Red Velvet Strawberry Cheesecake
Ingredients
For the Red Velvet Cake Layer:
1 ¼ cups (160g) all-purpose flour
1 tbsp unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
1 large egg
1 tsp vanilla extract
½ cup (120ml) buttermilk
1 tsp red food coloring
1 tsp white vinegar
For the Cheesecake Layer:
16 oz (450g) cream cheese, softened
½ cup (100g) granulated sugar
1 tsp vanilla extract
2 large eggs
½ cup (120ml) heavy cream
For the Strawberry Topping:
1 cup (150g) fresh strawberries, sliced
½ cup (120ml) strawberry jam
1 tbsp water
For the Whipped Cream (Optional):
1 cup (240ml) heavy whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract
Instructions
1. Make the Red Velvet Cake:
Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another bowl, beat butter and sugar until fluffy. Add the egg and vanilla, mixing well.
Combine buttermilk and red food coloring. Gradually add dry ingredients, alternating with buttermilk.
Stir in vinegar and mix until smooth.
Pour batter into the prepared pan and bake for 20-25 minutes. Let cool.
2. Make the Cheesecake Layer:
In a large bowl, beat cream cheese and sugar until smooth.
Add vanilla and eggs one at a time, mixing well.
Stir in heavy cream until combined.
Pour over the cooled red velvet layer.
Bake at 325°F (163°C) for 35-40 minutes or until set. Let cool, then refrigerate for 4 hours.
3. Make the Strawberry Topping:
Heat strawberry jam and water in a saucepan over low heat until smooth.
Let cool slightly, then spread over the cheesecake.
Arrange fresh strawberries on top.
4. Whip the Cream (Optional):
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Pipe onto the cheesecake for decoration.
5. Serve and Enjoy!
Slice and enjoy your rich, creamy Red Velvet Strawberry Cheesecake! 🍓❤️