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Red Velvet Cheesecake Recipe

   
 

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     Red Velvet Cheesecake

Category   Desserts - Breads
Sub Category   None
Servings   8-10
Preptime   45min prep/8hr chill

Ingredients
1 1/2 cups oreos, crumbled
1/4 cup butter, melted
1 tbs granulated sugar
4 large eggs lightly beaten
3 (8oz) packages cream cheese
1 1/2 cups granulated sugar
3 tbs cocoa unsweetened
1 cup sour cream
1/2 cup whole butter milk
 
2 tsp vanilla extract
1 tsp distilled white vinegar
2 (1oz) bottles red food coloring

Instructions
Stir together oreo 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 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.
You can use typical cream cheese frosting, but considering I don't really like cream cheese, I prefer vanilla icing.


Originally Submitted
10/24/2013





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