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TIE-DYED RED VELVET CHEESECAKE
Tie-Dyed Red Velvet Cheesecake
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INGREDIENTS
- For cake crust:
- 1 box Red Velvet Cake Mix (or white cake mix with red food coloring), prepared according to box directions
- For cheesecake:
- 16 ounces cream cheese, at room temperature
- ½ cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 large eggs
- ¼ cup sour cream
- Pink, yellow, blue, green and purple food coloring
DIRECTIONS
Pour 1/2 of cake mix into a greased 9-inch springform pan and bake according to the directions on the box for a 9-inch layer cake. Discard extra batter. Allow cake layer to cool completely in the pan. Set aside.
Preheat oven to 325F degrees.
In a large bowl, beat cream cheese, sugar, vanilla and almond extract until smooth. Beat in eggs one at a time, then add in sour cream.
Divide mixture into 5 small bowls and add each of the following colors to one bowl: pink, yellow, blue, green and purple. Pour batters onto cake base in the 9-inch springform pan. Swirl them together carefully; do not swirl too much, so the colors will be clearly visible.
Bake 35 minutes, until the center is just about set when you jiggle the pan. Allow to cool completely and refrigerate before serving. Run a knife around the cake to release it before removing sides of pan. Serves 12.
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RECIPE REVIEWS
To be served with a side of "Cherry Garcia" Ben & Jerry's ice cream for a true flashback experience. I have just the t-shirt dress to wear while eating it too! THANKS! for submitting the recipe.--Kimberli
I just made this and really don't like it. I make alot of cheesecakes and even one a contest for making them one time. But don't know what it is with this one. Just didn't taste right, maybe not enough sugar in the cheesecake? or maybe just didn't like it with the red cake or maybe the dye?? I would love to see other reviews and see if it is just me or not.
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