©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Tie Dye Cheesecake - Pop Century

We stayed at Pop Century back in June 2007 and of course "had" to try the infamous Tie Dye Cheesecake that everyone talks about on the Dis. I think it threw me that the "crust" was actually Red Velvet cake and not a graham cracker crumb, but other than that it was pretty good.

Fast forward to this week and Miss V and I are having Disney withdrawals and I happened to find the recipe on AllEars.

Red Velvet Cake
1/4 cup butter, softened
3/4 cups sugar
1 egg
1 tablespoons cocoa
1 ounce 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" spring form pan.

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.

Cheesecake Filling

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 you 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:

purple (my purple was dried out so I subbed Royal Blue)


yellow (I used Wilton Lemon Yellow)

light blue (I used Wilton Sky Blue)

green (I used Wilton Kelly Green)


Drop large spoonfuls of the colored batters randomly atop the red velvet cake in the spring form pan. Swirl each layer slightly. Place on the top rack in the middle of a 325 degree 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.

Look at those C-O-L-O-R-S!

Pretty colorful

Miss V swirling it gently!


All finished and cooled!

Groovy baby!

1 comment:

Rebekah said...

such a pretty cake!

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