Cheesecake
3 lb cream cheese soft
2 C. sugar
1 c. sour cream
2 TBS Vanilla paste
6 eggs
½ tsp salt
1 c. cocoa powder
10 drops organic red
Red Velvet Cheese Cake
Makes 1 Deep Dish Cheese Cake
Special Equipment: 8 inch Spring Form Pan
Cook Time: 30-40 minutes
Ingredients
FOR THE CRUST
4 cups finely crushed rice crispies
(Use a Cuisinart with blade)
2 cup finely ground walnuts
1ccup agave
1 cup melted pure coconut oil
3 tsp salt
Preheat oven to 350 °F and set an oven rack in the middle position.
In a medium bowl, combine the finely crushed rice crispies, walnuts, agave, ground, melted coconut oil and salt ; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom of an 8 inch spring form pan. The crust should be about ¼-inch thick.
Bake for 10 minutes. Let crust cool in freezer.
FOR THE FILLING3 lb cream cheese soft
2 C. sugar
1 c. sour cream
2 TBS Vanilla paste
6 eggs
½ tsp salt
1 c. cocoa powder
10 drops organic red
Puree cream cheese, sour cream, sugar, vanilla paste, cocoa powder, color and salt in Cuisinart until smooth and creamy. Add eggs one at time until incorporated. Pour the thick mixture into the cold crust. Bake for 40 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, overnight.
Rich, creamy cheesecake with a vibrant red velvet twist, baked to decadent perfection.