Red velvet strawberry cheesecake

Red Velvet Strawberry Cheesecake Recipe

Ingredients

For the Red Velvet Cake:

1 3/4 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

1/2 cup buttermilk

2 large eggs

1 tsp vanilla extract

2 tbsp cocoa powder

1/2 tsp baking soda

1 tsp vinegar

1 tsp red food coloring

1/4 tsp salt

For the Cheesecake Layer:

16 oz (450g) cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/4 cup sour cream

For the Strawberry Topping:

1 1/2 cups fresh strawberries, sliced

1/4 cup granulated sugar

1 tbsp lemon juice

1 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Prepare the Cheesecake Layer:

Preheat oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper.

In a bowl, beat the cream cheese and sugar until smooth. Add eggs, one at a time, followed by vanilla extract and sour cream. Mix until creamy.

Pour into the prepared pan and bake for 30-35 minutes until set. Let it cool completely.

2. Make the Red Velvet Cake:

Increase oven temperature to 350°F (175°C). Grease two 9-inch cake pans.

In a bowl, sift together flour, cocoa powder, and salt.

In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in buttermilk, vinegar, vanilla, and red food coloring. Gradually add the dry ingredients.

Divide batter evenly between the pans and bake for 25-30 minutes. Cool completely.

3. Prepare the Strawberry Topping:

In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until strawberries release their juices.

Add cornstarch slurry and cook until thickened. Cool completely.

4. Assemble the Cake:

Place one red velvet layer on a serving plate. Spread a thin layer of strawberry topping.

Carefully place the cheesecake layer on top. Add another thin layer of strawberry topping.

Place the second red velvet layer on top.

5. Decorate:

Frost with cream cheese frosting or whipped cream, if desired. Drizzle remaining strawberry topping over the cake and garnish with fresh strawberries.

6. Chill and Serve:

Refrigerate for at least 2 hours before slicing.

Enjoy this decadent red velvet strawberry cheesecake!