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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 326.2
  • Total Fat: 19.0 g
  • Cholesterol: 106.4 mg
  • Sodium: 176.5 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 0.5 g
  • Protein: 9.0 g

View full nutritional breakdown of Hippie Cheesecake calories by ingredient
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Hippie Cheesecake

Submitted by: JO_JO_BA

Introduction

A copycat version of the delicious tie-dyed cheesecake that Walt Disney World's Pop Century Resort serves. Delightful and rich vanilla cheesecake on a red velvet crust! A copycat version of the delicious tie-dyed cheesecake that Walt Disney World's Pop Century Resort serves. Delightful and rich vanilla cheesecake on a red velvet crust!
Number of Servings: 16

Ingredients

    ¼ cup shortening
    2/3 cups sugar
    1 egg
    1 tsp vanilla
    2 tbsp cocoa
    2 tbsp red food colouring
    2 tsp water
    ½ tsp salt
    ½ cup buttermilk
    1 cup flour
    ½ tbsp vinegar
    ½ tbsp baking soda
    1 ½ lb. Neufchatel cheese
    ¾ cup sugar
    4 eggs
    2 cups sour cream
    ¼ cup flour
    1 tbsp vanilla
    2 tsp. lemon juice

Directions

Preheat oven to 350F. Grease the bottom and sides of a 9" spring-form pan.
Cream together butter and sugar.
Add egg and vanilla, beat well.
Make a paste of cocoa, food colouring and water.
Add the paste to the creamed mixture and blend thoroughly.
Combine flour and salt.
Add buttermilk alternately with the flour mixture.
Mix soda and vinegar separately. When it foams, fold in to the batter.
Pour batter into prepared pan.
Bake 30 minutes. Cool completely in pan.
Lower oven temperature to 325F.
Beat cheese until fluffy.
Add the sugar a little at a time, beating until incorporated.
Add eggs, one at a time. Beat well after each addition.
Add flour, vanilla and lemon juice and mix well.
Add the sour cream and beat thoroughly.
Divide the batter into 6 bowls, colour each one differently: purple, red, yellow, blue, green, and orange.
Drop large spoonfuls of the coloured batters on the base.
Swirl each layer slightly.
Bake on top rack for 1 h 15 min.
Crack oven door and leave in oven for one hour.
After one hour, remove from oven. Let cool on rack.
Refrigerate for 24 hours.

Number of Servings: 16

Recipe submitted by SparkPeople user JO_JO_BA.






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