Red Velvet Cheesecake

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!

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 555 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 ½ cups white sugar
• ½ cup vegetable oil
• ¼ cup cornstarch
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 2 tablespoons water
• 1 cup buttermilk
• 1 tablespoon unsweetened cocoa powder
• ¾ cup heavy whipping cream
• 2 ½ cups all-purpose flour, sifted
• 1 teaspoon white vinegar
• 1 ⅔ cups white sugar
• 4 (8 ounce) packages cream cheese, softened
• 2 tablespoons red food coloring

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Spray 2, 9-inch springform pans with cooking spray.

Step 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.

Step 3

Bake cakes in preheated oven until cake toothpick inserted in the center comes out clean; about 30 minutes.

Step 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.

Step 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.