Do you like to eat out on Valentine’s Day, or do you prefer to cook a romantic meal and stay home? If you chose the latter, than I have the perfect dessert finale for your dinner. Mr. Right loves red velvet cake, and I decided to take it up a notch and bake a red velvet cheesecake just for him. I ate some, too. You can be sure of that, and it was really delicious. I think the person or people you make this for will love you even more after they have had their first bite. This recipe came from Taste of Home.
- 17 red velvet sandwich cookies, smashed (chocolate sandwich cookies will work, too)
- 1/4 cup melted butter
- 1 tablespoon flour
- 3 8-ounce packages cream cheese at room temperature
- 1 1/2 cup sugar
- 1 cup sour cream
- 1/2 cup buttermilk
- 3 tablespoons cocoa powder
- 2 teaspoons vanilla extract
- 4 eggs, slightly beaten
- 1 bottle red food coloring
- 1 package 3-ounce cream cheese, at room temperature
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- Place a greased 9-in. spring form pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, buttermilk, cocoa and vanilla. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place spring form pan in a large baking pan; add 1 in. of hot water to larger pan.
- Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove spring form pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
- For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving. Yield: 16 servings.