Irish red velvet cheesecake
Ingredients
17 chocolate cream Oreo cookies, crushed
1/4 cup butter, melted
1 tablespoon sugar
FILLING:
3 packages (8 ounces each) cream cheese, softened
1–1/2 cups sugar
1 cup sour cream
1/2 cup buttermilk
3 tablespoons baking cocoa
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
1 bottle (1 ounce) red food coloring
FROSTING:
3 ounces cream cheese, softened
1/4 cup butter, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 325°. Place a greased 9-in. spring form 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, sugar, sour cream, buttermilk, cocoa and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over the crust. Place spring form pan in a large baking pan; add 1 in. hot water to larger pan. Bake until center 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 inside edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. 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.
Nutrition Facts
1 piece: 463 calories, 29g fat (17g saturated fat), 131mg cholesterol, 276mg sodium, 46g carbohydrate (39g sugars, 1g fiber), 7g protein.
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