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Topic: Red Velvet Cheesecake OOPS WRONG BOARD

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Subject: Red Velvet Cheesecake OOPS WRONG BOARD
Date Posted: 12/3/2011 5:03 PM ET
Member Since: 4/5/2010
Posts: 2,102
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Red Velvet Cheesecake

  • YIELD: Makes 8 to 10 servings
  • PREP TIME:20 Minutes
  • BAKE:1 Hour, 25 Minutes
  • STAND:1 Hour
  • CHILL:8 Hours
  • TOTAL:10 Hours, 45 Minutes
  • COURSE: Desserts, Cakes/Frostings

Ingredients

  • 1 1/2 cups chocolate graham cracker crumbs
  • 1/4 cup butter, 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
  • Garnish: fresh mint sprigs

Preparation

Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform 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.

Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired
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Last Edited on: 12/3/11 5:07 PM ET - Total times edited: 3
Date Posted: 12/3/2011 7:51 PM ET
Member Since: 12/28/2006
Posts: 14,177
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Cheesecake is welcome ANYWHERE  heart

And I'm sooo trying that recipe!

Date Posted: 12/4/2011 10:48 AM ET
Member Since: 6/4/2007
Posts: 2,941
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I agree, there can never be a wrong board for cheesecake

Date Posted: 12/4/2011 5:38 PM ET
Member Since: 2/13/2007
Posts: 8,411
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there can never be a wrong board for cheesecake   yes