Post by DawnMaree on May 17, 2010 14:27:23 GMT -5
Tie-Dyed Cheesecake
...courtesy of Pop Century Resort
Red Velvet Cake
1/4 cup Softened Butter
3/4 cups Sugar
1 Egg
1 tablespoons Cocoa
1 ounce Red Food Coloring
½ teaspoon Vanilla
½ teaspoon Salt
½ cup Buttermilk
1 cups Flour
½ tablespoon Vinegar
½ teaspoon Baking Soda
Directions:
Preheat oven to 350°F. Grease the bottom and sides of a 9" springform pan. Cream together butter, sugar, and eggs. Make a paste of cocoa and food coloring. Add the paste to the creamed mixture. Mix salt and vanilla in buttermilk and add alternately with the flour. Mix soda and vinegar separately, adding last while folding in. Do not beat after adding soda mixture. Pour batter into prepared pan. Bake at 350°F for 30 minutes or until tester comes out clean. Cool cake in pan. Lower oven temperature to 325°F.
Cheesecake Filling:
1½ lb. Cream Cheese
1-1/3 cups Sugar
5 Large Eggs
16 oz. Sour Cream
¼ Flour
2 tsp. Vanilla
2 tsp. Lemon Juice
* All above ingredients should be at room temperature before you begin.
Directions:
Beat cream cheese until light and fluffy with mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add 1 egg at a time and beat after each egg. When eggs have been mixed into the cream cheese, add flour, vanilla, and lemon juice. Mix well. Add the sour cream last and beat well.
Divide the batter into 6 bowls and color each one: Purple, Red, Yellow, Light Blue, Green, and Orange.
Drop large spoonfuls of the colored batters randomly atop the red velvet cake in the springform pan. Swirl each layer slightly. Place on the top rack in the middle of a 325°F preheated oven for 1 hour and 15 minutes. When time is up, prop open oven door and leave in oven for 1 hour. After 1 hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
...courtesy of Pop Century Resort
Red Velvet Cake
1/4 cup Softened Butter
3/4 cups Sugar
1 Egg
1 tablespoons Cocoa
1 ounce Red Food Coloring
½ teaspoon Vanilla
½ teaspoon Salt
½ cup Buttermilk
1 cups Flour
½ tablespoon Vinegar
½ teaspoon Baking Soda
Directions:
Preheat oven to 350°F. Grease the bottom and sides of a 9" springform pan. Cream together butter, sugar, and eggs. Make a paste of cocoa and food coloring. Add the paste to the creamed mixture. Mix salt and vanilla in buttermilk and add alternately with the flour. Mix soda and vinegar separately, adding last while folding in. Do not beat after adding soda mixture. Pour batter into prepared pan. Bake at 350°F for 30 minutes or until tester comes out clean. Cool cake in pan. Lower oven temperature to 325°F.
Cheesecake Filling:
1½ lb. Cream Cheese
1-1/3 cups Sugar
5 Large Eggs
16 oz. Sour Cream
¼ Flour
2 tsp. Vanilla
2 tsp. Lemon Juice
* All above ingredients should be at room temperature before you begin.
Directions:
Beat cream cheese until light and fluffy with mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add 1 egg at a time and beat after each egg. When eggs have been mixed into the cream cheese, add flour, vanilla, and lemon juice. Mix well. Add the sour cream last and beat well.
Divide the batter into 6 bowls and color each one: Purple, Red, Yellow, Light Blue, Green, and Orange.
Drop large spoonfuls of the colored batters randomly atop the red velvet cake in the springform pan. Swirl each layer slightly. Place on the top rack in the middle of a 325°F preheated oven for 1 hour and 15 minutes. When time is up, prop open oven door and leave in oven for 1 hour. After 1 hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours.