Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Red Velvet Cheesecake
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- #46858
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
Crust
1 1/2 cup chocolate cookie crumbs
1/4 cup butter, melted
1 teaspoon sugar
Cheesecake
3 packages (8 ounce size) cream cheese, softened
1 1/2 cup sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa powder
1 cup sour cream
1/3 cup buttermilk
2 teaspoons vanilla extract
1 teaspoon white vinegar
2 bottles (1 ounce size) red food coloring
Frosting
1 package (3 ounce size) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
directions
Crust: Combine cookie crumbs, melted butter and sugar. Press into 9-inch spring-form pan.
Cheesecake: Beat cream cheese with sugar for 1 minute. Add eggs, cocoa, sour cream, buttermilk, vanilla, vinegar and food color. Mix on low speed jut until fully combined. Pour into prepared crust. Bake at 325 for 10 minutes. Reduce heat to 300 degrees F. Bake 1 hour and 15 minutes until center is firm. Cool on wire rack 30 minutes. Cover and chill 8 hours.
Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Spread over cheese cake. Remove sides of pan. Garnish.
added by
FAKelco
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 18, 2012
It was very easy to make and had a true red velvet cake taste. Would make again. I used crushed chocolate animal crackers as crust