The Cheesecake Factory has the most amazing cheesecake in the world. I will always admit to this. I don’t think I will ever be able to make cheesecake like they do. Last summer my brother-in-law got their red velvet cheesecake for his birthday and it was a hit with the whole family. So, when I saw Wilton’s Red Velvet Cheesecake recipe, I got really excited and knew I had to try it last week when everyone was here. Except, instead of red velvet, I made mine green velvet, mainly because I could. 🙂
As you can see, I didnt have a springform pan so I just baked it in a glass dish. But the recipe calls for four packages of cream cheese and I knew that would be too much for this dish, so I made some mini cheesecakes as well with a muffin pan.
I let the mini cheesecakes bake for an hour with the large cheesecake and then took them out to cool. The recipes calls for the cheesecake to bake for and hour and 15 minutes and then to sit in the oven for another 15 minutes with it off. I only let the big one bake for an hour before turning the oven off.
I think I needed to bake the larger cheesecake for awhile longer but overall, the cheesecakes turned out great. The mini ones disappeared quickly but my sister didn’t realize there was a whole cheesecake there as well so I ate most of that one. I’m not sure how red velvety it tasted, as I don’t eat much red velvet but it was a really good cheesecake. I think that next time I will make Blue Velvet Cheesecake but this is definately a recipes I will try again. Try it and let me know how it goes. Enjoy your weekend y’all! 🙂
(P.S. After previewing this post, I liked the way it inside pictures turned out in the layout even though that isn’t what I had intended.)
Last week was full of fun and baking. My family was here for Spring Break and for once we were able to do some fun stuff in the area. I was really excited to be able to bake a bunch of stuff. I made chocolate chip cookies, chocolate covered pretzels, lemon poppy seed muffins, caramel sauce, red velvet cheesecake, and blueberry cobbler pie for Pi Day (it was really just cobbler but since it was Pi day everyone called it pie so I called it cobbler pie). As you can see I made a lot! Everything was great but some of the recipes need tweaking so over the next week or so I will show you the ones I liked and hopefully, eventually, I will show you the ones that need the tweaking.
So the easiest of the treats to make, and the quickest to disappear, were the Chocolate Covered Pretzels. I made these because my brother-in-law loves them. They were a hit with everyone.
As you can see I used big pretzel rods and pretzel twists. The process is very simple. You melt chocolate chips in a bowl set over a pot of water. Heat the water on low so it simmers while you are working. Throw in a tablespoon of shortening for each cup of chocolate chips you melt. I don’t know why, it’s what they tell you to do :). I don’t actually measure out my chocolate chips, I just throw in half a bag or a whole bag and it works.
I use two different bowls so I can melt the milk chocolate and the white chocolate at the same time, and have found that this smaller, ceramic bowl works a ton better than my larger metal bowl. Once the chocolate is melted, you dip the pretzel in the chocolate. I hold the pretzels in the bowl and spoon the chocolate over it because it is easier to get an even coat. The tap off the excess and put it on a cookie sheet lined with wax or parchment paper. Then the pretzels go in the fridge for awhile and that’s all it takes.
It’s a pretty simple process. Takes a bit of time but chocolate and pretzels are so yummy together. I also added a bit of food coloring to some of my white chocolate to change it up a bit. It altered the consistency of the chocolate a bit, which was weird, but they were still great.