I don’t think I’ll be baking today, so instead here’s a recipe which is about 3 years old. It first appeared in a 2004 issue of Southern Living, and I am quite sure I jumped on it immedialtely.
The original recipe with reviews from other readers is located on SL’s recipe finder. Please check the link if you have time. For convenience, I’ve pasted a very slightly changed version below.
Here’s a picture of how the cut cheesecake looks. I suppose you will either think it looks delicious or frightening or perhaps both – which is kind of how I view it. I can’t remember where I served it, but it was a hit.
Red Velvet Cheesecake
1 1/2 cups Oreo Crumbs or chocolate graham cracker crumbs or regular graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly 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-ounce) bottles red food coloring
1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs
Stir together crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated 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 (3-ounce) 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.
This recipe was created by Rhonda Y. Coker of Columbia, South Carolina and appeared in the Southern Living issue dated December 2004.
Makes 8 to 10 servings