NY-Style Red Velvet Cheesecake

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NY-Style Red Velvet Cheesecake
Prep Time
30 min
Cook Time
1 hr 45 min
Yield
16 slices
Recipe by: Eggland's Best

Two favorites come together to make a delicious red velvet cheesecake that everyone will love.

Ingredients

Crust

  • 1 (9-ounce) box (2 cups) chocolate wafer cookie crumbs
  • 1/4 cup Land O Lakes® Butter, melted
  • 1/4 cup sugar

Filling

  • 1 3/4 cups milk chocolate chips
  • 3 (8-ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 2 teaspoons red food coloring
  • 4 Eggland's Best Eggs (large)
  • 1/2 cup sour cream
  • 2 teaspoons vanilla

Topping

  • 1 1/2 cups sour cream
  • 2 tablespoons sugar
  • Chocolate curls, if desired

Nutrition

Serving Size
1 slice
Calories
349
Fat
22 g
  Saturated Fat
13 g
Cholesterol
84 mg
Sodium
141 mg
Carbohydrates
34 g
Dietary Fiber
1 g
Protein
5 g
Preparation

Combine all crust ingredients in bowl. Press onto bottom and 1 inch up sides of prepared pan.

Bake 8-12 minutes or until set. Cool completely.

Melt chocolate chips in 2-quart saucepan over low heat, stirring occasionally, 5-6 minutes or until melted. Cool 15 minutes.

Combine cream cheese, 3/4 cup sugar and red food coloring in bowl. Beat at medium speed, scraping bowl often, 2-3 minutes or until creamy.

Gradually add 1 egg at a time, beating well after each addition.

Add melted chocolate, 1/2 cup sour cream and 2 teaspoons vanilla; beat at low speed 1-2 minutes or until well mixed.

Pour the filling mixture into the cooled chocolate crust.

Bake it in the oven for 80-90 minutes or until two inches from the edge of the pan is just set (meaning that the center will still be wiggly).

while  the cheesecake is baking, combine the last few ingredients in a small bowl: sour cream, sugar and vanilla. If the cheesecake is nowhere near being done, just place the bowl in your refrigerator while you wait.

When the cheesecake is at that nicely-set stage, remove it from the oven and immediately spread the sour cream mixture over the top. It’s important that this layer is smooth, because it will set, not melt.

Place the cheesecake back in the oven and bake for five additional minutes.

Remove the cheesecake from the oven, then allow it to cool completely.

When the cheesecake has cooled, run a knife along the edge of the pan to loosen the cheesecake.

Loosely cover the cooled cheesecake with plastic wrap and place it in the refrigerator for 8 hours or overnight.

Filed Under: Dessert

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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