Strawberry Red Velvet Cheesecake 😍😍
Ingredients:
For the Red Velvet Cake Layer:
1 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 tsp baking soda
½ tsp salt
1 tbsp unsweetened cocoa powder
1 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 oz red food coloring
1 cup buttermilk
1 tbsp white vinegar
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
2 cups sour cream
¼ cup heavy cream
1 cup fresh strawberries, chopped
For the Strawberry Sauce:
1 cup pureed fresh strawberries
2 tbsp sugar
1 tbsp lemon juice
For the Whipped Cream (optional garnish):
1 cup heavy cream
1 tbsp powdered sugar
1 tsp vanilla extract
Directions:
1. Make the Red Velvet Cake Layer:
Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
Whisk the oil, eggs, vanilla extract, and red food coloring together in another bowl. Combine the buttermilk and vinegar, until smooth.
Add the wet ingredients gradually to the dry ingredients, mixing until the batter is smooth.
Place the batter into the ready springform pan and bake at 25-30 minutes or until a toothpick inserted through the center of the cake would come out clean.
Let the cake cool down entirely before setting it as the bottom layer of your cheesecake.
2. Make the Cheesecake Filling:
In a large bowl, cream together the cream cheese and sugar until smooth and creamy.
Beat in the eggs one at a time and beat well with each addition. Stir in the vanilla extract.
Beat in the sour cream and heavy cream and mix until smooth.
Gently fold in the chopped strawberries.
Pour the cheesecake batter over the red velvet cake layer that has been cooled.
3. Bake the Cheesecake:
Preheat your oven to 325°F (163°C).
Place the springform pan onto a baking sheet and bake for 55-60 minutes or until the edges are set, yet the center is still jiggly.
Switch off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then transfer it to the refrigerator to chill for a minimum of 4 hours or overnight.
4. Make the Strawberry Sauce:
Blend the strawberries in a food processor or blender.
Transfer the puree to a saucepan, add sugar and lemon juice, and cook over medium heat for 5-7 minutes until thickened.
Allow the sauce to reach room temperature.
5. Make Whipped Cream:
Whip the heavy cream, powdered sugar, and vanilla extract in a bowl to soft peaks.
6. To assemble:
Remove the chilled cheesecake from the springform pan.
Glaze the cheesecake with strawberry sauce on top and over the edges of the cheesecake.
Garnish with whipped cream and additional fresh strawberries over the top.
#recipes