Red Velvet Cheesecake
photo by limeandspoontt
- Ready In:
- 1hr 45mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 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
directions
- 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.
- Cover and chill 8 hours.
- Beat 3 oz cream cheese and 1/2 cup butter at medium speed until smooth; gradually add powdered sugar and vanilla beating until smooth.
- Spread evenly over top of chilled cheesecake.
- Remove sides of springform pan.
Reviews
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I, too, took this to work today for a Christmas party potluck. Although there were quite a few leftover desserts, this one did not last! I think this is a delicious cheesecake. Because of its intense color, I would serve it for Christmas, New Year's, or Valentine's Day. [Original review 12/18/07 under chef KCShell.]
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We loved it! Good flavor, good texture.<br/>I used paste food coloring until the batter was pretty intensely red, but I don't think I got anywhere near the two bottles (!) stated. I'm not a huge fan of food coloring, so I didn't tint about a third of the batter and used that to make a swirl pattern. I omitted the topping and just used some plain, lightly sweetened whipped cream to dress it up (see photo).<br/><br/>My husband is gluten intolerant so I subbed crushed Glutino gluten-free "oreos" for the chocolate graham crumbs.
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This recipe is fantastic!<br/> Ive never ever baked in my life and i decided to go for it! The cheesecake came out great! no cracks! good texture and so yummy. My family loved it.<br/>I didnt follow the recipe exactly to the letter. i replaced graham crackers with digestive, and used one bottle of food coloring and i got a very rich, deep red yummy cheesecake. i'm defo going to make it again. Thank u.
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RECIPE SUBMITTED BY
Cheri Lee
United States