Red Velvet Strawberry Cheesecake (Printer-Friendly)

Layered dessert featuring red velvet base, creamy strawberry center, and fresh strawberries topping.

# What You'll Need:

→ Red Velvet Cake Base

01 - 1 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 tablespoons unsweetened Dutch-process cocoa powder
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon fine sea salt
07 - 1/2 cup vegetable oil
08 - 1/2 cup buttermilk (or 1/2 cup milk with 1/2 tablespoon lemon juice)
09 - 1 large egg, room temperature
10 - 1 tablespoon red gel food coloring
11 - 1 teaspoon vanilla extract
12 - 1 teaspoon white vinegar

→ Strawberry Cheesecake Filling

13 - 450 grams (16 oz) full-fat cream cheese, softened
14 - 1 cup granulated sugar
15 - 1/2 cup sour cream (or Greek yogurt)
16 - 1/4 cup heavy cream
17 - 3 large eggs, room temperature
18 - 1 teaspoon vanilla extract
19 - 1/2 cup pureed fresh strawberries

→ Strawberry Topping

20 - 1 cup sliced fresh strawberries
21 - 2 tablespoons granulated sugar
22 - 1 tablespoon lemon juice

# Steps to Follow:

01 - Preheat oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with parchment paper and lightly grease the sides.
02 - Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl until smooth and lump-free.
03 - In a separate bowl, whisk together vegetable oil, buttermilk, egg, red gel food coloring, vanilla extract, and white vinegar until fully emulsified.
04 - Pour wet ingredients into dry ingredients and gently fold together until just combined. Avoid overmixing to keep the cake tender. Pour batter into the prepared pan and smooth the surface.
05 - Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pan on a wire rack before proceeding.
06 - Lower oven heat to 325°F (160°C) to prepare for baking the cheesecake layer.
07 - Beat softened cream cheese with an electric mixer until smooth and lump-free. Gradually add sugar and mix until incorporated. Blend in sour cream and heavy cream. Add eggs one at a time, fully mixing each before the next. Stir in vanilla extract and pureed strawberries until uniform.
08 - Pour cheesecake filling gently over the cooled red velvet base in the springform pan, smoothing the top carefully to preserve the cake layer.
09 - Place the pan on a baking sheet and bake for 60 to 70 minutes, until the edges are slightly puffed and the center is just set.
10 - Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to minimize cracking by reducing temperature shock.
11 - Transfer cheesecake to the refrigerator and chill for at least 4 hours or overnight for optimal texture.
12 - Toss sliced strawberries with sugar and lemon juice in a bowl. Let sit for 10 minutes to release juices and develop a glossy finish.
13 - Remove cheesecake from springform pan, top generously with macerated strawberries, slice with a warm knife, and serve chilled.

# Extra Suggestions:

01 - Use room temperature ingredients to ensure a smooth batter and prevent cracking. Chill thoroughly before slicing for clean cuts.
02 - Leftovers keep for up to 3 days refrigerated. Freeze individual slices wrapped tightly for up to one month.

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