Red Velvet Cheesecake Recipe

Name: Red Velvet Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake Layer:; 2 1/2 cups all-purpose flour, sifted; 1 teaspoon salt; 1 teaspoon baking soda; 1 tablespoon unsweetened cocoa powder; 1/2 cup vegetable oil; 2 eggs; 1 teaspoon vanilla extract; 1 teaspoon white vinegar; 1 1/2 cups white sugar; 1 cup buttermilk; 2 tablespoons red food coloring; 2 tablespoons water; Cheesecake Layer:; 4 (8 ounce) packages cream cheese, softened; 1 2/3 cups white sugar; 1/4 cup cornstarch; 2 eggs; 1 tablespoon vanilla extract; 3/4 cup heavy whipping cream

Servings: persons

Cake Layer:
2 1/2 cups all-purpose flour, sifted
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon unsweetened cocoa powder
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 1/2 cups white sugar
1 cup buttermilk
2 tablespoons red food coloring
2 tablespoons water
Cheesecake Layer:
4 (8 ounce) packages cream cheese, softened
1 2/3 cups white sugar
1/4 cup cornstarch
2 eggs
1 tablespoon vanilla extract
3/4 cup heavy whipping cream

1
Preheat an oven to 350 degrees F (175 degrees C). Spray 2, 9-inch springform pans with cooking spray.
2
Sift flour, salt, baking soda, and cocoa powder into a large bowl. Whisk in oil, 2 eggs, vanilla extract, vinegar, white sugar, and buttermilk. When well blended, whisk in food coloring and water. Pour half of the batter into each prepared pan.
3
Bake cakes in preheated oven until cake toothpick inserted in the center comes out clean; about 30 minutes.
4
While the cake is cooling, use an electric mixer to beat the cream cheese in a large bowl until smooth. Mix in the sugar and cornstarch; beat until creamy. Add the 2 remaining eggs, one at a time, beating well after each addition. Blend in vanilla. Use a hand whisk to mix in the heavy cream until well blended. Pour half of the batter over each cake layer.
5
Bake cheesecakes in preheated oven until set and beginning to brown, 30 to 45 minutes. Cool on a wire rack for 1 hour. Cover and refrigerate until completely cool, about 1 additional hour.

2250

kcal

Calories

137

Fat

232

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Cake Layer:, 2 1/2 cups all-purpose flour, sifted, 1 teaspoon salt, 1 teaspoon baking soda, and more.

Yes, Red Velvet Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Red Velvet Cheesecake

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