by kirra » Fri Nov 06, 2009 8:26 pm
Red Velvet Cheesecake
Ingredients:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon Pure Vanilla Extract
2 eggs
2 ounces semi-sweet baking chocolate, melted
1 tablespoon Red Food Color
1 prepared chocolate crumb crust (6 ounces)
Preparation:
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed, just until blended.
Measure 1 cup batter into medium bowl. Stir in melted chocolate and food color. Pour into crust. Top with remaining (plain) cheesecake batter.
Bake in preheated 350°F oven 40 minutes or until center is almost set. Cool completely on wire rack.
Refrigerate 3 hours or overnight. Yields 8 servings.
Note: Drizzle cheesecake with chocolate or hot fudge dessert topping just before serving.
[b][size=150]Red Velvet Cheesecake[/size]
Ingredients:[/b]
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon Pure Vanilla Extract
2 eggs
2 ounces semi-sweet baking chocolate, melted
1 tablespoon Red Food Color
1 prepared chocolate crumb crust (6 ounces)
[b]Preparation:[/b]
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed, just until blended.
Measure 1 cup batter into medium bowl. Stir in melted chocolate and food color. Pour into crust. Top with remaining (plain) cheesecake batter.
Bake in preheated 350°F oven 40 minutes or until center is almost set. Cool completely on wire rack.
Refrigerate 3 hours or overnight. Yields 8 servings.
[b]Note: [/b]Drizzle cheesecake with chocolate or hot fudge dessert topping just before serving.