Recipe: Red Velvet Cheesecake
This decadent dessert combines the rich flavor of red velvet cake and the creamy texture of cheesecake into one next-level dessert. Plus, this treat is sure to be a crowd pleaser—now you can appease both the chocolate lovers and the cheesecake lovers. Talk about a wickedly-delicious dessert combination. This particular treat will require some patience though—the recipe has several steps, and the cake comes in and out of the oven more than once. Also, it helps to use a springform pan to make slicing and sharing (or not!) much easier and far less messy. But, if you have patience and plan ahead, this is the perfect dessert for any occassion.
It all starts with the crumbly crust made from ground-up chocolate graham crackers (and a little butter and sugar of course!). Then, cream cheese, sugar, eggs, sour cream, unsweetened cocoa, vanilla extract, buttermilk, vinegar, and a good bit of red food coloring come together to make the ever-decadent cheesecake filling. To get that true, know-it-anywhere red velvet red, use two bottles of red food coloring. (Of course it doesn’t affect the taste, but it sure does look pretty.) The dessert spends 10 minutes at 325 degrees before you reduce the oven to 300 degrees for an hour and 15 minutes. From there you’ve got to pay attention: take the cake out to clean up the edges, and turn the oven off. Then place the cake back in the oven and let it stand for 30 minutes. Next let it cool on the counter for 30 minutes, and then, finally, let it chill in the fridge for 8 hours. Meanwhile, blend more cream cheese, butter, powdered sugar, and vanilla extract to create a decadent cream cheese topping to spread all over the top. Garnish with a mint sprig for a pop of color.