RED VELVET STRAWBERRY CHEESECAKE
Ingredients:
For the Red Velvet Cake Layer:
1 cup all-purpose flour
2 tbsp cocoa powder
½ tsp baking soda
½ tsp salt
½ cup buttermilk
1 tsp vanilla extract
½ cup vegetable oil
¾ cup granulated sugar
1 egg
1 tbsp red food coloring
For the Strawberry Cheesecake Layer:
2 (8 oz) packages cream cheese, softened
½ cup granulated sugar
2 eggs
1 tsp vanilla extract
½ cup strawberry purée (fresh or frozen strawberries blended)
For the Strawberry Topping:
1½ cups fresh strawberries, chopped
2 tbsp sugar
1 tsp lemon juice
Optional: cornstarch slurry to thicken (½ tsp cornstarch + 1 tsp water)
Instructions:
1. Make the Red Velvet Cake Layer:
Preheat oven to 350°F (175°C). Grease and line a springform pan.
In a bowl, whisk flour, cocoa, baking soda, and salt. In another bowl, mix buttermilk, vanilla, oil, sugar, egg, and food coloring. Combine wet and dry ingredients.
Pour batter into pan and bake for 20–25 minutes. Let cool.
2. Make the Strawberry Cheesecake Layer:
Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Mix in strawberry purée.
Pour over the cooled red velvet layer and bake at 325°F (163°C) for 45–55 minutes or until the center is slightly jiggly. Cool, then chill at least 4 hours or overnight.
3. Make the Topping:
In a saucepan, cook strawberries, sugar, and lemon juice until syrupy. Add cornstarch slurry if you want it thicker. Cool completely.
4. Assemble and Serve:
Top chilled cheesecake with the strawberry sauce and extra fresh berries if desired.