RED VELVET CHEESECAKE

This Red Velvet Cheesecake is one among the smoothest and creamiest cheesecakes I assume I’ve ever made. It is insanely nice and has the pale tang that's so beloved in a red velvet dessert. The cream cheese whipped cream on best finishes it off perfectly!

INGREDIENTS CRUST 2 cups Oreo crumbs (about 20 Oreos) 4 tbsp butter, melted CHEESECAKE FILLING 24 oz cream cheese, room temperature (three 8 oz packages) 1 cup sugar 3 tbsp cocoa 4 eggs, room temperature 1 cup sour cream 1/4 cup buttermilk 2 tsp vinegar 1 tsp vanilla extract 2 ounces red meals color CREAM CHEESE WHIPPED CREAM  3/4 cup heavy whipping cream 1/4 cup powdered sugar 1/2 cup whipped cream cheese icing (I use this one) INSTRUCTIONS CRUST 1. Heat oven to 325 degrees. 2. In a small bowl, combine crust foods and mix well. 3. Press combination into the backside and up the aspects of a 9-inch springform pan with parchment paper within the bottom. 4. Bake crust for 10 minutes then remove. 5. Cover the outsides of the pan with aluminum foil so that water from the water bath can't get in, and set aside. CHEESECAKE FILLING  1. Reduce oven to 300 degrees. 2. In a big bowl, mix the cream cheese, sugar and cocoa with an electrical mixer till blended (Use low velocity to hold so much less air from entering the batter, which may trigger cracks). Scrape down the aspects of the bowl. 3. Add eggs one at a time, beating slowly and scraping the aspects of the bowl after every addition. 4. Add the sour cream, buttermilk, vinegar, vanilla extract and red meals color. Beat on low velocity till effectively combined. 5. Pour the filling into the pan. 6. Drop the cheesecake at the counter a couple of occasions to launch air bubbles that may trigger cracks. 7. Place springform pan internal one other pan. Fill outdoor pan with sufficient warm water to pass about midway up the aspects of the springform pan. The water ought now not to pass above the best part of the aluminum foil at the springform pan. 8. Bake for 1 hour and 45 minutes. 9. Turn off warmth and depart cheesecake in oven with door closed for 30 minutes. 10. Crack oven door and depart the cheesecake within the oven for one other 20 minutes or till set. 11. Remove cheesecake from oven and chill. WHIPPED CREAM  1. Freeze steel bowl and whisk for 15-20 minutes to get them nice and cold. 2. Remove bowl from freezer and upload whipping cream. 3. Whip till cream begins to thicken, then upload powdered sugar. 4. Continue whipping till stiff peaks form, about 5-7 minutes. 5. Stir within the cream cheese icing. 6. Spread or pipe whipped cream on best of cheesecake. Keep cheesecake refrigerated till in a position to serve. Nutrition Facts Serving Size 1 Slice Serves 14 Amount Per Serving Calories 458 % Daily Value* Total Fat 32.5g 50% Cholesterol 131.7mg 44% Sodium 259.3mg 11% Total Carbohydrate 36.4g 12% Sugars 29.6g Protein 7.3g 15% Vitamin A18%Vitamin C0%

Red velvet is one among these flavors that folks appear to both love or hate. Some folks are simply like, red what? That’s a cake? And some folks assume it’s simply the identical factor as chocolate. It’s form of just like the thriller cake flavor.

What I in fact love about it's the tang from the buttermilk and the mild taste of the vinegar. I don’t understand the right way to precisely describe the vinegar style since it’s in contrast to you’re in fact consuming vinegar, simply due to the fact that will be gross. But it ads a in fact exact taste that I’ve come to in fact love in red velvet.

I didn’t develop up consuming red velvet, but as I’ve tasted it at different puts over the final few years and made a bunch of cakes with it, I’ve come to love it.

As a cheesecake, it’s wonderful.

I went with a chocolate crust to start. Though red velvet in fact only has a in fact small quantity of chocolate in it, I assume the chocolate crust compliments it nicely.

I delivered just a bit cocoa, some buttermilk, vinegar and of course, the red coloring.

One factor to hold in thoughts whilst blending the filling is now not to over mix the batter and now not to mix at a excessive speed. Both can upload additional air to the batter, which is a frequent offender of cracks.

And as a lot as I hate it, this recipe calls for a water bath. I’m by no means a fan of more steps, but whilst they're necessary, I do them. For a nice, smooth, now not cracked cheesecake, you’ll desire to make certain a water bath is used.

I desire to make my whipped cream with lots of powdered sugar. It thickens the whipped cream and retains it from wilting and melting. It also sweetens it up, and whilst have I ever complained about that?

To supply it the cream cheese flavor, I upload 1/2 cup of whipped cream cheese icing. Not normal canned icing, however the whipped canned icing. It’s lighter and fluffier and contains effectively into the whipped cream. I love it. I’d consider normal cream cheese may be crushed till mushy and delivered as well, but I didn’t attempt it.

This cheesecake was a hit. As quickly as I took my first bite, I was in love. Take it from me, you’ll have a difficult time stopping at only one piece.

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