Ingredients
Wet Ingredients
- 2 eggs, room temperature
- ¾ cup milk, room temperature
- ½ tablespoon apple cider vinegar
- 2 tablespoons vegetable oil
- ¾ cup sugar
- ¼ cup butter, softened
- 1 teaspoon Singing Dog Vanilla
- 2 teaspoons OliveNation red velvet cake emulsion
- Red food colouring, as needed
Dry Ingredients
- 1 ½ cups Gluten Free 1:1 Flour
- 1 ½ teaspoons Baking Powder
- 1 ¾ tablespoons Cocoa Powder
- ½ teaspoon salt
Cheesecake
- 24 oz cream cheese, softened
- ½ cup sour cream, room temperature
- 2 large eggs, room temperature
- ⅔ cup sugar
- 1 ¼ teaspoons Singing Dog Vanilla extract
- 1 ½ tablespoons Gluten Free 1:1 Flour
Decorating
- 6-8 crushed gluten free Oreos
- 1 cup cream cheese frosting
Instructions
- Prepare the Red Velvet Cake Batter: In a mixing bowl, combine the eggs, milk, apple cider vinegar, vegetable oil, sugar, softened butter, Singing Dog Vanilla, OliveNation red velvet cake emulsion, and red food colouring. Mix thoroughly until smooth and fully combined to achieve the vibrant red color. In a separate bowl, whisk together the gluten free flour, baking powder, cocoa powder, and salt. Gradually add the dry ingredients into the wet ingredients, mixing until just incorporated to form the red velvet cake batter.
- Prepare the Cheesecake Layer: In another large bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, eggs, sugar, Singing Dog Vanilla extract, and gluten free flour, mixing well after each addition until the cheesecake batter is silky and free of lumps.
- Assemble the Cake: Preheat your oven to 325°F (163°C). Pour the red velvet cake batter into a prepared springform pan, spreading it evenly. Carefully pour the cheesecake batter on top of the red velvet layer, smoothing the surface gently with a spatula to avoid mixing the two layers.
- Bake the Cake: Place the springform pan in the preheated oven and bake for about 60-70 minutes, or until the cheesecake layer is set and slightly jiggly in the center. To prevent cracking, you may want to use a water bath or place a pan of water on the lower rack. Remove from the oven and allow the cake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best results.
- Decorate the Cheesecake: Once chilled, spread the cream cheese frosting evenly over the top of the cheesecake layer. Sprinkle the crushed gluten free Oreos decoratively over the frosting to add texture and enhance the visual appeal.
- Serve: Carefully remove the springform pan sides and slice the cheesecake to serve. Enjoy this rich and velvety dessert chilled for a perfect bite full of creamy, cakey, and crunchy delight.
Notes
- Ensure all dairy ingredients like cream cheese, sour cream, and eggs are at room temperature to avoid lumps in the cheesecake batter.
- Using gluten free 1:1 flour blend is essential for maintaining the right texture and gluten-free status.
- Red food coloring can be adjusted to achieve your preferred shade of red velvet.
- You can prepare the crust by pressing some crushed Oreos at the bottom for an alternative base, though it is not specified in this recipe.
- Allow ample chilling time for the cheesecake to fully set for clean slices.
- If cracking occurs, using a water bath during baking can help maintain moisture and reduce temperature fluctuations.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
