If you love red velvet cake, here is a new spin on it. I love cheesecake and thought that this would be a great combo. This recipe can easily be halved, but if you are having a party is is just as easy to make two as one. Enjoy!
Ingredients
- 2.5 cups all-purpose flour , sifted
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon unsweetened cocoa powder
- 0.5 cups 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
Instructions
-
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.
Nutrition Facts
Per serving
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