Red Velvet Cheesecake2015-02-16
- Yield : 16
- Prep Time : 0m
- Cook Time : 1:30 h
- Ready In : 0m
This is a recipe for Red Velvet Cheesecake, perfect for the holiday and that Valentine. It’s fairly easy to make as with most cheesecake, the water bath help keep the cheesecake from cracking. I would watch it near the end of your cooking time as your oven might cook faster or slower, best to keep an eye on it’s glossiness and/or how much the center jiggles, you want it just set.
- 1 box Oreo cookies, crushed and filling removed
- 1/2 cup butter, melted
- 1 tbsp sugar
- 3 packages (8 ounces each) cream cheese, softened
- 1 1/2 cups sugar
- 1 cup (8 ounces) sour cream
- 1/2 cup buttermilk
- 3 tbsp baking cocoa
- 2 tsp vanilla extract
- 4 eggs, lightly beaten
- 1 bottle (1 ounce) red food coloring
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 2 cups confectioners' sugar
- 1 tsp vanilla extract
Place a greased 10-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 70-90 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. Serve cold.