She bath’d with roses red and violets blew,
And all the sweetest flowres, that in the forrest grew.”
– Edmund Spenser’s “The Faerie Queene,” 1590
This velvety dessert is a perfect end to a romantic dinner
February is the month of love and romance, with Valentine’s Day being the pinnacle. On Valentine’s Day, we rekindle the flames of passion, reconfirm our love, or start up a new romance, with lovely handwritten cards, poems of the heart, red roses, Champagne, elegant dinners out and, of course, decadent desserts. Try out this sexy red number to light the fire of desire.
New York Style Red Velvet Cheesecake
For the crust:
1 (9-ounce) box of chocolate wafer cookie crumbs
1⁄4 cup melted butter
1⁄4 cup sugar
For the filling:
13⁄4 cups milk chocolate chips, melted
3 (8-ounce) packages of cream cheese, softened
3⁄4 cup sugar
2 teaspoons red food coloring
4 large eggs
1⁄2 cup sour cream
2 teaspoons vanilla
For the topping:
11⁄2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla
Fresh raspberries (optional)
Heat oven to 350 F. Wrap the bottom of a 9- or 10-inch springform pan with aluminum foil. Set aside.
Combine all crust ingredients in a bowl. Press into bottom of pan and 1 inch up the sides. Bake 8-12 minutes until set. Cool completely.
Melt milk chocolate chips in a 2-quart saucepan over low heat, stirring occasionally, 5-6 minutes or until melted. Cool 15 minutes.
Combine cream cheese, 3⁄4 cup sugar and red food coloring in a bowl. Beat at medium speed, scraping bowl often, 2-3 minutes or until creamy. Add one egg at a time, beating until fully incorporated. Fold in melted chocolate, 1⁄2 cup sour cream and 2 teaspoons vanilla extract. Beat at low speed 1-2 minutes until well mixed.
Pour cheesecake filling into baked crust. Bake for 80-95 minutes or until set 2 inches from the edge of pan.
Combine 11⁄2 cups sour cream, 2 tablespoons sugar and 1 teaspoon of vanilla extract. Spread over hot, partially baked cheesecake. Continue baking for 5 minutes.
Let stand uncovered for 30 minutes or until cooled. Loosen from the side of pan with a paring knife. Do not remove from pan. Cover loosely and chill 8 hours or overnight. Remove sides and garnish with raspberries or chocolate shavings.