Red Velvet Strawberry Cheesecake (Print Version)
# Ingredients:
→ Cake Base with Velvet Texture
01 -
1 teaspoon vinegar, white
02 -
1 teaspoon vanilla essence
03 -
2 tablespoons red food dye
04 -
1 large egg
05 -
1/2 cup tangy buttermilk
06 -
1 cup oil (vegetable variety)
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon soda for baking
09 -
1 teaspoon leavening powder
10 -
1/4 cup cocoa, unsweetened
11 -
1 cup sugar, fine-grain
12 -
1 1/2 cups flour for all uses
→ Cheesecake Center
13 -
1 cup fresh strawberry puree
14 -
1 teaspoon vanilla flavoring
15 -
2 large eggs
16 -
1/2 cup heavy whipping cream
17 -
1/2 cup sour cream
18 -
1 cup sugar, regular
19 -
16 ounces cream cheese, room temp
→ Berry Garnish
20 -
1 tablespoon fresh lemon juice
21 -
1/4 cup sugar, granules
22 -
1 cup strawberries, sliced thin
# Instructions:
01 -
Set your oven to 350°F (175°C). Take an 8-inch springform pan, grease it, and cover the base with parchment paper.
02 -
Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt into a big mixing bowl.
03 -
In another bowl, whisk together the oil, buttermilk, egg, vanilla, vinegar, and food color until smooth.
04 -
Gently mix the dry and wet together until they're just blended. Avoid overmixing.
05 -
Pour the batter into the pan and even out the surface. Bake it for about 25-30 minutes, testing doneness with a toothpick—it should come out clean. Let it cool on a wire rack, still in the pan.
06 -
Turn the oven heat down to 325°F (160°C).
07 -
Whip the softened cream cheese until creamy. Gradually beat in sugar. Add sour cream, then heavy cream until smooth. Incorporate eggs one by one, blending well each time. Stir in vanilla and strawberry puree last.
08 -
Pour the cheesecake mixture over the cooled red velvet layer in the same pan.
09 -
Pop the pan onto a baking sheet and bake for an hour or a little more (60-70 minutes). It's done when the edges puff lightly, and the center no longer jiggles. Turn the oven off, leave the door ajar, and allow the cheesecake to rest there for an hour.
10 -
Pop the cheesecake in the fridge for at least 4 hours or overnight.
11 -
Mix the strawberry slices with sugar and lemon juice. Let them sit for about 10 minutes to release their juices.
12 -
Unmold the cheesecake from the springform pan. Spread the strawberries on top, and it's ready to enjoy.
# Notes:
01 -
A sweet treat that marries the deep flavor of velvety cake with creamy, fruity layers.
02 -
The strawberry topping gives a fresh and sugary tang to this rich dessert.