Post by JJ Judkins on Feb 11, 2013 12:05:13 GMT -6
* Exported from MasterCook *
Red Velvet Cheesecake
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cheesecake Chocolate
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
17 chocolate cream-filled chocolate sandwich cookies -- crushed
1/4 cup butter -- melted
1 tablespoon sugar
FILLING:
3 packages cream cheese -- (8 ounces each) softened
1 1/2 cups sugar
1 cup sour cream -- (8 ounces)
1/2 cup buttermilk
3 tablespoons baking cocoa
2 teaspoons vanilla extract
4 eggs -- lightly beaten
1 bottle red food coloring -- (1 ounce)
FROSTING:
1 package cream cheese -- (3 ounces) softened
1/4 cup butter -- softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.
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 coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove springform 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. Remove sides of pan.
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. Yield: 16 servings.
Nutritional Facts 1 slice equals 463 calories, 29 g fat (17 g saturated fat), 131 mg cholesterol, 276 mg sodium, 46 g carbohydrate, 1 g fiber, 7 g protein.
Originally published as Red Velvet Cheesecake in Country Woman December/January 2012, p42
~*Piper*~
S(***Imported to Master Cook by JJ***):
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Per Serving (excluding unknown items): 6104 Calories; 482g Fat (70.1% calories from fat); 104g Protein; 358g Carbohydrate; 0g Dietary Fiber; 2121mg Cholesterol; 4155mg Sodium. Exchanges: 13 1/2 Lean Meat; 1 Non-Fat Milk; 89 1/2 Fat; 21 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0