February 2018

Hello and welcome to a Valentine’s Day blog hop. I’m joining together with some great friends to share everything Valentine’s day! I’ve paired up two of my favourite cakes, red velvet and cheesecake and will be offering up this recipe for a delicious and creamy, red velvet cheesecake Valentine’s Day dessert. There will be links to follow the other participants and to see what they’re sharing at the end of the post, so be sure to check them out!

Valentine’s Day happens to be my wedding anniversary so if the hubby and I are not away on a trip, we’ll be going out for dinner. Having some lovely desserts waiting at home to share makes the occasion a little more festive…and it’s a great excuse to indulge in some sweets!

This is a newer recipe for me as I usually make my red velvet cheesecake with actual red velvet cake mixed into the cheesecake and as the bottom layer. This red velvet cheesecake has less steps involved so I thought I would share an easier version. It has a chocolate crust with a delicious topping of cream cheese frosting piped on. It makes a perfect Valentine’s Day dessert and should be made the day before it will be enjoyed.

For the table setting I used my faux eucalyptus garland, some pretty gold flatware with gold rimmed dessert plates along with these pretty Tea Cup Candles. You can find a tutorial for the the Tea Cup Candles here.

Red Velvet Cheesecake

Ingredients

1-1/2 cups of chocolate graham cracker crumbs
1/4 cup melted butter
1 tbsp. sugar
3 8 0z. packages of cream cheese
1-1/2 cups sugar
3 tbsp. unsweetened cocoa
4 large eggs, lightly beaten
1/2 cup whole buttermilk
1 cup sour cream
2 tsp. vanilla
red food colouring
1 8 oz. package of cream cheese
1/4 cup butter
2 cups icing sugar
1 tsp. vanilla

Directions

In a small bowl, mix together the chocolate graham cracker crumbs with 1/4 cup melted butter and 1 tbsp. sugar. Press into the bottom of a 9 inch springform pan.
Using a mixer, beat together 3 8 oz. packages of cream cheese with 1-1/2 cups of sugar until smooth. Add eggs, buttermilk, sour cream, cocoa and vanilla. Depending upon the kind of food colouring you’re using, add enough to get the colour you’re looking for. Mix together until combined. Don’t over mix. Pour into prepared pan on top of chocolate graham cracker crumb crust.
Bake in a pre-heated oven at 325° for 1o minutes then reduce heat to 300° and bake for 1 hour 15 minutes or until centre is set and top appears dull.
Remove cake when done and turn off oven. Run a knife around the edge of the pan and place back in the oven for 30 minutes. Remove and let cool for an hour. Cover and refrigerate over night.
Remove the sides of the pan. Mix together the 8 oz package of cream cheese together with 1/4 cup of butter until fluffy. Add the icing sugar and vanilla and mix until smooth. You can pipe your icing on or just smooth it over the top. Enjoy!

For more amazing Valentine’s Day inspiration, follow the links below. There are over 30 different Valentine’s Day ideas to make, bake and create!

Blessings,

Kim