-Foodmaster Red Velvet Cheesecake What you will need: CRUST: 17 chocolate cream-filled chocolate sandwich cookies, crushed 1/4 cup butter, melted 1 tablespoon sugar FILLING: 3 packages (8 ounces each) cream cheese, softened 1-1/2 cups sugar 1 cup (8 ounces) sour cream 1/2 cup buttermilk 3 tablespoons baking cocoa 2 teaspoons Pure Vanilla Extract 4 eggs, lightly beaten 1 bottle (1 ounce) red food coloring FROSTING: 1 package (3 ounces) cream cheese, softened 1/4 cup butter, softened 2 cups confectioners sugar 1 teaspoon Pure Vanilla Extract Directions: Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, buttermilk, cocoa and vanilla. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.
Posted on: Fri, 28 Nov 2014 14:20:00 +0000
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