Red Velvet Cheesecake - cooking recipe

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
Preparation
    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.

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