Friday, March 28, 2014

Red Velvet Cheesecake Recipe


1 1/2 cups graham cracker crumbs
1/4 cup butter or 1/4 cup margarine, 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


Stir together graham cracker crumbs, melted butter and 1 tablespoon of granulated sugar; press mixture into bottom of a 9 inch springform pan.

Beat 3 packages of cream cheese and 1 1/2 cups granulated sugar at medium-low speed for 1 minute.

Add eggs and next 6 ingredients, mixing on low speed just until fully combined.

Pour batter into prepared crust.

Bake at 325 degrees for 10 minutes; reduce heat to 300 degrees and bake for 1 hour and 15 minutes or until center is firm.

Run a knife along outer edge of cheesecake.

Turn oven off.

Let the cheesecake stand in oven for 30 minutes.

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

10 Cover and chill 8 hours.

11 Beat 3 oz cream cheese and 1/2 cup butter at medium speed until smooth; gradually add powdered sugar and vanilla beating until smooth.

12 Spread evenly over top of chilled cheesecake.

13 Remove sides of springform pan.


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