Red Velvet Cheesecake

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch springform pans. (5 minutes)

Recipe View 10 mins In a large bowl, sift together flour, salt, baking soda, and cocoa powder. Whisk in oil, eggs, vanilla extract, vinegar, sugar, and buttermilk until well combined. Stir in food coloring and water. (10 minutes)

Recipe View 2 mins Pour batter evenly into prepared pans. (2 minutes)

Recipe View 35 mins Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely. (35 minutes)

Recipe View 15 mins While the cake layers are cooling, prepare the cheesecake filling: In a large bowl, beat cream cheese until smooth. Gradually beat in sugar and cornstarch until creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla and heavy cream until smooth. (15 minutes)

Recipe View 2 mins Pour cheesecake filling evenly over cooled cake layers. (2 minutes)

Recipe View 45 mins Bake for 30-45 minutes, or until the cheesecake is set but still slightly jiggly in the center. (45 minutes)

Recipe View 4 hrs Let cool completely in the oven with the door ajar. Refrigerate for at least 4 hours, or preferably overnight, before serving. (240 minutes)