Red Velvet Cake Bottom and Strawberry Topping combines rich, creamy Cheesecake with the unique flavor of red velvet.
Red Velvet Cake Bottom:
Ingredients:
1 ½ cups all-purpose flour
1 tablespoon cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon red food coloring
½ cup buttermilk (or regular milk with 1 tbsp vinegar)
½ teaspoon white vinegar
Cheesecake Layer:
Ingredients:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream (for a creamier texture)
2 tablespoons all-purpose flour
Strawberry Topping:
Ingredients:
2 cups fresh strawberries, sliced
¼ cup granulated sugar (adjust to sweetness)
1 tablespoon lemon juice (optional, for brightness)
1 tablespoon cornstarch (optional, to thicken if desired)
Instructions:
For the Red Velvet Cake Bottom:
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Mix the dry ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar: In a large bowl, beat together the softened butter and sugar until light and fluffy.
Add the egg and vanilla: Mix in the egg and vanilla extract until fully combined.
Add the red food coloring and buttermilk: Stir in the red food coloring and buttermilk until well combined.
Add the dry ingredients: Gradually mix in the dry ingredients until just combined.
Add vinegar: Stir in the vinegar (this will react with the baking soda to help the cake rise).
Bake the cake: Pour the batter into the prepared springform pan. Bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
For the Cheesecake Layer:
Preheat the oven to 325°F (165°C) if you haven’t already. If your red velvet cake has cooled down, place the pan on a baking sheet.
Beat the cream cheese: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar and vanilla extract and mix until well combined.
Add the eggs: Add the eggs one at a time, mixing on low speed after each addition to avoid overmixing.
Add sour cream and flour: Stir in the sour cream and flour, mixing until smooth and combined.
Assemble the cheesecake: Pour the cheesecake mixture over the cooled red velvet cake layer in the springform pan.
Bake the cheesecake: Bake for 45-55 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour to prevent cracking.
Chill: After the cheesecake has cooled to room temperature, refrigerate for at least 4 hours or overnight to firm up.
For the Strawberry Topping:
Prepare the strawberries: In a bowl, toss the sliced strawberries with sugar and lemon juice. Let them sit for about 15-20 minutes to macerate and release their juices.
Thicken the sauce (optional): If you want a thicker strawberry topping, mix cornstarch with a little water and cook it over low heat until it thickens. Add this to the macerated strawberries and stir well.
Top the cheesecake: Once the cheesecake is chilled and set, spoon the strawberry topping evenly over the cheesecake.
Serve:
Remove the cheesecake from the springform pan and transfer it to a serving platter.
Slice and enjoy the creamy, indulgent cheesecake with a beautiful red velvet cake bottom and fresh strawberry topping.
This dessert is perfect for a special occasion or just when you're craving something extra decadent!