🍓 Red Velvet Strawberry Cheesecake 🍓
Ingredients
For the Crust:
1 ½ cups crushed graham crackers
¼ cup unsweetened cocoa powder
3 tablespoons granulated sugar
6 tablespoons melted unsalted butter
For the Red Velvet Layer:
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
½ cup granulated sugar
¼ cup brown sugar, packed
½ cup whole milk
1 large egg
1 teaspoon pure vanilla extract
1 tablespoon red food coloring (gel preferred)
½ teaspoon white vinegar
For the Strawberry Cheesecake Layer:
16 ounces cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup fresh strawberries, pureed and strained
For Garnish:
Whipped cream
Fresh strawberry slices
Instructions
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper.
In a medium bowl, mix crushed graham crackers, cocoa powder, sugar, and melted butter until the texture resembles wet sand.
Press the mixture firmly into the base of the prepared pan. Bake for 8 minutes, then let it cool while you prepare the other layers.
Step 2: Make the Red Velvet Layer
In a mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
In another bowl, beat granulated sugar, brown sugar, milk, egg, vanilla extract, red food coloring, and vinegar until smooth. Gradually add the dry ingredients, mixing gently to avoid overworking the batter.
Pour the red velvet batter evenly over the cooled crust. Bake for 12–15 minutes or until a toothpick inserted comes out clean. Let it cool completely.
Step 3: Create the Strawberry Cheesecake Layer
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and strained strawberry puree.
Pour the cheesecake mixture over the cooled red velvet layer. Tap the pan gently on the counter to release air bubbles.
Step 4: Bake and Chill
Place the springform pan in a larger baking dish and fill the outer dish with hot water halfway up the sides of the springform pan (water bath method).
Bake at 325°F (160°C) for 50–60 minutes or until the edges are set but the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool gradually for 1 hour.
Refrigerate for at least 6 hours or overnight to set completely.
Step 5: Serve
Release the cheesecake from the springform pan and garnish with whipped cream and fresh strawberry slices before serving.