Red Velvet Strawberry Cheesecake

Red Velvet Strawberry Cheesecake

Ingredients:
For the Red Velvet Cake:

1 1/4 cups all-purpose flour
1 cup granulated sugar
1 tablespoon cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 tablespoon red food coloring
1/2 teaspoon white vinegar

For the Cheesecake Layer:

16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the Topping:

1 cup fresh strawberries, sliced
1/2 cup strawberry preserves
Whipped cream for garnish

Directions:

Preheat Oven: Set oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
Mix Dry Ingredients: In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, mix oil, buttermilk, egg, vanilla, red food coloring, and vinegar until smooth.
Make Batter: Add wet ingredients to dry and mix until just combined. Pour into cake pan and bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.

For the Cheesecake:

Prepare Cheesecake Layer: Beat softened cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla.
Bake Cheesecake: Pour into a greased 8-inch springform pan and bake at 325°F (160°C) for 40-45 minutes or until set. Cool and refrigerate for at least 2 hours.

Assembly:

Layer Cakes: Place red velvet cake on a serving platter and carefully add the cheesecake layer on top.
Add Topping: Melt strawberry preserves in a small saucepan and spread over the cheesecake. Arrange fresh strawberries and add whipped cream swirls.
Chill & Serve: Chill for 1-2 hours before slicing.

Prep Time: 30 minutes
Cooking Time: 1 hour 15 minutes
Servings: 10
Calories: 450 per serving
"Sweet layers that are as stunning as they are delicious!"

SHARE