Tasty Tuesday

Red Velvet Cheesecake

I saw this recipe over on Recipe Girl's blog last week and couldn't wait to make it. I haven't baked cheesecakes very often, I don't know why, they are very easy to make.

I made this for Sunday lunch. I couldn't wait until lunch to taste it so I had a slice for breakfast. Oh well, it's my house and I made it so I can have a slice when ever I want, right?

It was excellent and every one loved it. Jordan even said that it's her new favorite dessert. We talked about how good it would be to make one for St. Patrick's Day except make it green. Then Travis said we could make it for Easter and make it bright yellow. I guess we were just full of colors and cheesecake. I cut the remainder in half and sent it home with the kids. If it was around here I would have eaten it all.

RED VELVET CHEESECAKE

CRUST:17 regular-sized Oreo cookies, crushed finely (or 1½ cups chocolate graham cracker crumbs)

¼ cup butter, melted

1 Tbs granulated sugar
CHEESECAKE: Three 8-ounce packages cream cheese, softened

1½ cups granulated sugar

4 large eggs, lightly beaten

3 Tbs unsweetened cocoa

1 cup sour cream

½ cup buttermilk

2 tsp vanilla extract

1 tsp distilled white vinegar

Two 1-ounce bottles red food coloring
FROSTING:One 3-ounce package cream cheese, softened

¼ cup butter, softened

2 cups powdered sugar, sifted

1 tsp vanilla extract

fresh mint sprigs, for garnish

heavy duty foil
1. Prepare crust: Stir together Oreo crumbs, melted butter, and 1 Tbsp. granulated sugar; press mixture into bottom of 9-inch spring form pan.
2. Preheat oven to 325°F. Prepare water bath: Fill large roasting pan (big enough for spring form pan to fit into) with about 1 inch of water. Place in oven and allow to preheat along with the oven.
3. Prepare filling: Beat cream cheese and sugar at medium-low speed with an electric mixer for 1 minute. Add eggs and remaining cheesecake ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
4. Take out two sheets of heavy duty foil and layer them on top of one another. Place spring form pan on top of the foil and wrap the foil gently around the pan and up the sides. Make sure that there are no tears or holes and that the foil comes all the way up around all sides of the cake. Carefully place the foil-protected pan into the water bath in the preheated oven.
5. Bake for 10 minutes; reduce heat to 300°F. Bake for an additional 75 minutes or until the center is firm. Turn oven off. Let cheesecake stand in oven for 30 minutes. Remove cheesecake from oven. Carefully remove cheesecake from water bath and place on wire rack. Run a thin knife around the outer edge of the cheesecake. Cool on rack for a couple of hours, until the cheesecake becomes close to room temperature. Cover and chill for at least 8 hours (or overnight). Remove sides of spring form pan.
6. Prepare frosting: Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar and vanilla, beating until smooth. Spread evenly on top of cheesecake. Garnish, if desired.
Cooking Tips*You may choose to bake the cheesecake instead with no water bath. Bake at 325 for 10 minutes; reduce heat to 300 and bake for an additional 75 minutes. Let cheesecake stand in oven 30 minutes. Remove from oven; cool in pan on wire rack for 30 minutes. (Baking without a water bath - you run the risk of cracking the top of the cheesecake).

To visit Recipe Girl click here, and for her recipe for Red Velvet cheesecake click here.