Eggless Red Velvet Cheesecake

This Eggless Red Velvet Cheesecake combines the rich, velvety flavors of a classic red velvet cake with the creamy texture of cheesecake. It’s a stunning dessert that’s perfect for any celebration or special occasion.

Ingredients:

For the Red Velvet Base:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk (to make eggless, mix 1 cup milk with 1 tablespoon vinegar and let sit for 5 minutes)
• 1/2 cup vegetable oil
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

For the Cheesecake Layer:

• 2 cups cream cheese, softened
• 1 cup granulated sugar
• 1 cup heavy cream
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

For the Topping:

• 1/2 cup sour cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the Red Velvet Base:
   • Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
   • In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
   • In another bowl, mix together the buttermilk, vegetable oil, red food coloring, vanilla extract, and white vinegar.
   • Combine the wet ingredients with the dry ingredients, mixing until just combined and smooth.
   • Pour the batter into the prepared springform pan and smooth the top with a spatula. Set aside.
2. Make the Cheesecake Layer:
   • In a large bowl, beat the cream cheese and sugar until smooth.
   • Add the heavy cream, cornstarch, and vanilla extract, and continue beating until the mixture is completely smooth and creamy.
   • Carefully pour the cheesecake mixture over the red velvet layer in the pan, smoothing the top with a spatula.
3. Bake the Cheesecake:
   • Bake in the preheated oven for about 45-55 minutes, or until the cheesecake is set but still slightly jiggly in the center.
   • Turn off the oven, and let the cheesecake sit in the oven with the door slightly open for 1 hour.
4. Prepare the Topping:
   • In a small bowl, mix together the sour cream, sugar, and vanilla extract until smooth.
   • Spread this mixture over the slightly cooled cheesecake.
5. Chill:
   • Refrigerate the cheesecake for at least 4 hours, or overnight, allowing it to set completely.
6. Serve:
   • Once chilled, remove the cheesecake from the springform pan, slice, and serve.

This Eggless Red Velvet Cheesecake is a decadent, eye-catching dessert that’s sure to impress with its layers of vibrant red velvet and creamy cheesecake. Enjoy this luscious treat at your next special event or holiday gathering!