|Red Velvet Cheesecake Ebelskivers Just Waitin' to be Eaten|
|The First Glorious Bite of Red Velvet Cheesecake Ebelskivers|
|The Pillowy-Pocket-Goodness of Creamy-Fluffy-Cheesecake|
For the Ebelskivers:
1 ¼C Ebelskiver Filled Pancake Mix (I used Williams-Sonoma’s mix)
1t Cocoa Powder
2 Eggs, Separated
1T Melted Butter
1t White Distilled Vinegar
Drops of Red Dye (to the color of your liking)
2 Small Slices of Classic Cheesecake (I used store-bought cheesecake)
Pam (or melted butter), For Spraying the Pan
Confectioners’ Sugar, For Dusting
1. Prepare the Ebelskiver Batter: Put the pancake mix & cocoa powder in a large mixing bowl. In another bowl, lightly whisk the egg yolks, buttermilk, melted butter, vinegar, vanilla, and red dye (as much as you want) together. Whisk the red mixture into the pancake & cocoa powder mixture until well combined.
2. Finishing the Batter: Using an electric mixer fitted with the whisks attached beat the egg whites on high speed until just stiff (not dry peaks) for roughly 1-2 minutes. Gently fold the stiff egg whites into the red ebelskiver batter in two intervals, folding in half of the stiff egg whites completely before adding the other half, so that they are equally incorporated throughout (do not over-fold or you will lose the airiness of the beat egg whites).
3. Prepare the Cheesecake: Remove the slices of cheesecake from the refrigerator, cut off all of the graham cracker crusts, so that only the cheesecake filling remains. Cut each slice of cheesecake into about 10 pieces, roughly the size of a teaspoon each. Lightly roll each cheesecake piece, so that they are more compact. Put the pieces in the refrigerator to chill until ready to serve.
4. Cooking the Ebelskivers: Heat the ebelskiver pan over medium heat and spray lightly with Pam (or brush with melted butter). Fill each well with 1T ebelskiver batter, then place one cheesecake piece (about 1t in size) directly in the middle, and then top it with another 1T of ebelskiver batter. Cook until the bottoms are lightly golden, about 3-4 minutes. Using two wooden skewers, turn the ebelskivers over and cook another 3-4 minutes until this side is also lightly golden brown. Transfer the cooked ebelskivers to a plate.
5. Garnishing the Ebelskivers: Dust the Red Velvet Cheesecake Ebelskivers with the confectioners’ sugar and then enjoy!
|Clayton Diggin' Into the Ebelskivers|
|He's very happy about the results... (he's going to kill me for putting this up)|
*Please check out, Sweets for a Saturday for my link, as well as many others!!