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 😉 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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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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