I keep claiming that Red Velvet is nothing more than a dyed weak chocolate cake yet I keep finding myself making variations of it! What can I say? People love it. After the brownies, brownie cake, and cupcakes, comes today’s red velvet cheesecake.This was one of the silkiest and nicest cheesecakes I’ve made. Nice, because some cheesecakes are mean to make. They crack, they set too hard or not hard enough, they stick to the sides of the tin regardless of precautions taken… Although the batter was runny and chilled my heat in fear, the end result was magnificently silky and set just right. Adapted from here.
17 oreo cookies, crushed finely
1/4 cup butter, melted
1 Tbsp sugar
750g cream cheese, at room temperature
1 1/2 cups sugar
4 large eggs, lightly beaten
3 Tbsp unsweetened cocoa
1 cup sour cream
1/2 cup buttermilk
2 tsp vanilla extract
1 tsp white vinegar
2 Tbsp red food coloring
250g cream cheese
1/4 cup butter, at room temperature
1 cup powdered sugar, sifted
1 tsp vanilla extract
Prepare filling: Beat cream cheese and sugar at medium-low speed with an electric mixer for 1 minute.
Bake for 90 minutes to 2 hours until the center is firm. Turn oven off.
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.