Velvet Strawberry Cheesecake (Print)
Velvet Strawberry Cheesecake fuses moist red velvet cake and smooth strawberry cheesecake in one jaw-dropping dessert, perfect for parties or gatherings!
# Ingredients:
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1/2 cup buttermilk.
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1/2 tsp baking soda.
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1 large egg.
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1 1/2 cups plain flour.
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1 cup vegetable oil.
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2 tbsp red food dye.
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1 tsp white vinegar.
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1/4 cup cocoa powder, unsweetened.
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1 tsp vanilla essence.
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1 cup white sugar (used for red velvet cake).
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1/2 tsp salt.
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1 tsp baking powder.
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1/2 cup sour cream.
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16 oz softened cream cheese (used for cheesecake layers).
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1 cup heavy cream.
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2 large eggs (used in cheesecake).
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1 cup strawberry puree (used in cheesecake).
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1 tsp vanilla essence (for cheesecake).
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1 cup strawberry slices (for garnish).
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1 tbsp lemon juice.
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1/4 cup white sugar (used for topping).
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1 cup sugar (used in cheesecake mixture).
# Steps:
01 -
Set your oven to 350°F (175°C) and get an 8-inch springform pan ready by greasing it and lining the bottom with baking paper.
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Combine the flour, sugar, salt, cocoa, baking soda, and baking powder in a large mixing bowl. Make sure everything is sifted together nicely.
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Grab another bowl and mix vinegar, oil, egg, vanilla, buttermilk, and food coloring with a whisk until it's smooth.
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Pour the wet mixture into the dry mixture slowly. Mix just until everything combines—don’t overdo it.
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Transfer the batter into the pan. Smooth out the surface and bake for 25-30 minutes. It's done when a toothpick poked in the middle comes out clean. Leave it in the pan to completely cool down on a rack.
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Turn the oven down to 325°F (160°C) for the cheesecake step.
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Beat softened cream cheese in a big bowl until creamy. Add sugar and continue mixing until smooth. Stir in heavy cream and sour cream. Drop eggs in one at a time, fully blending each. Lastly, mix in vanilla and strawberry puree evenly.
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Gently pour the cheesecake mixture on top of the cooled red velvet base that’s still in the springform pan.
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Place the filled pan on top of a baking sheet. Bake at 325°F for an hour or slightly longer—until the edges puff up and the center sets. Turn the oven off, leave the door open a little, and let it rest inside for about an hour.
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Put the cake in the fridge and chill it for at least 4 hours, or let it sit overnight for best results.
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Toss strawberry slices with sugar and lemon juice in a small bowl. Leave them to rest for 10 minutes.
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Once chilled, pop the cheesecake out of the springform pan. Spread the macerated strawberries over the top and serve.
# Notes:
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This layered dessert combines a moist red base with smooth, fruit-flavored creaminess.
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Fresh strawberries and sugar give it a perfect balance of sweet and tangy!