I do have a few things to say about the cheesecake though,
before I give you my ratings and the recipe. 1. I like red velvet cake, but I am
not IN LOVE with it, so I might be a bad judge of this cheesecake. 2. I like my
cheesecake to be very firm, and not too fluffy, so I might give a harsh rating
because this is a very fluffy cheesecake. 3. I changed the original recipe by
using a box cake mix for the crust (I know, I am going to Baking Hell…) but
feel free to follow the original recipe. I just didn’t feel like spending a ton
of time on the cake part. You can get the original recipe over here. Ok, now
time for my ratings.
·
Yumminess---6---I
know I should have expected this with red velvet, but there isn’t a whole lot
of FLAVOR going on in this cheesecake. The cheesecake itself tastes good, but
the red velvet cake adds no flavors that spark MY interest, but maybe you will
fall in love!
·
Easiness---7---The
way I made the recipe was quite simple, but if you follow the original recipe
it would definitely be more difficult. I would have given it a higher score,
but it required about 8 hours of chilling before it could be served, and I just HATE waiting that long! J I also didn’t do the
water bath that the original recipe recommends doing, but I would recommend that
you do it. I just had no pan big enough or deep enough to do it.
·
Repeat---4---IF
I repeat this recipe, I will use half the amount of sour cream, because I think
that is one of the reasons it was so fluffy. Maybe I am just not a fan of New
York style cheesecake.
TIPS FROM ORIGINAL RECIPE
·
Be
sure and get the crust layer no more than 1/4 inch thick with batter or you
will have too much cake on the bottom.
·
Follow
all the directions carefully.
·
All
ingredients should be at room temperature.
·
The
water bath is important, don’t leave it off.
·
Make
sure your aluminum foil is wrapped securely around the bottom of the springform
and up the sides to prevent leaking.
·
Do
NOT peek at the cheesecake while it is baking or resting. It makes it cranky.
·
Let
the cake come to room temperature before chilling.
·
Place
paper towel over the top of the cake before wrapping with plastic wrap and
chilling. This will keep the top dry and help guard against cracking.
INGREDIENTS
Cake:
·
Make cake according to box cake mix
Cheesecake:
·
32
oz cream cheese
·
16
ozs sour cream
·
2
cups sugar
·
2
teaspoon vanilla
·
6
eggs
DIRECTIONS
Cake:
·
Make cake box mix as the directions on the back
say.
·
Put about ½ the mix in the springform pan (about
11 inch)
·
Put the other ½ in a regular cake pan
·
Bake according to instructions box for
temperature for 20 minutes
Cheesecake:
·
Preheat
oven to 375F
·
Beat
the cheesecake ingredients together until smooth.
·
Reserve
about 1/2 cup cake crumbs for the top.
·
Fold
the remaining cake chunks into cheesecake batter.
·
Pour
into pan.
·
Cover
the bottom of the springform (the one with the cake layer in it) with aluminum
foil, bringing it up the sides.
·
Place
pan in larger pan of hot water. Water should come halfway up the sides.
·
Bake
for 45 minutes.
·
Turn
oven off and leave door closed for 1 hour. Don’t PEEK!
·
Remove
from oven, take out of bain marie.
·
Let
come to room temperature and cover tightly.
·
Refrigerate
over night
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