Valentine’s Day is right around the corner so I wanted to quickly share this Red Velvet Cheesecake recipe with you love birds out there! It’s pretty doggone decadent and so creamy, as any good cheesecake should be. This may not be like any other cheesecake recipe you’ve tried before because this one tastes so much like the Southern classic cake thanks to the buttermilk, a little cocoa powder, and a bit of white vinegar! It’s honestly the best of both worlds and I’m sure if you make this for your lover you will be shown so much appreciation!
I had been boggling my mind for a few days trying to figure out what to make for a Valentine’s Day post. I asked my Twitter followers and received a suggestion for red velvet cupcakes from one person and cheesecake from another. So I decided to combine the two flavors for a perfect V-Day concoction. I actually did some recipe research and found the perfect recipe to adapt, so thank you to Recipe Girl for her fabulous Red Velvet Cheesecake recipe. I didn’t veer too far away from her recipe at all, I just made a few changes.
How to make this Red Velvet Cheesecake Extra Special!
I was really wanting to top the cheesecake with chocolate covered strawberries, but decided against it because my aunt is allergic to strawberries and she loves desserts and I wanted to make sure she was able to indulge in this Red Velvet Cheesecake so I only used one strawberry in the center of the cheesecake for decoration. So, I totally suggest dipping some strawberries into some melted milk or dark chocolate then topping the whipped cream with the chocolate covered strawberries!
Oh, and about this fresh whipped cream! Please do NOT skip making your own whipped cream. The stuff in the can or the tub does not taste the same and the ingredients really aren’t good for you. It’s really not hard to make fresh whipped cream, you just want to ensure that your bowl, preferably stainless steel, is ice cold as well as the beaters or whisk that you will use are ice cold as well. All of this will ensure that your whipped cream will form perfect peaks! I bet you will have a hard time piping the whipped cream on top of the cheesecake once you taste it! I literally wanted to eat the whipped cream with a spoon because it was THAT good.
Plans for Valentine’s Day?
What plans do you have for Valentine’s Day? I want to hear all about them. Do you usually go out to eat or stay in and whip up a gourmet meal with your loved one? Or are you just like me and dateless? Raise your hand up high if you will be enjoying a nice evening in enjoying your own company! Nope, I am not ashamed to be by myself for another Valentine’s Day. I’m just expecting for my future husband to make the day exceptionally special whenever he decides to enter my life. (HELLO, any day now! *taps fingers on table* LOL) Valentine’s Day discussions can be a sore topic for many, including myself occasionally, but I wanted to make sure I could help all of the lovebirds out there impress their loved ones and show them how much they care for them…even though I do hope you all show them every other day throughout the year as well!
Anyway, I hope you all enjoy this special day and I really would love to hear about your food plans for the day. I appreciate you all so much for supporting me and I want you all to know that all of the love that you guys show me on social media is greatly appreciated. I couldn’t grow this platform without you all’s help. So please keep the love and shares coming! LOL And if you are reading this right now and don’t know anything about my social media accounts, then please click on the following links to make sure you are able to keep up with me daily outside of this blogging website. Here are my links: Bloglovin’,Facebook, Instagram, Twitter and Snapchat to stay up-to-date. Also, please subscribe to my YouTube channel because I will be adding more recipe and chat videos! Also, if you love this post, please use the share buttons at the top, side, or bottom of this post to share it with your friends and family. Don’t forget to Pin this post or Yum it to save it to your recipe catalog.
- 20 organic chocolate sandwich cookies finely crushed
- 5 tablespoons grass-fed butter melted
- 3-8 ounce packages cream cheese softened
- 1 1/2 cups organic cane sugar
- 4 organic free-range brown eggs lightly beaten
- 3 tablespoons unsweetened natural cocoa powder
- 1/2 cup organic buttermilk
- 1 cup organic sour cream
- 1 teaspoon organic distilled white vinegar
- 2 teaspoons organic vanilla extract
- 2 teaspoons red gel food coloring preferably no-taste red gel food coloring
- 2/3 cup organic heavy whipping cream
- 1/3 cup organic powdered sugar
- 1 teaspoon organic vanilla extract
Preheat oven to 325℉. In a medium-sized bowl, stir together the finely crushed organic chocolate sandwich cookies with the melted butter. Line a 9-inch or 10-inch springform pan with parchment paper only at the bottom. Press the crust mixture into the bottom of the springform pan. Bake the crust for 10 minutes, then remove from oven and allow to cool. Reduce oven temperature to 300℉. Grab a roasting pan large enough to hold the springform pan and set it to the side.
Beat the softened cream cheese and cane sugar in an electric mixer at medium-low speed for 1 minute. Add the lightly beaten eggs and the remaining cheesecake ingredients, mixing the mixture on low speed until fully combined. You do not want to over-mix the cheesecake batter.
Take 2 sheets of heavy-duty foil and layer them on top of each other, then place the springform pan in the middle of the pieces of foil and wrap the pieces of foil around the bottom and up the sides of the pan.
Pour the cheesecake batter into the prepared crust and gently tap the pan onto the countertop to release any trapped air bubbles in the cheesecake batter. Grab that roasting pan and set the springform pan inside of it. Then add some hot water to the roasting pan, being careful not to get any on the cheesecake. Fill the roasting pan with an inch of water. Bake the cheesecake for 1 hour and 45 minutes. Turn the oven off and leave the cheesecake in the oven with the door closed for 30 minutes. Crack oven door and leave the cheesecake in the oven for another 20 minutes or until set. Then remove the cheesecake from the oven and chill in the fridge for at least 4 hours or overnight.
Freeze a stainless steel bowl and hand mixer beaters or whisk for 15-20 minutes to get them ice cold.
Remove bowl and beaters or whisk from the freezer and add heavy whipping cream to the bowl. Whip the cream until it starts to thicken, then stop to add the powdered sugar and vanilla extract. Continue whipping until stiff peaks form. Next, add the whipped cream to a piping bag with a 1M tip, then pipe the top of the cheesecake after it has chilled. Decorate the cheesecake with chocolate covered strawberries, if desired.
Keep the Red Velvet Cheesecake refrigerated until ready to serve.