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Indulge in the Creamy Delight of Red Velvet Cheesecake

Red Velvet Cheesecake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon white vinegar
  • 1 large egg
  • 16 ounces cream cheese softened
  • 1/2 cup sour cream
  • 1 cup powdered sugar
  • 1 teaspoon lemon juice
  • Red food coloring 1-2 tablespoons

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, mix the vegetable oil, eggs, vinegar, vanilla, and food coloring until well combined.
  4. Gradually add the wet mixture to the dry ingredients, mixing until just combined.
  5. Pour the batter into a greased springform pan and spread it evenly.
  6. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. While the cake cools, prepare the cheesecake layer by beating the softened cream cheese until smooth.
  8. Add the sour cream, powdered sugar, lemon juice, and vanilla extract; mix until combined.
  9. Spread the cheesecake mixture over the cooled red velvet base, smoothing it out evenly.
  10. Return the cake to the oven and bake for another 30-35 minutes or until the cheesecake is set.
  11. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
  12. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
  13. Slice, serve, and enjoy your delicious red velvet cheesecake!