Anne of Anne Strawberry chose Tall and Creamy Cheesecake on pages 235-237 and I am so glad she did. Make sure to visit her for the original recipe. Hubby requested cheesecake for Christmas so this was the perfect opportunity to try this recipe. I just had to wait to share my results with you. I have to admit I did use a bit of creative license though! I’m calling this a red velvet cheesecake. It looks so pretty cut, just like red velvet!
My creative changes are somewhat obvious from the picture, but I really don’t think they changed the overall flavor and since they ate it all, I’ll consider that proof that it was good! I added 2 teaspoons of red food coloring to the actual cheese cake. I also don’t ever use graham crackers – hubby says they’re just too plain, so I always use a combination of gingersnaps and vanilla wafers instead. I also use my square springform (love that pan!!) to make it easier to cut into more pieces evenly. I had some cream cheese frosting from cookies left over also so filled in the top for decorating. It made a very nice contrast.
Ah, love the creative color. I’m a bright color person too. 🙂 Totally love the gingersnap crust too. Kaiser pans are the best! Great choice. So glad your family enjoyed and you baked. Happy New Year
A square red velvet cheesecake?!? You are so creative! It looks scrumptious!
That’s one very Christmas-y cheesecake. I love the idea of the gingersnap and vanilla wafer crust!
I’ve never seen the square pan. Very cool!
Wow- I love the color! That crust sounds delicious, too. Great job!
This looks awesome!!
Looks very festive.
Your cheesecake looks yummy! A square springform pan? I want one! 🙂