Day 32 of self-isolation.
While scrolling through Facebook the other day, I stumbled across a video of someone making a marble cheesecake using some Red Velvet cake mix. Using the knowledge I know of baking and design, I decided to make my own spin of it based off a cheesecake recipe I found on AllRecipes.com.
Cherry and chocolate make a great combo (I remember, back in the suburbs of Chicago, getting a white chocolate and cherry Oreo frappe at Gloria Jean’s), so I figured it’d make a great recipe. It’s perfect for Valentine’s Day, but you can have this whenever the fuck you want.
Here’s the recipe — with .gifs!
- 20 Oreo cookies
- 5 tablespoons of butter, melted
- 1 teaspoon of salt
- 3 8oz. packages of cream cheese, room temperature
- 3/4 cup of sugar
- 3 large eggs, room temperature
- 1 cup of sour cream, room temperature
- 2 teaspoons of vanilla extract
- 1/4 cup of Red Velvet cake mix
- 1 teaspoon of cherry extract
1. In a food processor or blender, combine the Oreos, melted butter, and the salt until you get a texture resembling wet sand.
2. Grease and flour the sides and bottom of a 9-inch spring-form cake pan; this will prevent the crust and the cheesecake from sticking too much.
3. Press the cookie mixture to the bottom of the pan and chill in the refrigerator for at least 20 minutes.
4. Preheat the oven to 350 degrees.
5. Using an electric mixer, combine the cream cheese and sugar till smooth. Add each egg individually: one at a time till mixed completely, then add the next egg.
6. Add the sour cream and the vanilla, until fully blended.
7. Split the batter by pouring half of it into a second bowl.
8. In one bowl, blend the Red Velvet cake mix and the cherry extract.
9. Pour a little bit of the regular, white batter into the crust. Next, pour a little bit of the Red Velvet batter over the white batter, forming a ring of white batter with a red center. Keep on alternating and pouring the different batters until done.
10. Run a stick (or in my case, a chopstick) from the edge of the pan to the center. Repeat around the pan till you get a spider-web pattern. Alternatively, you can randomly run it across the batter to create a more marble look.
11. Fill a baking sheet with a little bit of water, and using a cooking rack, place the cake pan on top. The water will keep the cheesecake moist.
12. Bake for 1 hour, or until the center of the cheesecake is just a little bit jiggly. Take out of the oven and cool for a few minutes.
13. Chill in the fridge between 6 hours to overnight.
14. Run a knife along the edges of the pan and then release the spring-form.
15. Wait like 20 minutes after removing from the fridge to serve. The Oreo crust at the bottom will loosen and be easier to serve slices. Enjoy!