Minggu, 05 Mei 2019
smooth and rich pink Velvet Cheesecake makes a great dessert for Valentine’s Day, Christmas, and plenty of other celebrations. This luscious cheesecake is inspired through a conventional red velvet cake and made with buttermilk, vinegar, and cocoa powder. On pinnacle, you may discover a layer of smooth cream cheese frosting. This cheesecake can be adorned with sprinkles, white chocolate shavings, portions of candies, or simply frosting.
crimson velvet cake is a special kind of cake this is traditionally made with buttermilk, vinegar, and cocoa powder. although it didn’t start that way, there is mostly a generous addition of crimson meals coloring to present the cake its shiny crimson coloration.
purple velvet cakes are not really considered chocolate desserts because there isn't always loads of cocoa powder brought. the quantity of cocoa is simply sufficient to add a few chocolate taste however not even near make it a completely chocolate dessert.
Ingredients :
Crust:
- 8 oz Oreo cookies (22-24 cookies) pulsed
- 4 tbsp unsalted butter melted
Cheesecake:
- 32 oz cream cheese softened
- 1/2 cup white granulated sugar
- 2 eggs room temperature
- 1/4 cup buttermilk
- 1/2 cup heavy whipping cream
- 1 tbsp white vinegar
- 2 tbsp cocoa powder
- 1 - 1 1/2 tbsp red food coloring
Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions :
- Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
Crust:
- Pulse Oreo cookies for crust in a blender until it's just crumbs. Mix Oreo cookie crumbs and melted butter in a mixing bowl until thoroughly incorporated.
- Spread crumb mixture in the bottom of the springform pan, evenly, pressing it over the bottom and a little up the sides.
Cheesecake:
- In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy, 2-3 minutes. Scrape sides and bottom of the bowl and beat for another minute.
- Add cocoa powder and sugar and mix until combined.
- Beat in eggs, one at a time, until well incorporated.
- Pour in buttermilk, vinegar, vanilla extract, and heavy cream and beat until all mixed very well. Scrape sides and bottom of the bowl and mix.
- Pour in 1 tablespoon of red food coloring and mix until evenly incorporated. If deeper color is desired, add some more food coloring.
- Transfer the batter into the springform and spread it evenly.
- Place roasting pan into the oven and place cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
- Bake for 80-85 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).
- Let it rest for 10 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to frost.)
- Cool cheesecake for an hour and then place it in the refrigerator. Refrigerate for at least 4 hours before adding the frosting. (Overnight is fine too.)
- Beat butter and cream cheese together on medium-high speed until smooth, 1-2 minutes.
- Lower the speed to low and beat in powdered sugar and vanilla.
- Turn up the speed back to medium-high and beat for about 3-4 minutes, until the frosting is light, smooth, and fluffy.
- Spread frosting evenly over the cheesecake. (Or transfer the frosting into a piping bag fitted with a decorating tip and decorate the cheesecake.)