Red Velvet Strawberry Cheesecake Recipe

Red Velvet Strawberry Cheesecake: A Decadent Delight Are you ready for a dessert that’s both visually stunning and unbelievably delicious? Look no further than this Red Velvet Strawberry Cheesecake recipe! This show-stopping treat combines the classic tang of cheesecake with the rich, subtle cocoa flavor of red velvet cake, all topped with a fresh burst of strawberry goodness. This recipe is perfect for special occasions or simply when you crave a truly indulgent dessert. Its combination of textures and flavors is guaranteed to impress. So, let’s dive in and create this unforgettable masterpiece! Ingredients

• For the Red Velvet Cake Layer:

* 1 1/2 cups all-purpose flour * 1 teaspoon baking soda * 1 tablespoon unsweetened cocoa powder * 1/2 teaspoon salt * 1 cup granulated sugar * 1/2 cup vegetable oil * 1 large egg * 1 teaspoon vanilla extract * 1 cup buttermilk * 1 tablespoon white vinegar * 1 teaspoon red food coloring (gel preferred)

• For the Cheesecake Layer:

* 24 ounces cream cheese, softened * 3/4 cup granulated sugar * 2 large eggs * 1/2 cup sour cream * 1 teaspoon vanilla extract

• For the Strawberry Topping:

* 1 pound fresh strawberries, hulled and sliced * 1/4 cup granulated sugar * 1 tablespoon lemon juice How to Make Red Velvet Strawberry Cheesecake Step 1: Prepare the Red Velvet Cake Layer First, preheat your oven to 350°F (175°C). Then, grease and flour a 9-inch springform pan. In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt. After that, in a separate large bowl, cream together the sugar and vegetable oil. Next, beat in the egg and vanilla extract. Following that, in a small bowl, combine the buttermilk, vinegar, and red food coloring. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Lastly, pour the batter into the prepared springform pan. Step 2: Bake the Red Velvet Cake and Prepare the Cheesecake Layer Bake the red velvet layer for 20-25 minutes, or until a toothpick inserted into the center comes out clean. After that, let the cake cool in the pan for 10 minutes before removing it and placing it on a wire rack to cool completely. While the cake is cooling, prepare the cheesecake layer. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Then, beat in the eggs one at a time, followed by the sour cream and vanilla extract. Make sure not to overmix, as this can cause cracks in the cheesecake. Step 3: Assemble and Bake the Cheesecake Once the red velvet cake is completely cool, place it back into the springform pan. Pour the cheesecake batter over the red velvet cake layer. Carefully smooth the top of the cheesecake batter. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. It’s important to let it set fully. Then, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking. After that, remove the cheesecake from the oven and let it cool completely at room temperature. Step 4: Prepare the Strawberry Topping and Chill While the cheesecake is cooling, prepare the strawberry topping. In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Gently stir to combine and let it sit for about 30 minutes to allow the strawberries to release their juices. The lemon juice enhances the strawberry flavor. Once the cheesecake is completely cool, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Before serving, spoon the strawberry topping over the cheesecake. Slice and enjoy this delicious dessert! Helpful Tips

• Tip for Cream Cheese: Make sure your cream cheese is fully softened to avoid lumps in your cheesecake batter.

• Tip for Strawberry Topping: For a glaze-like topping, cook the strawberries and sugar in a saucepan over medium heat until thickened, then cool before adding the lemon juice.

• General Cooking Tip: Use a water bath for baking the cheesecake. Wrap the bottom of the springform pan in aluminum foil and place it in a larger pan filled with about an inch of hot water. This helps create a moist and creamy cheesecake.

Substitutions/Variations

• Substitution Idea 1: For a dairy-free version, use dairy-free cream cheese and sour cream substitutes.

• Substitution Idea 2: Add a chocolate ganache layer between the red velvet cake and the cheesecake for an extra decadent touch.

Frequently Asked Questions Can I make this recipe ahead of time? Yes, you can definitely make this recipe ahead of time. In fact, it’s recommended that you chill the cheesecake for at least 4 hours, or preferably overnight, before serving. This allows the flavors to meld together and the cheesecake to set properly. You can prepare the red velvet cake, cheesecake, and strawberry topping separately and assemble everything the day you plan to serve it. Can I freeze this recipe? Yes, you can freeze this Red Velvet Strawberry Cheesecake, but it’s best to freeze it without the strawberry topping. Wrap the cooled cheesecake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. To thaw, remove it from the freezer and let it thaw in the refrigerator overnight. Add the fresh strawberry topping just before serving. Storage Instructions Store leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days. Remember to keep the topping separate. For best results, cover any cut edges with plastic wrap to prevent them from drying out. To reheat, you can let it sit at room temperature for a few minutes before serving, or you can warm individual slices in the microwave for a few seconds. Print