Red Velvet Strawberry Cheesecake

Red Velvet Strawberry Cheesecake is a visually stunning dessert that combines the best of two delicious worlds—rich red velvet cake and creamy strawberry cheesecake. This show-stopping dessert is perfect for special occasions when you want to impress your guests with both flavor and presentation.

• All-purpose flour: 1 1/2 cups, for the base of the red velvet cake layer
• Granulated sugar: 1 cup, adds sweetness to both the cake and cheesecake layers
• Unsweetened cocoa powder: 1/4 cup, provides the signature red velvet flavor
• Baking powder: 1 tsp, helps the cake rise
• Baking soda: 1/2 tsp, for leavening
• Salt: 1/2 tsp, balances the sweetness
• Vegetable oil: 1 cup, adds moisture to the cake layer
• Buttermilk: 1/2 cup, creates a tender crumb
• Egg: 1 large, for structure
• Red food coloring: 2 tbsp, gives the cake its iconic color
• Vanilla extract: 1 tsp, for flavor
• White vinegar: 1 tsp, enhances the color and flavor
• Cream cheese: 16 oz, softened, for the creamy cheesecake layer
• Granulated sugar: 1 cup (for cheesecake layer), sweetens the filling
• Sour cream: 1/2 cup, adds tanginess
• Heavy cream: 1/2 cup, adds richness
• Eggs: 2 large, helps set the cheesecake
• Fresh strawberries: 1 cup pureed (for cheesecake), for fruity flavor
• Vanilla extract: 1 tsp (for cheesecake layer), enhances the flavor
• Fresh strawberries: 1 cup, sliced, for topping
• Granulated sugar: 1/4 cup (for topping), helps macerate the strawberries
• Lemon juice: 1 tbsp, adds brightness to the topping

Step 1:

Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch springform pan with parchment paper.

Step 2:

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Step 3:

In another bowl, whisk together oil, buttermilk, egg, food coloring, vanilla extract, and vinegar.

Step 4:

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. 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.

Step 5:

Allow the cake to cool completely in the pan on a wire rack.

Step 6:

Reduce the oven temperature to 325°F (160°C).

Step 7:

In a large bowl, beat the softened cream cheese until smooth. Add the sugar and beat until well combined.

Step 8:

Mix in the 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.

Step 9:

Carefully spoon the cheesecake batter over the cooled red velvet cake layer in the springform pan.

Step 10:

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.

Step 11:

Turn off the oven and crack the door slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.

Step 12:

Chill the cheesecake in the refrigerator for at least 4 hours or overnight.

Step 13:

In a small bowl, toss the sliced strawberries with granulated sugar and lemon juice. Let sit for about 10 minutes to macerate.

Step 14:

Once the cheesecake has fully chilled, remove it from the springform pan and top with the macerated strawberries before serving.

• Serve chilled, topped with freshly macerated strawberries for a beautiful presentation and bright, fresh flavor.
• Leftovers can be stored in the refrigerator for up to 3 days.

• For a crack-free cheesecake, ensure that all ingredients are at room temperature before mixing.
• If you prefer a thicker layer of strawberry topping, feel free to add more macerated strawberries before serving.

Tips from Well-Known Chefs

• Chef Gordon Ramsay recommends using a water bath for baking cheesecakes to prevent cracks and ensure a smooth texture.

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