Does anyone else prepare the same menu every Christmas? Yesterday I mentioned that maybe next year I would change up the Christmas menu a bit and the entire family said, "NO!" I introduced the Red Velvet Cheesecake last year and no one complained when I baked it again this year. Not only is it a beautiful holiday red; but it is so delicious! Maybe even the Cake of the Year?!?
Red Velvet Cheesecake
(Source: Southern Living Magazine, April 2010)
17 Oreo cookies
1 tablespoon granulated sugar
1/4 cup melted butter
Stir together Oreo crumbs, melted butter, and 1 Tablespoon granulated sugar; press mixture into bottom of 9-inch springform pan.
Filling: 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
- 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.
Vanilla Cream Cheese Frosting:
1/2 Cup butter or margarine, softened
1 (8oz) package cream cheese, softened
1 teaspoon pure vanilla extract
1 pound confectioners sugar
Combine butter, cream cheese, and vanilla in mixing bowl and blend until smooth.
Add sugar gradually until well incorporated. Spread over chilled cake.