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Strawberry Red Velvet Cheesecake Recipe

Indulge in the luxurious combination of a classic red velvet cake, creamy cheesecake, and the sweet, fruity taste of fresh strawberries with this Strawberry Red Velvet Cheesecake recipe.
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Ingredients
  

  • For the Red Velvet Cake Layer:
  • - 1 cup all-purpose flour
  • - 1 tablespoon cocoa powder
  • - ½ teaspoon baking soda
  • - ½ teaspoon salt
  • - ½ cup unsalted butter softened
  • - 1 cup granulated sugar
  • - 1 large egg
  • - 1 teaspoon vanilla extract
  • - ½ cup buttermilk
  • - 1 tablespoon red food coloring
  • - 1 teaspoon white vinegar
  • #### For the Cheesecake Layer:
  • - 16 oz cream cheese softened
  • - ¾ cup granulated sugar
  • - 2 large eggs
  • - 1 teaspoon vanilla extract
  • - ½ cup sour cream
  • #### For the Strawberry Topping:
  • - 1 ½ cups fresh strawberries hulled and sliced
  • - ¼ cup granulated sugar
  • - 1 tablespoon lemon juice
  • - 1 teaspoon cornstarch mixed with 2 teaspoons water for thickening

Instructions
 

  • **Prepare the Red Velvet Cake Layer:**
  • - Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan.
  • - In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • - In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg and vanilla extract, mixing well.
  • - In a small bowl, combine the buttermilk, red food coloring, and vinegar. Add the dry ingredients to the wet mixture in two parts, alternating with the buttermilk mixture. Mix until just combined.
  • - Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
  • **Prepare the Cheesecake Layer:**
  • - Reduce the oven temperature to 325°F (160°C).
  • - In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, beating after each addition. Mix in the vanilla extract and sour cream until fully incorporated.
  • - Pour the cheesecake batter over the cooled red velvet cake layer in the springform pan. Smooth the top with a spatula.
  • - Bake for 50-60 minutes, or until the cheesecake is set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  • - Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
  • **Prepare the Strawberry Topping:**
  • - In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and soften, about 5-7 minutes.
  • - Stir in the cornstarch mixture and cook for an additional 1-2 minutes, until the sauce thickens slightly. Remove from heat and let the sauce cool to room temperature.
  • **Assemble the Cheesecake:**
  • - Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving plate.
  • - Spoon the strawberry topping over the cheesecake, allowing some to drip down the sides for a beautiful presentation.
  • - Slice and serve the Strawberry Red Velvet Cheesecake, enjoying the delightful combination of flavors in every bite.