Red Velvet Cheesecake

Name: Red Velvet Cheesecake
Prep time: 8 h 35 min
Cook time: 8 h 35 min
Total time: 8 h 35 min
Yield: 16
Cuisine: Global
Ingredients: 1 box Betty devils food cake mix; 118 milliliters butter or margarine, softened; 680 grams packages each) cream cheese, softened; 3 eggs; 1 Tbsp red food color; 170 grams cup semisweet chocolate chips , melted, cooled slightly; 118 milliliters sour cream; 177 milliliters sugar; 473 milliliters Cool frozen whipped topping, thawed

This recipe makes 16 servings with 444 calories, 7g of protein, and 28g of fat each. If $1.03 per serving falls in your budget, Red Velvet Cheesecake might be an excellent gluten free recipe to try. Head to the store and pick up sugar, cream cheese, eggs, and a few other things to make it today. valentin day will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 8 hours and 35 minutes.

Instructions

Heat oven to 300F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil. Spray inside of pan with baking spray with flour. Reserve 1/4 cup of the cake mix for filling; set aside. In large bowl, beat remaining cake mix and butter with electric mixer on low speed. Press in bottom and 1 1/2 inches up side of pan.

Ingredients you will need

Baking Spray

Cake Mix

Butter

All Purpose Flour

Wrap

Equipment you will use

Hand Mixer

Springform Pan

Bowl

Aluminum Foil

Oven

In large bowl, beat reserved 1/4 cup cake mix, the cream cheese, chocolate, sour cream, sugar and food color with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended.

Ingredients you will need

Cream Cheese

Food Color

Sour Cream

Chocolate

Cake Mix

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Pour over crust.

Ingredients you will need

Crust

Bake 1 hour 5 minutes to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn off oven; open oven door 4 inches. Leave cheesecake in oven 30 minutes.

Equipment you will use

Oven

Frying Pan

Remove from oven and cool in pan on cooling rack 30 minutes. Refrigerate 6 hours or overnight. Run small metal spatula around edge of pan; remove side of pan. Pipe whipped topping around outer edge of cheesecake. Store covered in refrigerator.

Ingredients you will need

Whipped Topping