Oh yes I did!
I decided to bake a treat for my family for Valentine’s day, since I wasn’t going to be there for the “holiday”. Valentine’s Day is usually surrounded by all things red, so I figured why not try my hand at Red Velvet Cheesecake. I should take a moment to share, that this is the first cheesecake I have ever made, and my mom was also not around for advice, so it was sink or swim time baby!
The cheesecake turned out beautifully, and I learned a VERY important lesson in the kitchen. Sometimes it is best to take it slow, read the recipe through a few times before starting, and be patient. I have been known in the past for assuming I know what I am doing, and making a big mistake, resulting in starting all over again.
In fact, this cheesecake turned out so well, I made a second one to take to the cottage with me, and subsequently ate more than a normal person’s share.
Normal, being those who have self-control.
I do not.
And now, something I don’t usually share…. the recipe.
Red Velvet Cheesecake
For the crust:
1 1/2 cups Oreo cookie crumbs
1/4 cup butter, melted
1 tbsp. sugar
For the cheesecake:
3 (8 oz.) packages cream cheese, at room temperature
1 1/2 cups sugar
4 large eggs, lightly beaten
3 tbsp. unsweetened cocoa powder, sifted
1 cup sour cream
1/2 cup buttermilk
2 tsp. vanilla extract
1 tsp. distilled white vinegar
2 (1 oz.) bottles red food coloring
For the topping:
4 oz. cream cheese, at room temperature
2 tbsp. butter, at room temperature
1 cup powdered sugar
1/2 tsp. vanilla extract
Line the bottom of a 9-inch springform pan with a round of parchment paper. To make the crust, combine the Oreo crumbs, melted butter and sugar in a small bowl. Mix together with a fork until all the crumbs are moistened. Press the mixture onto the bottom of the prepared pan.
Preheat the oven to 325 degrees F. To make the filling, beat together the cream cheese and sugar in the bowl of a stand mixer at medium-low speed for 1 minute. Add eggs, unsweetened cocoa powder, sour cream, buttermilk, vanilla extract, vinegar and food coloring. Mix on low speed just until fully combined. Pour the batter into the prepared pan.
Bake at 325 degrees F for 10 minutes, reduce the heat to 300 degrees F, and bake for 1 hour and 15 minutes or until the center is firm. Turn off the oven, prop the door open slightly, and let the cheesecake stand 30 minutes. Remove the cheesecake from the oven; cool in the pan on a wire rack for 3o minutes. Run a thin knife around the outside edge of the cake to separate from the pan. Cover and chill for at least 8 hours.
To make the topping, in the bowl of an electric mixer, beat the cream cheese and butter on medium speed until smooth; gradually add powdered sugar and vanilla, beating until smooth. Remove the cheesecake from the refrigerator and spread the topping evenly over the cheesecake. Remove sides of springform. Garnish if desired.
Recipe originally found on Annie’s Eats