Ingredients
- All-purpose flour: 1 1/2 cups
- Unsweetened cocoa powder: 2 tablespoons
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Granulated sugar: 1 1/2 cups
- Vegetable oil: 1/2 cup
- Buttermilk: 1 cup
- Red food coloring: 2 tablespoons
- Cream cheese, softened: 32 oz
- Eggs: 4 large
- Vanilla extract: 2 teaspoons
- Sour cream: 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. In a separate bowl, combine sugar, oil, buttermilk, food coloring, eggs, and vanilla extract.
- Step 2: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Pour batter into the prepared springform pan.
- Step 3: In a separate bowl, beat cream cheese until smooth. Gradually beat in sour cream and sugar until well combined. Beat in eggs one at a time, then stir in vanilla.
- Step 4: Pour the cream cheese mixture over the red velvet batter in the springform pan.
- Step 5: Bake for 55-70 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour.
- Step 6: Remove from oven and let cool completely at room temperature. Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- To prevent cracking, cool the cheesecake gradually as instructed; a water bath in the oven while baking can also help.
- Leftover slices are best stored airtight in the refrigerator for up to 5 days to maintain their moistness.
- A dollop of whipped cream and a sprinkle of red velvet cake crumbs elevate the presentation beautifully when serving.
- For a richer red color, use gel food coloring instead of liquid, as it's more concentrated and requires less to achieve the desired hue.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American