The Sweet and Savory Life
Have you heard of green velvet cheesecake? I had never seen one but planned to make one when I couldn’t find a red velvet cheesecake at any bakery last Christmas. They were all sold out, which surprised me because I didn’t realize that red velvet was such a popular cheesecake flavor. The green idea came about when I thought it would be pretty to match the cheesecake color to the green and white Christmas decorations I used. So out with the red velvet cheesecake and in with the green!
Before You Get Started With the Recipe, Check Out These Tips:
- Leave the cold ingredients out of the refrigerator until they are at room temperature.
- When you beat the cheesecake, be sure to scrape the bottom and sides of the bowl because cream cheese will stick to the bottom of the bowl and never get incorporated into the batter.
- Consider beating everything (except the eggs) in a food processor. This will break down the cream cheese and make it smooth.
- Use a deep pan. Use at least a 9-inch diameter by 3-inch deep springform pan (or a 10-inch pan if you don’t have a deep 9-inch pan) because this cake has a lot of batter.
- A pan of hot water in the oven helps keep the cheesecake from drying out and cracking on top. Place a large flat, water-filled pan on the bottom oven rack and cook the cheesecake on the oven rack above it.
Green Velvet Cheesecake
Prep time, 30 minutes;
Cooking time, 2 hours;
Passive time, 8 hours.
9×3 springform pan
(1) XL star tip
(1) piping bag
- 1 ½ cups almond flour
- ¼ cup granulated sugar
- ¼ cup dark cocoa powder
- ¼ cup butter, melted
- (3) 8-ounce packages cream cheese, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 3 tablespoons cocoa powder
- 1 cup sour cream, room temperature
- ½ cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon distilled white vinegar
- (2) 1-ounce bottles green food coloring (or enough green gel coloring to make a deep green)
Cream Cheese Buttercream Topping (Optional)
- 4-ounce package cream cheese, softened
- ¼ cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- mint leaves for garnish (optional)
- fresh cranberries for garnish (optional)
- Preheat oven to 400 degrees F.
- Grease the bottom and inside ring of the springform pan.
- Cut a circular piece of parchment paper and place on the greased bottom of the pan. Grease the top of the parchment paper.
- Mix the sugar, almond flour, and cocoa powder. Add the butter and stir until mixed well. Press the crust mixture into the bottom of the prepared pan. Use a flat-bottomed glass or cup to tamp down and flatten the crust.
- Bake for 6 minutes on a baking sheet with sides (in case the springform pan leaks melted butter). Cool.
- Reset the oven to 325 degrees F. Fill a large flat pan with hot water and place it on the bottom oven rack.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs, cocoa, sour cream, buttermilk, vanilla, vinegar, and green food coloring. Mix until just combined. Do not overbeat. Pour the batter into the prepared pan. Place the pan on a baking sheet and place it in the oven.
- Bake for 10 minutes. Then reduce the heat to 300 degrees F and bake for 1 hour and 15 minutes. Turn the oven off and let the cheesecake stay in it for 30 minutes. Then remove the cheesecake and cool the pan on a wire rack. Chill overnight.
Cream Cheese Buttercream Topping (Optional)
- Beat the cream cheese, butter, and vanilla until smooth. Add the sugar, a little at a time, beating well after each addition.
- Then place the buttercream into the piping bag and add the star tip. Pipe stars around the outer edge of the chilled cheesecake.
- Garnish with mint leaves and cranberries, if desired. If you prefer a plain cheesecake, you can omit this topping.
SWEET AND SAVORY TIP
Cheesecake doesn’t cut well when it is warm or at room temperature, so follow these steps to cut perfect cheesecake slices.
- Chill the cheesecake in the springform pan until it is cold. (Or freeze the cooked cheesecake after it cools.)
- If starting with a frozen cheesecake, thaw for 15-20 minutes or until it is partially frozen. If starting with a cold but not frozen cake, cut it as soon as you take it out of the refrigerator.
- Heat a long smooth-edged knife in hot water.
- Use the heated knife to make a cut to the center of the cake.
- Wipe the crumbs off and heat the knife again in hot water.
- Cut the other side of the cheesecake slice.
- Wipe it again and repeat the procedure until all cake slices are cut.
- Use this procedure to get clean, perfect cheesecake slices.
For more great recipes and tips for entertaining, visit here.