Red Velvet Cheesecake
my recipes
Ingredients:
For Crust:
1 1/2 cups chocolate graham cracker crumbs or Oreo crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
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
Topping:
4 oz. cream cheese, at room temp
2 tbsp. butter, at room temp
1 cup powdered sugar
1/2 tsp. vanilla extract
Directions:
Line 9 inch springform pan with parchment paper. Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of pan.
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.
For topping, beat cream cheese and butter until smooth then gradually add powdered sugar and vanilla. Spread topping over cheesecake and remove sides of pan. Garnish, if desired.
*Linked to Sweets For A Saturday
I have a feeling the problem with the crust was probably that it was about half of what it should have been. There wasn't enough of it. Maybe try increasing your crust next time? I use 3 c. graham cracker crumbs and 1 1/2 sticks butter OR 30 Oreo cookie wafers crushed (never measured that out, sorry) & 6-7 T. butter. I've never had a problem with it sticking...and that is enough crust to cover the bottom and go about 2 inches of the side in a thin layer.
ReplyDeleteI've also never attempted to loosen my springform pan until the cheesecakes has been out of the oven and cooled. Usually by then it pulls away a little & then I run a knife around if I need to...but it never sticks to the side of the non-stick spring-release ring, either.
The cake does look gorgeous & I love how you decorated the top!!! Did it taste amazing or not good enough for you to want more? I've seen a few other TCF recipe clones, but they look like a LOT of work...so it would take something big (like my red velvet cake-loving mother's birthday!) for me to roll up my sleeves and give it a go. :)
This is an incredible creation! It not only looks amazing, but the flavours would be too. I bet she was pleased with it! I can't believe you aren't raving about it!!
ReplyDeletewhat a great daughter in law! this looks kickin! thanks for sharing :)
ReplyDelete-meg
@ http://www.clutzycooking.blogspot.com
Hannah- Thanks for the advice. I did think the crust was a bit on the small side but I trusted the recipe to know more than me. I didn't release the sides until the cake was cooled and it had no problem with sticking there, thankfully. I thought this cake was good and other people told me they thought so too, I think it's worth trying out but i'm still up for trying out other recipes as well. Atleast this one wasn't very much work :)
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