Red Velvet Cheesecake!!! “Fiesta Friday #63”

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“Red Velvet, Red Velvet, send “Cheesecake” right over” LOL

Anyone remember playing “Red Rover, Red Rover” as a kid ūüėČ if not just google it LOL ūüėõ

Anyway I was trying to start my blog out in a silly kind of way, but there is no silliness when “Red Velvet” is involved ūüėČ

Of course Red Velvet everything starts to come out around Valentine’s Day, and this is around that time I made this delicious cheesecake.

Of course I did share with several friends and I must say I had “zero” complaints ūüôā LOL

So I thought this would be perfect for this week’s “Fiesta Friday #63”, of course our host is Angie@The Novice Gardener her new blog for Fiesta Friday’s is here and her co-host this week are Julianna@Food On Board and Hilda@Along The Grapevine.

So I’d like to thank them for letting me share this recipe ūüôā

So without further ado here you go!!

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Ingredients

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Crust –

place biscuits in food processor

 

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Pulse until it becomes fine crumbs

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this is the 1 1/2 cup of the tea biscuits

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Add melted butter and crumbs together

 

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butter & crumb mixture

 

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spray your spring-form pan

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Pour crumb mixture into pan

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with your fingers firmly press crumb mixture into pan
and up the sides about 1 inch

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Filling – cream cheese softened

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blend the cream cheese until smooth

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add eggs one at a time, blending well after each one

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add the sugar

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add sour cream

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add salt & cornstarch

 

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add vanilla

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scrap your bowl

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put about 2 1/2 cup of the filling in another bowl

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add red food coloring and cocoa

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whisk together

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Pour red mixture on top of cream mixture
and give it a swirl and bake

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once its done turn oven off, crack the oven door open
and let cake sit inside for 1 hour

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remove from oven and let cool for 3 hours

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Chill overnight or for at least 3 hours before
cutting and serving

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Its came out just delicious!!!

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Enjoy!!

Red Velvet Cheesecake

  • Servings: 8-10
  • Difficulty: easy
  • Print

Crust:
2 1/2 cups cookie crumbs (graham or flavored)
(I used 1 1/2 cups Cappuccino tea biscuits and 1 cup graham cracker crumbs)
6 Tbsp. butter, melted
1/4 cup sugar

Mix all together in a bowl, in a 9 inch spring-form pan press mixture down on the bottom and up the sides about 1 inch, set aside.

Filling:

2 8oz. bricks cream cheese, softened
1/2 cup sour cream, room temp
3 eggs, room temp
3/4 cup sugar
1/4 tsp. salt
1 Tbsp. corn starch
1 tsp. vanilla
1 tsp. red food coloring
1/4 cup cocoa powder

In a large bowl with a stand mixer or hand mixer, mix the cream cheese until smooth and creamy, add one egg at a time, making sure each is mixed in before adding the next.  Then add the sugar, sour cream, vanilla, salt and then cornstarch, scraping the bowl as needed.

Take 2 1/2 cups of the mixture and add it to a small bowl then mix in food coloring  and cocoa until fully combined.

Pour white mixture into the pan and spread around, then add red mixture and just swirl the 2 mixtures together.

Bake at 350 degrees for 45-60 minutes, edges will be puffed up and slightly brown, turn off oven, leave the door cracked with cheesecake inside for 1 hour.  Then cool at room temp. for about 3 hours, place in refrigerator to chill for at least 2-3 before serving.

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White Chocolate Cheesecake with White Chip Macadamia Nut Cookie Crust

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Since I work for a grocery chain (Remke¬†bigg’s, Northern Ky/Greater Cincinnati area), our merchandisers will get in new products before¬†they hit our shelves. ¬†I have been fortunate to be given some of these products and I will be sharing with you my results and different recipes I come up with by using the products.

Up first is Betty Crocker’s White Chip Macadamia Nut Cookie Mix, this is not yet in the stores, I decided to make the¬†crust for my cheesecake out it….so this is what I did.

Crust :  New РBetty Crocker White Chip Macadamia Nut Cookie Mix
1 package of cookie mix
1/3 cup butter
1 tbsp. water
Mix all together

I used a 12 inch tart pan, also cut a piece of parchment paper to in the bottom of my pan, then spray it with non stick spray. 

Press mixture into a tart pan

bake at 350 degrees for 10 – 12 minutes, the cookie dough will puff up, as soon as it comes out, take the back of measuring spoon and press the dough down and into the sides. You can see in the first picture at the top

White Chocolate Cheesecake batter:

16 oz. white chocolate, chopped (used 2 Р6 oz. packages Bakers plus 4 oz. white choc. chips)
5 tbsp. unsalted butter, softened
16 oz. cream cheese, softened
1/4 cup sugar
1 tsp. vanilla
1 1/2 cup heavy whipping cream, chilled

In a double boiler or a place a metal or glass bowl over a pot of 1 inch simmering water, not letting the bowl touch the water, melt chocolate and butter together. 
Stirring occasionally to combine, set aside and let cool slightly.

Using an electric mixer, combine cream cheese, vanilla and sugar
beat until you reach firm peaks, beat in melted chocolate until combined.
 In another bowl add whipping cream

and beat until firm peaks
take a 1/3 of the whipped cream and fold it into the cream cheese mixture
Beat in the rest of the whipped cream

Pour over the crust  
(This does make a little extra, use a couple of ramekins to put the extra filling and top with some of the nuts for a late night snack.)
Top with candied macadamia nuts.
Cover and refrigerate overnight.

Candied  Macadamia Nuts:

4 oz. macadamia nuts, chopped
2 tbsp. unsalted butter
5 tbsp. brown sugar, packed
 1/2 tsp. vanilla
 pinch of salt

In a saucepan add butter, once melted add brown sugar, vanilla and salt
stirring and cooking for 1 minute, remove from heat, keep stirring until sugar has dissolved.
Toss with nuts
stir to coat, then pour onto a parchment lined baking sheet or silt pad. 
Bake at 325 degrees for 20 minutes, stirring half way, remove from oven, place on waxed paper or parchment paper to let cool. 
These remind me of Burnt Sugar Nuts, they work well with the sweetness of the cheesecake.

This Cookie crust was a great addition to this recipe, keep a look out at your local store this new cookie¬†mix!¬† I give it “Two Thumbs Up”¬†¬†¬†¬† Enjoy!!!!