Red Velvet Cheesecake Mini Pies Food

MINI RED VELVET CHEESECAKES

Steps:

• Preheat oven to 350°F (177°C). Line two 12-count muffin pans with cupcake liners. Set aside.
• toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you'd like the dough to be redder. The dough will be sticky.
• Press 1 scant Tablespoon of cookie dough into the bottom of each cupcake liner. I say "scant" because otherwise you won't have enough to make 22-24 mini cheesecakes. Bake each batch for 8 minutes to pre-bake the crust before layering the cheesecake on top.
• using a handheld or stand mixer with a paddle attachment, beat the cream cheese on medium-high until completely smooth. Add the yogurt and sugar, beating on high until combined. Add the egg and vanilla and beat on medium until combined. Try not to overbeat, which will cause cheesecake cracks. Gently fold in the chocolate chips. Dollop 1 Tablespoon of cheesecake batter on top of the pre-baked cookie, spreading it to make sure it completely covers the cookie.
• Return the mini cheesecakes to the oven and continue to bake for about 20 more minutes, making sure the tops of the cheesecake does not get too brown. The cups are done in the oven when the cheesecake topping no longer jiggles when you shake the pan. Cover the cups with aluminum foil if the tops are getting too brown too soon. Allow to cool for 30 minutes on the counter, then in the refrigerator to set for another 1.5 hours.
• Cookie cups stay fresh covered at room temperature for 12-24 hours, and then must be refrigerated after that for up to 3 more days.
• Cheesecakes can be frozen up to 2 months- thaw overnight in the refrigerator before enjoying.

MINI RED VELVET CHEESECAKES

Steps:

• Heat oven to 350°F. Place foil baking cup in each of 16 regular-size muffin cups. In small bowl, mix cookie crumbs and melted butter. Divide crumb mixture among cups. With back of spoon, firmly press cookie crumbs in bottom of each foil cup.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 cup granulated sugar and the cocoa until fluffy. Beat in vanilla and food color. Beat in eggs, one at a time, until well blended. Divide batter evenly among baking cups (cups will be almost full).
• Bake 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in baking cups at least 1 hour; cover and refrigerate at least 1 hour longer before serving.
• In chilled small bowl, beat whipping cream and sugar with electric mixer on high speed until stiff. Spoon whipped cream on chilled cheesecakes. Just before serving, garnish with chocolate curls. Cover and refrigerate any remaining cheesecakes.

RED VELVET CHEESECAKE

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
• Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
• Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.

MINI RED VELVET CHEESECAKES

Steps:

• For crust: Preheat oven to 325 degrees F.
• Combine the cookie crumbs, butter, light brown sugar and salt in a mixing bowl until sandy. Lightly spray six 3-inch round mini-cheesecake molds with nonstick spray. Portion out 2 tablespoons of crumb crust into each mold and press flat (the lid of the nonstick spray works great here! Just wipe it clean).
• Bake for 8 minutes, then allow to cool while filling is prepared.
• For the custard: Place a cake pan filled with 1 inch of hot water in the lowest rack of the oven. Whip the cream cheese in the bowl of a stand mixer fitted with the paddle attachment until smooth, for 1 minute. Add the granulated sugar, buttermilk powder, vanilla and salt, and blend on low speed for 1 minute. Use a spatula to scrape the bowl and paddle thoroughly. Blend until completely smooth for an additional 1 to 2 minutes. Whisk the eggs and egg yolks in a bowl until smooth. Add the eggs to the cream cheese in three additions, allowing each addition to combine before adding the next. Give the bowl and paddle another scrape.
• Warm the cream in the microwave until steaming, about 1 minute. Whisk in the cocoa and red food coloring until smooth. With the mixer on low, add the chocolate and cream mixture and blend just until combined. Divide the custard evenly among the 12 molds, filling each to about 1/4-inch from the top.
• Place the cheesecakes on the center oven rack and turn oven down to 300 degrees F. Bake until puffed and slightly wobbly, with an internal temperature of about 160 degrees F, 42 to 48 minutes. Turn off heat and cool in oven for 25 minutes (the cheesecakes will sink slightly upon cooling).
• For the cream cheese whip: Whip cream cheese and confectioners' sugar in a stand mixer until smooth and light, 3 to 5 minutes. Add the cream and vanilla and mix on low until smooth. Scrape bowl and whip on medium-high speed until medium peaks form. Top each cheesecake with a large dollop and sprinkle with chocolate curls.

RED VELVET CAKE CHEESECAKE

Steps:

• For the cheesecake: Position a rack in the lower third of the oven and preheat to 325 degrees F. Place a large roasting pan on the lower rack. Butter a 9-inch springform pan then line the bottom with parchment. Wrap the outside of the pan (around the bottom and up the sides) with aluminum foil to create a water-tight seal.
• Beat the cream cheese in a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer) until smooth and creamy, 2 to 3 minutes. Add the sugar and salt and mix for 2 minutes, scraping down sides of the bowl as needed. Add the eggs, 1 at a time, and mix on medium-high speed after each addition until incorporated. Finally, add the whipping cream and vanilla. Mix on medium-high speed until smooth.
• Pour the batter into the prepared pan and place it in the roasting pan in the oven. Carefully pour an inch of hot water into the roasting pan to create a water bath.
• Bake until the cheesecake is set to the touch, about 45 minutes. Let cool on a wire rack for at least 1 hour, then refrigerate until completely cold, up to 1 day in advance.
• For the red velvet cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans and line the bottoms with parchment.
• In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, cinnamon and salt.
• In a large jug or liquid measuring cup, whisk together the eggs, oil, buttermilk, food coloring and vanilla. Whisk into the dry ingredients by hand just until incorporated, taking care not to overmix the batter. Divide the batter equally among the prepared pans and jiggle the pans to help level the batter.
• Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let the cakes cool in the pans then flip them out onto wire racks, peel off the parchment, and let cool completely.
• For the frosting: Beat the cream cheese with the confectioners' sugar, butter and vanilla with an electric mixer on medium-high speed in a large bowl until smooth and creamy (do not overbeat). Refrigerate until needed.
• Assemble the cake: Place one red velvet cake layer smooth-side up on a cake stand or platter. Release and remove the springform from the cheesecake then invert it onto the red velvet cake. Remove the pan bottom and peel off the parchment. If the cheesecake layer is slightly larger than your cake, gently shave off the excess with an offset spatula. Place the second red velvet cake on top of the cheesecake, smooth-side up.
• Frost the cake: Spread a thin layer of the frosting over the top and sides of the cake with an offset spatula. (This is the crumb coat.) Wipe off your spatula before dipping it back into the bowl of frosting to avoid transferring any red crumbs. (At this point, don't worry if there are crumbs visible in the crumb coat.) Refrigerate the cake for 30 minutes to set the crumb coat.
• Dollop a large scoop of frosting onto the top of the cake and spread it evenly over the top and sides. (You shouldn't have any red crumbs in this layer but some might sneak in.) If desired, transfer the remaining frosting to a pastry bag with a medium round tip and pipe rosettes around the rim of the cake. Refrigerate the cake until ready to serve, for up to 3 days.

RED VELVET CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan., In a large bowl, beat cream cheese, sugar, sour cream, buttermilk, cocoa and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.

RED VELVET CHEESECAKE

Steps:

• Heat oven to 300°F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil. Spray inside of pan with baking spray with flour. Reserve 1/4 cup of the cake mix for filling; set aside. In large bowl, beat remaining cake mix and butter with electric mixer on low speed. Press in bottom and 1 1/2 inches up side of pan.
• In large bowl, beat reserved 1/4 cup cake mix, the cream cheese, chocolate, sour cream, sugar and food color with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Pour over crust.
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn off oven; open oven door 4 inches. Leave cheesecake in oven 30 minutes. Remove from oven and cool in pan on cooling rack 30 minutes. Refrigerate 6 hours or overnight. Run small metal spatula around edge of pan; remove side of pan. Pipe whipped topping around outer edge of cheesecake. Store covered in refrigerator.