October 19, 2016

GF Red Velvet Cheesecake

EJ-gfRedVelvetCheesecake (46)Well, today is my final post for #Choctoberfest2016 … BTW – Did you enter the Rafflecopter drawing for the prize pack worth $350? (The drawing was extended to October 22nd because of weather/transportation/shipping issues related to Hurricane Matthew…) 14441212_996776515089_3185670107435955211_n
I’m pretty sure I saved the best for last!EJ-gfRedVelvetCheesecake (27)
This cheesecake…
EJ-gfRedVelvetCheesecake (34)OH!MY!
Let’s start with the crust:
stir together
  • 2 c. almond meal
  • 1 T. brown sugar
  • 3 T. melted butter
  • 2 T. honey
Prepare the bottom (parchment or butter) of 9” springform. Combine ingredients until crumbly. Press firmly into pan.EJ-gfRedVelvetCheesecakecrustFor the cheesecake:
in the mixer
  • 24 oz. softened cream cheese
  • 11/2 c. sugar
  • 4 eggs
  • 1 c. Greek yogurt
  • 1/2 c. buttermilk
  • 1 t. vanilla
  • 2 T. baking cocoa mixed with 2 oz. red food coloring
  • 1 t. white vinegar with 1/4 t. baking soda
Cream the sugar and cream cheese until smooth. Add eggs, one at a time. Stir in the remaining ingredients just until everything is well-combined. Scrape batter onto prepared crust. Bake in pre-heated 350° oven for ten minutes, then reduce temperature to 300°. Bake for 75 minutes, or until firm in the center. Turn oven off, but let the cheesecake stand in there for 30 minutes. Remove to rack & let cool completely. Cover & chill in refrigerator while making the Ermine Icing.
EJ-gfRedVelvetCheesecake.jpgYou absolutely can not top a cheesecake with cream cheese frosting! And you should never, really, top a red velvet anything with something other than the traditional boiled milk icing. (The gentle cocoa flavor just gets too overwhelmed…) Trust me on this. {end rant Winking smile}
for the icing:
  • 3 T. gf flour (I used this)
  • 2 T. arrowroot starch
  • 1 c. whole milk
  • 1 t. vanilla
  • 1 c. butter, room temperature
  • 1 c. granulated sugar
In a small saucepan over medium heat, whisk the flour & starch into the milk. Heat until it simmers, stirring constantly until it becomes thick like pudding. Remove from heat and whisk in vanilla. Pour into a bowl & cover surface with plastic wrap and cool completely.
In the mixer, cream the butter and sugar until it’s light & fluffy. Beat for five minutes.
While the mixer is running (medium speed) add the cooled milk mixture about a quarter cup at a time. Beat until mixture is light & fluffy and resembles whipped cream. Top cheesecake and refrigerate.EJ-gfRedVelvetCheesecakeErmine
The next time I attempt this cheesecake (and, there will be a next time!) I will probably add more cocoa. The chocolate flavor disappeared behind the cream cheese… But I had no complaints from the taste-testers.EJ-gfRedVelvetCheesecake (44)
Check out the #Choctoberfest links below:

1 comment:

  1. My, what pretty dishes. Someone must really love you.
    When does that person get a sampling of this divine-looking cheesecake?


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