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  • Is That REALLY Red Velvet...Cheesecake?

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    Is That REALLY Red Velvet...Cheesecake?
    Publisher of
    by Tracy Wilson
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    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
    • Preparation
    • Stir together graham cracker 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
    • Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium

    Directions

    Sometimes, it’s not fun we wanna have; it’s cake. Cheesecake, in fact.

    … of the Red Velvet variety. That’s right.

    You ain’t ready, Witches. I said RED. VELVET. CHEESECAKE.

    Life is for living and self denial is just, well, yucky boring unhealthy. Especially the denial of something (insert descriptive here) that we want/need.

    If we want it, we must need it (works for me!)…and this weekend the Peeps and I REALLY needed some Red Velvet Cheesecake.

    And guess what? We’re all still alive- I’d even be willing to bet that not one of us actually gained any weight from a piece of cheesecake. My scale is still very much my friend- AND I am steadily dropping about 1 pound every 5-6 days...AND KEEPING IT OFF!

    Until next time,

    Be well-

    Ingredients

    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 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.

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