Red Velvet CHEESECAKE
|Categories:||Cakes, Other Desserts, Vegetarian|
|2 c||chocolate graham cracker crumbs|
|1/2 c||brown sugar|
|1/2 c||butter, melted|
|3 8 oz||pkgs. cream cheese, softened|
|1 1/2 c||white sugar|
|3 Tbsp||unsweetened cocoa|
|1 c||sour cream|
|1 Tbsp||vanilla extract|
|1 tsp||white vinegar|
|2 1 oz||bottles red food coloring|
|4 oz||cream cheese, softened|
|1/2 c||butter, softened|
|2 c||powered sugar|
|1 tsp||vanilla extract|
|fresh strawberries to garnish (opt.)|
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DirectionsFor the crust:
mix chocolate graham cracker crumbs and brown sugar together. Add the melted butter and mix well.
Grease bottom and sides of 9-inch springform pan.
Evenly press graham cracker crumb mixture into the bottom of the pan and up the sides.
Bake at 350 degrees for 10min. then cool slightly.For the filling:
In a large mixing bowl, combine cream cheese and sugar. Beat with a mixer until well combined.
On low speed, mix in the cocoa, sour cream, buttermilk, vanilla extract, vinegar, and red food coloring.
Add the eggs, ONE AT A TIME, beating well after each addition.
***Do not over beat, you want as few air bubbles as possible. You can tap the bowl on the counter several times to help get the air bubbles out.***Pour the filling into the prepared crust and bake at 325 degrees for 1 hour and 15 mins.
Do not open the door while cheesecake is baking.
When time is up do not open the door then. Leave cheesecake in oven to cool down with the oven. About 3 hours.
Cover and chill 3-4hours.For the frosting:
Beat cream cheese and butter in a large bowl until smooth. Gradually add powdered sugar and vanilla extract, beating until smooth.
Spready evenly over top of chilled cheesecake.
Remove sides of springform pan and garnish with strawberries if you would like.