Red Velvet Strawberry Cheesecake (Printer-Friendly)

Moist red velvet and creamy strawberry cheesecake with fresh strawberry topping, best served chilled and perfect for gatherings.

# What You’ll Need:

→ Red Velvet Cake Base

01 - 1 and 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 tablespoon unsweetened Dutch-processed cocoa powder
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon fine sea salt
07 - 1/2 cup vegetable oil, neutral flavor
08 - 1/2 cup buttermilk (or substitute: 1/2 cup milk plus 1/2 tablespoon lemon juice)
09 - 1 large egg, room temperature
10 - 2 teaspoons red gel food coloring
11 - 1 teaspoon pure vanilla extract
12 - 1 teaspoon white vinegar

→ Cheesecake Layer

13 - 16 ounces full-fat cream cheese, softened
14 - 3/4 cup granulated sugar
15 - 1/2 cup sour cream
16 - 1/4 cup heavy cream
17 - 2 large eggs, room temperature
18 - 1 teaspoon pure vanilla extract
19 - 3/4 cup pureed fresh ripe strawberries

→ Topping

20 - 1 and 1/2 cups sliced fresh strawberries
21 - 2 tablespoons granulated sugar
22 - 1 tablespoon fresh lemon juice

# Steps to Follow:

01 - Preheat oven to 350°F. Line the bottom of an 8-inch springform pan with parchment paper and lightly grease the sides for easy removal.
02 - Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl until smooth and lump-free.
03 - In a separate bowl, whisk vegetable oil, buttermilk, egg, red food coloring, vanilla extract, and vinegar until fully emulsified.
04 - Gently fold the wet mixture into the dry ingredients just until combined, taking care to avoid overmixing. Pour batter into the prepared pan and smooth the surface.
05 - Bake the cake layer for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack while still in the pan.
06 - Lower the oven temperature to 325°F in preparation for the cheesecake layer.
07 - Beat the softened cream cheese with an electric mixer until smooth. Gradually add sugar and mix until combined. Incorporate sour cream and heavy cream followed by the eggs one at a time, beating thoroughly after each addition. Stir in vanilla extract and strawberry puree until evenly blended.
08 - Pour the cheesecake mixture gently over the cooled red velvet base, smoothing the top carefully to avoid disturbing the cake.
09 - Place the springform pan on a baking sheet and bake for 60 to 70 minutes until edges are slightly puffed and the center is just set.
10 - Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to prevent surface cracking.
11 - Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for ideal texture and clean slicing.
12 - Toss sliced strawberries with sugar and lemon juice. Let sit for 10 minutes until the juices are released and berries become glossy.
13 - Remove cheesecake from springform pan, top generously with macerated strawberries, slice, and serve chilled.

# Helpful Hints:

01 - Ensure the cake layer is completely cooled before adding the cheesecake layer to prevent sinking.
02 - Use room temperature ingredients for a smooth, lump-free cheesecake batter.
03 - Chilling is essential for clean slices and flavor development.
04 - Using a water bath or placing a pan of hot water in the oven during baking helps prevent cracks.

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