Ingredients
- 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
- Red food coloring: 1 ounce (2 tablespoons)
- 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, 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. Do not overmix.
- Step 3: Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached. Let cool completely in the pan.
- Step 4: While the cake cools, prepare the cheesecake filling. Beat the softened cream cheese until smooth and creamy. Gradually add sugar, beating until well combined. Mix in eggs one at a time, then stir in vanilla extract.
- Step 5: Pour the cheesecake filling over the cooled red velvet cake layer in the springform pan. Bake at 325°F (160°C) for 55-65 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Step 6: Turn off the oven and let the cheesecake cool completely in the oven with the door slightly ajar. This will prevent cracking. Once cooled, refrigerate for at least 4 hours before serving.
Notes
- To prevent cracking, cool the cheesecake slowly in the oven with the door ajar as instructed.
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days.
- Serve chilled slices with fresh berries and a dusting of cocoa powder for an elegant presentation.
- For a richer red velvet flavor, add a teaspoon of instant coffee granules to the wet ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American