Monday, August 16, 2010

Red Velvet Cheesecake

  • 1 1/2  cups  chocolate graham cracker crumbs
  • 1/4  cup  butter, melted
  • 1  tablespoon  granulated sugar
  • 3  (8-ounce) packages cream cheese, softened
  • 1 1/2  cups  granulated sugar
  • 4  large eggs, lightly beaten
  • 3  tablespoons  unsweetened cocoa
  • 1  cup  sour cream
  • 1/2  cup  whole buttermilk
  • 2  teaspoons  vanilla extract
  • 1  teaspoon  distilled white vinegar
  • 2  (1-ounce) bottles red food coloring
  • 1  (3-ounce) package cream cheese, softened
  • 1/4  cup  butter, softened
  • 2  cups  powdered sugar
  • 1  teaspoon  vanilla extract
  • Garnish: fresh mint sprigs

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.


1 comment:

  1. Nice recipe.
    Please join my blog.
    Carol
    www.cwcafetoday.blogspot.com

    ReplyDelete