)
  • 1/4 cup butter, melted
  • 1 tablespoon sugar
  • 3 (8-ounce) packages cream cheese, softened

For the Filling:

  • 1 1/2 cups granulated sugar
  • 4 large eggs, lightly beaten
  • 3 tablespoons unsweetened cocoa
  • 1 cup sour cream
  • 1/2 cup whole buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1 (1-ounce) bottle red food coloring

Directions

Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.

Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs, cocoa, sour cream, buttermilk, vanilla, vinegar, and food coloring; mixing on low speed just until fully combined. Pour batter into prepared crust.

Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.

Serve with fresh whipped cream if desired.

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