Red Velvet Cheesecake
Try this Red Velvet Cheesecake recipe, or contribute your own. "Bake" and "Christmas" are two of the tags cooks chose for Red Velvet Cheesecake.
Yield: 8 to 10 servings Ready in 45 minutes
favorite of 110 people 78 people want to try
|1 1/2 cupschocolate graham cracker crumbs|
|1/4 cupbutter; melted|
|1 tablespoongranulated sugar|
|3 (8-ounce) packages cream cheese; softened|
|1 1/2 cupsgranulated sugar|
|4 largeEggs; lightly beaten|
|3 tablespoonsunsweetened cocoa|
|1 cupsour cream|
|1/2 cupwhole buttermilk|
|2 teaspoonsvanilla extract|
|1 teaspoondistilled white vinegar|
|2 (1-ounce) bottles red food coloring|
|1 (3-ounce) package cream cheese; softened|
|1/4 cupbutter; softened|
|2 cupspowdered sugar|
|1 teaspoonvanilla extract|
|Garnish:; fresh mint sprigs|
Red Velvet Cheesecake Preparation
Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
Bake at 325? for 10 minutes; reduce heat to 300?, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.
Reviewers say to use just 1 bottle of red food coloring
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