Red Velvet Cheesecake
Red velvet cheesecake is so easy to make and is a to die for no-bake cheesecake filling sprinkled with white chocolate and cream cheese. It might look difficult but looks are deceiving. Shh….nobody needs to know!
WHAT IS RED VELVET?
If you have ever wondered where “red velvet” comes from, it originated way before food coloring. Before food coloring, red velvet cakes were more scarlet. In fact, the color was created solely by a chemical reaction between the vinegar, cocoa and buttermilk. Once the formulation of cocoa powder changed, this red effect no longer occurred and food coloring was added to once again create the red hue.
Today, red velvet refers to vanilla and cocoa flavored baked goods that are dyed red. They traditionally contain the original ingredients of vinegar and buttermilk which keep the baked good fluffy and light and create the smooth texture of the fine crumb described as “velvet.”
CAN I FREEZE RED VELVET CHEESECAKE?
Yes! Surprising, but this red velvet cheesecake freezes very well.
- TO FREEZE THE CHEESECAKE:
- Place chilled cheesecake on a baking sheet and place, uncovered, in the freezer. Freeze until firm.
- Remove from the freezer and wrap cheesecake in plastic wrap followed by heavy duty aluminum foil.
- Freeze for up to 1 month for optimal flavor, 2 months is the max.
- 1 1/2 cups Oreo baking crumbs
- 5 tablespoons melted butter
- 4 8 ounce cream cheese
- 1 cup powdered sugar
- 2 teaspoons red food colouring paste
- 8 ounces white chocolate melted
- 3 ounces semi-sweet chocolate melted
- 1 cup whipped cream or whipped topping
Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
Add the red food coloring paste and mix well until incorporated, scraping down the sides of the bowl to ensure everything is incorporated and the color is distributed evenly.
Add the melted white and semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula or offset spatula.
LOVE CHEESECAKE? HERE YOU GO!
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