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Red Velvet Cheesecake
Red Velvet Cheesecake
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
135 minutes
Indulgent red velvet cheesecake deliciousness awaits!
Ingredients:
  • 2.5 cups all-purpose flour, sifted
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon unsweetened cocoa powder
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1.5 cups white sugar
  • 1 cup buttermilk
  • 2 tablespoons red food coloring
  • 2 tablespoons water
  • 4 (8 ounce) packages cream cheese, softened
  • 1.6666666269302 cups white sugar
  • 0.25 cup cornstarch
  • 1 tablespoon vanilla extract
  • 0.75 cup heavy whipping cream
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously coat 2, 9-inch springform pans with cooking spray.
  • In a large bowl, sift together flour, salt, baking soda, and cocoa powder. Add oil, 2 eggs, vanilla extract, vinegar, white sugar, and buttermilk, then whisk until well combined. Stir in food coloring and water. Divide the batter evenly between the prepared pans.
  • Bake cakes in a preheated oven until a toothpick inserted in the center comes out clean, around 30 minutes.
  • Once the cake has cooled, use an electric mixer to blend the cream cheese in a large bowl until smooth. Combine the sugar and cornstarch, mix until creamy. Add the 2 remaining eggs one at a time, blending well after each addition. Stir in the vanilla. Use a whisk to gently mix in the heavy cream until well combined. Pour half of the batter over each cake layer.
  • Bake the cheesecakes in a preheated oven until they are perfectly set and have a lovely golden brown color, which should take around 30 to 45 minutes. Allow them to cool on a wire rack for 1 hour, then cover and refrigerate until completely chilled, which should take another hour.

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