The beauty of this pretty red cheesecake belies its simple ingredients and preparation instructions. Photo courtesy of McCormick.

MENU

Cakes Category Main Page Articles & Reviews     Cookies, Cakes & Pastries Category Main Page     Main Nibbles Main Page Articles & Reviews Of Foods From A To Z

December 2009

Product Reviews / Main Nibbles / Cookies, Cakes & Pastries

Red Velvet Cheesecake

Vanilla & Red Coloring Combine In This Stunning & Delicious Dessert

One of spice giant McCormick's “Flavor Forecast 2009” combinations, this beautiful cheesecake calls for Vanilla & Red Food Coloring. The lush, alluring flavor of vanilla and the joyous hue of red transform the show-stopping qualities of red velvet cake into updated indulgences. Recipe yields 8 servings.

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

1. Pre-heat oven to 350°F.
2. 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.
3. Measure 1 cup batter into medium bowl. Stir in melted chocolate and food color. Pour into crust. Top with remaining (plain) cheesecake batter.
4. Bake in pre-heated oven for 40 minutes or until center is almost set. Cool completely on wire rack.
5. Refrigerate 3 hours or overnight.
6. Remove cake from refrigerator an hour before serving to allow to come to room temperature. Optional: Drizzle cheesecake with chocolate or hot fudge dessert topping just before serving.

Recipe courtesy McCormick. Other other material