Ingredients:

  • 1 ½ cups (150g) Graham Cracker Crumbs (or crushed Oreos)
  • 6 tablespoons (85g) Melted Unsalted Butter
  • 2 tablespoons (25g) Granulated Sugar (for crust)
  • 1 ¾ cups (210g) All-Purpose Flour
  • 1 ½ cups (300g) Granulated Sugar (for cake)
  • 2 teaspoons (5g) Unsweetened Cocoa Powder
  • 1 teaspoon (5g) Baking Soda
  • ½ teaspoon (3g) Salt
  • 2 Large Eggs (room temperature, for cake)
  • ½ cup (120ml) Vegetable Oil
  • 1 cup (240ml) Buttermilk
  • 1 teaspoon (5ml) White Vinegar
  • 1-2 tablespoons (15-30ml) Red Food Colouring (gel paste recommended)
  • 1 teaspoon (5ml) Vanilla Extract (for cake)
  • 24 oz (680g) Full-Fat Cream Cheese (softened)
  • 1 cup (200g) Granulated Sugar (for cheesecake)
  • 3 Large Eggs (room temperature, for cheesecake)
  • ½ cup (120g) Full Fat Sour Cream or Greek Yogurt
  • 1 teaspoon (5ml) Vanilla Extract (for cheesecake)
  • 8 oz (226g) Cream Cheese (softened, for frosting)
  • ½ cup (113g) Unsalted Butter (softened, for frosting)
  • 3 cups (360g) Confectioners’ Sugar (sifted, for frosting)
  • ½ teaspoon (2.5ml) Vanilla Extract (for frosting)

Instructions:

  1. Preheat oven to 325°F (160°C). Prepare the 9-inch springform pan by lining the bottom with parchment paper. If using the optional crust, combine crumbs, melted butter, and sugar; press firmly into the base and chill.
  2. Crucially, wrap the exterior of the springform pan securely with 2-3 layers of heavy-duty aluminum foil to prevent water seepage during the water bath.
  3. Make the Red Velvet Batter: Whisk dry ingredients (flour, sugar, cocoa, baking soda, salt) in a large bowl. In a separate bowl, whisk wet ingredients (eggs, oil, buttermilk, vinegar, colouring, vanilla).
  4. Gently mix the wet ingredients into the dry ingredients until just combined. Do not overmix. Set aside.
  5. Make the Cheesecake Filling: Beat the softened cream cheese and sugar until completely smooth and lump-free, scraping down the sides well. Beat in the eggs one at a time, mixing only until incorporated after each addition.
  6. Mix in the sour cream and vanilla extract into the cheesecake filling until smooth.
  7. Assembly: Pour half of the Red Velvet batter over the chilled crust (or directly into the pan base). Gently spoon the cheesecake batter evenly over the Red Velvet layer.
  8. Spoon the remaining Red Velvet batter randomly over the cheesecake layer. Use a knife or skewer to gently swirl the two batters 3-4 times for a marbled effect; avoid over-mixing.
  9. Bake using a Water Bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches about 1 inch up the side of the springform pan.
  10. Bake for 65–75 minutes. The edges should be set, but the center should still wobble slightly. Turn off the oven, crack the door open, and let the cake cool in the water bath for 1 hour to prevent cracking.
  11. Remove from the water bath, remove the foil, and allow it to cool completely on a rack before chilling in the refrigerator for at least 4 hours, or preferably overnight.
  12. Prepare Frosting: Beat the softened cream cheese and butter until smooth. Gradually add the sifted confectioners’ sugar and vanilla extract until the frosting is light and fluffy. Frost the chilled cake generously.