Ingredients with Measurements:
- 1 1/2 cups of crushed chocolate cookies
- 1/4 cup of melted butter
- 1 package of instant chocolate pudding mix
- 2 cups of milk
- 2 packages of cream cheese, softened
- 1 cup of granulated sugar
- 2 teaspoons of vanilla extract
- 3 eggs
- 1/4 cup of red food coloring
- 1/2 cup of sour cream
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Whisk
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the crushed chocolate cookies and melted butter. Mix well and press the mixture onto the bottom of the springform pan.
3. In another mixing bowl, whisk together the chocolate pudding mix and milk until the mixture thickens. Set aside.
4. In a separate mixing bowl, beat the cream cheese until smooth. Add in the sugar and vanilla extract, and continue to beat until well combined.
5. Add in the eggs one at a time, beating well after each addition.
6. Mix in the red food coloring and sour cream until well combined.
7. Pour the cream cheese mixture over the cookie crust in the springform pan.
8. Spoon the chocolate pudding mixture over the cream cheese mixture.
9. Bake for 50-55 minutes or until the center is almost set.
10. Remove from the oven and let cool completely.
11. Chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Chilling time: 2 hours
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 28g
Saturated Fat: 16g
Cholesterol: 130mg
Sodium: 450mg
Carbohydrates: 44g
Fiber: 1g
Sugar: 34g
Protein: 8g
Substitutions for ingredients:
- Crushed graham crackers can be used instead of chocolate cookies.
- Instant vanilla pudding mix can be used instead of chocolate pudding mix.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add chopped nuts or chocolate chips to the cookie crust.
- Use a different food coloring to change the color of the cheesecake.
- Top with whipped cream or fresh berries.
Tips and tricks:
- Make sure the cream cheese is softened before mixing.
- Use a water bath to prevent cracks in the cheesecake.
- Let the cheesecake cool completely before chilling in the refrigerator.
Storage instructions:
Store the cheesecake in the refrigerator for up to 3 days.
Reheating instructions:
Serve chilled.
Presentation ideas:
Serve on a cake stand or platter.
Garnishes:
Top with whipped cream and fresh berries.
Pairings:
Serve with a glass of milk or coffee.
Suggested side dishes:
None.
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit to hide the cracks.
- If the cheesecake is too soft, chill it longer in the refrigerator.
Food safety advice:
Make sure all ingredients are fresh and properly stored.
Food history:
Red velvet cake originated in the southern United States during the early 1900s.
Flavor profiles:
Sweet, creamy, and chocolatey.
Serving suggestions:
Serve as a dessert after a meal.
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