Ingredients
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1 1/2 cups
- Unsweetened cocoa powder: 2 tablespoons
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Buttermilk: 1 cup
- Vegetable oil: 1/2 cup
- Red food coloring: 2 tablespoons
- White vinegar: 1 teaspoon
- Cream cheese (softened): 32 ounces
- Eggs: 4 large
- Vanilla extract: 1 teaspoon
- Sour cream: 1 cup
- Powdered sugar: 1/2 cup
- Graham crackers: 1 1/2 cups (crushed)
- Melted butter: 6 tablespoons
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, baking soda, and salt.
- Step 2: In a separate bowl, combine buttermilk, oil, red food coloring, vinegar, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
- Step 3: Pour batter into the prepared springform pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool completely.
- Step 4: In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, beating until combined. Beat in eggs one at a time, then stir in sour cream and vanilla extract.
- Step 5: In a separate bowl, mix graham cracker crumbs and melted butter. Press the mixture into the bottom of another 9-inch springform pan. Pour cheesecake batter over the crust and bake for 55-70 minutes at 325 degrees, or until the edges are set but the center still has a slight wobble. Turn oven off, crack the oven door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Step 6: Remove the cheesecake from the oven and let cool completely at room temperature. Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- For best flavor, store leftover red velvet cheesecake tightly covered in the refrigerator for up to 5 days.
- While reheating isn't usually recommended for cheesecake, a small slice can be gently warmed in the microwave for 10-15 seconds to enhance the creamy texture.
- Garnish each slice with fresh berries and a dusting of cocoa powder for an elegant presentation.
- Chef's tip: Ensure your cream cheese is fully softened to avoid lumps and achieve that perfectly smooth, velvety cheesecake texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American