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!
Original recipe makes 2 9-inch cheesecakes
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
-
PREP
15 mins
-
COOK
1 hr
-
READY IN
2 hrs 15 mins
Directions
- 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.
Nutrition
Calories: 555 kcal
Carbohydrates: 59.3 g
Cholesterol: 130 mg
Fat: 32.1 g
Fiber: 0.7 g
Protein: 8.6 g
Sodium: 428 mg