Cheesecake
If you love cheesecake, but have been afraid of trying to make it, I understand. Cheesecake has gotten a rap about being difficult. But if you're brave enough to tackle it, great! Today's post deals with Cheesecake, and includes Cranberry-Orange White Chocolate Cheesecake and Red Velvet Cheesecake. Enjoy!
BASQUE CHEESECAKE
This yumminess is from Marti Buckley and adapted by Tanya Sichynsky at The New York Times cooking enewsletter. For this recipe, Tanya wrote, "Generously burnished and with a velvety, custardy interior, this rustic, crustless cheesecake from the Basque region of northern Spain is the platonic ideal of a low-effort, high-reward dessert. The caramelized exterior evokes a toasty marshmallow, but the cake itself is not too sweet. Marti Buckley adapted this recipe from La Viña, a small bar in San Sebastián, for her cookbook, “Basque Country” (Artisan, 2018). This statement cake is achieved using only five primary ingredients. It’s baked at a higher temperature than a classic New York cheesecake and in the hot oven, the cheesecake dramatically inflates into a soufflé-like puff before sinking into itself, creating a cradle for fresh fruit, should you wish to serve it with some. But Basque cheesecake is perfect on its own, at its arguable prime the day after it’s made, enjoyed at room temperature."
Prep Time: 10 minutes; Cook Time: About 1-1/2 hours, plus cooling; Total Time: 1 hour 40 minutes, plus cooling; Yield: 12 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024483-basque-cheesecake. While you're at it, I highly recommend signing up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
Unsalted butter or nonstick spray, for greasing the pan
1-3/4 cups granulated sugar
2-1/4 pounds/36 ounces cream cheese, at room temperature
1/4 teaspoon kosher salt (such as Diamond Crystal)
5 large eggs
2 cups heavy cream
1/4 cup all-purpose flour
Preparation
Place a rack in the center of the oven and heat the oven to 400 degrees. Grease a 10-inch springform pan and line with parchment paper, leaving 2 to 3 inches overhanging the top of the pan. (You can trace and cut a circle to fit the base and then cut a band of paper to fit neatly around the sides, but the more rustic and simple method is to press an entire sheet into the pan, pleating the paper where it begins to crease. If you use multiple sheets of parchment, grease in between the layers so that they stick and lay flat.)
In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and cream cheese until smooth. (This can be done by hand as well; beat with a wooden spoon for about 5 minutes.)
Add the salt and mix. Add the eggs one by one and beat until fully incorporated. Beat in the cream. Sift in the flour, then mix it in on low.
Pour the batter into the prepared pan and bake until browned and almost burnt on top, 50 to 60 minutes. The center will still be quite jiggly. Remove the cake from the oven and cool completely on a rack. It will have risen significantly, nearly past the top of the pan, but it will sink in the center as it cools.
Before serving, remove the rim of the springform and gently tug away the parchment paper. Serve at room temperature.
NO-BAKE PUMPKIN CHEESECAKE
This is from Carrie Parente, a Today food recipe developer. For this recipe, Carrie wrote, "In our book, it’s not fall without pumpkin incorporated into just about everything we consume. That could mean sipping a pumpkin spice latte, baking a pie or loaf of quick bread, or indulging in all three throughout the season. This pumpkin cheesecake has our hearts season after season. Our no-bake version calls for just seven ingredients and doesn’t require an oven, which means you can make it on repeat all year long."
Prep Time: 20 minutes; Yields: 1 (10-inch) cheesecake
To view this online, go to https://www.today.com/recipes/no-bake-pumpkin-cheesecake-recipe-t152612.
Ingredients
12 sheets graham crackers (or 2 cups graham-cracker crumbs)
8 tablespoons butter, melted (if using unsalted butter, add 1/4 teaspoon salt)
1 cup heavy whipping cream
2 (8-ounce) blocks cream cheese, softened
1 cup light brown sugar
1 (15-ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Preparation
Add graham crackers to a food processor and process until fine crumbs form. Alternatively, you may put graham crackers in a large, resealable plastic bag and crush with a rolling pin. Stir together graham cracker crumbs, butter and salt (if using unsalted butter). The mixture should look like wet sand. Firmly press mixture into a 9-inch or 10-inch springform pan, covering the bottom and 1 to 2 inches up the side. Place the crust in the freezer until filling is ready.
Add heavy cream to a bowl. Using a stand mixer or hand mixer, whip until stiff peaks form. Set aside.
In bowl of stand mixer fitted with paddle attachment, beat cream cheese and sugar until smooth. Beat in pumpkin puree, cinnamon, nutmeg and vanilla extract until combined, scraping sides of bowl as needed. Fold whipped heavy cream into cream cheese mixture.
Pour creamy mixture into the prepared shell. Cover with plastic wrap and refrigerate until firm, at least 4 hours, but preferably overnight.
When ready to serve, run a knife between cheesecake and pan. Unclasp sides and remove cheesecake. Top with sweetened whipped cream and a dusting of cinnamon, if desired, before serving.
PUMPKIN CHEESECAKE
Yield: 12 to 14 slices
Source: "1,001 Delicious Desserts for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/21.shtml
Ingredients
3/4 cup ground reduced-fat graham crackers
3/4 cup ground gingersnap cookies
8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided
4-5 tablespoons margarine, melted
2 packages (8 ounces each) fat-free cream cheese
1 cup canned pumpkin
2 eggs
2 egg whites
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
2 tablespoons cornstarch
1 cup light whipped topping
Chopped toasted pecans, as garnish
Directions
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.
Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat
HOT CHOCOLATE CHEESECAKE
How does Hot Chocolate Cheesecake sound? Yum!
This comes from The Food Network Kitchen, and starts off, “Use your leftover hot chocolate or cocoa mix in both the crust and the filling of this super-rich cheesecake that tastes just like the classic drink.” Total Time: 3 hr 45 min; Prep: 30 min; Inactive: 45 min; Cook: 2hr 30 min; Yield: 12 to 14 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hot-chocolate-cheesecake.html?oc=linkback
Ingredients
Crust:
6 tablespoons unsalted butter, melted, plus more butter for the pan
9 graham crackers (about 1 sleeve)
1/4 cup hot chocolate or cocoa mix
Pinch fine salt
Filling:
Four 8-ounce packages cream cheese, at room temperature
1 cup sugar
2/3 cup hot chocolate or cocoa mix
1 cup sour cream
6 large eggs, at room temperature
1 tablespoon pure vanilla extract
10 marshmallows
Directions
Special equipment: a 9-inch springform pan
For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan.
Pulse the graham crackers in a food processor until finely ground. Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
For the filling: Wipe out the food processor. Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil).
Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake.
CRANBERRY-ORANGE WHITE CHOCOLATE CHEESECAKE
This is from Philadelphia Cream Cheese, and begins, "Share the creamy texture of this Cranberry-Orange White Chocolate Cheesecake with your friends and family. Watch our how-to video and learn how to make this tasty Cranberry-Orange White Chocolate Cheesecake from scratch."
Prep Time: 25 minutes; Total Time: 6 hours 30 minutes; Makes 16 servings
To view this online, go to https://www.creamcheese.com/recipe/199805/cranberry-orange-white-chocolate-cheesecake.
Ingredients
24 square shortbread cookies, finely crushed (about 1-3/4 cups)
2 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
2 tsp. vanilla
1 pkg. (4 oz.) BAKER'S White Chocolate, melted
4 eggs
1 tsp. cornstarch
1 Tbsp. zest and 1/2 cup juice from 2 large oranges, divided
1-1/2 cups fresh cranberries
Directions
Heat oven to 325ºF.
Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
Beat cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.
Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Meanwhile, mix cornstarch and 1 Tbsp. orange juice until blended. Bring cranberries, remaining orange juice and remaining sugar to boil in saucepan on medium-high heat; simmer on low heat 6 min. or until cranberries are softened, stirring frequently. Stir in cornstarch mixture; bring to boil, stirring constantly. Cook and stir 1 min. or until thickened. Remove from heat. Stir in orange zest. Cool. Refrigerate until ready to use.
Spoon cranberry glaze over cheesecake just before serving.
RED VELVET CHEESECAKE
Recipe courtesy of Food Network Kitchen
Total: 2 hr; Prep: 20 min; Cook: 1 hr 40 min; Yield: 10 servings; Level: Easy
To view this online, click here.
Ingredients
For the crust:
1-1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)
5 tablespoons unsalted butter, melted
1/3 cup sugar
Pinch of salt
For the filling:
4 8-ounce packages cream cheese, softened
1-1/4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 large eggs
1 tablespoon unsweetened cocoa powder
1 teaspoon red food coloring
Directions
Watch how to make this recipe.
Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.
BASQUE CHEESECAKE
This yumminess is from Marti Buckley and adapted by Tanya Sichynsky at The New York Times cooking enewsletter. For this recipe, Tanya wrote, "Generously burnished and with a velvety, custardy interior, this rustic, crustless cheesecake from the Basque region of northern Spain is the platonic ideal of a low-effort, high-reward dessert. The caramelized exterior evokes a toasty marshmallow, but the cake itself is not too sweet. Marti Buckley adapted this recipe from La Viña, a small bar in San Sebastián, for her cookbook, “Basque Country” (Artisan, 2018). This statement cake is achieved using only five primary ingredients. It’s baked at a higher temperature than a classic New York cheesecake and in the hot oven, the cheesecake dramatically inflates into a soufflé-like puff before sinking into itself, creating a cradle for fresh fruit, should you wish to serve it with some. But Basque cheesecake is perfect on its own, at its arguable prime the day after it’s made, enjoyed at room temperature."
Prep Time: 10 minutes; Cook Time: About 1-1/2 hours, plus cooling; Total Time: 1 hour 40 minutes, plus cooling; Yield: 12 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024483-basque-cheesecake. While you're at it, I highly recommend signing up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
Unsalted butter or nonstick spray, for greasing the pan
1-3/4 cups granulated sugar
2-1/4 pounds/36 ounces cream cheese, at room temperature
1/4 teaspoon kosher salt (such as Diamond Crystal)
5 large eggs
2 cups heavy cream
1/4 cup all-purpose flour
Preparation
Place a rack in the center of the oven and heat the oven to 400 degrees. Grease a 10-inch springform pan and line with parchment paper, leaving 2 to 3 inches overhanging the top of the pan. (You can trace and cut a circle to fit the base and then cut a band of paper to fit neatly around the sides, but the more rustic and simple method is to press an entire sheet into the pan, pleating the paper where it begins to crease. If you use multiple sheets of parchment, grease in between the layers so that they stick and lay flat.)
In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and cream cheese until smooth. (This can be done by hand as well; beat with a wooden spoon for about 5 minutes.)
Add the salt and mix. Add the eggs one by one and beat until fully incorporated. Beat in the cream. Sift in the flour, then mix it in on low.
Pour the batter into the prepared pan and bake until browned and almost burnt on top, 50 to 60 minutes. The center will still be quite jiggly. Remove the cake from the oven and cool completely on a rack. It will have risen significantly, nearly past the top of the pan, but it will sink in the center as it cools.
Before serving, remove the rim of the springform and gently tug away the parchment paper. Serve at room temperature.
NO-BAKE PUMPKIN CHEESECAKE
This is from Carrie Parente, a Today food recipe developer. For this recipe, Carrie wrote, "In our book, it’s not fall without pumpkin incorporated into just about everything we consume. That could mean sipping a pumpkin spice latte, baking a pie or loaf of quick bread, or indulging in all three throughout the season. This pumpkin cheesecake has our hearts season after season. Our no-bake version calls for just seven ingredients and doesn’t require an oven, which means you can make it on repeat all year long."
Prep Time: 20 minutes; Yields: 1 (10-inch) cheesecake
To view this online, go to https://www.today.com/recipes/no-bake-pumpkin-cheesecake-recipe-t152612.
Ingredients
12 sheets graham crackers (or 2 cups graham-cracker crumbs)
8 tablespoons butter, melted (if using unsalted butter, add 1/4 teaspoon salt)
1 cup heavy whipping cream
2 (8-ounce) blocks cream cheese, softened
1 cup light brown sugar
1 (15-ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Preparation
Add graham crackers to a food processor and process until fine crumbs form. Alternatively, you may put graham crackers in a large, resealable plastic bag and crush with a rolling pin. Stir together graham cracker crumbs, butter and salt (if using unsalted butter). The mixture should look like wet sand. Firmly press mixture into a 9-inch or 10-inch springform pan, covering the bottom and 1 to 2 inches up the side. Place the crust in the freezer until filling is ready.
Add heavy cream to a bowl. Using a stand mixer or hand mixer, whip until stiff peaks form. Set aside.
In bowl of stand mixer fitted with paddle attachment, beat cream cheese and sugar until smooth. Beat in pumpkin puree, cinnamon, nutmeg and vanilla extract until combined, scraping sides of bowl as needed. Fold whipped heavy cream into cream cheese mixture.
Pour creamy mixture into the prepared shell. Cover with plastic wrap and refrigerate until firm, at least 4 hours, but preferably overnight.
When ready to serve, run a knife between cheesecake and pan. Unclasp sides and remove cheesecake. Top with sweetened whipped cream and a dusting of cinnamon, if desired, before serving.
PUMPKIN CHEESECAKE
Yield: 12 to 14 slices
Source: "1,001 Delicious Desserts for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/21.shtml
Ingredients
3/4 cup ground reduced-fat graham crackers
3/4 cup ground gingersnap cookies
8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided
4-5 tablespoons margarine, melted
2 packages (8 ounces each) fat-free cream cheese
1 cup canned pumpkin
2 eggs
2 egg whites
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
2 tablespoons cornstarch
1 cup light whipped topping
Chopped toasted pecans, as garnish
Directions
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.
Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat
HOT CHOCOLATE CHEESECAKE
How does Hot Chocolate Cheesecake sound? Yum!
This comes from The Food Network Kitchen, and starts off, “Use your leftover hot chocolate or cocoa mix in both the crust and the filling of this super-rich cheesecake that tastes just like the classic drink.” Total Time: 3 hr 45 min; Prep: 30 min; Inactive: 45 min; Cook: 2hr 30 min; Yield: 12 to 14 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hot-chocolate-cheesecake.html?oc=linkback
Ingredients
Crust:
6 tablespoons unsalted butter, melted, plus more butter for the pan
9 graham crackers (about 1 sleeve)
1/4 cup hot chocolate or cocoa mix
Pinch fine salt
Filling:
Four 8-ounce packages cream cheese, at room temperature
1 cup sugar
2/3 cup hot chocolate or cocoa mix
1 cup sour cream
6 large eggs, at room temperature
1 tablespoon pure vanilla extract
10 marshmallows
Directions
Special equipment: a 9-inch springform pan
For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan.
Pulse the graham crackers in a food processor until finely ground. Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
For the filling: Wipe out the food processor. Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil).
Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake.
CRANBERRY-ORANGE WHITE CHOCOLATE CHEESECAKE
This is from Philadelphia Cream Cheese, and begins, "Share the creamy texture of this Cranberry-Orange White Chocolate Cheesecake with your friends and family. Watch our how-to video and learn how to make this tasty Cranberry-Orange White Chocolate Cheesecake from scratch."
Prep Time: 25 minutes; Total Time: 6 hours 30 minutes; Makes 16 servings
To view this online, go to https://www.creamcheese.com/recipe/199805/cranberry-orange-white-chocolate-cheesecake.
Ingredients
24 square shortbread cookies, finely crushed (about 1-3/4 cups)
2 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
2 tsp. vanilla
1 pkg. (4 oz.) BAKER'S White Chocolate, melted
4 eggs
1 tsp. cornstarch
1 Tbsp. zest and 1/2 cup juice from 2 large oranges, divided
1-1/2 cups fresh cranberries
Directions
Heat oven to 325ºF.
Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
Beat cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.
Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Meanwhile, mix cornstarch and 1 Tbsp. orange juice until blended. Bring cranberries, remaining orange juice and remaining sugar to boil in saucepan on medium-high heat; simmer on low heat 6 min. or until cranberries are softened, stirring frequently. Stir in cornstarch mixture; bring to boil, stirring constantly. Cook and stir 1 min. or until thickened. Remove from heat. Stir in orange zest. Cool. Refrigerate until ready to use.
Spoon cranberry glaze over cheesecake just before serving.
RED VELVET CHEESECAKE
Recipe courtesy of Food Network Kitchen
Total: 2 hr; Prep: 20 min; Cook: 1 hr 40 min; Yield: 10 servings; Level: Easy
To view this online, click here.
Ingredients
For the crust:
1-1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)
5 tablespoons unsalted butter, melted
1/3 cup sugar
Pinch of salt
For the filling:
4 8-ounce packages cream cheese, softened
1-1/4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 large eggs
1 tablespoon unsweetened cocoa powder
1 teaspoon red food coloring
Directions
Watch how to make this recipe.
Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.
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