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Irresistible Red Velvet Strawberry Cheesecake

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A delightful dessert blending red velvet cake and creamy cheesecake topped with fresh strawberries, perfect for any celebration.

Ingredients

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  • 2 cups All-Purpose Flour (Sift to remove lumps)
  • 1 cup Granulated Sugar (Can substitute with brown sugar)
  • 1 tablespoon Cocoa Powder (Dutch-process enhances flavor)
  • 1 teaspoon Baking Powder (Substitute with baking soda and vinegar)
  • 0.5 teaspoon Salt (Kosher recommended)
  • 0.5 cup Unsalted Butter (Melted or softened)
  • 2 large Eggs (Can use flax eggs for vegan)
  • 1 teaspoon Vanilla Extract (Alternative: almond extract)
  • 1 tablespoon Red Food Coloring (Natural options include beet juice)
  • 1 cup Buttermilk (Greek yogurt thinned with water can substitute)
  • 1 teaspoon White Vinegar (Lemon juice can be a substitute)
  • 16 ounces Cream Cheese (Room temperature)
  • 1 cup Granulated Sugar
  • 2 large Eggs (Add one at a time)
  • 1 teaspoon Vanilla Extract
  • 0.5 cup Sour Cream (Can substitute with Greek yogurt)
  • 2 tablespoons All-Purpose Flour
  • 2 cups Fresh Strawberries (Can substitute with raspberries)
  • 0.25 cup Granulated Sugar (Can use honey or maple syrup)
  • 1 tablespoon Lemon Juice (Lime juice can be an alternative)

Instructions

  1. Preheat your oven to 350°F (175°C), preparing your kitchen for the delightful aromas.
  2. In a medium bowl, whisk together sifted flour, cocoa powder, baking powder, and salt.
  3. In a separate large bowl, cream together the melted butter and sugar until light and fluffy.
  4. Add the eggs, one at a time, followed by the vanilla and red food coloring.
  5. Gradually add the dry ingredients, alternating with buttermilk and vinegar. Mix until just combined.
  6. Pour the batter into a greased 9-inch springform pan. Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool completely.
  7. In a large mixing bowl, beat the cream cheese until creamy. Gradually add granulated sugar, blending until smooth.
  8. Add the eggs one at a time, then mix in the vanilla, sour cream, and flour, ensuring everything is well incorporated.
  9. Once the cake has cooled completely, pour the cheesecake filling over the red velvet layer. Smooth the top.
  10. Bake the cheesecake for 50-60 minutes, until edges are set and center is slightly jiggly. Allow to cool in the oven with the door cracked open.
  11. Refrigerate for at least 4 hours or overnight.
  12. In a bowl, toss fresh strawberries with sugar and lemon juice. Allow to sit for about 15-20 minutes.
  13. Once the cheesecake has set, carefully release it from the springform pan. Top with marinated strawberries and slice.

Notes

Ensure ingredients are at room temperature for a smoother batter. Mix eggs into the filling just until combined to prevent cracking.

Nutrition

Find it online: https://pennykitchenz.com/irresistible-red-velvet-strawberry-cheesecake/

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