🍓 Red Velvet Strawberry Cheesecake 🍰
Ingredients
For the Red Velvet Cake Layers:
1¾ cups all-purpose flour
1½ cups granulated sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 teaspoons pure vanilla extract
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
1 oz (2 tablespoons) red food coloring (gel preferred for intensity)
1 cup boiling water
For the Strawberry Swirl Layer:
1 cup fresh strawberries, finely chopped
¼ cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch (optional, for thickening)
For the Creamy Cheesecake Topping:
16 oz (2 blocks) full-fat cream cheese, softened
⅔ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup sour cream
For Garnish (Optional):
Fresh strawberries, halved or sliced
Whipped cream rosettes
Crushed red velvet cake crumbs
Strawberry glaze or coulis
Instructions
Prep & Preheat: Grease and flour a 9-inch springform pan. Line the bottom with parchment paper. Preheat oven to 350°F (175°C).
Make the Red Velvet Cake Batter: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt. Add eggs, buttermilk, oil, vanilla, vinegar, and red food coloring. Beat on medium speed until smooth. Carefully stir in boiling water—batter will be thin; this is normal.
Bake First Layer: Pour half the batter into the prepared pan. Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly while preparing the next layers.
Prepare Strawberry Swirl: In a small saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until softened. Stir in cornstarch (if using) to thicken slightly. Cool to room temperature.
Add Strawberry Layer: Spread the cooled strawberry mixture evenly over the baked cake layer. Gently pour the remaining red velvet batter over the top.
Bake Second Layer: Return pan to oven and bake for another 15–18 minutes, until set. Remove and let cool completely on a wire rack.
Make Cheesecake Topping: In a separate bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream until just combined. Do not overmix.
Assemble & Bake Final Layer: Pour cheesecake mixture over the cooled cake layers, smoothing the top with a spatula. Bake for 25–30 minutes, until edges are set but center still has a slight jiggle. Turn off oven, crack door open, and let cake cool inside for 1 hour to prevent cracking.
Chill & Serve: Refrigerate for at least 4 hours (preferably overnight). Before serving, garnish with whipped cream, fresh strawberries, and a drizzle of strawberry glaze. Dust with crushed red velvet cake crumbs for extra flair.