Description
A festive and delicious cheesecake with a red velvet twist, perfect for Christmas celebrations.
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 large egg
- 1 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 3 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons chocolate shavings (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the oil, egg, buttermilk, food coloring, vanilla extract, and vinegar.
- Combine the wet and dry ingredients until just blended.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- In a large bowl, beat the cream cheese until smooth, then add the powdered sugar and vanilla extract.
- In another bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
- Once the cake has cooled, slice it in half horizontally to create two layers.
- Spread half of the cream cheese mixture between the layers and the rest on top.
- Garnish with chocolate shavings.
- Chill for at least 4 hours or overnight before serving.
Notes
- Ensure your cream cheese is at room temperature for easier mixing.
- You can use gel food coloring for a more vibrant red.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg