Red Velvet Cheesecake

I don't know how normal my aversion to pie is, but I cannot tell you how much I hate pie. Apple pie is the worst, followed by pumpkin( sorry everyone that likes pie.) One reason why Thanksgiving dessert for me is not that exciting. For Thanksgiving this year I was tasked with bringing a dessert!Finally! I get to bring something I like. Cue in cheesecake! I love cheesecake. All different kinds. Red velvet is my weakness so what better dessert to bring!Not to mention, it looks absolutely beautiful!



This was my first attempt at cheesecake and I have to say it was a success! The entire time I was so nervous that it was going to crack. Good News! It didn't crack! It was also really easy to make. The key to making this making sure the cheesecake is room temperature. I made mine in a kitchen aid mixer and whipped the cream cheese on medium-high and it comes out super silky and whipped. Just make sure it is room temperature. I also used the batter attachment instead of the whipping attachment, which also helped.

Red Velvet Cheesecake 

Recipe from Sugar Duchess

Crust:
1-1/2 cups finely crushed graham cracker crumbs (about 9 graham crackers)
3 tablespoons sugar
6 tablespoons butter, melted

Filling:

1 ounce bittersweet or semi-sweet chocolate, chopped
1/2 tablespoon butter
3 (8-oz) packages cream cheese, softened to room temperature 
1 cup sugar 
3 eggs 
1 teaspoon vanilla extract 
1 to 2 teaspoons red food coloring

Directions:

Preheat oven to 300 degrees
F.

Prepare crust: In a small mixing bowl, thoroughly mix graham cracker crumbs, sugar, and melted butter. Press firmly onto bottom (and up the sides, if you want) of a greased 8-inch springform pan; set aside while preparing filling.

Filling: Partially melt the chopped chocolate and butter together in the microwave on LOW (or in a double boiler on the stove). Stir until completely melted. Set aside.

In a large mixing bowl, beat cream cheese until smooth; add sugar and vanilla, and beat until completely incorporated and all lumps are gone from the mixture, scraping the sides frequently. Add the eggs all at once and beat just until the eggs are incorporated, no more than about 10 seconds.

Remove about 1/2 cup of the batter into a small mixing bowl, and fold in the melted chocolate mixture and the red food coloring, until completely incorporated.

Pour the white batter into the springform pan, and spoon the red batter in a few dollops over the top. Using a knife, gently make a few swirled patterns in the batter. If you swirl too much, you’ll lose the patterns you’ve created.

Bake for 60 minutes, or until the center no longer looks liquidy when the pan is gently moved (checking it too early can cause your cheesecake to crack).

Remove from the oven and let it cool on a wire rack. After 10 minutes, gently run a knife around the side of the pan to help release the crust. Let the cheesecake sit at room temperature for one hour. Do not release the springform pan yet. Refrigerate for 8 hours or overnight. When you’re ready to serve, release the springform pan and slice with a warm knife.