This cheesecake was a hot topic when POP Century Resort first opened in 2003 (do you remember?), and it’s still as weird, wacky, and delicious as it ever was.
Now, Disney’s got some “pricier” cheesecakes around property, but it’s tough to beat this one for outright fun. This’ll be a great alternative to standard birthday cakes for those old hippies in your life 😉
Red Velvet Cake (“crust” portion):
1/4 c butter, softened
3/4 c sugar
1 tablespoon cocoa
1 ounce red food coloring
1/2 teaspoon vanilla
1/2 teaspoon salt
1/2 c buttermilk
1 c flour
1/2 tablespoon vinegar
1/2 teaspoon baking soda
Preheat oven to 350 degrees F. Grease the bottom and sides of a 9″ springform 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 degrees F.
1 1/2 lb. Cream Cheese
1 1/3 c Sugar
5 Large Eggs
16 oz. Sour Cream
1/4 c Flour
2 teaspoon Vanilla
2 teaspoon Lemon Juice
NOTE: 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:
red, purple, yellow, light blue, green, orange
To assemble, drop large spoonfuls of the colored batters randomly on top of the red velvet cake still in the 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 the pan in the oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
Thanks to the Pop Century Fan Site for the photo!