It’s time for this month’s cheesecake recipe! Of course with Valentine’s Day coming up this Friday it only made sense to bust out this Red Velvet Swirl Cheesecake for February. How fun is this cheesecake pattern?

I’ve never made a swirled cheesecake before so I’m definitely going to have to work on my technique. I guess it’s more of a pink velvet swirl cheesecake!

Red, pink, swirled, semi-swirled – either way it still looks pretty and cute for Valentine’s Day.

This is a creamy classic cheesecake with a chocolate graham cracker crust. Red velvet seems to reference the appearance of the cheesecake more than anything since there’s only a tablespoon of cocoa powder so you don’t really get that hint of chocolate that you think of with a red velvet cake, but it is still a really tasty cheesecake.

I’m a big fan of Valentine’s Day so I have all kinds of fun treats posted on the blog, like these Strawberry Chocolate Ganache Cake Balls or these Red Velvet Oreo Truffle Chocolate Crunch Brownies. You can find them all the festive treats in the Valentine’s Day section of the recipe index. Are you making any sweets this Valentine’s Day?

Red Velvet Swirl Cheesecake

 

Print

Yield: 12 servings

Ingredients

• 16 chocolate graham cracker squares
• 5 tablespoons unsalted butter, melted
• ¼ teaspoon salt
• 2 pounds cream cheese (4 8-ounce packages), room temperature
• 1¼ cups granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 4 large eggs, room temperature
• 1 tablespoon cocoa powder
• 2 teaspoons red food coloring

Directions

1. Preheat oven to 350 degrees F. Spray a 9-inch springform pan with cooking spray then tightly wrap aluminum foil around the bottom and up the sides. This is to keep the water coming in from the water bath the cheesecake will be sitting in while cooking.
2. Turn the graham crackers into fine crumbs using a food processor or whacking with a rolling pin. In a medium mixing bowl, combine the chocolate crumbs, melted butter and salt until it resembles coarse sand. Pour the mixture into the prepared pan and press it into the bottom and up the sides in an even layer. Bake for 8 minutes then let cool completely.
3. To make the filling, beat the cream cheese, sugar, lemon juice and vanilla extract in a large bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment. Beat on medium speed then increase to medium-high and continue to beat until super smooth, scraping down the sides as needed. Add the flour then beat until combined. Add the eggs one at a time, beating until just combined after each addition. Spoon 2 cups of the filling into a mixing bowl. Add the cocoa powder and food coloring then mix until combined. Pour the red filling into the crust then pour the white batter over top. Use a spoon to pull up some of the red batter from the bottom and swirl it, being careful not to pull up any of the crust.
4. Reduce oven to 325 degrees F. Place the springform pan on a baking pan then place in the oven. Carefully pour water into the baking pan so the water comes about ½-inch to 1-inch up the side of the springform pan. Bake for 1 hour and 15 minutes to an hour and 30 minutes. It is done when there is a 2-3” wobble in the center. Turn the oven off and crack it open, leaving the cheesecake inside. I usually wedge a wooden spoon in the door to leave it cracked. After the hour, carefully remove from the water bath and place on a cooling rack to cool completely. Once cool, cover with plastic wrap and place in the fridge for at least 6 hours or overnight.

3.2.2802

 Recipe slightly adapted from January/February 2012 issue of Food Network Magazine.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Lauren Uncategorized 2 Comments

I’m declaring 2020 the year of cheesecake! Every year the January issue of the Food Network Magazine does a baking calendar article where they post a recipe in a certain category for each month of the year. Last year it was all about the cookies. This year, the recipes were brownies, but although some of them looked good I didn’t feel compelled to participate. So since I’ve been craving cheesecake lately I decided I’m making my own year of cheesecake and posting a special cheesecake recipe for you all each month this year!

To kick things off I have this decadent Chocolate Chip Cookie Butter Cheesecake. This is one of those recipe ideas that I had written on a little note a long time ago so I’m always excited when I finally get around to experimenting with them. I’m obsessed with my Cookie Butter Cheesecake Stuffed Pumpkin Bread (I even made a loaf before Sam was born so Matt and I would be able to snack on slices) so I knew cookie butter and cheesecake were a match meant to be.

The cheesecake has a biscoff cookie crust, which are the cookies used to make cookie butter. I used Lotus brand for both the cookies and the cookie butter, which you can find at plenty of grocery stores, and Trader Joe’s also sells their version of cookie butter and the cookies, which they call speculoos.

This cheesecake is super creamy and perfectly decadent. My favorite part ended up being the mini chocolate chips sprinkled throughout the cheesecake filling. I wrote this into the recipe, but if you really want the cookie butter flavor to come through then lightly frost the top with some of the extra cookie butter.

I snuck January’s cheesecake in with mere hours to spare, but I can’t wait to share the rest of the year’s cheesecakes with you all! I will also start sharing some cheesecake baking tips that I learn as I go so stay tuned.

Chocolate Chip Cookie Butter Cheesecake

 

Print

Yield: 12 servings

Ingredients

• 32 biscoff / speculoos cookies (about 1 package of cookies), divided
• 4 tablespoons unsalted butter, melted
• ¼ teaspoon salt
• 2 pounds cream cheese (that’s 4 8-ounce packages), room temperature
• 1½ cups brown sugar
• 1 cup cookie butter, plus more for topping if desired
• 2 teaspoons vanilla, divided
• 1½ cups heavy cream, divided
• 4 large eggs
• 1 cup mini semisweet chocolate chips
• ¼ cup confectioners sugar

Directions

1. Preheat oven to 350 degrees F. Spray a 9-inch springform pan with cooking spray then tightly wrap aluminum foil around the bottom and up the sides. This is to keep the water coming in from the water bath the cheesecake will be sitting in while cooking.
2. Turn 26 of the speculoos cookies into fine crumbs using a food processor or whacking with a rolling pin. In a medium mixing bowl, combine the cookie crumbs, melted butter and salt until it resembles coarse sand. Pour the mixture into the prepared pan and press it into the bottom and up the sides in an even layer. Bake for 8 minutes then let cool completely.
3. To make the filling, beat the cream cheese, brown sugar and cookie butter in a large bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment. Beat on medium speed then increase to medium-high and continue to beat until super smooth, scraping down the sides as needed. Add 1 teaspoon of the vanilla and heavy cream then beat until combined. Add the eggs one at a time, beating until just combined after each addition. Fold in the mini chocolate chips then pour the filling onto the cooled crust.
4. Reduce oven to 325 degrees F. Place the springform pan on a baking pan then place in the oven. Carefully pour water into the baking pan so the water comes about ½-inch to 1-inch up the side of the springform pan. Bake for 1 hour and 15 minutes to an hour and 30 minutes. It is done when there is a 2-3” wobble in the center. Turn the oven off and crack it open, leaving the cheesecake inside. I usually wedge a wooden spoon in the door to leave it cracked. After the hour, carefully remove from the water bath and place on a cooling rack to cool completely. Once cool, cover with plastic wrap and place in the fridge for at least 6 hours or overnight.
5. When ready to serve, make the whipped cream. Place the metal mixing bowl or the metal bowl of a stand mixer back in the freezer along with the metal beaters or beater for 5-10 minutes. Remove and add the remaining cup of the heavy cream (make sure your cream is cold), confectioners sugar and the remaining teaspoon of vanilla extract. Beat on medium-high until stiff peaks form. Remove the cheesecake from the springform pan and top with additional cookie butter if desired. Pipe the whipped cream on top then add the remaining 6 cookies and serve.

3.2.2802

Lauren Uncategorized 2 Comments

Since I already posted the Classic Ice Cream Cake recipe this summer I wasn’t planning on posting another ice cream cake, but I got the urge to make it so here we are. This right here is a Black Raspberry and Lemon Cream Pie Ice Cream Cake. This cake is my absolute favorite non-chocolate ice cream cake I’ve ever made. It’s fruity, tart, sweet, creamy and so so so good.

Ice cream cakes are all about the layering so let’s dive in. On the bottom we have a layer of soft lady fingers. You could do a graham cracker layer instead, following directions from the Classic Ice Cream Cake, but I like having a little bit of cake texture with the lemon and black raspberry flavors. Next we have black raspberry ice cream followed by a layer of the Lemon Cream Pie Dip from Monday. The combination of these two together is crazy delicious!

I also added in a middle layer of graham cracker crunch to give the cake some texture and a little saltiness. Next up, a final layer of black raspberry ice cream and fresh whipped cream. Yum! You could make extra whipped cream and frost the sides, but I went the easier, pile-on-top route this time around.

I was initially going to try making this in a loaf pan so it would be a small cake. I took one look at all the different components and decided this needed to be full-sized to really get enough of each layer. I’m so glad I did because not having leftovers of this Black Raspberry and Lemon Cream Pie Ice Cream Cake would be a very sad day.

If you want additional tips for making a perfectly layered ice cream cake, head over to my Classic Ice Cream Cake post. Meanwhile, I’ll be over here trying to convince myself I shouldn’t immediately run out to get everything to make this cake all over again…

Black Raspberry and Lemon Cream Pie Ice Cream Cake

 

Print

Yield: 8-10 servings

Ingredients

for the lemon cream cheesecake layer

• 8 ounces cream cheese, softened (see note)
• ¼ cup powdered sugar
• 10 ounces lemon curd (usually found near jelly in the grocery store)
• 8 ounces whipped topping, such as Cool Whip, thawed (see note)

for the ice cream cake

• 12 soft lady fingers, halved lengthwise
• 1½ quarts black raspberry ice cream
• 1 tablespoon unsalted butter
• 1 cup crushed graham crackers
• 2 tablespoons brown sugar
• ½ teaspoon salt
• 1 cup heavy cream
• ½ cup powdered sugar
• ¾ teaspoon vanilla extract
• Blackberries, for topping

Directions

for the lemon cream cheesecake layer

1. Beat the cream cheese and powdered sugar in the bowl of a stand mixer or in a large bowl with a hand mixer until fluffy and smooth, about 2 minutes. Add the lemon curd and beat until combined. Gently fold in the whipped topping until blended. Keep in the fridge until ready to use.

for the ice cream cake

1. Line a 9-inch springform pan with plastic wrap so it goes up and over the sides. I use 2 pieces. Use the lady fingers to make a single layer on the bottom of the pan, pressing down as you add them. You might need to rip some to fill up all the little spots.
2. Scoop half the container of ice cream into the bowl of a stand mixer then beat with your paddle attachment until smooth and spreadable. Use a rubber spatula to spoon over the lady fingers and spread into an even layer. Put in the freezer.
3. Melt the butter in a skillet over medium heat. Add the crushed graham crackers and sprinkle the brown sugar over top. Cook for about 5 minutes, until toasted and coated. Toss with the salt and set aside to cool. Once cool, remove the cake from the freezer and sprinkle a single layer of the graham crumbs over top, reserving a little to sprinkle over the finished cake. Use a spatula to spoon 4 cups of the lemon cream cheesecake over top (you will have some leftover) and spread into an even layer. Put in the freezer until just firm, about 1 hour.
4. When the lemon cream cheesecake layer is firm enough to put on another layer, scoop the remaining half the container of ice cream into the bowl of a stand mixer then beat with your paddle attachment until smooth and spreadable. Use a rubber spatula to spoon over the lemon cream cheese layer and spread into an even layer. Put in the freezer.
5. Make the whipped cream. Place a metal mixing bowl or the metal bowl of a stand mixer in the freezer along with the metal beaters or beater for 5-10 minutes. Remove and add the heavy cream (make sure your cream is cold), powdered sugar and vanilla. Beat on medium-high until stiff peaks form. Spoon over the top of the cake and return to the freezer for at least 2 hours or overnight. When ready to serve, open the ring of the springform pan. Use the plastic wrap to lift up the cake; carefully remove the plastic wrap and transfer the cake to a cake board or platter. Top with the remaining graham cracker crumble and some fresh blackberries. The cake can usually be cut right out of the freezer with a sharp knife.

Notes

You must use block cream cheese for the lemon cream cheesecake layer. You can substitute ⅓ less fat block cream cheese if you prefer.
If you want to use homemade whipped cream for the lemon cream cheesecake layer, follow these instructions: In a cold metal bowl of a stand mixer or in a large cold metal mixing bowl with a hand mixer, use cold beaters to beat 1½ cups cold heavy whipping cream, ¾ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Also feel free to substitute Lite Cool Whip.

3.2.2802

Lauren Uncategorized 2 Comments

Classic Ice Cream Cake! Yes! This is the recipe that has been missing from Lemon & Mocha for far too long. As you all know, myself and my family are all obsessed with ice cream. And let’s be honest, most people are obsessed with ice cream. So when you tell people the cake you made is not just a cake, but an ice cream cake, you are guaranteed to get an overly enthusiastic response.

Other than my Perfect Chocolate Chips Cookies and my Perfect Chocolate Cupcakes, ice cream cakes are the dessert I have made the most. I was debating titling this recipe Classic Birthday Ice Cream Cake, but this cake is too delicious and versatile to be relegated to only birthdays. Family cookouts, graduation parties, 4th of July, that random Tuesday when you got an ice cream cake craving – all valid celebrations for this cake.

I’ve shared plenty of ice cream pie recipes on here before, from the decadent Hot Fudge Brownie Sundae Ice Cream Pie to the flavor-packed Pumpkin Pecan Ice Cream Pie to the fan favorite Stracciatella Chocolate Hazelnut Gelato Pie, and while those are all great specialty options, this recipe is for a full cake version and is called classic for a reason. We have a bottom crunch layer followed by two layers of ice cream that sandwich together another crunch layer and a sauce layer. The whole cake is then frosted with whipped cream, just like you would get at your neighborhood ice cream shop or Dairy Queen.

The beauty of this cake, aside from it being a definite crowd-pleaser (although that might be a bad thing if you were expecting leftovers!), is that you can customize it to your favorite ice cream flavors, preferred crunch ingredient and ideal sauce component. My Dad had a big birthday over the weekend (70!) and since he is the ultimate ice cream fanatic I had to bust out this ice cream cake. I went fairly traditional, using Oreo cookie crumbs for the crunch layer, chocolate ganache for the sauce layer and chocolate and black raspberry ice cream. The combination was pure perfection! What is your ideal ice cream cake combination?

What flavors of ice cream should I use?
Whatever flavors you prefer! You will need 1.5 quarts of each flavor. You could go traditional with vanilla and chocolate or mix it up with cookies and cream and peanut butter cup!

What should I use for the crunch layer?
Oreo cookie crumbs and graham cracker crumbs are my two favorites. I like to use Oreo cookie crumbs when I’m using chocolate in the cake and graham cracker crumbs when I’m having a more vanilla or fruit-forward flavored ice cream cake. Speculoos cookie crumbs, crushed pretzels and chocolate chip cookie crumbs are other great options. This is a great layer to adapt based on the season as well, such as gingersnap cookies in the fall or peppermint cookies in the winter. Whatever you use, make sure they are crumbs and not chunks.

What should I use for the sauce layer?
Chocolate ganache is my go-to since everyone loves it. It has a great fudgy texture in the ice cream cake. Ganache sounds fancy, but it’s easy to make: heat cream then stir in chocolate chips and butter until melted and smooth. You could make a peanut butter version by using peanut butter chips instead. Or go in a completely different direction and use marshmallow topping.

What size pan should I use?
I use a 9-inch springform pan that I line with two pieces of plastic wrap to make it even easier to take the cake out. The springform pan is nice because it is deep and you’re able to take off the ring for easy removal; a regular 9-inch cake pan will not be deep enough. Alternatively if you use a 9-inch by 3-inch round cake pan then it should be deep enough.

How do I make the ice cream layers smooth?
I was making ice cream cakes for years before I stumbled on this little trick: beat your ice cream to make it spreadable without making it melty. I use the paddle attachment on my stand mixer. If you try to scoop right from the ice cream container into the cake pan you will get a combination of ice cream that is both too melted and too hard to be smoothed and packed in properly. You can certainly do it that way, I just wouldn’t recommend it. Beating the ice cream is the best way to ensure all the ice cream will fit in the pan and you will have smooth and packed ice layers when you cut into the cake.

How do I frost the cake with whipped cream?
Frosting with whipped cream can be a little fussy so I’ve taken special care to write up a detailed step-by-step in the recipe. It’s not complicated; I’ve just found there are certain steps you need to follow if you want it looking like the ice cream cakes you get at your local shop. After you do it once you will be a pro for life! I used a Wilton #22 star tip for the piping. If you don’t need it looking picture perfect you can skip all those steps and just pile a whole bunch of whipped cream on the top of your cake. It will still taste just as good!

Classic Ice Cream Cake

 

Print

Yield: 8-10 servings

Ingredients

• 2⅓ cups Oreo cookie crumbs (about 18 Oreos)
• 1½ quarts chocolate ice cream
• 2½ cups heavy cream, divided
• 1⅓ cups semisweet chocolate chips
• 2 tablespoons butter
• 1½ quarts black raspberry ice cream
• 1 cup powdered sugar
• 1½ teaspoons vanilla extract
• Sprinkles, for decorating

Directions

1. Line a 9-inch springform pan with plastic wrap so it goes up and over the sides. I use 2 pieces. Spread 1 cup of the Oreo cookie crumbs into the lined springform. Use the flat bottom of a small measuring cup to press down firmly into an even layer.
2. Scoop the container of chocolate ice cream into the bowl of a stand mixer then beat with your paddle attachment until smooth and spreadable. Use a rubber spatula to spoon over the cookie crumb layer and spread into an even layer. Put in the freezer.
3. Make the chocolate ganache. Heat ½ cup of the heavy cream in a small saucepan over medium heat until just steaming. Reduce heat to low and add the chocolate chips. Stir until melted then add the butter. Stir until the butter has melted and the ganache is smooth and shiny. Remove from the heat and let cool. Once the ganache has cooled (doesn’t need to be room temperature, just not too warm), take the ice cream cake from the freezer and add the remaining 1⅓ cups Oreo crumbs. Spread into an even layer, pressing down slightly. Pour the cooled chocolate ganache over top and return the cake to the freezer.
4. Once the ganache has mostly set, scoop the container of black raspberry ice cream into the bowl of a stand mixer then beat with your paddle attachment until smooth and spreadable. Use a rubber spatula to spoon over the chocolate ganache layer and spread into an even layer. Put in the freezer and let set until firm, at least 2 hours or overnight.
5. Make the whipped cream. Place a metal mixing bowl or the metal bowl of a stand mixer in the freezer along with the metal beaters or beater for 5-10 minutes. Remove and add the remaining 2 cups of heavy cream (make sure your cream is cold), powdered sugar and vanilla. Beat on medium-high until stiff peaks form. If you just want to frost the top of the cake, follow the directions in the note at the bottom of the recipe. If you want to frost the cake with the whipped cream like in the photos, keep reading.
6. Take the cake out of the freezer and open the ring of the springform pan. Use the plastic wrap to lift up the cake; carefully remove the plastic wrap and transfer the cake to a cake board or platter (that will still fit in your freezer). Working quickly, cover the top and sides of the cake with a crumb coat of the whipped cream. This means you put a light layer all over the cake, but there will be ice cream and cookie crumbs in it. This will help give you a smooth surface for the next layer. Return to the freezer until mostly firm (and store the whipped cream, still in the metal bowl, in the fridge). When the crumb coat is firm, remove from the freezer and use an offset spatula to apply a second coat of the whipped cream on the top and sides, smoothing as you go. Return to the freezer. At this point you will probably need to re-whip your whipped cream in order for it to be stiff enough to pipe. Re-whip the whipped cream on medium-high speed until stiff peaks form. Add the whipped cream to a piping bag fit with your preferred piping tip. I used a Wilton #22 star tip. Take the cake from the freezer and pipe stars all along the top border. Then pipe a decorative line around the bottom edge of the cake where it meets the cake board or platter. Decorate with sprinkles and store in the freezer until ready to serve. The cake can usually be cut right out of the freezer with a sharp knife.

Notes

- This recipe calls for the entire Oreo cookie including the creme filling.
- You can make the ganache ahead of time if you prefer. Store in the fridge until ready to use and then gently heat in the microwave until smooth and pourable before using.
- If you just want to frost the top of the cake, follow these directions: Pile the whipped cream on top and leave in the freezer until ready to serve. When ready to serve, open the ring of the springform pan. Use the plastic wrap to lift up the cake; carefully remove the plastic wrap and transfer the cake to a cake board or platter.

3.2.2802

Lauren Uncategorized 0 Comments

How fun is this Red, White and Blue Angel Food Cake Platter? As I’ve mentioned in past posts, Babu and I used to make a classic flag sheet cake every Fourth of July. Now my new tradition seems to be coming up with a tasty new alternative every year instead! I really enjoyed putting together last year’s Flag Fruit and Dessert Platter and I wanted to do something similar this year.

Just like mini appetizer food, dessert boards encourage informal snacking and eating, which is especially welcome during lazy summer barbecue parties. When it’s hot out and all the yummy fruits are in season during the summertime I find myself craving fruity desserts. Even better if they’re light and refreshing. This red, white and blue platter essentially turns an already simple dessert into a top your own angel food cake bar.

The white stripes consist of chunks of fluffy angel food cake. Buy it at the store, bake it from scratch or use a box mix; totally up to you! I went basic with the red stripes and just layered juicy strawberries. Strawberries, raspberries and pitted fresh cherries are all great choices that would pair well with the angel food cake.

For the blue section of the flag I have a quick sauce made with blueberries. It was my first time making this easy four-ingredient sauce from Barefoot Contessa and it will definitely not be my last. Striking the perfect balance of sweet and tart, the blueberry sauce tastes so good drizzled all over the angel food cake and fresh berries.

Finally, in a bowl nearby since it doesn’t really fit into the flag is some homemade whipped cream because you can’t have summer cake and berries without whipped cream! If you’re going for all simple this holiday then just break out some Cool Whip. I promise no one will complain. However, if you do take the extra few minutes to make the fresh whipped cream then I also promise you will have some extra rave reviews of your top your own angel food cake bar. Enjoy and have a great holiday!

Red, White and Blue Angel Food Cake Platter

 

Print

Yield: 1 platter; 2 cups blueberry sauce

Ingredients

for the platter

• 1 angel food cake, cut into cubes
• 24 ounces strawberries, hulled and quartered
• 1 cup heavy cream, cold
• 2 tablespoons granulated sugar

for the blueberry sauce

• 1½ pints blueberries
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

Directions

for the platter

1. Arrange the cake cubes on the platter in stripes, leaving room for the strawberries and a bowl filled with blueberry sauce in the upper left corner. Place the strawberries on the platter right before serving.
2. In a cold metal bowl of a stand mixer or in a large cold metal mixing bowl with a hand mixer, use cold beaters to beat the heavy cream and sugar until stiff peaks form. Keep refrigerated until you’re ready to serve it. You can make the whipped cream a day ahead, just store it in the fridge until you’re ready to serve then lightly beat with a whisk.

for the blueberry sauce

1. In a medium saucepan, bring the blueberries, sugar, vanilla, lemon juice and ¼ cup water to a boil. Reduce to a simmer, cover and cook for 15-20 minutes. The sauce should be thickened. Remove from the heat and blend in a blender or with an immersion blender. Alternatively you could strain in a mesh strainer to remove the blueberry chunks. If you prefer the chunks of blueberries in the sauce then you can just leave it as is. Cool to room temperature then store in the fridge until ready to serve.

Notes

I used a box mix and baked it in two square baking pans. I lined the baking pans with parchment paper then made the angel food cake according to the package instructions, baking at 325 degrees (my pans were nonstick) for 35 minutes, or until the tops were dark golden. When they came out of the oven I leaned the pans on their sides and when they were mostly cool I took them out of the pans and cut them into cubes.

3.2.2802

Lauren Uncategorized 2 Comments