Advertisement
Ingredients
•
17 chocolate cream Oreo cookies,
crushed
•
¼ cup butter, melted
•
1 tbs sugar
For Filling
•
3 packages (225g each) cream
cheese, softened
•
1-½ cups sugar
•
1 cup sour cream
•
½ cup buttermilk
Method
1. Place a greased 9-inch. spring form
pan on a double thickness of heavy-
duty foil (about 18 in. square).
Securely wrap foil around pan.
2. In a small bowl, combine the cookie
crumbs, butter and sugar. Press onto
the bottom of prepared pan.
3. In a large bowl, beat cream cheese
and sugar until smooth. Beat in the
sour cream, buttermilk, cocoa and
vanilla. Add eggs; beat on low speed
just until combined. Stir in food
colouring. Pour over crust. Place
spring form pan in a large baking
pan; add 1 in. of hot water to larger
pan.
Red Velvet Cheesecake
Cooking time: 120-130m – Temperature: 163°C
•
3 tbs baking cocoa
•
2 tsp vanilla extract
•
4 large eggs, room temperature,
lightly beaten
•
1 bottle (30ml) red food colouring
For Frosting
•
85g cream cheese, softened
•
¼ cup butter, softened
•
2 cups confectioners' sugar
•
1 tsp vanilla extract
4. Bake at 162°C until centre is just set
and top appears dull, 60-70 minutes.
Remove spring form 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.
5. 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.
Advertisement
