Tie-Dyed Cheesecake Recipe from Pop Century |
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Ingredients
Red Velvet Cake:
1/4 cup butter, softened
3/4 cups sugar
1 Tbsp cocoa
1/2 tsp vanilla
1/2 cup buttermilk
1 egg
1 cups flour
1/2 Tbsp vinegar
1/2 tsp baking soda
1 oz red food coloring
1/2 tsp salt
Cheesecake Filling:
1 1/2 lb. Cream Cheese
1 1/3 cup Sugar
5 Large Eggs
16 oz. Sour Cream
1/4 cup Flour
2 tsp Vanilla
2 tsp Lemon Juice
all at room temperature
Method
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, add last, folding in.
Do not beat after adding soda mixture.
Pour batter into prepared pan.
Bake for 30 minutes or until tester comes out clean.
Cool cake in pan.
Lower oven temperature to 325°F.
Cheesecake Filling Method:
Start by beating the cream cheese until light and fluffy. Keep the 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 one 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, 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 one hour. After one hour, remove from oven.
Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
