Today we have a birthday and anniversary celebration for my friend Cynthia, Andy and Jeanne. I made a mango mousse cake (special request from birthday girl) and this romantic red velvet heart shape cheesecake for Andy and Jeanne's 12 th year Wedding Anniversary.
Red Velvet Cheesecake Bites
Adapted from http://ourshareoftheharvest.com/2011/02/21/dessert-buffet-red-velvet-cheesecake-bites/
Makes 50 mini servings (I use half the recipe to make 30 x 1.5" heart shape mini cakes)
Red velvet layer
- 2 sticks unsalted butter, melted
- 2 cups sugar
- 2 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1 tablespoon (or more) red food coloring
- 2 teaspoons vinegar
- 4 eggs
- 1 1/2 cup all-purpose flour
- 2 8 ounce packages cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/4 teaspoon vanilla extract
For Cake Layer:
Preheat the oven to 350˚F. Grease and flour an 10×15-inch jelly roll pan, and set aside. Add melted butter to a large bowl then add the following ingredients, in this order, stirring after each addition: sugar, vanilla, cocoa powder, salt, food coloring and vinegar. Whisk the eggs in a small bowl and then stir into the cocoa mixture (Pic 1) . Fold in the flour just until combined. (Don’t overmix!) Set aside at least 1/2 cup of the batter for the top; pour the rest of the batter in the baking pan, spreading evenly across the bottom (Pic 2).
For the cheesecake layer:
beat the cream cheese, sugar, eggs, and vanilla in a medium bowl until smooth. Carefully spread the cream cheese mixture on top of the brownie batter in the pan (Pic 3), then plop spoonfuls of the remaining brownie batter over the cream cheese (Pic 4) . Drag the tip of a knife through the red velvet and the cream cheese to create swirls (pic 5). Bake for 30 minutes or just until the center of the cheesecake part is set. Let cool completely on a wire rack before cutting. Use mini cookie cutters to create the bites (Pic 6).
 |
| Final presentation to my friend Andy and Jeanna |
No comments:
Post a Comment