Red Velvet Strawberry Cheesecake
Ingredients:
For the Red Velvet Cake Layer:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup vegetable oil
1/2 cup buttermilk
1 large egg
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
For the Strawberry Cheesecake Layer:
16 oz cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
1/2 cup heavy cream
2 large eggs
1 tsp vanilla extract
1 cup fresh strawberries, pureed
For the Strawberry Topping:
1 cup fresh strawberries, sliced
1/4 cup granulated sugar
1 tbsp lemon juice
Directions:
1. Prepare the Red Velvet Cake Layer:
- Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch springform pan with parchment paper.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the oil, buttermilk, egg, food coloring, vanilla extract, and vinegar.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
2. Prepare the Strawberry Cheesecake Layer:
- Reduce the oven temperature to 325°F (160°C).
- In a large bowl, beat the cream cheese until smooth.
- Add the sugar and beat until well combined.
- Mix in the sour cream and heavy cream until smooth.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and strawberry puree.
- Carefully spoon the cheesecake batter over the cooled red velvet cake layer in the springform pan.
3. Bake the Cheesecake:
- Place the springform pan on a baking sheet and bake in the preheated oven for 60-70 minutes, or until the center is set and the edges are slightly puffed.
- Turn off the oven and crack the door slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
- Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours, or overnight.
4. Prepare the Strawberry Topping:
- In a small bowl, toss the sliced strawberries with granulated sugar and lemon juice. Let sit for about 10 minutes to macerate.
5. Serve:
- Once the cheesecake has fully chilled, remove it from the springform pan.
- Top the cheesecake with the macerated strawberries just before serving.
Prep Time: 30 minutes | Cooking Time: 100 minutes | Total Time: 5 hours 40 minutes (including chilling)
Kcal: 450 per serving | Servings: 12