 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
|
If you love both red velvet cake and cheesecake, this recipe is for you. A red velvet filling is spiked with cocoa, topped with a creamy cheesecake layer, and baked in a dark chocolate crust–making a wickedly-delicious combination. 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 |
Directions:
1. Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
2. 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.
3. 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.
4. 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.
|
|