Description
This stunning Red Velvet Strawberry Cheesecake combines rich red velvet, creamy cheesecake, and juicy strawberries in one irresistible dessert. It is the perfect showstopper for celebrations, holidays, or whenever you want something truly special.
Ingredients
Scale
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ½ cup (113 g) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon (7 g) unsweetened cocoa powder
- ½ cup (120 ml) buttermilk
- 1 tablespoon red food coloring
- ½ teaspoon baking soda
- ½ teaspoon white vinegar
- ¼ teaspoon salt
- 24 oz. (680 g) full-fat cream cheese, softened
- ¾ cup (150 g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 g) sour cream
- 2 cups (300 g) fresh strawberries, sliced
- ¼ cup (50 g) granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat oven to 350°F (175°C), grease a 9-inch springform pan, and line the bottom with parchment paper.
- Beat softened butter and sugar until creamy, then add the egg and vanilla.
- Whisk flour, cocoa powder, baking soda, and salt in a separate bowl.
- Add the dry ingredients to the butter mixture alternately with buttermilk.
- Stir in red food coloring and the vinegar mixture.
- Spread the red velvet batter evenly in the prepared pan.
- Bake for 15 to 18 minutes, then cool for about 10 minutes.
- Reduce oven temperature to 325°F (165°C).
- Beat softened cream cheese and sugar until smooth.
- Mix in sour cream and vanilla, then add eggs one at a time without overmixing.
- Pour cheesecake filling over the red velvet layer and gently tap the pan to remove large air bubbles.
- Bake for 55 to 70 minutes, until the edges are set and the center gently wobbles.
- Turn off the oven, leave the cheesecake inside with the door slightly open for 30 minutes, then cool completely.
- Refrigerate the cheesecake for at least 6 hours or overnight.
- Cook strawberries, sugar, and lemon juice in a saucepan until the berries release their juices.
- Stir in the cornstarch slurry and cook until the strawberry mixture thickens.
- Cool the strawberry topping completely.
- Remove the springform ring and spoon the strawberry topping over the chilled cheesecake.
- Prep Time: 10
- Category: Bakimg