Red Velvet Strawberry Cheesecake
Ingredients:
Red Velvet Cake:
• 1 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp red food coloring
• 1/2 tsp white vinegar
Cheesecake Layer:
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
Topping:
• 1 cup fresh strawberries, sliced
• 1/2 cup strawberry preserves
• Whipped cream for garnish
Instructions:
1. Bake the Red Velvet Cake:
Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, combine oil, buttermilk, egg, vanilla, red food coloring, and vinegar, mixing until smooth. Gently fold wet ingredients into dry ingredients until just combined. Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Cool completely.
2. Make the Cheesecake:
Preheat oven to 325°F (160°C). In a mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, then mix in vanilla extract. Pour the batter into a greased 8-inch springform pan. Bake for 40-45 minutes, or until the center is set and edges are slightly golden. Cool completely, then refrigerate for at least 2 hours.
3. Assemble the Cake:
Place the red velvet cake layer on a serving platter. Carefully place the chilled cheesecake layer on top of the red velvet cake. In a small saucepan, heat the strawberry preserves over low heat until melted. Spread preserves over the top of the cheesecake layer, then arrange sliced strawberries on top. Garnish with whipped cream if desired.
4. Chill & Serve:
Refrigerate the assembled cake for another 1-2 hours to set before slicing and serving. Enjoy every bite of this decadent Red Velvet Strawberry Cheesecake!