Did someone say Cheesecake?

Well we’re getting ambitious here in our baking.  I found a recipe for “Bloody Good Cheesecake”  and knew we had to try it out.  Luckily Wednesday happens to be our “day off” (the day of the week no one has any appointments) so we had some extra time.  Let the fun begin.  Vampires like Cheesecake right?  Well I sure do.



We started out prepping our crust.  I bought gluten free graham crackers just for this (that’s right, I get to have cheesecake too).  You can see my springform pan in the back there.  I lined it with parchment paper to make removing (and serving) easier.  Make sure you lock your pan properly or things will get messy (this is the voice of experience speaking here).  Melt 5tbs butter (we do this in the oven or on the stovetop because we don’t have a microwave, yep, we’re those people), and mix with your graham cracker crumbs (8 crushed graham crackers, I put them in a ziplock and use a rolling pin to crush them).  Then press into your pan to make your crust.


For the cake you will need

24 ozs (3 8oz blocks) cream cheese softened

3/4 cup sugar

1/4 cup dark unsweetened cocoa powder

4 large eggs at room temperature

1 teaspoon vanilla

1/4 teaspoon salt

1/3 cup heavy cream

red food coloring

Pre-heat oven to 325,  in bowl use mixer to combine cream cheese and sugar until fluffy.  Add in the cocoa powder making sure to scrape sides at least once, mix until well combined.  Add in eggs one at a time.  Then mix in vanilla, salt, and heavy cream.  Now add red food coloring (if desired, you can omit but your cake will not be “red velvet” without it).  Scrape sides and make sure all is well combined.  Pour contents into pan.  Bake 20 minutes at 325 then reduce heat to 225 and continue baking for 30minutes.  Do not open oven door.  Allow oven to return to room temperature before opening, this will prevent cracks.  After removing the cake from the oven gently slide a knife between the edge and the springform pan then remove the pan.

When cake is complete make “Bloody icing”

1/4 cup cold water

3 teaspoons corn starch

1/4 cup light corn syrup

1 teaspoon vanilla

red food coloring

Combine 1/4 cup cold water and corn starch in sauce pan over medium heat.  Stir well to combine and bring to simmer.  Add light corn starch and continue stirring.  You do not want this to boil, just simmer for 1-2 minutes.  You should see it start to thicken.  Pull from heat and add vanilla and food coloring to achieve desired color.  Allow to cool before spooning over top of the cake.  Spoon over the top and around the edges to look like dripping blood.  Refrigerate cake for 4 hours before serving.

It tastes amazing, and personally I think it looks great too.

Thank you to Sugar Dish Me for the recipe.



Maybe not quite as flashy, but while we were waiting for the cake to bake the boys did some art work.  I found a great vampire bat drawing tutorial.  I think they turned out really well.


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