Kevin had his 18th birthday. I asked him what he wanted me to fix him and he could not make a decision. He asked for Macadamia Nut White Chocolate Chip Cookies Cake. I did make him one of those and I think it turned out pretty good. But, just like all my kids, he celebrated his birthday on more than one day, so I decided to make him a surprise cheesecake. I knew he liked Red Velvet Cake. In the past I had made him Red Velvet cookies and Red Velvet cupcakes. He also likes cheesecake. The first week Kevin was with us he bought a cheesecake at the grocery store and he consumed almost all of it himself. I am not saying he did not share it.......but I am pretty sure he ate 5 pieces out of 8!! Ha, ha. So with that in mind I searched for the perfect cheesecake and this is what I found:
Red Velvet Cheesecake
1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8 oz) pkg cream cheese, softened
1 1/2 cup granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermild
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1 oz) bottles red food coloring
1 (3 oz) pkg cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar, press mixture into bottom of 9-inch springform pan.
Beat 3 (8 oz) pkg cream cheese and 1 1/2 cups granulated sugar at medium-low speed with electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
Bake at 325 for 10 minutes; reduce heat to 300, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
Beat 1 (3 oz) pkg cream cheese and 1/4 cup butter at medium speed with electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan.
See, he cleaned his plate!!!!! Happy birthday, Kevin!!!!!!
1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8 oz) pkg cream cheese, softened
1 1/2 cup granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermild
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1 oz) bottles red food coloring
1 (3 oz) pkg cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar, press mixture into bottom of 9-inch springform pan.
Beat 3 (8 oz) pkg cream cheese and 1 1/2 cups granulated sugar at medium-low speed with electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
Bake at 325 for 10 minutes; reduce heat to 300, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
Beat 1 (3 oz) pkg cream cheese and 1/4 cup butter at medium speed with electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan.
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