Looking for a show-stopping dessert this Halloween? This Bloody Good Cheesecake is a red velvet masterpiece guaranteed to delight the eyes and tantalize the taste buds. It’s a delicious, creamy cheesecake taken to the next level with a vibrant red velvet twist, perfect for spooky season celebrations. The striking crimson color and decadent flavor make it the ultimate Halloween treat.
Key Ingredients for Bloody Good Cheesecake
Here’s what you’ll need to create this devilishly delicious Bloody Good Cheesecake:
For the Crust:
- 1 ½ cups (about 150g) chocolate cookie crumbs (crushed Oreos work great!)
- 5 tablespoons (70g) unsalted butter, melted
For the Red Velvet Cheesecake Filling:
- 24 ounces (3 packages of 8 ounces each or 680g) cream cheese, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup (120ml) sour cream
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon red food coloring (gel food color is recommended for vibrant color)
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- Splash of hot water (optional, to dissolve cocoa)
For the “Bloody” Drip:
- 1 cup (240ml) heavy cream
- 8 ounces (226g) semi-sweet chocolate, finely chopped
- Red gel food coloring (optional, for a more vibrant red drip)
- 1 tablespoon Corn Syrup
How to Make Bloody Good Cheesecake
This Bloody Good Cheesecake is easier than it looks! In just over an hour of prep and bake time, your scary-stylish cake will be ready for whatever Halloween fright fest plans you have. Its decadent, delicious flavor will make this a new seasonal favorite in no time at all; plus, that “bloody” drip glaze makes for quite the thematic presentation! This dessert requires baking in a water bath, so plan baking accordingly.
Step-by-Step Instructions:
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the crushed cookie crumbs and melted butter. Mix well until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes. Remove from the oven and let cool completely. Wrap the outside of the springform pan tightly with aluminum foil to safeguard against water seeping in during the water bath.
2. Make the Red Velvet Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- Gradually add the granulated sugar and vanilla extract, beating until well combined and the mixture is light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the sour cream until just combined. Be careful not to overmix.
- In a small bowl, combine the cocoa powder, red food coloring, white vinegar, and baking soda. You can optionally add a splash of hot water to help dissolve the cocoa powder into a paste. This mixture will foam up slightly. It will also stain, so be careful.
- Add the cocoa mixture to the cream cheese mixture and beat until well combined. The mixture should be evenly colored.
3. Bake the Bloody Good Cheesecake:
- Pour the red velvet cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- Prepare a water bath by placing the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Carefully transfer the roasting pan to the oven.
- Bake for 65-75 minutes, or until the edges of the cheesecake are set but the center still has a slight wobble.
4. Cool the Cheesecake:
- Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
5. Prepare the “Bloody” Drip:
- Place the finely chopped chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just comes to a simmer.
- Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate.
- Gently stir the mixture until the chocolate is completely melted and smooth. Add corn syrup and mix well.
- Stir in red gel food coloring, if desired, until you reach your desired shade of “bloody” red.
- Let the ganache cool slightly until it thickens to a drizzling consistency.
6. Assemble the Bloody Good Cheesecake:
- Remove the cheesecake from the springform pan and place it on a serving plate.
- Spoon the “bloody” drip ganache over the top edge of the cheesecake, allowing it to drip down the sides. Let the excess drip fall naturally.
Why You’ll Love This Bloody Good Cheesecake
This Bloody Good Cheesecake is a must-try for Halloween, delivering not only a visually striking dessert but also a delightful combination of flavors and textures that everyone will enjoy. The main highlight is the vibrant red velvet flavor combined with the creamy tang of a classic cheesecake, making each bite a perfect balance of sweet and tart. Making this cheesecake at home is a fantastic way to save money compared to buying a pre-made one from a bakery. Store bought cheesecakes, especially specialty themed ones, can be quite expensive! The “bloody” drip adds a spooky touch and enhances the flavor with rich chocolate.
If you’re looking for a similar dessert, but in a single-serving format, consider trying Red Velvet Cake pops! But be aware, this cake is a showstopper! Ready to give your Halloween party a deliciously spooky centerpiece? Try this Bloody Good Cheesecake recipe!
What to Serve Bloody Good Cheesecake With
This Bloody Good Cheesecake is a decadent dessert that pairs well with several complementary items:
- Fresh Berries: A mix of raspberries, strawberries, and blackberries can add a refreshing tartness that balances the cheesecake’s richness and provides a beautiful visual contrast.
- Whipped Cream: A dollop of lightly sweetened whipped cream can enhance the creamy texture of the cheesecake.
- Coffee or Tea: A classic pairing, coffee or tea helps cleanse the palate and complements the cake’s flavors.
- Spiced Cider: For a seasonal touch, serve this cheesecake with a warm glass of spiced cider. The cinnamon and apple notes will pair nicely with the red velvet.
- Vanilla Ice Cream: Add a scoop of vanilla ice cream on the side for an extra sweet treat.
Top Tips for Perfecting Bloody Good Cheesecake
Here are some tips to help you make the perfect Bloody Good Cheesecake:
- Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature. This will help them blend together smoothly and create a creamy, lump-free batter.
- Don’t Overmix: Overmixing the cheesecake batter can incorporate too much air, leading to cracks on the surface of the cheesecake. Mix until just combined.
- Water Bath is Key: The water bath is essential for preventing the cheesecake from cracking and ensuring a smooth, creamy texture. Make sure the water level in the roasting pan reaches halfway up the sides of the springform pan.
- Cooling Process: The cooling process is just as important as the baking process. Cooling the cheesecake slowly in the oven and then in the refrigerator prevents it from cracking and allows the flavors to meld together.
- Food Coloring: for best results use gel food coloring. Liquid food coloring will not result in vivid colors and might change the consistency.
- Bloody Drip Consistency if your drips aren’t “dripping” try adding more corn syrup or heat until thin enough.
- Ingredient Substitutions: if you can’t find chocolate cookie crumbs, graham cracker crumbs or even vanilla wafer crumbs will work for the crust. You can also omit the frosting and add more or less as preferred!
Health Benefits of Bloody Good Cheesecake
While this recipe is a decadent treat and should be enjoyed in moderation, some ingredients offer potential health benefits:
- Dairy: Cream cheese and sour cream provide calcium, which is essential for bone health and may help reduce the risk of osteoporosis.
- Cocoa Powder: Contains antioxidants, specifically flavanols, which have been linked to improved heart health and cognitive function.
- Eggs: A good source of protein and essential nutrients like choline and vitamin D.
It’s important to note that the high sugar and fat content should be considered when indulging in this dessert.
Storing and Reheating Tips
Storing:
- Refrigeration: To store leftover Bloody Good Cheesecake, cover it tightly with plastic wrap or place it in an airtight container. Store in the refrigerator for up to 5 days.
- Freezing: For longer storage, you can freeze the cheesecake. Wrap the cheesecake tightly in plastic wrap, then in aluminum foil. You can also place it in a freezer-safe container. Store in the freezer for up to 2-3 months.
Reheating:
- Since the cheesecake is best served cold, reheating is not recommended. Allow frozen cheesecake to thaw in the refrigerator overnight before serving.
Final Thoughts
This Bloody Good Cheesecake is the perfect addition to your Halloween celebration, offering a delightful combination of red velvet flavor and creamy cheesecake texture. Happy baking, and Happy Halloween!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Bloody Good Cheesecake FAQs
Q: Can I use a different type of cookie for the crust?
A: Yes! Graham crackers or vanilla wafers are great alternatives to Oreo cookies.
Q: Can I make this cheesecake without a water bath?
A: While it’s not recommended, you can try baking it without a water bath. However, the cheesecake is more likely to crack and may not be as creamy.
Q: Can I make this cheesecake ahead of time?
A: Definitely! In fact, it’s best to make it a day or two in advance to allow the flavors to meld together in the fridge.
Q: Can I use a different type of chocolate for the “bloody” drip?
A: Yes, dark chocolate or milk chocolate can be used instead of semi-sweet chocolate. Just adjust the amount of sugar accordingly to taste.
Q: Can I reduce the amount of sugar in the cheesecake?
A: You can reduce the sugar slightly, but be aware that it may affect the texture and flavor of the cheesecake. Start by reducing it by about 1/4 cup.
Q: My cheesecake cracked. What did I do wrong?
A: Cracking is usually caused by baking with too much heat or overbaking. Make sure to use a water bath and avoid overmixing the batter. Cool the cheesecake slowly in the oven after baking.