Red Velvet Cheesecake Recipe

Reviewed on Jun. 11, 2013 by SimplySizzlinSue

With regard to those who had a soggy crust as a result, my thoughts are that the 'crushed' cookie should NOT have the cream filled center in it. I remove mine in all recipes before baking a crust. It is full of lard, which in my opinion, the result would be a soggy crust. Also; the amount of the food coloring is a bit much, so I cut back on mine and continued to add until I had the color I wanted. Hope this helps any who were discouraged and maybe you'll try it again. ;-) SSS

Reviewed on Apr. 19, 2013 by sugababe

This recipe is very delicious. Everyone said how good it was. The one thing that I don't like about it is that it is too soft. I follow the recipe exactly as it is written and the crust was soggy and the cake was to soft, even after being refrigerated over night. In the picture the cheesecake appears to be firm. Is there something that I not doing?

Reviewed on Feb. 16, 2013 by aicenhour

This recipe is so decadent! Full fat in all the ingredients! If you are going to do it... Do it right! But you dont have to eat the whole cheesecake! Although you will want to!

Reviewed on Feb. 11, 2013 by gloustergal63

I made this for Valentine's Day. My husband did the shopping and mistakenly bought fat-free cream cheese, and I didn't have time to go out for the real stuff. Consequenlty, the filling was a little loose, but tasted wonderful. I believe if I had used regular cream cheese it would have been amazingly good. Also, I had a can of Betty Crocker cream cheese frosting so I used that instead of making it from scratch. I got a lot of complements on this dessert and will probably make it again. Maybe for Christmas? I might add green food coloring to the frosting to make it red and green.....

Reviewed on Feb. 04, 2013 by Gillybear

DISAPPOINTED! Of course it tasted good, but the novelty value is the red velvetness! Made to the letter but mine came out brown, not red. It would have done, without the addition of the cocoa. Unfortunate really, as I had prepared it as a dessert for guests.

Reviewed on Jan. 23, 2013 by stlysto

I dont see how this won a contest, a whole bottle of food coloring in a cake is way too much food coloring , it gives a bitter taste if you add to much, that is so disgusting , who judges these , and do they actually make the recipes ...

Reviewed on Jan. 05, 2013 by DelisaK

This was really good. LOVE the frosting. It took almost two hours to get done though. That's ridiculous. My crust was soggy and I am positive that no water got into it. It was off to begone with. I think it might be too much butter. I might pre bake it a little next time.

Reviewed on Jan. 05, 2013 by DelisaK

This is Avery tasty cheesecake, but like others said, it definitely was nowhere near done at 70 minutes. I cooked at least another 45 minutes longer. That's ridiculous. My crust was soggy too and I am positive that no water got into it. I will probably prebake it a little or use less butter next time. It was soggy before I baked it. LOVE the frosting.

Reviewed on Dec. 30, 2012 by Sweet_Carol

I have never made a cheesecake but look forward to doing so. The condensed milk comment was down at the 3nd of the 2nd page or a bit after and someone said they used condensed milk with no explanation. The next person said her grandmother always did and she always did as well. However, she followed this recipe and it turned out great. Several did have problems with soggy crust and needs to cover the pan with foil so no water gets through to the crust.

Reviewed on Dec. 29, 2012 by bamachick722

Great cheesecake! but...There is no mention of sweetened condensed milk as an ingredient ....Why do some of you keep asking about it? Am I missing something?

Reviewed on Dec. 29, 2012 by t-macka

Please email your reply  about how much condensed milk to use in the cheesecake and if you leave out the sour cream.at pjt-mack@hotmail.com

cheers,

pam

Reviewed on Dec. 29, 2012 by t-macka

Did you leave out the sour cream or something else ? How much condensed milk did you use? I'd love to make one using condensed milk.

Thank you so much for your help.

Regards,

Pam

Reviewed on Dec. 29, 2012 by jseeba

This is a great recipe. I made this for Christmas dessert and it was a great hit!! I make cheesecakes all the time and this one is one of the best.

Reviewed on Dec. 29, 2012 by tamsden

I made this for Christmas this year and it was delicious! My family thought that I had bought it from a bakery. It was pretty and good. Will definitely be making again. But like others have said, it requires additional cooking time.

Reviewed on Dec. 29, 2012 by broberts1302

My only question is why wasnt this recipe posted before Christmas? I would have made this one instead of the one I did make although it came out awesome.

Reviewed on Dec. 29, 2012 by over50

would someone please tell me where you are getting condensed milk in this recipe all i see is cream cheese.& buttermilk & how much condensed milk do i use

Thank-you very much

Reviewed on Dec. 29, 2012 by gpagma

I read the reviews and wonder how they used the condensed milk in this recipe. I want to try it but would like to have the change to put with this recipe before I try it. Do you use a can of sweetened condensed milk in place of the sugar and sour cream ???????? or do you just add it to the original recipe without omitting/exchanging any ingredients?????

Reviewed on Dec. 29, 2012 by dgrammie60

This looks really yummy and can't wait to try this for New Years. But saw some reviews saying they used condensed milk in the filling. What did they substitute the milk for: just the buttermilk or both buttermilk and sour cream? Sorry, I'm a baking dummy.

Reviewed on Jul. 30, 2012 by blhenn

This was soo amazing! It definetly needs longer cooking time for sure though. We were having all my husbands Soldiers over for dinner so I knew I needed something amazing that would feed 6 growing 20 year old Infantry men and a toddler boy and man this was it! They all loved it and since its sooooo large we had left overs for me to have some too. :-)

Reviewed on May. 20, 2012 by Rjsgirl26

Best cheesecake I have made to date!

Reviewed on Jan. 22, 2012 by Duckhunter39

Baking time for me took a lot longer than 70 minutes. My oven is a bake and convection oven. I started out baking, then switched to my convection because it was taking so long. I made this for my Mother-in-Law for her birthday and we all enjoyed the special cake!

Reviewed on Jan. 04, 2012 by Kristiana13

PERFECT!

Reviewed on Jan. 01, 2012 by Alice_101

I made this for my aunt, and she loved it. I would use more foil next time as well, I got a slightly soggy crust as well.

Reviewed on Dec. 26, 2011 by chere11

This was so delicious...best cheesecake ever!!! So festive and beautiful, too. I made it just as directed, and it turned out perfect. I'm sure it will be requested next year.

Reviewed on Dec. 26, 2011 by aug2295

Yum!! Soggy crust is usually a sign some of the water got into the cheesecake - I would use more foil next time. Prebaking the crust may lead to it being a little burned. I left the extra sugar out of the crust, came out nice.

Reviewed on Dec. 25, 2011 by Kristiana13

Loved it! Just ate it and it was delicious !!!!

Reviewed on Dec. 20, 2011 by kristirahm

This recipe was very yummy!! However, the crust was a bit soggy, so next time I will prebake the crust which should solve that issue. Also after the 70 minutes of baking in the water bath, my cheesecake was still very wiggly, so I ended up baking it about 20 minutes longer. It came out perfect and set up very nicely. This would also be very good for Valentine's Day.

Reviewed on Dec. 15, 2011 by Sdex1999

I like to use Condensed Milk with any cheesecake filling.  I did not substitute nothing.  I remember when I was a little girl, my grandmother always used Condensed Milk  as one of her main ingredients for her cheesecakes.  And I've always kept that tradition.  Using Condensed Milk makes any dessert rich in taste.

Reviewed on Dec. 06, 2011 by Sdex1999

I made this recipe for a birthday present, and it was wonderful. To make this recipe better, I used Condensed Milk in the filling.