Red Velvet CheesecakePfaltzgraff 2010 Calendar
Deacember Featured Recipe
Red Velvet Cheesecake
- 1 1⁄2 cups chocolate cookie crumbs
- 1⁄4 cup butter, melted
- 1 Tbsp. sugar
- 3 pkg. (8 oz. each) cream cheese, softened
- 1 1⁄2 cups sugar
- 4 large eggs, lightly beaten
- 3 Tbsp. unsweetened cocoa
- 1 cup sour cream
- 1⁄3 cup buttermilk
- 2 tsp. vanilla extract
- 1 tsp. white vinegar
- 2 bottles (1 oz. each) red food coloring
- 1 pkg. (3 oz.) cream cheese, softened
- 2 cups confectioner’s sugar
- 1 tsp. vanilla extract
Combine cookie crumbs, butter and 1 Tbsp. sugar. Press into 9-inch spring form pan.
Beat 3 packages cream cheese with 11⁄2 cups sugar for 1 minute.
Add eggs, cocoa, sour cream, buttermilk, vanilla, vinegar and food color. Mix on low speed just until fully combined. Pour over prepared crust.
Bake at 325º for 10 minutes. Reduce heat to 300º. Bake 1 hour and 15 minutes until center is firm. Run knife along outer edge of cake. Turn oven off and let stand in oven for 30 minutes. Cool on wire rack 30 minutes. Cover and chill 8 hours.
Beat 3 oz. cream cheese and cup of butter until smooth. Gradually add powdered sugar and vanilla. Spread evenly over cheese cake.
Remove sides of pan. Garnish. Makes 8 to 10 servings.