Sweet Cheesecake Recipes
Red Velvet Cheesecake
Yield: 8 to 10 servings
Ingredients
Crust
- 2 cups chocolate Graham cracker crumbs
- 1/4 cup brown sugar
- 1/4 cup butter, melted
Filling
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 4 eggs, beaten slightly
- 3 tablespoons unsweetened cocoa
- 1 cup sour cream
- 1/2 cup buttermilk
- 1 tablespoon vanilla extract
- 1 teaspoon white vinegar
- 2 (1 ounce) bottles red food coloring
Topping
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- Optional garnishes: mint, strawberries, raspberries
Instructions
Crust
- After processing chocolate Graham crackers in food processor, add brown sugar and process.
- Add melted butter through top and process until crumb mixture holds together. Press mixture onto the bottom and up side of 9 inch springform pan.
- Bake at 350 degrees F for 10 minutes; cool slightly.
Filling
- n a large bowl combine cream cheese and sugar and beat with a mixer until combined.
- Add eggs and continue to beat.
- Add cocoa, sour cream, buttermilk, vanilla extract, vinegar and red food coloring and continue to beat until filling
is completely mixed.
- Pour batter into prepared crust and bake at 325 degrees F for 1 hour and 15 minutes or until cheesecake looks almost set.
- Remove cheesecake from oven and cool in pan.
- Cover and chill in refrigerator overnight.
Topping
- Beat the cream cheese and butter in a large bowl until smooth.
- Gradually add powdered sugar and vanilla extract, beating until smooth. Spread evenly over top of cheesecake.
- Remove sides of spring-form pan and garnish if desired with mint leaves and fresh strawberries or raspberries.