Ingredients
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1 cup
- Unsweetened cocoa powder: 2 tablespoons
- Baking soda: 1 teaspoon
- Buttermilk: 1 cup
- Red food coloring: 2 tablespoons
- Cream cheese (softened): 32 ounces
- Eggs: 4 large
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, and baking soda. In a separate bowl, combine buttermilk, red food coloring, oil, vinegar, and vanilla extract.
- Step 3: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Pour batter into the prepared pan.
- Step 4: In another large bowl, beat cream cheese until smooth. Gradually add sugar and beat until light and fluffy. Beat in eggs one at a time, then stir in sour cream.
- Step 5: Gently pour the cheesecake batter over the red velvet batter in the springform pan.
- Step 6: Bake for 55-65 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Let cool completely in the oven with the door ajar before refrigerating for at least 4 hours.
Notes
- To keep your Red Velvet Cheesecake incredibly moist, store it covered in the refrigerator for up to 5 days.
- If you want to gently warm a slice, try microwaving it for 10-15 seconds – just enough to take the chill off!
- Serve with a dollop of whipped cream and a dusting of cocoa powder for an elegant presentation.
- For the richest flavor and smoothest texture, make sure your cream cheese is fully softened before you begin mixing the cheesecake batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American