❤️ Heavenly Red Velvet Strawberry Cheesecake 🍓
🍰 Ingredients
For the Red Velvet Cake:
2½ cups (300g) all-purpose flour
1½ cups (300g) granulated sugar
1 tsp baking soda
1 tsp salt
1 tbsp cocoa powder
1½ cups (360ml) vegetable oil
2 large eggs, room temp
1 tbsp vanilla extract
1 tsp white vinegar
1 oz red food coloring (gel preferred)
1 cup (240ml) buttermilk, room temp
For the Strawberry Cheesecake Layer:
16 oz (2 blocks) cream cheese, softened
½ cup (100g) granulated sugar
2 tbsp cornstarch
2 large eggs, room temp
1 tsp vanilla extract
½ cup strawberry puree (fresh or thawed frozen)
1 cup diced fresh strawberries
For the Cream Cheese Frosting:
½ cup (115g) unsalted butter, softened
8 oz cream cheese, softened
4 cups (480g) powdered sugar
1 tsp vanilla extract
1–2 tbsp heavy cream (as needed)
For Decoration:
Fresh strawberries
Red velvet cake crumbs
Optional: white chocolate drizzle
📜 Instructions
1. Bake the Red Velvet Cake:
Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans with parchment.
Whisk flour, sugar, baking soda, salt, and cocoa powder in a bowl.
In another bowl, mix oil, eggs, vanilla, vinegar, and food coloring.
Alternate adding dry ingredients and buttermilk to the wet mix (3 additions).
Divide batter evenly into pans. Bake 25–30 mins. Cool completely.
2. Make the Strawberry Cheesecake Layer:
Reduce oven to 325°F (160°C). Wrap a 9-inch springform pan in foil (for water bath).
Beat cream cheese and sugar until smooth. Add cornstarch, eggs, and vanilla.
Fold in strawberry puree and diced strawberries. Pour into pan.
Bake in a water bath for 45–50 mins until set but slightly jiggly. Chill 4+ hours.
3. Whip the Frosting:
Beat butter and cream cheese until fluffy. Gradually add powdered sugar, vanilla, and cream.
4. Assemble the Cake:
Place one red velvet layer on a cake stand. Spread with frosting.
Carefully place chilled cheesecake layer on top. Add second red velvet layer.
Frost entire cake and decorate with fresh strawberries, crumbs, and drizzle.