"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Red Velvet Cheesecake Recipe

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This recipe for Red Velvet Cheesecake, by , is from The Sword Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Helen Sword
Added: Monday, May 29, 2006


1 1/2 chocolate graham cracker crumbs
1/4 c. butter, melted
1 T. sugar
3 (8oz) pkgs cream cheese, softened
1 1/2 c. sugar
4 large eggs, lightly beaten
3T. unsweetened cocoa
1 c. sour cream
1/2 c. whole buttermilk
2 tsp. vanilla
1 tsp. distilled white vinegar
2 (1oz) bottles red food coloring
1 (3oz) pkg cream cheese, softened
1/4 c. butter, softened
2 c. powdered sugar
1 tsp. vanilla
Garnish: fresh mint sprigs

Stir together graham cracker crumbs, melted butter, and 1 T. sugar; press mixture into bottom of 9 inch springform pan.

Beat 3 pkgs of cream cheese and 1 1/2 c. sugar at medium low speed with an electric mixer 1 minute. Add eggs and next 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 pkg. cream cheese and 1/4 c. 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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