Prep 15 mins
Cook 1 hr 30 mins
This recipe is from Sothern Living Magazine and was submitted by a reader from Columbia, So. Carolina. Those Carolinians know their red velvet cake! This is incredible!
- 354.88 ml graham cracker crumbs
- 59.14 ml butter or 59.14 ml margarine, melted
- 14.79 ml granulated sugar
- 3 (680.38 g) package cream cheese, softened
- 354.88 ml granulated sugar
- 4 large eggs, lightly beaten
- 44.37 ml unsweetened cocoa
- 236.59 ml sour cream
- 118.29 ml whole buttermilk
- 9.85 ml vanilla extract
- 4.92 ml distilled white vinegar
- 2 (56.69 g) bottle red food coloring
- 85.04 g package cream cheese, softened
- 59.14 ml butter, softened
- 473.18 ml powdered sugar
- 4.92 ml vanilla extract
- Stir together graham cracker crumbs, melted butter and 1 tablespoon of granulated sugar; press mixture into bottom of a 9 inch springform pan.
- Beat 3 packages of cream cheese and 1 1/2 cups granulated sugar at medium-low speed for 1 minute.
- Add eggs and next 6 ingredients, mixing on low speed just until fully combined.
- Pour batter into prepared crust.
- Bake at 325 degrees for 10 minutes; reduce heat to 300 degrees and bake for 1 hour and 15 minutes or until center is firm.
- Run a knife along outer edge of cheesecake.
- Turn oven off.
- Let the cheesecake stand in oven for 30 minutes.
- Remove cheesecake from oven; cool in pan on a wire rack for 30 minutes.
- Cover and chill 8 hours.
- Beat 3 oz cream cheese and 1/2 cup butter at medium speed until smooth; gradually add powdered sugar and vanilla beating until smooth.
- Spread evenly over top of chilled cheesecake.
- Remove sides of springform pan.
Made this for DH's Birthday and it was so good. Loved the red velvet flavor and the the cream cheese frosting really set it off. Followed the recipe exactly and it turned out perfect. The color is so intense and the texture nice. Made an impressive presentation for his special day
I, too, took this to work today for a Christmas party potluck. Although there were quite a few leftover desserts, this one did not last! I think this is a delicious cheesecake. Because of its intense color, I would serve it for Christmas, New Year's, or Valentine's Day. [Original review 12/18/07 under chef KCShell.]
This recipe is fantastic!
Ive never ever baked in my life and i decided to go for it! The cheesecake came out great! no cracks! good texture and so yummy. My family loved it.
I didnt follow the recipe exactly to the letter. i replaced graham crackers with digestive, and used one bottle of food coloring and i got a very rich, deep red yummy cheesecake. i'm defo going to make it again. Thank u.