Red Velvet Cheesecake

 

 

If you love cheesecake, and red velvet cake, then this is the perfect combination for you.  So yummy!!!

I made this cheesecake for Valentine's Day, and it was a success.  I wasn't quite sure how it would turn out, because to be honest with you, my experiences with cheesecake, are hit or miss.  Some are phenomenal, some crack, and I've even made one that completely fell apart.

This recipe seemed like a winner, and it was.

There is only one thing I would change, and that is the amount of red velvet cake that I added to the cheesecake mixture.  I found that the amount suggested in the recipe is far too much.  Also, make sure that the cake is completely cold before adding it to the cheesecake, or it will fall apart and end up turning the whole cake pink, like mine.  Not a bad thing, it was still delicious, but far too much cake for the cheesecake ratio.

Aside from that, it was really and I mean really yummy, and I will be making it again.

The recipe is from Restless Chipotle.

Red Velvet Cheesecake 

Cheesecake

• red velvet cake prepared but not baked
• 32 oz cream cheese
• 16 oz sour cream
• 2 cups sugar
• 2 teaspoon vanilla
• 6 eggs

Topping

• 1/2 cup heavy cream
• 1 teaspoonful white chocolate instant pudding mix
• 2 tablespoons of sugar as needed

 

Instructions

Cheesecake

• Prepare the red velvet cake batter.
• Preheat oven to 375F
• Put about ¼ inch of cake batter in the bottom of a greased and floured 10 inch springform.
• Use the rest of the batter in a 13x9 or 9 inch cake pan.
• Bake cakes 20 minutes or until firm and done.
• Break the cake (NOT the one in the springform) into large chunks and set aside.
• Beat the cheesecake ingredients together until smooth.
• Reserve about ½ cup cake crumbs for the top.
• Fold the remaining cake chunks into cheesecake batter.
• Pour into the springform pan.
• Cover the bottom of the springform with aluminum foil, bringing it up the sides.
• Place pan in larger pan of hot water. Water should come halfway up the sides.
• Bake for 50 minutes.
• Turn oven off and leave door closed for 1 hour. Don’t PEEK!
• Remove from oven, take out of the water bath.
• Let come to room temperature.
• Cover tightly and refrigerate overnight.

Topping

• Whip the heavy cream until it starts to thicken.
• Add the teaspoon of instant pudding mix and 1 tablespoon of sugar.
• Whip until soft peaks form.
• Taste and add more sugar if needed.
• Spoon on top of cooled cheesecake.
• Sprinkle with reserved red velvet cake crumbs.

Ferrero Rocher Cheesecake - No Bake

Ferrero Rocher.......and cheesecake......all in one delicious mixture.  I mean, what is there NOT to like about that?

Last week it was my sister in law's birthday and she had been eyeing out this cheesecake, so I decided that instead of a birthday cake, I would make her this instead.

It was a hit.  I think it's the perfect combination of chocolate and hazelnuts and cream cheese.  It's not overly rich and sweet which makes it even better, in my opinion.

Super easy, no bake cheesecake.

Ferrero Rocher Cheesecake

Source: Tastemade

8 ½ oz of crushed corn flakes

2 ½ oz unsalted butter, melted

4 tbsps cocoa powder

7 oz hazelnut

1.1 lbs cream cheese

1 ½ cup + 4 tbsps cream (25% fat content)

3 oz sugar

½ teaspoon vanilla extract

170g dark chocolate

8 Ferrero Rocher chocolates


Crush the cornflakes with melted butter and cocoa powder. Cover the bottom of a springform pan with the crushed corn flakes and refrigerate for 20 minutes.

Toast the hazelnuts in the oven.

Blend the still warm hazelnuts to form a paste. Add the cream cheese, half of the cream, vanilla extract and sugar and beat until all ingredients are incorporated.

Pour it in the pan and spread with a spatula. Refrigerate until firm.

Melt the chocolate with the rest of the cream.

Cover the cheesecake with chocolate. Decorate with Ferrero Rocher chocolates let it cool for 30 minutes. Serve.

Nutella No Bake Cheesecake

Ohhhh Nutella how I love thee.

I was watching one of my favorite vloggers, catching up on very old videos of hers and she had made a Nutella No Bake Cheesecake, which is actually a Nigella Lawson recipe.  It looked so easy and so yummy that I immediately bookmarked it to try.

What better day than Thanksgiving to put this beauty on the table?

I am sharing this recipe tonight so that if someone out there is still looking for a simple but yet decadent dessert for tomorrow, they still have time to do it.

I don't have a picture of the sliced cheesecake as it's still in the refrigerator, but I will snap one tomorrow and come and edit this post :)

Nutella No Bake Cheesecake

Source:  Nigella Lawson

10 oz graham crackers (I used a sleeve and a half)
5 tablespoons soft unsalted butter
1 x 13 oz jar Nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb cream cheese (at room temperature)
½ cup confectioners' sugar (sifted)


Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.

Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.

Beat the cream cheese and confectioners' sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.

Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.