red velvet cheesecake

Ingredients

• Servings: 2
• 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

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 2 hrs 15 mins


• preheat an oven to 350 degrees f (175 degrees c). spray 2, 9-inch springform pans with cooking spray.
• 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.
• bake cakes in preheated oven until cake toothpick inserted in the center comes out clean; about 30 minutes.
• 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.
• 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.