RED VELVET CHEESECAKE
Festive and oh, so good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust. -Karen Dively, Chapin, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan., In a large bowl, beat cream cheese, sugar, sour cream, buttermilk, cocoa and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.
Nutrition Facts : Calories 463 calories, Fat 29g fat (17g saturated fat), Cholesterol 131mg cholesterol, Sodium 276mg sodium, Carbohydrate 46g carbohydrate (39g sugars, Fiber 1g fiber), Protein 7g protein.
RED VELVET CHEESECAKE
Provided by Food Network Kitchen
Time 2h
Yield 10 servings
Number Of Ingredients 12
Steps:
- Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
- Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
- Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.
RED VELVET CHEESECAKE WITH RICOTTA
I've made this red velvet cheesecake several times by combining a few different recipes and it is delicious. All my friends always ask me to make this and it's always a hit.
Provided by Ashley
Categories Desserts Cakes Cheesecake Recipes
Time 12h30m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 475 degrees F (245 degrees C). Grease a 9-inch springform pan.
- Combine cream cheese, ricotta cheese, and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix in butter until well combined. Mix in cornstarch, flour, cocoa powder, vinegar, and vanilla until well combined. Add sour cream, eggs, and red food coloring; mix until well combined. Pour batter into the prepared pan.
- Bake in the preheated oven for 10 minutes. Reduce heat to 200 degrees F (95 degrees C) and bake for 1 more hour. Turn the oven off and let cake sit inside until completely firm, about 3 hours.
- Remove from the oven and set on counter until completely cool. Then refrigerate 8 hours to overnight for best taste and texture.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 40.5 g, Cholesterol 182.1 mg, Fat 40.2 g, Fiber 0.6 g, Protein 13.2 g, SaturatedFat 24.6 g, Sodium 243.3 mg, Sugar 30.5 g
YOGURT-RICOTTA CHEESECAKE
I have always liked Italian ricotta cheesecakes, but they have too much sugar for me. I made a light version, and my family couldn't even tell the difference! I serve mine with sugar-free strawberry ice cream topping and fresh strawberries. -Diane Shipley, Mentor, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. In a large bowl, beat cream cheese, ricotta and sugar blend until smooth. Beat in yogurt, butter, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake until center is almost set, 80-85 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, serve cheesecake with strawberries.
Nutrition Facts : Calories 246 calories, Fat 15g fat (9g saturated fat), Cholesterol 91mg cholesterol, Sodium 231mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 9g protein.
RED VELVET CHEESECAKE WITH OREOS®
A new take on cheesecake with red velvet Oreo's® that's perfect for Valentine's Day.
Provided by Jaimee Hunter
Categories Desserts Cakes Cheesecake Recipes
Time 7h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Spray a 9-inch springform pan with nonstick spray, then line with parchment paper.
- Remove the creme filling from 24 sandwich cookies and set aside for later. Place the 48 cookie halves in a food processor and process until crushed. Set any remaining cookies aside for another use.
- Mix crushed cookies with melted butter and sugar for until combined. Press mixture into the bottom and 1 inch up the sides of the prepared pan to form the crust. Wrap the outer bottom of the pan with foil to prevent any leaking.
- Prepare cheesecake: Beat cream cheese with a mixer until smooth. Add eggs, one at a time, beating after each until incorporated. Blend in sugar, 1/2 of the reserved creme filling, vanilla, and salt. Fold in sour cream with a spatula.
- Remove 1 cup of the cheesecake mixture to a small bowl and stir in food coloring until desired shade of pink is achieved.
- Pour white cheesecake mixture over the crust, then top it off with the pink. Use a knife to swirl the two mixtures together.
- Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour 15 minutes; take it out sooner if cracking starts. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
- Stir milk, remaining creme filling, and melted white chocolate together in a bowl until blended. Mix in powdered sugar until the perfect drip consistency forms.
- Remove cheesecake from the refrigerator and remove from the pan. Start at the edge of the cheesecake and use a spoon to drop a decorative drizzle around the sides. Cool in the refrigerator until icing is completely set, about 30 minutes.
Nutrition Facts : Calories 631.6 calories, Carbohydrate 64.5 g, Cholesterol 148.7 mg, Fat 38.9 g, Fiber 1 g, Protein 9.2 g, SaturatedFat 21.2 g, Sodium 379 mg, Sugar 51.8 g
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- MAKE THE CRUST Preheat the oven to 350°. In a food processor, pulse the chocolate wafers with the salt until the cookies are finely ground. Transfer to a small bowl and stir in the butter.
- MAKE THE CHEESECAKE FILLING Reduce the oven temperature to 300°. In a stand mixer fitted with the paddle, beat the cream cheese at low speed with the sugar until smooth, about 3 minutes.
- Transfer 1 cup of the cheesecake filling to a small bowl. Add the cocoa powder and red food coloring to the remaining filling and beat on low speed, scraping the side of the bowl as needed, until no streaks remain.
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- Remove the cheesecake from the roasting pan and transfer to a rack. Carefully remove the foil and let the cheesecake cool to room temperature, about 1 hour.
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