Red Velvet Cheesecake
I don't need a reason to have cheesecake. I could have cheesecake every day, no matter what. That's probably why there are more than ten recipes for cheesecake, or cheesecake related desserts on this blog. Red Velvet Cheesecake With Cream Cheese Icing seemed like the next logical step in cheesecake recipe making. I had two reasons to make this. One, it's National Cheesecake Day, and you HAVE to have cheesecake on National Cheesecake Day, and two, I wanted to make something special for a friend who really helped us out. In both I believe that I've succeeded because dang! This cheesecake was amazing.
Serves: 8 to 10
Prep Time: 35 Minutes
Grill Time: 55 Minutes
- 20 chocolate sandwich cookies, filling removed
- (Gluten Free works too, try KinniToos chocolate sandwich cookies)
- ¼ cup melted butter
- ½ tsp. salt Red Velvet Cheesecake
- 2 - 8 oz. packages of greek yogurt cream cheese (250 g/1 cup), room temperature
- 1 cup plain greek yogurt
- 1 cup sugar
- 2 tbsp. all purpose flour (Gluten Free works too)
- 1 tsp. vanilla
- 2 eggs
- 3 tbsp. cocoa powder
- 2+ tbsp. red food dye, or canned beet juice
- Cream Cheese Icing
- 2 cups of icing sugar
- 2 tbsp. + of milk
- 1 brick of cream cheese, room temperature
- Preheat your grill to 350°F.
- Remove the filling from at least 20 if not a whole package of cookies then use a rolling pin to crush them.
- In a medium sized bowl, combine the crushed cookies, with the melted butter and salt. *If you've got salted butter, skip the salt.
- Press the cookie mixture into the bottom of a well greased, springform pan.
- Bake on the grill over indirect heat for 10 minutes.
- Remove the pan from the grill and allow it to cool while you prepare the cheesecake.
- In a mixing bowl, or in the bowl of a stand mixer, whip the cream cheese while slowly adding the sugar and cocoa. Add the vanilla and one egg at a time.
- Add the greek yogurt, your dye of choice, and then the flour. At this point, if you don't like the color, you can add more dye, a little at a time, until you're satisfied.
- Once satisfied with the color of the cheesecake, pour the batter into the prepared pan. Fill an oven safe container with water, like a pyrex dish, and place the water and cheesecake over indirect heat on the grill.
- Bake the cheesecake for 45 to 55 minutes, or until the middle is still a little like jello. The water pan is to create extra moisture to prevent cracking.
- Allow the cheesecake to cool completely before removing the outer ring, and icing.
- For the icing, mix the icing sugar with the milk until you have a thick paste. You may need more or less milk so add it a little at a time. In a separate bowl, whip the cream cheese until it is light and fluffy, then add the icing sugar mixture. Fill a piping bag and use your favorite tip to create a lovely pattern on the top of the cheesecake.
- Chill until you are ready to serve.