Description
A spectacular dessert that combines the lusciousness of cream cheese with the rich, velvety texture of red velvet cake, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- Chocolate syrup for drizzling
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. In another bowl, mix together the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract. Combine wet and dry ingredients until just mixed.
- Pour the batter into a greased 9-inch springform pan and bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool completely.
- Beat the cream cheese until smooth. Gradually add sugar, then mix in the eggs one at a time. Add the vanilla extract and sour cream, mixing until smooth.
- Pour the cheesecake filling over the cooled red velvet layer, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes until edges are set but the center is slightly jiggly. Turn off the oven and leave cheesecake inside for an hour.
- Refrigerate for a minimum of 4 hours or overnight.
- Before serving, drizzle chocolate syrup over the top of the cheesecake.
Notes
For an ultra-smooth cheesecake, consider using a water bath during baking. Serve with fresh berries or whipped cream for added flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg