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Beautiful Green Velvet Cheesecake

Green Velvet Cheesecake

Green Velvet Cheesecake with chocolate and green coloring
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Prep Time 30 minutes
Cook Time 2 hours
Chilling Time 8 hours
Total Time 10 hours 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 503 kcal

Equipment

  • (1) 9-inch wide x 3-inch deep springform pan
  • (1) 1M large star tip
  • (1) piping bag

Ingredients
  

Crust
  • 1 ½ cups almond flour
  • ¼ cup granulated sugar
  • ¼ cup dark cocoa powder
  • ¼ cup butter, melted
Cheesecake
  • (3) 8-ounce packages cream cheese, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs, room temperature
  • 3 tablespoons cocoa powder
  • 1 cup sour cream, room temperature
  • ½ cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon distilled white vinegar
  • (2) 1-ounce bottles green food coloring (or enough green gel coloring to make a deep green)
Cream Cheese Buttercream Topping (optional)
  • 4-ounce package cream cheese, softened
  • ¼ cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • mint leaves for garnish (optional)
  • fresh cranberries for garnish (optional)
Supplies

Instructions
 

Crust
  • Preheat oven to 400 degrees F.
  • Grease the bottom and inside ring of the springform pan. Add a round-cut parchment paper to the bottom of the pan and grease the top.
  • Mix the sugar, almond flour, and cocoa powder. Add the butter and stir until mixed well. Press the crust mixture into the bottom of the prepared pan. Use a flat-bottomed glass or cup to tamp down and flatten the crust.
  • Bake for 6 minutes on a baking sheet with sides (in case the springform pan leaks melted butter). Cool.
Cheesecake
  • Reset the oven to 325 degrees F. Fill a large flat pan with hot water and place it on the bottom oven rack. (See the note for Hot Water Pan below.)
  • In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs, cocoa, sour cream, buttermilk, vanilla, vinegar, and green food coloring. Mix until just combined. Do not overbeat. Pour the batter into the prepared pan. Place the pan on a baking sheet and place it in the oven.
  • Bake for 10 minutes. Then reduce the heat to 300 degrees F and bake for 1 hour and 15 minutes. Turn the oven off and let the cheesecake stay in it for 30 minutes. Then, remove the cheesecake and cool the pan on a wire rack. Chill overnight.
Cream Cheese Buttercream Topping (optional)
  • Beat the cream cheese, butter, and vanilla until smooth. Add the sugar, a little at a time, beating well after each addition. Then, place the buttercream into the piping bag and add the star tip. Pipe stars around the outer edge of the chilled cheesecake. Garnish with mint leaves and cranberries, if desired. If you prefer a plain cheesecake, you can omit this topping.

Notes

Room Temperature Ingredients

Cold ingredients can affect the baking time of the cheesecake. Have all cold ingredients at room temperature. This can take 1 hour or more.

Baking a Cheesecake with Water

Ovens are dry and can cause cheesecakes to crack on top as they cook. However, You can add moisture to the oven with a pan of water. Here are two methods for baking with water.
Method 1 -- Hot Water Pan on the Bottom Rack
Place a large, flat warm-water-filled pan on the bottom oven rack and cook the cheesecake on the rack above it. This method is simple but doesn't always guarantee a crack-free top. Be sure the water is warm or hot when you place it in the pan because cold water can reduce the oven temperature.
Method 2 -- Water Bath (a.k.a. Bain Marie)
Another method is to cook a cheesecake in a water bath. It is the ultimate way to prevent a cheesecake from drying and cracking during baking. It also promotes even cooking. Here are the steps for this method:
  • Use a large pan with sides. The springform pan should fit into the pan easily and accommodate water. (A broiler pan will work.)
  • Wrap the outside bottom and sides of the springform pan in aluminum foil to keep the water out of the cheesecake. You can wrap the pan before or after you add the batter. Make sure there are no holes or tears that water can seep into.
  • Optional: As an extra precaution against water leakage, place a plastic slow-cooker bag around the aluminum-foil-wrapped pan. Only use a slow-cooker bag because other plastic bags will melt in the oven.
  • Place the wrapped springform pan into the water bath pan.
  • Place the water bath pan into the oven.
  • Fill the bath pan with warm or hot water using a water kettle (or other pouring device that you can control splashes). Water should come at least halfway up the springform pan. Be careful to ensure that no water splashes into the cheesecake batter.
  • Cook the cheesecake according to the recipe instructions. 

How to Remove the Springform Pan Bottom

You can remove the springform ring from the cheesecake and serve it on the pan bottom. However, if you prefer to remove the pan bottom and serve the cake on another cake stand, follow these steps:
  1. Freeze the cheesecake overnight in the pan.
  2. Remove the cheesecake from the freezer and let it sit out for 10-15 minutes.
  3. Place a cardboard circle (or flat plate) on the top of the springform pan (larger than the pan).
  4. Invert the cheesecake. Use a hairdryer to heat the bottom and sides of the pan.
  5. Tap the pan on the counter edge while holding the cardboard in place. This will dislodge the cheesecake. If not, heat it again and then tap it again.
  6. Remove the pan ring.
  7. Then carefully remove the pan bottom from the cake.
  8. The parchment paper (if used to line the pan bottom) might stick to the cheesecake. If so, carefully peel it off.
  9. Then place your chosen serving plate (on the crust) on top of the inverted cake.
  10. Flip the cheesecake over. The cake is now ready for serving or adding decorations to the top.

Springform Pan

This cheesecake has a lot of batter, so you will need a deeper springform pan that is 9 inches in diameter and 3 inches deep. (Or substitute a 10-inch springform pan.) Click here to link to a pan.

Piping Bag

If you don't have a piping bag, use a resealable plastic bag instead. Cut a small hole (smaller than the widest part of the tip) in one corner of the bottom of the bag. Insert the star tip into the cut hole and pull it until it fits snuggly inside the opening. Add the buttercream to the bag. Squeeze out the air and seal the bag. The bag is ready for piping.

Piping Tip

Click here to link to a source for a large star piping tip.

Servings

You can get 8-12 slices out of the cheesecake.

Reducing Calories

Cheesecake is rich and calorie-dense. However, you can reduce the calories substantially by substituting graham cracker crumbs for the almond meal. 

Nutrition

Calories: 503kcalCarbohydrates: 59gProtein: 10gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 95mgSodium: 106mgPotassium: 113mgFiber: 4gSugar: 51gVitamin A: 463IUVitamin C: 0.2mgCalcium: 111mgIron: 2mg
Keyword Cheesecake Recipe, Green Velvet Cheesecake, Green Velvet Cheesecake Recipe, Velvet Cheesecake
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