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Thursday, December 24, 2015

Red Velvet Cheesecake

I love Red Velvet at Christmas. I love cheesecake any old time.  This is our special dessert for Christmas Eve this year. My mom gave me a gorgeous red glass cakestand for my birthday, and needed a showstopper to show it off. I have a thing for red glass. I have a thing for things on pedestals too, so this is a huge winner of a gift for me.

We are busy getting the food and the house ready for our holiday. My oldest is with us this year, so I want it to be as nice as possible. Next year he will travel to his wife's family and I will be a little sad. I miss the holidays with little ones. All the excitement! Big ones are nice too though. We will attend Christmas Eve service today, and it is always great to see how my big boys love and serve God. You certainly don't have to share my faith to share my way of eating, but this blog is also about my life. No way to separate the two. My love languages are quality time and gifts of service. A beautiful holiday fits right in.

Now, how about this cheesecake? Still got some LorAnn Red Velvet Bakery Emulsion? That is the secret ingredient here. This one just emptied my bottle, but now I see it all over the place. Walmart and Michaels, Hobby Lobby and Marshalls.

Red Velvet Cheesecake

4 tbsp butter
1 1/2 cup almond meal (ground with skins)
Red Layer:
32 oz cream cheese (4 blocks)
1/4 cup cocoa powder
6 eggs
2 tbsp LorAnn Red Velvet Emulsion
1 tbsp vinegar
1 cup erythritol/stevia blend equal to sugar
White Layer: 
1 1/2 cup sour cream
1/4 cup erythritol/stevia blend equal to sugar
1/2 tsp vanilla extract
sugarfree chocolate sauce for topping (optional)

Melt butter in a medium bowl. Use a little butter to coat the sides of a 9 inch springform pan. Combine the remaining butter with the almond meal. Press into the base of the pan. Bake at 350 degrees for 10 minutes. Remove from oven.

In a large bowl, beat softened cream cheese. Add cocoa powder and one egg. Beat until smooth. Add another egg, the Red Velvet emulsion and the vinegar. Beat until just incorporated. Add the rest of the eggs, one at a time, beating after each addition. Add erythritol blend and beat until smooth. Pour the batter into the springform pan. Smooth the top and tap the base to remove air bubbles. Place in a water bath and bake at 350 degrees for 15 minutes. Lower the oven temperature to 325 and bake one hour. The middle should be a little jiggly. While the red layer is baking, make the white layer. In a medium bowl, combine sour cream, 1/4 cup erythritol blend and vanilla. Spread over red layer. Return to oven and bake an additional 10 minutes. Turn oven off and open door slightly. Allow cheesecake to remain in the oven another 20 minutes. Run a knife along the edge and allow the cheesecake to cool to room temperature. Chill for 4 hours or overnight. Drizzle with sugarfree chocolate sauce and serve.

Serves 16:  301 calories   6 net g carb

Don't like chocolate sauce? Just leave it off. Still pretty.

I haven't cut this yet, so I may add some photos later that show a cut slice. But this is our showpiece for this year.  Hope you all have a blessed Christmas.

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Anonymous said...

Merry Christmas.........I like this cheesecake recipe but have no LARVE, having never heard of it. Don't care if I have a red cake or not, can I make this cheesecake not using the emulsion?

Lisa Marshall said...

Sure, for a non red version, just replace the red Velvet with 1 tbsp vanilla and 1 tbsp lemon juice.

Lisa Marshall said...

Oh, and leave out the cocoa and the vinegar too.

Unknown said...

You mentioned making the red laser and then the white layer, but then you just talk about mixing sweetener and sour cream and putting it back in the oven. Can you clarify whether you are reserving some of the cream cheese?

Lisa Marshall said...

No, the topping is just the sour cream, sweetener and vanilla.

Patrick Boghmans said...

Nice Post, Thanks for the sharing such a useful post. It is very informative.
sugar free chocolate

Anonymous said...

This looks absolutely divine! I'm wondering if you have any suggestions about making just 1/2 the recipe, though, as there are only two of us and it would just be too much all at once. Thanks!

Lisa Marshall said...

Yes, this could easily be halved. Just use a smaller springform pan. It would take less time to bake. Remove when the center still jiggles just a bit.

maryann said...

Nice recipe. Do I have to cook the White cream too? Thanks

Brunella said...

what is red velvet emilson

Lisa Marshall said...

Red Velvet Emulsion is a baking ingredient that is both a flavoring and coloring.

Unknown said...

Wondering about the Erythritol/stevia blend, I have Erythritol and I have Stevia but not a commercial bland, do you have proportion that you should use or do I have to buy a brand that is blended? Want to make this cheesecake for Christmas as I believe it would be a big hit.

Lisa Marshall said...

Trish, I use blends because they bring the sweetening for erythritol up to an equal cup to cup conversion with sugar. With erythritol being less sweet than sugar, it makes for easier recipes. A lot of people prefer to mix their own. The recipe would depend on the powdered stevia you use. I count a cup of erythritol to be about the same as 3/4 cup sugar, so add the stevia sweetness of 1/4 cup stevia.

Unknown said...

could this be made with maple syrup or honey?

Lisa Marshall said...


As a low carber, I have never tried maple syrup or honey. I would assume they would make the batter a little wetter. That could require more baking time or some other outcome. Sorry, I am just not sure.