Comments on: Red Velvet Cheesecake

By: Lucinda Hightower

Lucinda Hightower — Sat, 11 Feb 2012 15:14:04 +0000

Made this yesterday, it is awesome. You get the best of two worlds, a red velvet cake and cheesecake. My dinner guests loved it.

By: Lori Lange

Lori Lange — Thu, 09 Feb 2012 19:47:51 +0000

I had that problem recently with another cheesecake I made recently and ended up adding two tablespoons of flour to the cheesecake batter the next time and it turned out perfect. I’m going to try that the next time I make this one too!

By: NM

NM — Thu, 09 Feb 2012 17:32:34 +0000

This cheesecake was delicious! Mine looked like yours but was the inside not firm? Mine was soft but definitely done just wondering if you thought I should cook it longer? Thanks!

By: Lori Lange

Lori Lange — Thu, 05 Jan 2012 21:17:41 +0000

I think it would be fine! Blue Velvet Cake!

By: BLC

BLC — Thu, 05 Jan 2012 18:16:38 +0000

I made this for our family gathering at Christmas. My daughter in law had been after me for several months to make a red velvet cheesecake. This turned out fabulous. I believe the water bath helped to make the cheesecake extra moist and I had a number of people almost fighting over the last piece.
My wife is giving a baby shower later this month for her cousing and they want me to fix this for the baby shower only substituting blue food coloring for the red (she is having a boy). Do you see any problems with making the cake blue?

By: uodcg

uodcg — Sat, 24 Dec 2011 18:57:16 +0000

oohh ok. i missed the springform part :/ oh well, we will see how this turns out!

By: Lori Lange

Lori Lange — Sat, 24 Dec 2011 18:37:08 +0000

Did you use a 9-inch cake pan or a 9-inch “springform” pan? There is a big difference. The springform pan is a cheesecake pan- it should fill all of the batter no problem. Here is the how-to post w/ more photos:
http://www.recipegirl.com/2008/12/20/red-velvet-cheesecake-2/