Red velvet cheesecake can be made as a cheesecake with red velvet cake ingredients or as a layered cake with cheesecake and red velvet cake. Chefs can experiment with flavors, crusts, and frostings. Ingredients like vinegar, buttermilk, cocoa, and red food coloring are added to the cheesecake recipe. The crust can be a traditional graham cracker crust or a chocolate chip cookie crust. The cheesecake can be decorated with mint leaves and berries. Another way to make red velvet cheesecake is to freeze plain cheesecake and stack it with layers of red velvet cake, frosting it with cream cheese or vanilla frosting and topping it with white chocolate ganache or chips.
Red velvet cheesecake can be one of two things: a cheesecake flavored with traditional red velvet cake ingredients, or a layer cake with alternating layers of cheesecake and traditional red velvet cake. The version chosen by the cook largely depends on the decadence of the recipe. The layered combination is usually richer and denser than cheesecake alone because the slices in the layered version are usually larger and it’s a combination of two desserts. Bakers can also play with cheesecake flavors, crust types, and frostings to create a red velvet cheesecake that’s perfectly suited to their tastes.
Those interested in creating a red velvet cheesecake without real cake in it should typically research the flavors that go into a traditional red velvet cake. Vinegar, buttermilk, and cocoa are all ingredients that should be incorporated into a regular cheesecake recipe. Red food coloring is also usually added to give the cheesecake that typical red velvet look. Most modern red velvet cakes also contain red food coloring, even though the original recipes got their coloring from oxidized chocolate. It may be difficult to find such chocolate, so having coloring on hand is usually a good idea.
The crust is another thing to consider when making red velvet cheesecake. Some cooks like to use a traditional graham cracker crust, but people who want an extra dose of chocolate can opt for a chocolate chip cookie crust. This can also give the cheesecake a more visual appeal as a smooth, ruby red cheesecake atop a thick black cookie crust makes a beautiful centerpiece. Once baked, red velvet cheesecake can be covered in a light layer of cheesecake frosting. This can add too much richness for some cooks, however, so the glaze is optional.
Whether or not frosting is added, many people like to decorate red velvet cheesecake with mint leaves and berries. Raspberries, strawberry slices, cherry halves, or even cranberry puree are all good choices. Many people find a little fruit and mint very refreshing with the sweetness of the cheesecake itself.
Another way to assemble red velvet cheesecake is to make plain cheesecake and freeze it. While the cheesecake cools, the baker typically makes a layer or two of traditional red velvet cake. After the cake has cooled, the cook usually stacks the cake and frozen cheesecake together, frosting them with cream cheese or vanilla frosting. Many people top off this very rich dessert with a light drizzle of white chocolate ganache or white chocolate chips.
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