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Red Velvet Cheesecake!

Looking for a delicious dessert for your Valentine’s Day dinner date?! Well, try this scrumptious traditional red velvet cheesecake. (Don’t let the red fool you, the flavor is chocolate!)

Ingredients

  • 1 pound of chopped milk chocolate
  • 1/2 cup of butter
  • 1 9-ounce package of chocolate wafer cookies (40-45 cookies)
  • 1 cup of semisweet chocolate pieces
  • 1 cup of silvered almonds
  • 1/2 cup of packed brown sugar
  • 1/2 cup of melted butter
  • 4 8-ounce packages of softened cream cheese
  • 1 8-ounce of carton dairy sour cream
  • 1/3 cup of granulated sugar
  • 1/3 cup of buttermilk
  • 1 1-ounce bottle of red food coloring (2 Tbsp.)
  • 4 eggs
  • 2 egg yolks
  • Chocolate leaves (optional)
  • Powdered sugar (optional)
  • Unsweetened cocoa powder (optional)
  • Fresh raspberries and/or small whole strawberries (optional)

Directions

  1. In a medium saucepan, melt chocolate and 1/2 cup of butter over low heat.
  2. Transfer to a bowl and cool completely.
  3. Place wafer cookies, chocolate pieces, almonds, and brown sugar in a large food processor.
  4. Cover and process until finely ground.
  5. Add the 1/2 cup of melted butter, cover and process until well combined.
  6. Transfer crumbs to a 10×3-inch springform pan with a removable bottom.
  7. Press crumbs onto bottom and up the sides of the pan, leaving a 1/2-inch space at the top.
  8. Set aside.
  9. For Filling: In a large mixing bowl, beat the cooled chocolate mixture, sour cream, buttermilk, cream cheese, sugar, and red food coloring with an electric mixer on medium to high speed until combined.
  10. Add 4 eggs and 2 egg yolks all at once.
  11. Beat on low speed just until combined.
  12. Pour filling into crumb-crust lined springform pan.
  13. Place pan in a shallow baking pan on the oven rack.
  14. Bake in a 350 degree F oven for about an hour.
  15. Remove the pan from the baking pan.
  16. Cool cheesecake in a pan on a wire rack for 15 minutes.
  17. Use a spatula to loose cheesecake from sides of pan.
  18. Cool for 30 minutes.
  19. Remove sides of pan.
  20. Cool for 1 hour, cover and chill at least 4 hours.
  21. To Serve: Use a paper doily to decoratively sift powdered sugar and cocoa powder on the top. Garnish the center with chocolate leaves and fresh raspberries.

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