Ingredients:

  • 1 ½ cups (190g) All-purpose flour
  • ¾ cup (150g) Granulated sugar
  • 1 tsp Baking soda
  • 1 tbsp Unsweetened cocoa powder
  • ½ tsp Salt
  • ¾ cup (180ml) Vegetable oil
  • ½ cup (120ml) Buttermilk, room temperature
  • 1 Large egg, room temperature
  • 1 tsp White distilled vinegar
  • 1 tsp Vanilla extract
  • 1 tbsp Red food coloring
  • 24 oz (680g) Full-fat block cream cheese, softened
  • ¾ cup (150g) Granulated sugar (for filling)
  • 3 Large eggs, room temperature (for filling)
  • 1 cup (240g) Sour cream, room temperature
  • 1 tbsp Vanilla extract (for filling)
  • 8 oz (225g) Cream cheese, softened (for frosting)
  • ¼ cup (55g) Unsalted butter, softened
  • 2 cups (240g) Powdered sugar
  • 1 tsp Vanilla extract (for frosting)

Instructions:

  1. Whisk together the flour, ¾ cup sugar, baking soda, cocoa, and salt.
  2. In a separate bowl, combine the oil, buttermilk, egg, vinegar, vanilla, and red coloring. Gradually whisk the dry ingredients into the wet until the batter is smooth and vibrant red.
  3. Pour this into your greased springform pan and set it aside while you prep the next layer.
  4. Beat the 24 oz of cream cheese and the remaining ¾ cup sugar until no lumps remain and the mixture looks like satin.
  5. Add the 3 eggs one at a time, beating slowly after each addition. Note: Overbeating here incorporates too much air, which causes the cake to rise and then crack.
  6. Fold in the sour cream and 1 tbsp vanilla by hand.
  7. Carefully pour the cheesecake mixture over the red velvet batter. Bake at 325°F (165°C) for 55 minutes until the edges are set but the center still jiggles slightly like Jell O.
  8. Turn off the oven, crack the door, and let it sit for 30 minutes. Note: This gradual cooling prevents the sudden temperature shock that causes cracks.
  9. Once the cake is completely cold (after about 4 hours in the fridge), whip the 8 oz cream cheese, butter, powdered sugar, and vanilla until fluffy and cloud like.
  10. Spread this over the top of the chilled cheesecake. You can leave it smooth or use the back of a spoon to create rustic swirls for a more homemade feel.