Red Velvet Cheesecake
And in this corner… Red Velvet Cheesecake weighing in at six pounds.
Yes, you read that correctly, a six pound cheesecake. While it may have been heavy, it didn’t taste that way.
I only make this recipe every couple of years mainly because it is time consuming. Plan on it being a two day process. I recently made it for Christmas.
This is what my limited counter space looks like when I bake a recipe like this.
The cooling process is time consuming. It has to cool in the oven for 30 minutes then another 30 minutes on the rack and finally in the fridge of eight hours.
The Red Velvet Cheesecake has two layers.
Finally, ready to be eaten. Drool, drool, drool.
Red Velvet Cheesecake is one of my favorite desserts to make. It is a special event dessert. And well worth all of the time. It is a knockout!
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Hello! I'm Ann Marie and I wear the well-worn apron. Join me as explore plant-based eating while I live on an island off the U.S. state of Rhode Island.