Red Velvet Cheesecake « I Heart Dessert

2010 Feb 14

Red Velvet Cheesecake

Happy Valentine’s Day!

I thought it would be perfect to make mini heart shaped red velvet cheesecakes for V-day and I’ve been dying to make them ever since I tried it for the first time at Magnolia’s Bakery in NYC. I had to make up my own recipe because I couldn’t really find any red velvet cheesecake recipes. I guess they aren’t that popular yet.

I was scared that this project would become a complete fail for several reasons: 1) I’ve only made one other cheesecake before and that time I had an actual recipe to follow 2) I couldn’t find instructions on baking times for mini cheesecakes, so I had to guesstimate and 3) did I mention that I’ve never done this before?!? Experimenting makes me feel really out of my comfort zone haha.

Anyway, after all my worrying and stressing and peeking into the oven every 5 minutes, the cheesecakes came out a beautiful shade of red and there were no cracks at all. Success! The final test was the taste test and it was…GREAT! It really reminded me of Magnolia’s version (maybe even better? haha) and I’m so excited that I don’t have to fly 3,000 miles to get some now. I topped it with some whipped cream and it complemented the cheesecake perfectly. Make sure to make these for your sweetheart because there’s nothing that says I love you more than a Red Velvet Cheesecake <3

Red Velvet Cheesecake

Red Velvet Cheesecake
by iheartdessert
(makes 3 mini cheesecakes or double recipe to make a full 9 inch cheesecake)

Ingredients

1 cup crushed oreos
1/2 Tbsp white sugar
1/8 cup butter, melted
2 (8 ounce) packages cream cheese (room temp.)
3/4 cups white sugar
3/8 cup milk
2 eggs
1/2 cup sour cream
1/2 tablespoon vanilla extract
1/4 cup all-purpose flour
4 Tbsp cocoa powder
1 tsp Red food coloring powder (use less or more until you get the color you desire)

Directions

1) Preheat oven to 325 degrees F. Grease mini springform pans.

2) Mix crushed oreos with butter and sugar. Press into the bottom of the mini springform pan.

3) In a large bowl, mix cream cheese with sugar until smooth. Then mix in the milk and mix in the eggs one at a time.
Mix until just incorporated.

4) Mix in sour cream, vanilla, flour, and cocoa powder until smooth. Do not over mix! Add red food coloring. Pour the
filling into the prepared crust.

5) Cover bottom of springform pans with foil to prevent leakage. Place pans on baking sheet and place in the oven. Pour
some water into the baking sheet to creat a water bath for the cheesecakes. Bake for 27 min and then turn off the
oven and leave the cheesecakes in there for another 30 min. Chill in the refridgerator for a few hours until serving.

6) Serve with whipped cream and enjoy!

Note: Mini heart springform pans are from Crate & Barrel, but sadly they are discontinued. Although, there are plenty of other mini heart springform pans from other websites like amazon.

: Pans greased, crust prepared, and ready for the filling!

Right before I placed them in the oven. I love the luscious red color!

8 Comments

Madhura Manoj said,

March 30, 2010 10:33 am

looks delicious…
iheartdessert said,

March 30, 2010 1:19 pm

Thanks!
Genesis Alexander said,

July 12, 2010 7:11 pm

i just leave munching and eating cheesecakes, they are tasty and yummy;-,
Daisy Jackson said,

August 30, 2010 12:38 am

cheesecakes are so yummy, i can eat them all day long.-.
Madison Davis said,

October 10, 2010 10:17 am

i’d love to munch those very big cheesecakes, they are really tasty and sweet’.;
Ashley Elaine said,

February 10, 2011 7:49 pm

I am so glad I found this recipe, I was given 3 heart springform pans and had no clue what to make in them so I googled oreo cheesecake and came across this, I will be making this tomorrow. Thank You.
Shawnte said,

January 13, 2012 10:24 pm

I just bought the 3 heart shaped cheesecake pans at Target today.
Mary said,

February 13, 2014 2:21 pm

Do you leave oreo icing in?