The Weather Chef: Red Velvet Cheesecake - News, Sports and Weather

The Weather Chef: Red Velvet Cheesecake

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Welcome to another holiday edition of The Weather Chef.  I hope you can tell by the color scheme that we're going with the red and the white and that's going to transfer on over into our recipe as well.  I know there's a lot of holiday baking going on so this Red Velvet Cheesecake is going to fit right in.
1 ½ Cups Chocolate Graham Cracker Crumbs
¼ Cup Melted Butter
1 Tablespoon Sugar

3- 8oz Packages Cream Cheese
1 ½ Cups Sugar
4 Eggs
3 Tablespoons Unsweetened Cocoa Powder
1 Cup Sour Cream
½ Cup Buttermilk
2 teaspoons Vanilla
1 teaspoon Vinegar
1 oz Red Food Coloring

3 oz Cream Cheese
¼ Cup Butter
2 Cups Powdered Sugar
1 teaspoon Vanilla
1)      Preheat the oven to 325 F.
2)      Mix together graham cracker crumbs, butter and sugar for the crust and press into the 9-inch Springform pan.
3)      Mix cream cheese & sugar for filling until well whipped.  Add eggs, cocoa powder, sour cream, butter milk, vanilla, vinegar and food coloring, mixing as you go.
4)      Pour mixture over crust and bake at 325 F for 10 minutes.  Turn the heat down to 300 F and bake for 75 minutes.  Let cool completely then refrigerate overnight.
5)      Mix together cream cheese and butter for the frosting.  Add vanilla then slowly add powdered sugar until well mixed.
6)      Spread frosting over the chilled cheesecake.  Run a knife around the edges and remove the edge of the pan.
If you're ready to conquer this Red Velvet Cheesecake, head on over to, go to the Features Tab and click The Weather Chef.  All of my recipes are there as well as all of the videos so you can follow along and I hope you have a Happy Holidays.  We'll see you next time.


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