Bloody cheesecake
Servings: 6
Ingredients for crust:
- 8 chocolate graham crackers, finely crushed
- 5 tbsp melted butter
Ingredients for cake:
- 3-8 oz blocks of cream cheese, at room temperature
- 3/4 cup sugar
- 1/3 cup unsweetened cocoa powder
- 4 large eggs, at room temperature
- 1 tsp vanilla
- 1/4 tsp salt
- 1/3 cup heavy whipping cream
- Red icing coloring or food coloring
Ingredients for gel frosting:
- 1/4 cup cold water
- 3 tsp cornstarch
- 1/4 cup light corn syrup
- 1 tsp vanilla
- Red icing coloring or food coloring
Preparation:
Preheat your oven to 325 degrees F and line the bottom of a 9 inch spring form pan with parchment paper. Combine the finely crushed graham crackers and the melted butter and press into the prepared pan. In the bowl of a stand mixer (or with a hand mixer), beat the cream cheese and sugar until smooth. Add the cocoa powder powder and mix until combined, scraping down the sides as needed. Add in the eggs, one at a time, mixing well between each addition. Mix in the vanilla, salt, and heavy whipping cream and mix well. Add red coloring until the mixture is a dark red color. Pour the mixture into the prepared pan and spread out evenly. Bake for 20 minutes at 325 degrees F then reduce the temperature to 225 degrees F and bake for another 30 minutes. Turn off the oven and leave the cheesecake in there, without opening the door, for 1 hour. To make the gel frosting, stir together the water and cornstarch until no lumps remain. Pour it into a small saucepan and turn the heat to medium. Pour it into a small saucepan and turn the heat to medium. Pour the corn syrup and stir until it begins to thicken. Remove the mixture from the heat and stir in the vanilla and red coloring until the mixture is a deep red color. Remove the cake from the oven and use a knife to loosen the edges from the sides of the pan then remove the whole cheesecake from the pan. Once the gel frosting is cooled, pour it oven the cheesecake. Refrigerate for a few hours before serving.
