Red Velvet Strawberry Cheesecake

Here’s a delicious recipe for Red Velvet Strawberry Cheesecake that combines the rich flavors of red velvet cake with creamy cheesecake and fresh strawberries. This dessert is perfect for special occasions!

Ingredients:

For the Red Velvet Cake Layer:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon cocoa powder
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 1 cup buttermilk, at room temperature
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

For the Cheesecake Layer:

• 16 oz (450 g) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream

For the Strawberry Topping:

• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• Optional: Whipped cream for serving

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.

2. Make the Red Velvet Cake Layer:

   • In a large mixing bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
   • In another bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Mix well.
   • Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
   • Pour the batter into the prepared springform pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.

3. Make the Cheesecake Layer:

   • In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and vanilla extract, mixing until well combined.
   • Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
   • Stir in the sour cream until smooth.

4. Assemble the Cheesecake:

   • Once the red velvet cake layer has cooled, pour the cheesecake batter over the top of the cake in the springform pan.
   • Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

5. Chill the Cheesecake:

   • Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.

6. Prepare the Strawberry Topping:

   • In a bowl, combine the sliced strawberries and granulated sugar. Let them sit for about 15-20 minutes to release their juices.

7. Serve:

   • Carefully remove the cheesecake from the springform pan. Top with the macerated strawberries before serving. Optionally, add whipped cream for extra indulgence.

Enjoy your Red Velvet Strawberry Cheesecake as a stunning and delicious dessert that’s sure to impress!