Red Velvet Strawberry Cheesecake – Page 2

Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper. Set aside.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
In another bowl, beat the egg, vegetable oil, buttermilk, vanilla extract, white vinegar, and red food coloring until smooth.
Add the wet ingredients to the dry ingredients and mix until combined. Stir in the water until the batter is smooth and slightly runny.
Pour the batter into the prepared springform pan and spread it evenly.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Let the red velvet cake layer cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

While the red velvet cake is cooling, beat the softened cream cheese and sugar in a large bowl until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract, sour cream (if using), and flour (if using), and mix until the batter is smooth and well combined.
Once the red velvet cake has cooled, gently spread the cheesecake batter over the cooled red velvet cake in the springform pan, smoothing it into an even layer.
Bake at 325°F (160°C) for 50-60 minutes, or until the cheesecake is set but slightly jiggly in the center.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to fully set.

While the cheesecake is chilling, prepare the strawberry topping by combining the fresh sliced strawberries, sugar, and lemon juice in a bowl. Let it sit for about 15-20 minutes to allow the strawberries to release their juices and create a syrupy consistency.
If you prefer a smoother topping, you can puree some of the strawberries and mix it into the syrup.

Once the cheesecake has set, remove it from the springform pan and place it on a serving plate.
Spoon the strawberry topping over the cheesecake, allowing the syrup and fresh berries to cascade down the sides.

Slice the cheesecake and enjoy the layers of creamy cheesecake, soft red velvet cake, and sweet strawberry topping. This stunning dessert is sure to impress!

For Extra Flavor: Add a teaspoon of cocoa powder or instant coffee to the cheesecake layer for a more pronounced chocolate flavor that complements the red velvet cake.
Topping Variations: You can substitute strawberries with raspberries or blueberries if you prefer different fruits. You can also add a touch of balsamic vinegar to the strawberry syrup for a gourmet twist.
Make-Ahead: This cheesecake can be made a day or two ahead and stored in the refrigerator for best results. It only gets better after a day of chilling!

This Red Velvet Strawberry Cheesecake is the perfect combination of rich, tangy, and sweet flavors that will surely be a hit at any event! 🍓🎂