05 December, 2010

Red Velvet Cheesecake | Southern Living

If you love both red velvet cake and cheeescake, this recipe is for you. A red velvet filling is spiked with cocoa, topped with a creamy cheesecake layer, and baked in a dark chocolate crust–making a wickedly-delicious combination. ~Southern Living
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Red Velvet Cheesecake ingredients
Makes 8 to 10 servings
1-1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 Tbsp granulated sugar
3 (8-oz) pkgs cream cheese, softened
1-1/2 cups granulated sugar
4 large eggs, lightly beaten
3 Tbsp unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 tsp vanilla extract
1 tsp distilled white vinegar
2 (1-oz) bottles red food coloring
1 (3-oz) pkg cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 tsp vanilla extract

Garnish
Fresh mint sprigs
Notes:

Directions
Active Prep: 20 minutes
Bake: 1 hour 25 minutes
Stand: 1 hour
Chill: 8 hours
Total Time: 10 hours 45 minutes
Stir together graham cracker crumbs, melted butter, and 1 Tbsp granulated sugar. Press mixture into bottom of a 9-inch springform pan.

Beat 3 (8-oz) 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°F for 10 minutes; reduce heat to 300°F, 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 for 30 minutes.

Remove cheesecake from oven. Cool in pan on a wire rack for 30 minutes. 

Cover and chill for 8 hours.

Beat 1 (3-oz) 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.



This recipe is from Southern Living Annual 2004 Recipes (Oxmoor House).

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