🎂 Crimson Velvet Cookie Dough Bliss: A Cheesecake Symphony 🍪
Indulge in the ultimate dessert experience with Crimson Velvet Cookie Dough Bliss—a decadent masterpiece combining the elegance of red velvet cake, the indulgence of cookie dough, and the creaminess of no-bake cheesecake. This dessert is a feast for the senses, offering layers of flavor, texture, and pure delight.
😍 Ingredients 😍
Red Velvet Cake Bottom:
- ¾ cup all-purpose flour
- 1 teaspoon unsweetened cocoa powder
- ¼ teaspoon salt
- ¼ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup sour cream, room temperature
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 2 teaspoons red food coloring
- ⅓ cup buttermilk, room temperature
- ½ teaspoon baking soda
- ½ teaspoon white vinegar
Cookie Dough Crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ¼ cup milk
- 2 cups semisweet chocolate chips
Edible Cookie Dough Balls:
- 1 ¼ cup all-purpose flour
- ½ cup unsalted butter, room temperature
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4-6 tablespoons milk
- ½ cup mini chocolate chips
No-Bake Chocolate Chip Cheesecake:
- 24 oz (3 packs) full-fat cream cheese, room temperature
- ½ cup granulated sugar
- ¼ cup sour cream, room temperature
- 1 ¼ cup heavy whipping cream, chilled
- ¾ cup powdered sugar
- 1 tablespoon vanilla extract
- 1 cup mini semisweet chocolate chips
Ganache:
- 1 cup dark chocolate chips
- ½ cup heavy cream
Cream Cheese Whipped Cream:
- 4 oz cream cheese, softened
- 1 cup heavy whipping cream, chilled
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
Toppings:
- Mini chocolate chips
- Reserved red velvet cake crumbs
- Remaining cookie dough balls
😍 Instructions 😍
1. Red Velvet Cake Bottom:
- Preheat oven to 350°F (180°C). Line an 8-inch round cake pan with parchment paper and grease the sides.
- Sift together flour, cocoa, and salt. In a separate bowl, beat butter, sugar, sour cream, oil, and vanilla until fluffy.
- Add egg and food coloring, then alternate adding dry ingredients and buttermilk. Fold in baking soda and vinegar.
- Pour batter into the prepared pan and bake for 20-25 minutes. Cool completely.
2. Cookie Dough Crust:
- Line a 9-inch springform pan with parchment paper and grease the sides.
- Bake flour at 350°F (180°C) for 5 minutes to ensure it’s safe to eat.
- Mix melted butter, sugars, vanilla, and salt. Gradually add baked flour, then milk, to achieve a doughy consistency. Fold in chocolate chips.
- Press dough into the pan and refrigerate.
3. Edible Cookie Dough Balls:
- Prepare cookie dough as above, then scoop and roll into small balls. Chill for 10-15 minutes.
4. No-Bake Cheesecake Filling:
- Beat cream cheese, sugar, and sour cream until smooth. In a separate bowl, whip cream, powdered sugar, and vanilla to stiff peaks.
- Fold whipped cream into cream cheese mixture in thirds, then fold in mini chocolate chips and cookie dough balls.
5. Assembly:
- Trim the top of the cooled red velvet cake and crumble the trimmings. Place the cake inside the cookie dough crust.
- Pour the cheesecake mixture over the cake and spread evenly. Chill for at least 8 hours or overnight.
6. Ganache:
- Heat heavy cream and chocolate chips until smooth. Spread ganache over the cheesecake and chill.
7. Cream Cheese Whipped Cream:
- Whip softened cream cheese, then add cream, powdered sugar, and vanilla. Whip to stiff peaks.
8. Finishing Touches:
- Pipe whipped cream on the ganache layer. Garnish with mini chocolate chips, red velvet crumbs, and cookie dough balls.
Tips for Success:
- Safe-to-eat cookie dough: Always bake flour to kill bacteria before using it in edible cookie dough.
- Perfect ganache: Allow the ganache to cool slightly before spreading it on the cheesecake to prevent melting layers.
- Chill thoroughly: The cheesecake needs at least 8 hours to set for clean slices.
Frequently Asked Questions:
Q: Can I make this ahead of time?
A: Yes, this cheesecake is perfect for making a day in advance. It sets better and tastes even richer!
Q: Is the cookie dough safe to eat raw?
A: Yes! The flour is baked to ensure it’s safe for consumption, and there are no raw eggs in the dough.
Q: Can I freeze this cheesecake?
A: Absolutely! Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw in the fridge overnight before serving.
Common Mistakes and Solutions:
- Mistake 1: Crust too crumbly.
Solution: Press the dough firmly into the pan and refrigerate before adding layers. - Mistake 2: Lumpy cheesecake filling.
Solution: Use room-temperature cream cheese and beat until smooth before adding other ingredients. - Mistake 3: Ganache separating.
Solution: Heat the cream gently and whisk thoroughly with the chocolate chips.
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