Once again, my friend Patty has outdone herself. I’m not a fan of cheesecake, but I love anything red velvet so I thought I’d give this a try. WOW was all I could say! This would be a great dish to bring if you were assigned dessert for the holidays or if you just want to spoil yourself.
Thank you Patty for sharing this recipe from www.myrecipes.com
Description: If you love both red velvet cake and cheesecake, this recipe is for you. A red velvet filling is spiked with cocoa, topped with a creamy cheesecake layer, and baked in a dark chocolate crust–making a wickedly delicious combination.
Servings: Makes 8 to 10 servings
Time: Recipe Time Prep Time: 20 Minutes Bake: 1 Hour, 25 Minutes Stand: 1 Hour Chill: 8 Hours Total: 10 Hours, 45 Minutes
1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring
1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs
Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 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.
Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.
A friend of mine (Great baker by hobby) brought this to one of my cocktail parties and after my first bite melted in my mouth… it was love at first taste. I was always partial to milk or white chocolate, as I found dark chocolate to be too bitter for me. There have been two other exceptions, this would make the third. Thank you Patti for this yummy dessert. Please make me more!
This recipe was found on Epicurious. It went great with red wine for me in the evening, strong coffee with a heavy cream in the morning and a glass of cold milk in the afternoon. Yes, I had to sacrifice my diet to make sure I experimented well to be able to share with you what drinks go well with this delicious beast. Enjoy!
Makes 16 servings
La Bete Noire
Bon Appétit | September 2006
by Jason Aronen
Wilde Roast Café
•1 cup water
•3/4 cup sugar
•9 tablespoons (1 stick plus 1 tablespoon) unsalted butter,
•18 ounces bittersweet (not unsweetened) or semisweet
•6 large eggs
•1 cup heavy whipping cream
•8 ounces bittersweet (not unsweetened) or semisweet
•Lightly sweetened whipped cream
Preheat oven to 350°F. Butter
10-inch-diameter springform pan. Line bottom of pan with parchment round; butter
parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil
to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil
over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from
Melt butter in large saucepan over low heat. Add chocolate
and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add
eggs to chocolate mixture and whisk until well blended. Pour batter into
prepared pan. Place cake pan in large roasting pan. Add enough hot water to
roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently
shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool
completely in pan.
Bring whipping cream to
simmer in small saucepan over medium heat. Remove from heat. Add chocolate and
whisk until smooth. Pour over top of cake still in pan. Gently shake pan to
distribute ganache evenly over top of cake. Refrigerate cake in pan until
ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and
Run knife around pan sides to loosen cake; release sides.
Cut cake into wedges and serve with whipped cream.
Once again, my friend Patti came through with an awesome dessert for last week’s cocktail party. It was more like a dance party since that’s what we did most of the evening besides drinking and devouring this yummy treat. With “Make it yourself” personal pizzas in the oven, wine in our glasses and Disco on Pandora, this was icing on the cake for a fun-filled evening with the girls.
Here is the recipe she sent me:
Prep Time: 30 Min
Cook Time: 25 Min
Ready In: 8 Hrs 55 Min
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix 1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce)container frozen whipped topping, thawed
1 (12 ounce)container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl,combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
For a smaller size, maybe try in martini, brandy glasses or shot glasses. Have fun!