Tie Dyed Cheesecake
July 28, 2007 by Marye Audet
Filed under From the Blogs
I have a cold today. A really miserable one-stuffy nose, scratchy throat, achy head, yucky all over one.
But hey, it is a good excuse to sit and check out blogs and websites, right?
Well I had heard some rumors of a tie dyed cheesecake so I started searching..and what to my wondering eyes should appear but this picture and tantalizing information from Pop Food at SlashFood
well it looks so cool I absolutely had to find the recipe…and here it is, recipe:
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 (yeah right! I would discard it into thenearest bowl and use a spoon before anyone else came in the kitchen). 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 set . Allow to cool completely and refrigerate before serving. Run a knife around the cake to release it before removing sides of pan. Serves 12.
I think it looks really fun! Can you imagine this as the centerpiece at a 60’s party?
This is so going on my blog — what a cool idea! I’ll be linking you soon.
Oh, and I hope you feel better soon too — summer cold suck.
I love this! I’m making it for my (6 year old) niece. It’s so colorful and I vet it’s delicious, too!
FYI - Red Velvet Cake isn’t white cake with red food coloring… it’s technically german chocolate cake with red. The EASIEST way to do this is to just find and buy the red velvet mix, however if you’re in a bind and can’t, get german chocolate and you’re going to wind up using the ENTIRE 2 oz. bottle of red food coloring to get it even close.
I know you didn’t write the recipe, but I just wanted to let you know. I made a huge red velvet cake for a friend’s wedding (complete with fresh raspberries, cream cheese frosting, and chocolate shards, actually!) and I’m here to tell ya - white cake with red coloring just doesn’t cut it.
Lara, you are absolutely RIGHT. I did not catch this and I should have. I have made many a red velvet cake from scratch and I know better. Thank you for clarifying!
No sweat! I just happen to love red velvet cake, so it struck a tastebud! lol
I love this cheese cake! My cousin and his girl friend are having a last minute wedding at the Justice of the Peace and i am making this for his Grooms Cake! I know he is going to love it!!!
that is an awesome idea, Joni!