🍓 Red Velvet Strawberry Cheesecake 🍓
Ingredients:
For the crust:
1 ½ cups chocolate cookie crumbs (about 20 cookies, finely crushed)
3 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
For the red velvet layer:
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup buttermilk, room temperature
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
½ cup granulated sugar
2 large eggs, room temperature
¼ cup vegetable oil
1 tablespoon red food coloring (gel preferred for vibrancy)
For the cheesecake layer:
16 ounces cream cheese, softened
¾ cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup fresh strawberries, hulled and sliced thinly
For the topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract
Additional fresh strawberries for garnish
Instructions:
Prepare the crust:
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and sugar until the mixture resembles wet sand. Press it evenly into the bottom of a springform pan. Bake for 8–10 minutes, then let it cool completely.
Make the red velvet layer:
In a small bowl, mix the buttermilk, vinegar, and vanilla extract; set aside. Sift together the flour, cocoa powder, baking soda, and salt in another bowl. In a stand mixer or using a hand mixer, beat the sugar and eggs on medium speed until light and fluffy. Gradually add the oil, followed by the red food coloring. Alternate adding the dry ingredients and buttermilk mixture, starting and ending with the dry ingredients. Pour the batter over the cooled crust and smooth it out. Bake for 20–25 minutes or until a toothpick inserted comes out clean. Let it cool.
Prepare the cheesecake layer:
Lower the oven temperature to 325°F (165°C). Beat the softened cream cheese and sugar in a large bowl until smooth. Add the eggs one at a time, mixing gently after each addition. Stir in the vanilla extract. Arrange the sliced strawberries evenly over the cooled red velvet layer, then pour the cheesecake batter on top. Bake for 40–45 minutes or until the edges are set but the center has a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for an hour. Chill in the refrigerator for at least 4 hours or overnight.
Whip the topping:
Just before serving, whip the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form. Spread the whipped cream over the chilled cheesecake and decorate with additional fresh strawberries.