Red Velvet Cheesecake

Red Velvet Cake/Cupcakes? Check!

Red Velvet Cookies? Check!

So it makes perfect sense that I test out some Red Velvet Cheesecake. 🙂

I took the lead from Southern Living but chose to top the cheesecake with fresh whipped cream as opposed to their additional top layer of cream cheese mixture. For some added fun, I also made them individual sized—no sharing required!

The recipe was easy to follow and did not require a water bath method when baking. However, I did choose to bake the crust for 6 minutes on 325 degrees to ensure crispiness. As for the “cake”, their method gave a nice creamy texture with a slight tangy flavor profile—-I’d assume from the addition of buttermilk.

I don’t think I’ll give up my favorite cheesecake (white chocolate-raspberry cheesecake) for this one but it’s definitely a fun twist. Plus–with Halloween around the corner, the “blood red” hue would be fantastic!

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Red Velvet Cheesecake
From Southern Living

Ingredients:

Crust:
1½ Cups Chocolate Graham Cracker Crumbs or Chocolate Wafters
¼ Cup Unsalted Butter, melted
1 Tablespoon Granulated Sugar

Filling:
24 Ounces Cream Cheese, softened
1½ Cups Granulated Sugar
4 Large Eggs, lightly beaten
3 Tablespoons Unsweetened Cocoa
1 Cup Sour Cream
½ Cup Buttermilk
2 Ounces Red Food Coloring

Fresh Whipped Cream:
1 Cup Heavy Cream, chilled
1 Tablespoon Granulated Sugar
1 Teaspoon Pure Vanilla Extra

Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a parchment paper lined pan. Bake crust for 6-7 minutes at 325 degrees. Cool completely.

Beat  cream cheese and 1½ cups granulated sugar at medium-low speed with an electric mixer. Add eggs and the rest of the listed ingredients, 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.

Prepare  whipped cream. In a stand mixer, whisk the heavy cream on high until it just holds stiff peaks. Slowly sprinkle in sugar. Add vanilla. Pipe the whipped cream on top of unmolded cheesecake.

ENJOY!

**Since I chose to make individual sized cheesecakes, I only needed to prepare half of the filling amount.