Ingredients
Scale
- All-purpose flour 1 1/2 cups
- Granulated sugar 1 1/2 cups
- Unsweetened cocoa powder 2 tablespoons
- Baking soda 1 teaspoon
- Buttermilk 1 cup
- Vegetable oil 1/2 cup
- Cream cheese (softened) 32 ounces
- Eggs 4 large
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Step 2: In a separate bowl, combine buttermilk, oil, eggs, and red food coloring. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Step 3: Pour batter into a greased and floured 9-inch springform pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely in the pan.
- Step 4: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Gently spread the cheesecake mixture evenly over the cooled red velvet cake layer.
- Step 5: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely. Before serving, carefully remove the sides of the springform pan.
Notes
- For a cleaner cut, chill the cheesecake thoroughly before slicing.
- Store leftover Red Velvet Cheesecake tightly covered in the refrigerator for up to 5 days.
- Garnish each slice with a dollop of whipped cream and a sprinkle of cocoa powder for an elegant presentation.
- Don't overbake the cake layer; a slightly moist center will keep the cheesecake from becoming dry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American