Here we are Valentine’s Day post 2 of 3! We are just waiting for the release of the new Red Velvet Oreos to make the final dessert. You can expect that post by next week!
As you well may know already my love affair with cheesecake has been a long and abiding obsession. There are cheesecakes for every occasion. Candy flavors, fruit flavors and now holiday flavors! I would love to post more recipes, but if I made as many cheesecakes as I wanted then Levi and I wouldn’t be able to fit out the front door! Levi’s favorite dessert is Red Velvet cake! Or Red Velvet anything…..we went a little Red Velvet crazy on our last shopping trip.
So to my Logan friends if you ever want me to make one for you let me know! All you have to do is pay for the ingredients and I’ll create a masterpiece for you 🙂
Since this cheesecake is for a very special holiday I decided to learn a very special skill. Frosting roses. Not too shabby for my first attempt. If you are like me and new to the whole decorative frosting world then I would suggest practicing your technique on a sheet of wax paper, I did this a few times and just reused the frosting until I figured out the angles and the movement that gave me the desired result.
This cheesecake is more of a New York Style Cheesecake. Which means that it is both crumbly and creamy. I don’t even know how that is possible. You can adjust the recipe to be more like my others with just 3 simple adjustments. 1. 16 oz cream cheese. 2 16 oz sour cream. 3. 2 eggs.
I also used a 9 inch springform pan and my cheesecake was popping over the top, so you may want to use a 10 inch.
- 2 Sleeves of Chocolate Graham Crackers
- 12 Tbsp Butter- Softened
- 1/4 Cup Powdered Sugar
- 12 oz Semi-sweet or milk chocolate chips.
- 1/2 Cup butter
- 4- 8 oz packages of Cream Cheese- Room temperature, this helps give you the right consistency.
- 1/3 Cup White Granulated Sugar
- 8 oz Sour Cream
- 1/3 Cup Buttermilk
- 1 oz Red Food Coloring
- 4 Whole Eggs and 2 Egg Yolks.
In a food processor grind the graham crackers down to fine crumbs. Mix in the powdered sugar and 12 Tbsp butter. Press the mixture into a 10 or 9 inch springform pan. Bake on 350 for 10 minutes. Cool completely.
Use a double boiler or the microwave to melt the chocolate chips and 1/2 cup butter. Make sure to stir it occasionally to incorporate the butter into the chocolate and make a smooth chocolate sauce. Once the chocolate is all melted remove from heat. You don’t want the chocolate to seize up and become a crumbly unusable mess. Trust me. Been there done that 😦 Cool this sauce completely.
In a stand mixer beat the cream cheese until it’s smooth. Add sugar and sour cream and buttermilk. Mix until it’s nice and saucy, make sure you are constantly scraping down the sides of the bowl to avoid having any lumps in your batter. Add the chocolate sauce and mix until you have a light brown batter. Slowly add in your red food coloring until you reach your desired color. I went all in with 1 oz. Now add the eggs one at a time. Don’t over mix….apparently this is what causes some of the cracking on the top of the cheesecake.
Pour the batter over the crust. Bake at 350 for 60 minutes. Turn the oven off and leave the cheesecake in for another 60 minutes. Run a knife around the edge of the pan. Transfer to the fridge for 3-4 hours.
I made little cream cheese frosting from 8oz cream cheese, 2 cups powdered sugar and 1 tbsp vanilla. Whip it till you have a creamy frosting that you can either pipe or spread on top. It’s definitely not a red velvet treat without cream cheese frosting!
It’s so decadent!! Don’t forget to sign up for email alerts so that you don’t miss another tasty morsel!
So beautiful that I just couldn’t resist a little photo editing! Lol. Happy Valentine’s Day everyone!
Check out the Sweet Treats page to find links to all the yummy desserts we have created!