Love is in the air…you can fine Valentines day reminders everywhere, you can not even walk into the market without seeing red heart shaped boxes filled with chocolate, long stemmed red roses and red, red, red everywhere!
I found some interesting facts regarding Valentines Day, according to the American Greetings Corporation, about 1 billion Valentine’s Day cards are sent out each year and nearly 36 million heart-shaped boxes of chocolate are purchased. The average annual Valentine’s Day spending is 13.19 billion, according to the consumer intentions and actions survey of 2014. There is so much pressure on a man to purchase flowers; the average number of roses produced for Valentines Day in 2014 was 196 million…aren’t these facts crazy?
I love Valentine’s Day, not because of the gifts as I don’t believe the holiday is about that but because it’s a great opportunity to let the one you love most know what they mean to you. I am revisiting this recipe for red velvet cheesecake swirls that was developed while I was working in the corporate kitchen a few years back. Unfortunately I do not have a step by step guide on how to make them but I wanted to bring them back this year as I had a lot of requests for the recipe.
While the recipe appears to be a bit difficult, it really isn’t, it just takes a few extra steps and trust me, it is well worth making. This recipe for cheesecake swirls will last for 3-5 days in your refrigerator and it is best to remove them at least 30 minutes prior to eating.
I wish everyone a Valentines Day filled with love and joy! Please read my article from the Jackson Free Press including this recipe and a few others to complete your Valentine Days dinner.
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Thank you again ~ Patty Limatola-Tanenbaum
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Ingredients
- 3 1/4 cups Flour
- 2 cups Sugar
- 3 tablespoons Cocoa Powder
- 1/2 teaspoon Instant Coffee
- 1 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 3 large Eggs
- 1 cup Vegetable Oil
- 4 tablespoons Milk, divided
- 1 tablespoon Vanilla Extract
- 1 tablespoon Red food coloring
- 2 teaspoons White Vinegar
- 2 8oz packages Cream Cheese, softened
- 3/4 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 1/4 teaspoon Almond Extract
Directions
- Preheat oven to 350 degrees, grease a 13 x 18 jellyroll pan with spray.
- In a large bowl, whisk together the flour, sugar, cocoa powder, instant coffee, salt, and baking powder and set aside. In a medium bowl, whisk together the eggs, vegetable oil, 2 tablespoons milk, vanilla extract, red food coloring and white vinegar.
- Combine your dry and wet ingredients, until completely combined. The batter will be really thick and will have the texture of moldable clay. Remove 3/4 cup of the batter and place it in a medium bowl, to the batter you removed (the 3/4 cup) add 2 tablespoons of milk and set aside.
- Pour the remaining batter into the prepared jellyroll pan. Using a spatula, smooth out the batter to cover the bottom of the jellyroll pan.
- In a stand mixer, beat the cream cheese and sugar until fluffy, about 2-3 minutes. Add the eggs, one at a time making sure the egg is well incorporated, add vanilla and almond extracts and beat until combined.
- Pour this cream cheese mixture on top of the red velvet layer and smooth the mixture to the edges.
- Using the 3/4 cup of the red velvet mixture (you set aside earlier) drop by spoonful’s onto the top of the cheesecake layer. Drag the tip of a knife through the red velvet and the cheesecake layers and create your swirl.
- Bake for 30 minutes or until the center is set and it no longer jiggles. Let cool completely on a wire rack before cutting.