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Red Velvet Cheesecake

A luscious layer of creamy cheesecake enveloped in rich, velvety red sponge, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Red Velvet Cake Layer
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cocoa powder
  • 0.5 cups vegetable oil
  • 1 cup buttermilk Substitute with yogurt or a Halal-friendly milk + vinegar mix
  • 2 large eggs
  • 1 tablespoon red food coloring Ensure it's Halal
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
For the Cheesecake Layer
  • 16 oz cream cheese Softened
  • 0.5 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by lightly spraying it with non-stick spray.
  2. In a large bowl, mix together the flour, sugar, baking soda, and cocoa powder.
  3. In another bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
  4. Gradually combine the wet ingredients with the dry mixture until just combined.
  5. Pour the batter into the prepared springform pan and smooth out the top.
Baking the Layers
  1. Bake the red velvet layer for 25-30 minutes, or until a toothpick inserted comes out clean. Remove from the oven and let cool in the pan.
  2. In a large mixing bowl, beat together the softened cream cheese and sugar until smooth.
  3. Mix in the eggs one at a time, then add the vanilla extract and flour, ensuring everything is well combined.
  4. Once the red velvet layer has cooled, carefully pour the cheesecake mixture over it and gently shake the pan to level the mix.
  5. Bake the entire dessert for about 50-60 minutes, or until the cheesecake has set slightly in the center.
Cooling and Serving
  1. Allow the cheesecake to cool at room temperature for an hour, then refrigerate for at least 4 hours or overnight for the best flavor.

Notes

Use room temperature ingredients for a smoother cheesecake. Avoid overmixing to prevent cracks. Cover tightly with plastic wrap or in an airtight container if refrigerating; can be frozen for up to 3 months.