Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 1 3/4 cups
- Unsweetened cocoa powder: 2 tablespoons
- Baking soda: 1 teaspoon
- Buttermilk: 1 cup
- Vegetable oil: 1/2 cup
- Red food coloring: 2 ounces
- Cream cheese (softened): 32 ounces
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, sugar, cocoa powder, and baking soda.
- Step 2: In a separate bowl, combine buttermilk, oil, red food coloring, vanilla extract and eggs. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Step 3: Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan on a wire rack.
- Step 4: For the cheesecake layer, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Gently fold in the sour cream and vanilla extract.
- Step 5: Pour cheesecake mixture over the cooled red velvet cake layer. Bake for another 50-60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
Notes
- For best results, store leftover cheesecake tightly covered in the refrigerator for up to 3 days to maintain its creamy texture.
- If you want to slightly warm a slice, microwave it in 10-second intervals to avoid melting the cheesecake layer.
- Serve with a dollop of lightly sweetened whipped cream and a dusting of cocoa powder for an elegant presentation.
- To prevent cracks in the cheesecake, ensure your cream cheese is thoroughly softened and avoid overbaking; a slight jiggle in the center is key.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American