red velvet cheesecake

ice cream with chocolate 17 Oreo cookies (crushed)
1/4 cup butter (melted)
1 tablespoon sugar
3 packages (8 ounces each) cream cheese (softened)
1 1/2 cup sugar
1 cup sour cream
1/2 cup buttermilk
3 tablespoons cocoa powder for baking
2 teaspoons vanilla extract
4 big eggs (room temperature, lightly beaten)
1 bottle of red food coloring (1 ounce)
3 ounces cream cheese (softened)
1/4 cup butter (softened)
2 cups confectioners’ sugar
1 teaspoon vanilla extract
Step 1: Preheat the oven to 325°F and line a greased 9-inch springform pan with a double layer of heavy-duty foil (about 18-inch square). To keep the pan secure, wrap foil around it.
Step 2: In a small mixing dish, combine the cookie crumbs, butter, and sugar. Also, please hold on.the bottom of prepared pan. Step3: Then you’re going to get a large bowl and beat in together cream cheese, sugar, sour cream, buttermilk, cocoa and vanilla until smooth. You’ll want to add eggs and beat on low speed just until combined. Stir in food coloring and finally pour over crust. Step4: The springform pan should be placed in a large baking pan; and please add 1 inch of hot water to larger pan. Step5: Bake for 1h to 1 hand 10 minutes, or until center is just set and top appears dull then remove springform pan from water bath and cool on a wire rack for 10 minutes. Step6: Ok, go ahead nd run a knife around edge of pan to loosen; cool for an additional 60 minutes. Step7: Time done, cover and refrigerate overnight. After that, remove sides of pan. Step8: For frosting, beat together cream cheese and butter in a small bowl, just until fluffy. You can then add confectioners’ sugar and vanilla and beat until smooth. Always remember to frost top of cheesecake. Finally, make sure to refrigerate until serving.

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