Week 51: Red Velvet Cheesecake

Does anyone else prepare the same menu every Christmas?  Yesterday I mentioned that maybe next year I would change up the Christmas menu a bit and the entire family said, "NO!"  I introduced the Red Velvet Cheesecake last year and no one complained when I baked it again this year.  Not only is it a beautiful holiday red; but it is so delicious!  Maybe even the Cake of the Year?!?  

Red Velvet Cheesecake
(Source: Southern Living Magazine, April 2010)


Crust:
17 Oreo cookies
1 tablespoon granulated sugar
1/4 cup melted butter
 
 
Stir together Oreo crumbs, melted butter, and 1 Tablespoon granulated sugar; press mixture into bottom of 9-inch springform pan.


Filling:  3 (8-ounce) packages cream cheese, softened 
1 1/2 cups granulated sugar 4 large eggs, lightly beaten 3 tablespoons unsweetened cocoa 1 cup sour cream 
1/2 cup whole buttermilk 2 teaspoons vanilla extract 
1 teaspoon distilled white vinegar 2 (1-ounce) bottles red food coloring

Preparation

1. Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
2. Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.

 

Vanilla Cream Cheese Frosting:

1/2 Cup butter or margarine, softened

1 (8oz) package cream cheese, softened

1 teaspoon pure vanilla extract

1 pound confectioners sugar

Combine butter, cream cheese, and vanilla in mixing bowl and blend until smooth.

Add sugar gradually until well incorporated.  Spread over chilled cake.

 

Merry Christmas!
Happy Baking!
Julie 

Week 44: Apple Cream Cheese Bundt Cake

Last Sunday we had a reception for people who have been visiting our church so that they could learn more about us and meet the elder team.  I found a recipe in one of my Southern Living Cookbooks that I knew would be perfect for this occasion.

When we have a large group over I like to make one big, wonderful dessert and then have some fruit and a bowl of mixed nuts on the table.  I make lemonade tea (my mother-in-law's wonderful recipe) and decaf coffee.  Our house was filled with sweet fellowship and this cake was enjoyed by all!

Apple Cream Cheese Bundt Cake                                                                              (Source: Southern Living, September 2011)

• CREAM CHEESE FILLING:
• 1 (8-oz.) package cream cheese, softened 
• 1/4 cup butter, softened
• 1/2 cup granulated sugar 
• 1 large egg 
• 2 tablespoons all-purpose flour 
• 1 teaspoon vanilla extract

• APPLE CAKE BATTER:
• 1 cup finely chopped pecans 
• 3 cups all-purpose flour 
• 1 cup granulated sugar 
• 1 cup firmly packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 3 large eggs, lightly beaten 
• 3/4 cup canola oil
• 3/4 cup applesauce 
• 1 teaspoon vanilla extract 
• 3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.)

 

• PRALINE FROSTING:
• 1/2 cup firmly packed light brown sugar
• 1/4 cup butter
• 3 tablespoons milk 
• 1 teaspoon vanilla extract 
• 1 cup powdered sugar

Preparation

1. 1. Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
2. 2. Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
3. 3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
4. 4. Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
5. 5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

Happy Baking!

Julie