Red Velvet Cheese Cake

Last February, the month of love, our class made Valentines treats for the school.We made different kinds of dessert.  The mini red velvet and rise cripes. The next day we made cheese cake! (I love cheese cake). Cheese cake and red velvet were my favorite cakes because of their tastes and colors. Suddenly it popped out to my head that why not combine my favorite red velvet and cheese cake together? It was very challenging for me to make red velvet cheese cake because I have no idea how to make it, I have no recipe to follow. Finally, I saw this recipe on the web while I was looking on the pictures of red velvet cheese cake. And because I'm so desperate to make this recipe I forced my mom to buy me  at least 2 mini cheesecake pan. I know it was kind of expensive but what can I say I adore red velvet cheese cake. Then I went to buy all the ingredients that I need. I was so excited. 

Preheat oven to 350. Combine Oreo crumbs and butter in a large bowl.

I place a heaping tablespoon of Oreo mixture into the bottom of a mini-cheesecake pan. Press down with your fingers to pack tightly.

 Bake for 10 minutes, then I removed and let cool slightly.

I reduce oven to 325. Combine cream cheese and sugar in an electric mixer on medium speed. Add sour cream, cocoa, eggs, heavy cream, vanilla, and vinegar to combine. Carefully pour in red food coloring. Pour batter on top of Oreo crust and fill about 2/3 to the top. Bake for 20 minutes.

 Let them cool on your counter for at least 30 minutes. While these are cooling, you can get started on the delicious cream cheese frosting. You can't have red velvet without cream cheese! For frosting, use electric mixer, beat together the softened cream cheese and butter. Add vanilla and powdered sugar, and mix until smooth.

Never thought I can bake it perfectly! I love the combinations of red velvet and cheese cake together! I hope you'll try this at home!

Hope you like this recipe! 

Good luck and Enjoy.

Here's the recipe

Mini Red Velvet Cheesecakes

Ingredients

For the crust:

• 12 pieces Oreo, crushed
• 3 tablespoons butter, melted

For the filling:

Yields: 24 mini cheesecakes
Total time: 25 minutes (plus 30 minutes to cool)

• 16 oz reduced-fat cream cheese
• 1 ¼ cup sugar
• 1 cup reduced fat sour cream
• 3 tablespoons Cocoa (NOT sweetened)
• 4 whole eggs
• ¼ cup heavy cream or half-and-half
• 2 teaspoons vanilla extract
• 1 teaspoon distilled white vinegar
• 1 oz red food coloring

For the frosting:

Yields: 1 1/2 cups frosting
Total time: <5 minutes

• 4 oz reduced-fat cream cheese
• 2 tablespoons butter, at room temperature
• ½ teaspoon vanilla extract
• ¾ cups powdered sugar

Instructions

1. For the crust: Preheat oven to 350 F. Combine Oreo crumbs and butter in a large bowl.
2. Place a heaping tablespoon of Oreo mixture into the bottom of a mini-cheesecake pan. (If you don’t have one, you can use a muffin tray lined with muffin wrappers). Press down with your fingers to pack tightly. Bake for 10 minutes, then remove and let cool slightly.
3. For the filling: Reduce oven to 325 F. Combine cream cheese and sugar in an electric mixer on medium speed. Add sour cream, cocoa, eggs, heavy cream, vanilla, and vinegar to combine. Carefully pour in red food coloring. Pour batter on top of Oreo crust and fill about 2/3 to the top. Bake for 20 minutes.
4. The cheesecakes should be relatively firm. Let them cool on your counter for at least 30 minutes. While these are cooling, get started on the cream cheese frosting.
5. For the frosting: Using an electric mixer, beat together the softened cream cheese and butter. Add vanilla and powdered sugar, and mix until smooth.
6. Once your cheesecakes have cooled, you should be able to lift them from the tray without damaging them. If you’re using a mini-cheesecake pan, simply use your finger to pop the cheesecakes up from the bottom of the pan. Top each cheesecake with a tablespoon of cream cheese frosting.

Do you like Red velvet cake or Cheese cake? Let me know in comment below :)