I think I shall call him ...... "Mini Me"
Staff usually sign up to bring various homemade goodies. It adds a more personal touch to the affair. I looked at the sign up sheet and noticed that most of the staff were planning to make savory dishes so I opted for dessert. Cheesecake to be exact. On the sign up sheet I wrote, "Cheesecake, flavor to be determined." Now all I had to do was determine what kind......oh there are so many I could choose from.....traditional NY Style, chocolate, chocolate chip, key lime, pumpkin, pina colada, etc. But then it hit me.....Red Velvet. Yes, I would make a Red Velvet Cheesecake.
Last December, Southern Living magazine had a recipe for this cheesecake. I told my sister about it and she made it. Ever since, she's been asking me if I made yet. I hadn't until now. Go ahead sis, ask me.....go ahead.....
The recipe called for a 9-inch springform pan but all I had were 8-inch ones and mini ones. I used one of my 8-inch pans and decided to put the extra into one of the mini pans. This way I had a little cheesecake for Biscuit Boy and me. I have rarely had any leftovers when I bring a cheesecake to work which greatly disappoints Biscuit Boy but now I had a solution.
And how did it taste.....delicious. We ate half of the mini cheesecake and have the other half waiting for dessert tonight......mmmmm
Here is the recipe:
Red Velvet Cheesecake
1½ cups chocolate graham cracker crumbs
¼ cup butter, melted
1 tbsp. granulated sugar
3 (8 oz.) packages cream cheese, softened
1½ cups granulated sugar
4 large eggs, lightly beaten
3 tbsp. unsweetened cocoa
1 cup sour cream
½ cup whole buttermilk
2 tsp. vanilla extract
1 tsp. distilled white vinegar
2 (1 oz.) bottles red food coloring
1 (3 oz.) package cream cheese, softened
¼ cup butter, softened
2 cups powdered sugar
1 tsp. vanilla extract
Garnish: fresh mint sprigs
Stir together graham cracker crumbs, melted butter, and 1 tbsp. granulated sugar; press mixture into bottom of a 9-inch springform pan.
Beat 3 (8 oz.) packages cream cheese and 1½ 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.
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.
Beat 1 (3 oz.) package cream cheese and ¼ cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.