Wednesday, February 2, 2011

Red Velvet Cheesecake Turned Pink Velvet Cheesecake

I have been wanting to try this recipe out for awhile now. With temperatures -20 degrees outside and home because of a  "Cold Day" from school, I thought it was only appropriate to declare today a baking day. Out to the store I headed to pick up a few ingredients (little did I know I was risking my fingers of frostbite) and then back at home I wasted no time getting started:
 My mother and sister-in-law bought me this cute apron from Anthropologie!

I adapted my recipe from The Culinary Chronicles:

Red Velvet Cheesecake
From Southern Living
1½ Cups Chocolate Graham Cracker Crumbs or Chocolate Wafters
¼ Cup Unsalted Butter, melted
1 Tablespoon Granulated Sugar
24 Ounces Cream Cheese, softened
1½ Cups Granulated Sugar
4 Large Eggs, lightly beaten
3 Tablespoons Unsweetened Cocoa
1 Cup Sour Cream
½ Cup Buttermilk
2 Ounces Red Food Coloring

Fresh Whipped Cream:
1 Cup Heavy Cream, chilled
1 Tablespoon Granulated Sugar
1 Teaspoon Pure Vanilla Extra
Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a parchment paper lined pan. Bake crust for 6-7 minutes at 325 degrees. Cool completely.
Beat  cream cheese and 1½ cups granulated sugar at medium-low speed with an electric mixer. Add eggs and the rest of the listed ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
Prepare  whipped cream. In a stand mixer, whisk the heavy cream on high until it just holds stiff peaks. Slowly sprinkle in sugar. Add vanilla. Pipe the whipped cream on top of unmolded cheesecake.

 Oops....first mistake, I didn't plan for all that red food coloring and only ending up with 1 TB so TAHHDAHHH...Pink Velvet Cheesecake!
  The amount in the recipe allows for two pies; so instead, I started with one pie and then decided to make individual servings for the remaining mix:
I chose to use homemade Cream Cheese Frosting on the pie instead of the the whipped cream. 
 We paired our cheesecake with one of our favorite wines right now, Westside Red Troublemaker, which is a Syrah, Mourvedre, Grenache blend. The cheesecake really brought out the mocha flavor in the wine. It was a perfect way to end such a cold day and I loved how the bottle matched the cakes!