RED VELVET CHEESECAKE
Provided by Food Network Kitchen
Time 2h
Yield 10 servings
Number Of Ingredients 12
Steps:
- Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
- Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
- Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.
RED VELVET CHEESECAKE
Festive and oh, so good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust. -Karen Dively, Chapin, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Place a greased 9-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, sugar, sour cream, buttermilk, cocoa and vanilla until smooth. 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 until center is just set and top appears dull, 60-70 minutes. 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, covering when completely cooled. 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.
Nutrition Facts : Calories 463 calories, Fat 29g fat (17g saturated fat), Cholesterol 131mg cholesterol, Sodium 276mg sodium, Carbohydrate 46g carbohydrate (39g sugars, Fiber 1g fiber), Protein 7g protein.
RED VELVET CHEESECAKE BALL RECIPE - (4.3/5)
Provided by á-5050
Number Of Ingredients 6
Steps:
- Mix cream cheese and butter well. Add remaining ingredients and mix well. Form into a ball and wrap in plastic wrap. Refrigerate overnight. Next morning, pat (or smack) chocolate morsels over entire cheese ball. Serve with vanilla wafers.
CHEESECAKE LAYERED RED VELVET CAKE
I love both red velvet cake and cheesecake. So why not combine them into one stunning red velvet cheesecake recipe? It's best when served chilled, right out of the fridge. -Melissa Gaines, Knoxville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 23
Steps:
- Preheat oven to 325°. Line bottom of a 9-in. springform pan with parchment; grease paper., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Place on a baking sheet., Bake until center is set, 40-50 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate until ready to assemble, covering when completely cooled. , For cake, increase oven setting to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, beat sugar, oil, buttermilk, eggs, food coloring, vinegar and vanilla until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into sugar mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in enough confectioners' sugar to reach desired consistency. Place one cake layer on a serving plate. Spread with 1 cup frosting. Carefully place cheesecake over frosting., Spread cheesecake with another 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight before serving.
Nutrition Facts :
RED VELVET CHEESECAKE
Looking for a popular dessert using Betty Crocker™ Super Moist™ cake mix? Then try this delicious red velvet cheesecake that's decorated with whipped topping - a must for all chocolate lovers.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h35m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 300°F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil. Spray inside of pan with baking spray with flour. Reserve 1/4 cup of the cake mix for filling; set aside. In large bowl, beat remaining cake mix and butter with electric mixer on low speed. Press in bottom and 1 1/2 inches up side of pan.
- In large bowl, beat reserved 1/4 cup cake mix, the cream cheese, chocolate, sour cream, sugar and food color with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Pour over crust.
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn off oven; open oven door 4 inches. Leave cheesecake in oven 30 minutes. Remove from oven and cool in pan on cooling rack 30 minutes. Refrigerate 6 hours or overnight. Run small metal spatula around edge of pan; remove side of pan. Pipe whipped topping around outer edge of cheesecake. Store covered in refrigerator.
Nutrition Facts : Calories 450, Carbohydrate 42 g, Cholesterol 105 mg, Fat 5 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 30 g, TransFat 1/2 g
RED VELVET CHEESECAKE TRUFFLES
Give your family the best holiday surprise ever with these Red Velvet Cheesecake Truffles. Simply dip cheesecake balls in sweet, melty white chocolate and you're halfway done. Simple to make and even more fun to eat, Red Velvet Cheesecake Balls are sure to make a big impression.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 12 servings, 2 truffles each
Number Of Ingredients 6
Steps:
- Beat cream cheese in large bowl with mixer until creamy. Add graham crumbs, sugar, food coloring and 2 Tbsp. cocoa powder; mix well.
- Scoop cream cheese mixture into 24 (1-inch) balls, using about 1 Tbsp. cream cheese mixture for each ball. Place on waxed paper-covered baking sheet. Freeze 10 min.
- Melt white chocolate as directed on package. Dip cream cheese balls, 1 at a time, into melted chocolate, turning until evenly coated with chocolate. Return to baking sheet; sprinkle with remaining cocoa powder.
- Refrigerate 1 hour or until firm.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 115 mg, Carbohydrate 19 g, Fiber 0 g, Sugar 16 g, Protein 3 g
RED VELVET CHEESEBALL
I sell Arbonne skincare and at one of my parties a client servedthis appetizer. I had to ask her for the recipe
Provided by GingerlyJ
Categories Spreads
Time 2h8m
Yield 1 ball, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- In the bowl of a stand mixer, beat the cream cheese and butter until smooth. Add in the red velvet cake mix, the brown sugar and the powdered sugar. Beat until smooth and combined.
- Turn the mixture out onto a piece of plastic wrap.
- Wrap up into a ball and refrigerate for at least 2 hours.
- Put the chocolate chips on a plate or in a shallow dish. Remove the cheese ball from the refrigerator and unwrap. Roll in the chocolate chips. (This might get messy!)
- Place on a serving plate and serve with cookies or graham crackers.
Nutrition Facts : Calories 234.4, Fat 19.6, SaturatedFat 11.8, Cholesterol 49.4, Sodium 155.8, Carbohydrate 15.2, Fiber 0.5, Sugar 14, Protein 1.8
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