Recipe by Cheri Lee
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!
Top Review by the great Kate weather machine
this was probably the best cheesecake i have ever eaten or made. it was very rich so i suggest you use whipped cream instead of cream cheese frosting. you only need 1 bottle of food coloring to get the beautiful color. will be making this again.
- 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
Directions See How It's Made
- 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.