Something you may not know about me: I love making cheesecake.
It may sound crazy, but I love to bake!
I have heard some people say they are scared of making cheesecake. They don’t want the top to burn, sink, bubble, rise or crack. Sometimes those things happen, but it doesn’t mean your cheesecake isn’t amazing.
Now…I don’t mean to brag, but I make the best cheesecake ever. I know I sound a little full of it, but I can make a pretty good cheesecake.
I have converted people from cheesecake haters, to cheesecake lovers.
If you have never made a cheesecake, don’t be scared. If you follow my steps and listen to some of my tips, your cheesecake will be better than anything you could find at a chain restaurant.
I made this cheesecake with Valentine’s Day in mind. I was planning on making red velvet, but when I was mixing the batter it turned a really pretty pink and I left it at that. It did bake up a littler darker then I had imagined, but it was still different then the vibrant red of my red velvet whoopie pies.
Pink Velvet Cheesecake
Recipe adapted from RecipeGirl.com
- 1 package of double stuffed oreos, cookies and creme layers seperated
- 5 tbsp butter, meted
- 1 tbsp organic white sugar
- 3 – 8 oz packages of cream cheese, softened to room temperature
- 1 1/2 cups organic white sugar
- 4 large eggs
- 3 tbsp organic unsweetened cocoa powder
- 1 cup sour cream
- 1/2 cup buttermilk
- 2 tsp vanilla
- 1 tsp distilled white vinegar
- red food coloring – I used the gel food coloring, but the recipe called for 2 – 1 oz bottles of the liquid food coloring
- 3 oz cream cheese, softened to room tempature
- 1/4 cup butter
- the creme from the middle of the oreos
- 1 tsp almond extract
- 1 tsp vanilla extract
- 2 cups powdered sugar
Other things you will need: foil, saran wrap, kitchen string, a huge foil pan.
To Make the Cheesecake
Prepare the Crust:
- Take the separated cookies, and pulverize them to a fine crumb.
- Mix together crumbs, butter, and sugar.
- Press into the bottom of a 9 inch spring-form pan.
Preheat the oven to 325º F and prepare a water bath in your huge pan.
To prepare the water bath simply fill the pan with 1 inch – 1 1/2 inch of hot water, and place in the oven.
Wrap the bottom of the spring-form pan with a layer of saran wrap, and a layer of foil, then tie the top edge of the pan with kitchen string.
Use a turkey bag! This is my favorite trick. If you place your spring-form pan in a turkey bag and fold down the edges you can get a much more water proof pan. If you are like me you don’t like a soggy cheesecake crust..so do yourself a favor, and use a turkey bag.
Make the Batter:
- Beat together the cream cheese and sugar for no more than 1 minute.
- Mix in the eggs 1 at a time until just barely incorporated.
- Slightly mix in the cocoa powder.
- Then add in the sour cream, buttermilk, vanilla, vinegar, and food coloring and mix until just blended. DO NOT OVER MIX YOUR BATTER!!! This is very important, it will create bubbles in the top of your cheesecake making it look like the moon.
- Pour the batter into your oreo crust.
- Bake for 10 minutes at 325º F, reduce the heat to 300º F and bake until the center is set*
*My recommendation: bake for 10 minutes at 325º, reduce the heat to 300º F then bake for 1 hour and 20 minutes. But you must remember to never open the oven when the cheesecake is baking! I am not sure of the exact reason for this, but I make it a ritual to never open the oven.
Another tip: once the timer has gone off, turn off the oven and leave the cheesecake in there for 3-6 hours. Again, do not open your oven until the time is up!
Once it’s time, take out your cheesecake and remove the turkey bag. With a very thin knife, loosen the edges of your cheesecake but do not remove the sides of the spring form pan. Cover with saran wrap and refrigerate over night.
After refrigerating your cheesecake…
Make the Frosting:
- Mix together the cream cheese, butter, and creme from the oreos until smooth.
- Beat in the vanilla and almond, then mix in the powdered sugar until it is thick and sweet.
- Frost your cheesecake and decorate with desired sprinkles.
If you have any questions about baking cheesecake e-mail me, or sign up for my newsletter to receive exclusive baking tips!