There are not many things in life that are better than a piece of delicious cheesecake in a rainy afternoon or at the end of a not too heavy dinner… At least this is my concept of quick happiness (without considering the possible unpleasant consequences on the body shape). This Pink Velvet Cheesecake will bring you moments of joy with its wonderful taste!
If you are already wondering why is this cheesecake pink velvet and not red velvet, the answer is very simple: my red food colouring did not achieve the desired colour intensity after several drops and I also kind of liked this exact shade of pink so I left it that way.
Recently I am constantly craving cakes: moist layered cakes with lots of frosting… I became so obsessed that in the last several months weeks I am spending probably half of my free time looking at cake recipes. My initial plan was to bake a layered red velvet cake but I didn’t find an occasion for it… My perception (probably wrong) is that people need a special occasion for a layered cake. That’s why I didn’t dare to bake one just for my gluttony but I made a cheesecake instead because it seems to be more “everyday” kind of cake.
I have to clarify that this cheesecake was not baked in a water bath. I skipped it this time because I already had incidents with water entering inside the pan, in spite of the aluminium foil wrap. Now I baked it for a bit more than 1 hour at a low temperature (340°F / 170°C). I also put a small bowl of water in the oven, next to the pan (not sure if it made a difference). At the end the cheesecake was cracked but the texture and the taste were still quite nice.
Pink Velvet Cheesecake
For the crust:
- 7 oz/ 200 g chocolate cookies with chocolate filling
- 3 tbs / 40 g butter, melted
For the filling:
For the frosting:
- 1/4 cup / 60 g butter, softened
- 1/2 cup / 100 g cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Line a 9 inch / 24 cm spring form pan with a circle of baking paper. Preheat oven to 340°F/ 170°C.
- In a food processor crush the biscuits into crumbs. Combine with melted butter and mix until homogeneous. Press the prepared crust onto the bottom of the spring form pan. Leave the pan in the freezer while preparing the filling.
- In a large mixing bowl whisk together cream cheese and sugar until fluffy. Add sour cream, yogurt, cocoa, vanilla and eggs (one at a time) and whisk until combined. Do not overmix! Finally add the food colouring. Stir until absorbed.
- Pour the filling in the pan over crust. Bake between 1 and 1,5 hours or until the edges are firmer but the center is still soft.
- Remove the cheesecake from the oven and allow to cool for 10 minutes before carefully running a knife around the edge of the pan. Let it cool completely before frosting.
- Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla and beat until homogeneous. Frost the top of the cheesecake and transfer it to the fridge. Refrigerate at least 6-8 hours or overnight before serving.
- The recipe is adapted from Taste of Home.
- Instead of food colouring you can use beetroot powder.