Red Velvet Strawberry Cheesecake

Red Velvet Strawberry Cheesecake

Looking for a dessert that’s both indulgent and visually stunning? This Red Velvet Strawberry Cheesecake combines the rich, velvety flavor of red velvet cake with creamy strawberry cheesecake. It’s a show-stopper that’s perfect for special occasions!

Ingredients:

For the Red Velvet Cake Layer:

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/4 cup unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup vegetable oil

1/2 cup buttermilk

1 large egg

2 tbsp red food coloring

1 tsp vanilla extract

1 tsp white vinegar

For the Strawberry Cheesecake Layer:

16 oz cream cheese, softened

1 cup granulated sugar

1/2 cup sour cream

1/2 cup heavy cream

2 large eggs

1 tsp vanilla extract

1 cup fresh strawberries, pureed

For the Strawberry Topping:

1 cup fresh strawberries, sliced

1/4 cup granulated sugar

1 tbsp lemon juice

Directions:

1. Prepare the Red Velvet Cake Layer:

Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch springform pan with parchment paper.

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In another bowl, whisk together the oil, buttermilk, egg, food coloring, vanilla extract, and vinegar.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely in the pan on a wire rack.

2. Prepare the Strawberry Cheesecake Layer:

Reduce the oven temperature to 325°F (160°C).

In a large bowl, beat the cream cheese until smooth.

Add the sugar and beat until well combined.

Mix in the sour cream and heavy cream until smooth.

Beat in the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract and strawberry puree.

Carefully spoon the cheesecake batter over the cooled red velvet cake layer in the springform pan.

3. Bake the Cheesecake:

Place the springform pan on a baking sheet and bake in the preheated oven for 60-70 minutes, or until the center is set and the edges are slightly puffed.

Turn off the oven and crack the door slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.

Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours, or overnight.