Tie-Dyed Cheesecake - Copycat Recipe
At the new Pop Century Resort at Walt DisneyWorld they serve a very colorful cheesecake based on the popular tie-dyed shirts of the 60's. It has red velvet cake for a bottom instead of the usual graham crust, adding to it's unique look.
I put together this copycat recipe based on pictures of the real thing as well as standard recipes for cake and filling. Try it out and let me know how it turns out.
Red Velvet Cake
1/4 cup butter, softened
3/4 cups sugar
1 tablespoons cocoa
1 ounces red food coloring
1/2 teaspoon vanilla
1/2 teaspoon salt
1/2 cup buttermilk
1 cups flour
1/2 tablespoon vinegar
1/2 teaspoon baking soda
Preheat oven to 350 deg F. Grease the bottom and sides of a 9" springform
Cream together butter, sugar and eggs. Make a paste of cocoa and food coloring. Add the paste to the creamed mixture. Mix salt and vanilla in buttermilk and add alternately with the flour. Mix soda and vinegar separately, add last, folding in. Do not beat after adding soda mixture. Pour batter into prepared pan. Bake at 350 for 30 minutes or until tester comes out clean. Cool cake in pan.
Lower oven temperature to 325 deg F.
1 1/2 lb. Cream Cheese
1 1/3 C. Sugar
5 Large Eggs
16 oz. Sour Cream
1/4 C. Flour
2 tsp. Vanilla
2 tsp. Lemon Juice
* All above ingredients should be at room temperature before your begin.
Start by beating the cream cheese until light and fluffy. Keep the mixer on a
low setting throughout the beating and mixing process. Add the sugar a little
at a time and continue beating until creamy. Add one egg at a time and beat
after each egg. When eggs have been mixed into the cream cheese add flour,
vanilla and lemon juice, mix well. Add the sour cream last and beat well.
Divide the batter into 6 bowls and color each one:
Drop large spoonfuls of the colored batters randomly atop the red velvet cake
in the springform pan. Swirl each layer slightly. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes. When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours.