Wednesday, December 26, 2012

Week 51: Red Velvet Cheesecake

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


  1. 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.
  2. 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.


Merry Christmas!
Happy Baking!

No comments:

Post a Comment