Red Velvet Cheesecake
Valentine’s Day is next Tuesday. One way to show someone you love them is to make them something special. This Red Velvet Cheesecake is the perfect treat.
- 1 Lb Milk Chocolate, Chopped
- 1 Cup Butter, Melted
- 1 – 9 Oz Package Chocolate Wafer Cookies, 40-45 Cookies
- 1 Cup Semisweet Chocolate Pieces
- 1 Cup Slivered Almonds
- ½ Cup Packed Brown Sugar
- 4 – 8 Oz Packages Cream Cheese, Softened
- 1 – 8 Oz Carton Sour Cream
- 1/3 Cup Granulated Sugar
- 1/3 Cup Buttermilk
- 1 – 1 Oz Bottle Red Food Coloring
- 4 Eggs
- 2 Egg Yolks
In a Medium Saucepan, Melt the Chocolate and ½ Cup Butter over Low Heat. Let Cool Completely.
Put the Cookies, Chocolate Pieces, Almonds and Brown Sugar in a Food Processor. Mix Until Finely Ground. Add the Remainder of the Butter. Mix Well. Place the Mixture on a 10×3 Spring Form Pan with a Removable Bottom. Press Along the Bottom and Up the Sides. Leave ½” Space at the Top.
In a Lg Mixing Bowl, Combine the Cooled Chocolate Mixture, Cream Cheese, Sour Cream, Sugar, Buttermilk and Food Coloring. Add the 4 Eggs & 2 Egg Yolks and Beat on Low.
Pour the Filling over the Crust Lined Pan. Place the Pan in a Baking Pan. Bake at 350 for 1 Hour. You know It is Ready when 2” of the Outside Edge appear Set when Shaken Gently.
Remove the Spring Form Pan from the Baking Pan. Cool on a Wire Rack for 15 Minutes. Loosen the Cheesecake with a Metal Spatula from the Sides. Cool for 30 Minutes More. Remove the Sides of the Pan. Cool for Another Hour. Then Cover and Chill for at least 4 Hours.
Decorate with Powdered Sugar or Chocolate Sauce and Serve.
This recipe is courtesy of the Our Town Magazine in Acworth.