↞ recipe box start page
Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 lb milk chocolate, chopped
1/2 cup butter
1 (9 oz) pkg chocolate wafer cookies (40 to 45 cookies)
1 cup semisweet chocolate pieces
1 cup slivered almonds
1/2 cup packed brown sugar
1/2 cup butter, melted
4 (8 oz) pkg cream cheese, softened
1 (8 oz) carton dairy sour cream
1/3 cup sugar
1/3 cup buttermilk
1 (1 oz) bottle red food coloring (2 Tbsp.)
4 eggs
2 egg yolks
Chocolate leaves (optional)
Powdered sugar (optional)
Unsweetened cocoa powder (optional)
Fresh raspberries and/or small whole strawberries (optional)
In a medium saucepan, melt chocolate and 1/2 cup butter over low heat; transfer to a bowl and cool completely.
Place wafer cookies, chocolate pieces, almonds and brown sugar in a large food processor. Cover and process until finely ground. Add the 1/2 cup melted butter; cover and process until well combined. Transfer crumbs to a 10x3-inch springform pan with a removable bottom. Press crumbs onto bottom and up the sides of the pan, leaving a 1/2-inch space at the top of the pan. Set aside.
For filling: In a very large mixing bowl, beat the cooled chocolate mixture, cream cheese, sour cream, sugar, buttermilk and red food coloring with an electric mixer on medium to high speed until combined. Add 4 eggs and 2 egg yolks all at once. Beat on low speed just until combined.
Pour filling into crumb-crust lined springform pan. Place springform pan in a shallow baking pan on the oven rack. Bake at 350 for about 1 hour, or until 2 inches of outside edge appear set when shaken gently.
Remove springform pan from baking pan. Cool cheesecake in pan on a wire rack for 15 minutes. Use a small metal spatula to loosen cheesecake from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool for 1 hour; cover and chill at least 4 hours.
To serve, use a paper doily to decoratively sift powdered sugar and cocoa powder on the top, if you like. Garnish the center with chocolate leaves and fresh raspberries, if you like. Clean knife between each cut. Makes 20 servings.
Make-Ahead Tip:Bake and chill up to 24 hours. Garnish just before serving.
view more member recipes
RED VELVET CHEESECAKE
view my recipes
print
save
Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 lb milk chocolate, chopped
1/2 cup butter
1 (9 oz) pkg chocolate wafer cookies (40 to 45 cookies)
1 cup semisweet chocolate pieces
1 cup slivered almonds
1/2 cup packed brown sugar
1/2 cup butter, melted
4 (8 oz) pkg cream cheese, softened
1 (8 oz) carton dairy sour cream
1/3 cup sugar
1/3 cup buttermilk
1 (1 oz) bottle red food coloring (2 Tbsp.)
4 eggs
2 egg yolks
Chocolate leaves (optional)
Powdered sugar (optional)
Unsweetened cocoa powder (optional)
Fresh raspberries and/or small whole strawberries (optional)
In a medium saucepan, melt chocolate and 1/2 cup butter over low heat; transfer to a bowl and cool completely.
Place wafer cookies, chocolate pieces, almonds and brown sugar in a large food processor. Cover and process until finely ground. Add the 1/2 cup melted butter; cover and process until well combined. Transfer crumbs to a 10x3-inch springform pan with a removable bottom. Press crumbs onto bottom and up the sides of the pan, leaving a 1/2-inch space at the top of the pan. Set aside.
For filling: In a very large mixing bowl, beat the cooled chocolate mixture, cream cheese, sour cream, sugar, buttermilk and red food coloring with an electric mixer on medium to high speed until combined. Add 4 eggs and 2 egg yolks all at once. Beat on low speed just until combined.
Pour filling into crumb-crust lined springform pan. Place springform pan in a shallow baking pan on the oven rack. Bake at 350 for about 1 hour, or until 2 inches of outside edge appear set when shaken gently.
Remove springform pan from baking pan. Cool cheesecake in pan on a wire rack for 15 minutes. Use a small metal spatula to loosen cheesecake from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool for 1 hour; cover and chill at least 4 hours.
To serve, use a paper doily to decoratively sift powdered sugar and cocoa powder on the top, if you like. Garnish the center with chocolate leaves and fresh raspberries, if you like. Clean knife between each cut. Makes 20 servings.
Make-Ahead Tip:Bake and chill up to 24 hours. Garnish just before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Red Velvet Cheesecake
by sgre52160
1 1/2 cups Nabisco Chocolate wafer crumbs (about 3/4 box, processed in blender) 1/4 cup butter, melted 1 tbsp sugar 3 (8 oz) pkg cream cheese, softened 1 1/2 cups sugar 3 tbsp unsweetened co
by sgre52160
1 1/2 cups Nabisco Chocolate wafer crumbs (about 3/4 box, processed in blender) 1/4 cup butter, melted 1 tbsp sugar 3 (8 oz) pkg cream cheese, softened 1 1/2 cups sugar 3 tbsp unsweetened co
Red Velvet Cheesecake Brownies
by sgre52160
Brownies 1/2 cup (1 stick) unsalted butter 2 oz bittersweet (or semisweet) chocolate, coarsely chopped 1 cup sugar 2 large eggs 1 teaspoon vanilla extract 1 1/2 teaspoons red food coloring 2/3
by sgre52160
Brownies 1/2 cup (1 stick) unsalted butter 2 oz bittersweet (or semisweet) chocolate, coarsely chopped 1 cup sugar 2 large eggs 1 teaspoon vanilla extract 1 1/2 teaspoons red food coloring 2/3
Velvet Chocolate Cheesecake
by sgre52160
30 chocolate chip cookies, divided 1/4 cup butter melted 1 1/3 cups sugar, divided 2 (8 oz) pkg cream cheese, softened 1/3 cup unsweetened cocoa powder 2 eggs 1 1/2 tsp vanilla, divided 1 cup s
by sgre52160
30 chocolate chip cookies, divided 1/4 cup butter melted 1 1/3 cups sugar, divided 2 (8 oz) pkg cream cheese, softened 1/3 cup unsweetened cocoa powder 2 eggs 1 1/2 tsp vanilla, divided 1 cup s
Cheesecake - Pumpkin Velvet
by KitchenMagician
Makes 12 servings. 1 3/4 c. graham cracker crumbs 2 T. granulated sugar 1/2 c. butter, melted 1/4 c. all-purpose flour 2 tsp. pumpkin pie spice 2 T. brandy 1 15-oz. can pumpkin 4 8-oz. pkg.
by KitchenMagician
Makes 12 servings. 1 3/4 c. graham cracker crumbs 2 T. granulated sugar 1/2 c. butter, melted 1/4 c. all-purpose flour 2 tsp. pumpkin pie spice 2 T. brandy 1 15-oz. can pumpkin 4 8-oz. pkg.
Chocolate Velvet Cheesecake
by sgre52160
Crust: 28 vanilla wafers 1/2 cup chopped, toasted pecans 3 tbsp sugar 4 tbsp melted butter Filling: 2 (8 oz) pkg cream cheese, softened 1/2 cup firmly packed brown sugar 1 tsp vanilla
by sgre52160
Crust: 28 vanilla wafers 1/2 cup chopped, toasted pecans 3 tbsp sugar 4 tbsp melted butter Filling: 2 (8 oz) pkg cream cheese, softened 1/2 cup firmly packed brown sugar 1 tsp vanilla
view more member recipes