Thursday, December 23, 2010

Guest Blog: Ashley @ A Hasty Life - Red Velvet Cheesecake

Hello Simply Smithwick Readers!

My name is Ashley, Caroline and I are switching blogs for the day, you can find her at my blog: A Hasty Life. I’m so happy to be posting here. Guest posting is such a wonderful way to meet new bloggers and share new ideas! I’m excited to see what new relationships blossom through this guest post (for both Caroline and myself!)

We are sharing our favorite recipes, today! Check out my Red Velvet Cheesecake below, then be sure to bop on over to my blog to read Caroline’s recipe!

Red Velvet Cheesecake

1 lb. milk chocolate, chopped
½ cup butter
1 9-oz. pkg. chocolate wafer cookies (40 to 45 cookies)
1 cup semisweet chocolate pieces
1 cup slivered almonds
½ cup packed brown sugar
½ cup butter, melted
4 8-oz. pkgs. Cream cheese, softened
1 8-oz. carton diary sour cream
1/3 cup granulated sugar
1/3 cup buttermilk
1 1-oz. bottle red food coloring (2 Tbsp.)
4 eggs
2 egg yolks
Powdered sugar

In a medium saucepan, melt chocolate and ½ cup butter over low heat; transfer to a bowl and cool completely.

Place wafer cookies, chocolate pieces, almonds and brown sugar in a large food processor. Cover and process until finely ground. Add the ½ cup melted butter; cover and process until well combined. Transfer crumbs to a 10x30inch springform pan with a removable bottom. Press crumbs onto bottom and up the sides of the pan, leaving a ½-inch space at the top of the pan. Set aside. (Note: too much butter will cause the crust to be hard, even though it makes it easier to mold to the pan)

For filling: In a very large mixing bowl, beat the cooled chocolate mixture, cream cheese, sour cream, sugar, buttermilk and red food coloring with an electric mixer on medium to high speed until combined. Add 4 eggs and 2 egg yolks all at once. Beat on low speed just until combined.

Pour filling into crumb-crust lined springform pan. Place springform pan in a shallow baking pan on the over rack. (We used a cookie sheet.) Bake in a 350 degree F oven about 1 hour, or until 2 inches of outside edge appear set when shaken gently. (Note: it still looks completely uncooked!)

Remove springform pan from baking pan. Cool cheesecake in pan on a wire rack for 15 minutes. Use a small metal spatula to loosen cheesecake from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool for 1 hour; cover and chill at least 4 hours.

To serve, use a paper doily to decoratively sift powdered sugar and cocoa powder on the top.


Thanks everyone! I hope you enjoyed this recipe and are able to use it for one of your holiday gatherings! It is a real crowd pleaser!


Simply Amy said...


Kalina said...

Ahhh looks amazing! Thanks for sharing!

J and A said...

This looks great! I have always wanted to try and make a red velvet. Thanks!