Sunday, March 31, 2013

Tie Dye Cheesecake

Hope everyone had a Happy Easter! This Easter, I made a cheesecake, a tie dyed cheesecake!
 I know, this picture does not look like a tie dyed cheesecake. This is the top. I covered it with a layer of Cool Whip and M&Ms. Why? Because my cheesecake had a big crack in it! But totally not my fault. The original recipe said to use a 9 " spring form pan. You should probably use a 10". It's not a good sign when you peek in your oven window and you see cheesecake towering about 2" above the sides of the pan, lol.  But, crisis averted and it's hidden under a layer of Cool Whip!
Here's what the tie dyed part looks like! Look at those purty Easter colors! The bottom "crust" is a red velvet cake. Anyways, on to the recipe!
Red Velvet Crust
1/2 stick butter, softened
3/4 c sugar
1 egg
1 tbsp cocoa
 Red food coloring
1/2 tsp vanilla
1/2 tsp salt
1/2 c buttermilk
1 c flour
1/2 tbsp vinegar
1/2 tsp baking soda
Preheat oven to 350 degrees. Grease the bottom and sides of a 10″ springform pan. Cream together butter, sugar, and eggs. Add all other ingredients and mix til blended. Bake at 350 for 30 minutes. Cool cake in pan.
Cheesecake Filling:
24 oz. Cream Cheese
1 1/3 c Sugar
5 Large Eggs
16 oz. Sour Cream
1/4 c Flour
2 tsp Vanilla
2 tsp Lemon Juice
Preheat oven to 325 degrees. Beat cream cheese on low until fluffy.. Add the sugar a little at a time and continue beating. Add one egg at a time and beat after each egg. Add remaining ingredients and mix well. Divide batter into different bowls and color with food coloring. Drop by spoonfuls on top of red velvet cake to make tie dye effect. Bake 1 hr 15 min. Cool cake in oven with door oven. Refrigerate over night.

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