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Red Velvet Strawberry Cheesecake

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This recipe combines two beloved desserts—red velvet cake and strawberry cheesecake—into one decadent dish. The soft and moist red velvet layer creates a rich, flavorful base, while the creamy cheesecake layer brings a smooth, tangy contrast. Topping it all off with macerated fresh strawberries adds a refreshing, sweet-tart finish.

Ingredients

1 1/2 cups all-purpose flour

1 cup granulated sugar (for red velvet cake layer)

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

16 oz cream cheese, softened (for cheesecake layer)

1 cup granulated sugar (for cheesecake layer)

1/2 cup sour cream

1/2 cup heavy cream

2 large eggs (for cheesecake layer)

1 tsp vanilla extract (for cheesecake layer)

1 cup fresh strawberries, pureed (for cheesecake layer)

1 cup fresh strawberries, sliced (for topping)

1/4 cup granulated sugar (for topping)

1 tbsp lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch springform pan with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together oil, buttermilk, egg, food coloring, vanilla extract, and vinegar.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. 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.
  6. Reduce the oven temperature to 325°F (160°C).
  7. In a large bowl, beat the softened cream cheese until smooth. Add sugar and beat until well combined. Mix in sour cream and heavy cream until smooth. Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract and strawberry puree.
  8. Carefully spoon the cheesecake batter over the cooled red velvet cake layer in the springform pan.
  9. 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.
  10. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
  11. In a small bowl, toss the sliced strawberries with granulated sugar and lemon juice. Let sit for about 10 minutes to macerate.
  12. Once the cheesecake has fully chilled, remove it from the springform pan and top with the macerated strawberries before serving.

Notes

  • Chocolate lovers: Add chocolate chips to the cheesecake mixture for extra richness and flavor.
  • Fruit topping alternatives: Try other fruits such as raspberries, blueberries, or blackberries for a different twist.
  • Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend.
  • Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
  • Reheating: While cheesecake is best served chilled, you can let it come to room temperature for about 20 minutes before serving to enhance the flavors.

Nutrition

Find it online: http://recipesbyjanet.com/red-velvet-strawberry-cheesecake/