Bloody Good Cheesecake

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1/4 cup Corn syrup, light

• Baking & Spices

  • 1/4 cup Cocoa powder, dark unsweetened
  • 3 tsp Cornstarch
  • 3/4 cup Granulated sugar
  • 2 Icing color, red
  • 1/4 tsp Salt
  • 2 tsp Vanilla

• Snacks

  • 8 Chocolate graham crackers, whole

• Dairy

  • 5 tbsp Butter
  • 3 (8 ounce blocks Cream cheese
  • 1/3 cup Heavy cream

• Liquids

  • 1/4 cup Water

Found on sugardishme.com

Description

Ingredients

• For the Crust:
• 8 whole chocolate graham crackers, crushed into fine crumbs
• 5 tablespoons melted butter
• For the Cake:
• 3 (8 ounce) blocks of cream cheese, at room temperature
• ¾ cup granulated sugar
• ¼ cup dark unsweetened cocoa powder
• 4 large eggs, at rook temperature
• 1 teaspoon vanilla
• ¼ teaspoon salt
• ⅓ cup heavy cream
• red icing color (I usethis one from Wilton)
• For the Gel Frosting:
• ¼ cup COLD water
• 3 teaspoons cornstarch (see note)
• ¼ cup light corn syrup
• 1 teaspoon vanilla
• red icing color

Directions

• Preheat the oven to 325F. Line a 9 springform pan with parchment paper or foil, letting the paper cover the edges of the bottom of the pan and closing the springform edge around it (this makes for easy removal later on).
• Combine the crushed chocolate grahams and melted butter until the crumbs are evenly coated. Press into the prepared pan.
• Beat the softened cream cheese and sugar until fluffy. Add the unsweetened cocoa and mix until combined, making sure to scrape down the sides and the bottom at least once.
• Add the eggs one at a time, mixing well between each addition. The mix in the vanilla, salt and heavy cream.
• Add the red icing color until the batter is a deep red color. I started with ¼ teaspoon and ended up using maybe ½ - ¾ teaspoon total.
• Scrape the batter into the prepared pan and spread it over the crust.
• Bake for 20 minutes ate 325F. Then reduce the oven temperature to 225F and bake for 30 more minutes. Turn the oven off and DO NOT open the oven door. Just let the cheesecake stay in there until the oven cools to room temperature. This prevents cracking.
• Use a knife to gently loosen the sides of the cake from the pan before popping the springform sides open.
• To make the gel frosting, stir together the cold water and cornstarch until smooth. Pour it into a small saucepan and bring to a simmer over medium heat. Pour in the corn syrup and stir until the mixture is heated through and smooth. You will need to stir frequently; you can watch it thicken as it cooks.
• Remove the mixture from the burner after 1-2 minutes. Stir in the vanilla and red icing color. I used about ½ teaspoon of color to achieve the look here. Let the gel cool before spooning it over the cake.
• Refrigerate for 4 hours before serving.