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


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

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

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 😉

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 🙂 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 🙂

So without further ado here you go!!

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Crust –

place biscuits in food processor




Pulse until it becomes fine crumbs


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



Add melted butter and crumbs together




butter & crumb mixture




spray your spring-form pan


Pour crumb mixture into pan


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


Filling – cream cheese softened



blend the cream cheese until smooth



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




add the sugar



add sour cream



add salt & cornstarch



add vanilla


scrap your bowl


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


add red food coloring and cocoa



whisk together


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



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



remove from oven and let cool for 3 hours



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





Its came out just delicious!!!

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Red Velvet Cheesecake

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

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.


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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Mini Strawberry Espresso Surprise!!! Fiesta Friday #55


Hello everyone it’s another Fiesta Friday!!! I want to thank our host Angie@The Novice Gardener and her co-host today Sue@birgerbird and Suzanne@apuginthekitchen.  Suzanne has become a great blog friend and I want to thank her 🙂  So enjoy Fiesta Friday everyone!!!

So earlier this week I went to my favorite place “Flying Olive” 🙂

The Flying Olive has 50 varieties of olive oils and vinegar’s, I love going there because you can taste anything before buying it 😛 check out their website for all the info and check out their 2 locations one each in Ohio and Kentucky.

I currently have Strawberry, Red Apple, Wild Blueberry, Cranberry Pear in the vinegar’s and in the olive oils I have Butter, Persian Lime, Cilantro and Roasted Onion and Tuscan Herb 🙂

During my recent trip I got Dark Espresso Balsamic Vinegar as I just love coffee so I knew I had to get it.

So I had some strawberries at home so I knew I was going to use those some how and I was thinking of using mascarpone cheese. After getting home and checking out what I had already in my pantry, I thought this would be a perfect mini dessert.  A couple of years ago for Christmas my friend Danny gave me a few sets of mini plates, bowls, spoons and forks, he know how I like to entertain 🙂 so this is my is my mini dessert.


Ingredients (ended up not using the half n half)
If you wanted mascarpone to be more creamy
then I would add a little half n half.


Added the vinegar to my strawberries


Added the vinegar to the Mascarpone cheese


Mixed up


I crushed the Biscotti and added a little to bottom on the dishes


Topped the biscotti with the strawberries that were soak in the Vinegar

Then a dollop of the mascarpone mixture


drizzle of more vinegar


shave some chocolate, I thought this chocolate would go perfect




Done…serve or chill until your party begins 🙂


Mini Strawberry Espresso Surprise

  • Servings: 12
  • Difficulty: easy
  • Print

3/4 cup Flying Olive Dark Espresso Balsamic Vinegar, divided
2 containers tiramisu flavored mascarpone cheese
1 1/2 cup fresh strawberries, chopped
3 chocolate biscotti’s, crushed
1 piece dark chocolate

In a bowl add the chopped strawberries and 1/4 cup vinegar, stir and set aside.

In another bowl add mascarpone and 3 Tbsp. of vinegar and whisk together, set aside.

Set out your mini dishes that you are going to use, add about a teaspoon or a little more of the crushed biscotti to each dish, then add strawberries on top of biscotti, start with a teaspoon on each then add more to each to finish up the strawberries.  Dollop mascarpone cream on each dish, then with a teaspoon drizzle a little of the vinegar over top the mascarpone and finish with some of the shaved chocolate.  I like this recipe as a mini since it has a great richness to it 🙂

Serve or chill until needed.

This was so good, it was not overly sweet, and that tartness at the end from the balsamic vinegar was just perfect!!!  Enjoy the rest of your Fiesta Friday!!!