Red Velvet Cheesecake
Elaine Katz
ingredients
- 1 1/2 cups Chocolate Graham Cracker Crumbs
- 1/2 cup Butter, melted
- 1 tablespoon Granulated Sugar
- 3 (8oz.) pkg. 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 tsp Vanilla Extract
- 1 tsp Distilled White Vinegar
- 2 (1oz.) bottles Red Food Coloring
- 1 (3oz.) package Cream Cheese, softened
- 1/4 cup Butter, softened
- 2 cups Powdered Sugar
- 1 tsp Vanilla Extract
directions
- 1
Stir together graham cracker crumbs, 1/4 cup melted butter, and 1 tablespoon granulated sugar; press mixture onto bottom of a 9-inch spring form pan.
- 2
Beat 3 8oz. packages of 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; beat at low speed just until combined. Pour batter into prepared crust.
- 3
Bake at 325° for 10 minutes; reduce oven temperature to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn off oven. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; let stand in pan on wire rack 30 minutes. Cover and chill 8 hours.
- 4
Beat 1 3oz. package cream cheese with 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread over to of chilled cheesecake. Remove sides of spring form pan.
Source: Elaine Katz
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