Tuesday, December 20, 2011

Red Velvet Cheesecake

(From Rose and Vince Camacho's kitchen)

1 1/2 cups chocolate graham cracker crumbs
1/4 cup melted butter
1 tablespoon sugar
3 (8 oz.) packages cream cheese
1 1/2 cups granulated sugar

4 large eggs, beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract

1 teaspoon distilled white vinegar
2 (1 oz.) bottles red food coloring

1 (3 ounce) packages cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar. Press into bottom of 9-inch spring form pan. Beat 3 (8 oz.) packages cream cheese and 1 1/2 cups 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 325 degrees for 10 minutes; reduce heat to 300 degrees and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn off oven. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack for 30 minutes. Cover and chill 8 hours.

Beat 1 (3 oz.) package cream cheese and 1/4 cup 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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