6/30/11

Red Velvet Cheesecake - Add some blueberries for a "Red, White & Blue" dessert

This morning I was thinking about 'red, white and blue' desserts in honor of the upcoming Fourth of July holiday in the USA.  I think jello desserts are overdone, simply because they are so easy to work into a patriotic theme.   I took a sip of coffee, asked myself;  "What dessert could be red, white and blue that doesn't include blue jello?"  and immediately I thought of my favorite cake;  Red Velvet. 

I remembered I had a Red Velvet Cheesecake dessert tucked away in my collection of files and it only took me a second to find it.  Bingo!  By removing the green garnish on top and adding washed and dried blueberries, you can incorporate the 'blue' into this red and white dessert.  Viola!  A 4th of July dessert.


 Red Velvet Cheesecake

1 1/2 c chocolate graham cracker crumbs
1/4 c butter, melted
1 T granulated sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 c granulated sugar
4 large eggs, lightly beaten
3T  unsweetened cocoa
1 c sour cream
1/2 c whole buttermilk
2 t vanilla extract
1 t distilled white vinegar
2 (1-ounce) bottles red food coloring
1 (3-ounce) package cream cheese, softened
1/4 c butter, softened
2 c powdered sugar
1 t vanilla extract



Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch spring form 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 spring form pan. Garnish, if desired with washed and dried blueberries for a 'red white and blue' presentation.

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