Red Velvet Strawberry Cheesecake (Printer-Friendly Version)

Moist red velvet base with creamy strawberry cheesecake and fresh strawberry topping, chilled for perfect texture.

# Ingredients Needed:

→ Red Velvet Cake Base

01 - 1 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 tablespoons unsweetened Dutch-process 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
08 - 1/2 cup buttermilk (or substitute: 1/2 cup milk with 1/2 tablespoon lemon juice)
09 - 1 large egg, room temperature
10 - 1 tablespoon red gel food coloring
11 - 1 teaspoon pure vanilla extract
12 - 1 teaspoon white vinegar

→ Strawberry 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 - 3 large eggs, room temperature
18 - 1 teaspoon pure vanilla extract
19 - 1/2 cup fresh strawberries, puréed

→ Topping

20 - 1 cup fresh strawberries, sliced
21 - 2 tablespoons granulated sugar
22 - 1 teaspoon fresh lemon juice

# Step-by-Step Directions:

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 in a large bowl until smooth and lump-free.
03 - In a separate bowl, whisk vegetable oil, buttermilk, egg, red food coloring, vanilla extract, and white vinegar until fully emulsified.
04 - Pour wet ingredients into dry mixture and stir gently until just combined; avoid overmixing. Pour batter into prepared pan and smooth the surface.
05 - Bake at 350°F for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool cake completely in pan on a wire rack.
06 - Reduce oven temperature to 325°F in preparation for the cheesecake layer.
07 - Beat softened cream cheese with an electric mixer until smooth and lump-free. Gradually add sugar, then sour cream and heavy cream. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract and strawberry purée until uniform.
08 - Gently spread the cheesecake filling over the cooled red velvet base, smoothing the top to avoid disturbing the bottom layer.
09 - Place springform pan on a baking sheet and bake at 325°F for 60 to 70 minutes, until edges are puffed and center is just set.
10 - Turn off oven and crack the door open; allow cheesecake to rest inside for 1 hour to prevent cracks from temperature shock.
11 - Transfer cheesecake to refrigerator and chill for at least 4 hours or overnight for optimal slicing and texture.
12 - In a bowl, toss sliced strawberries with sugar and lemon juice. Let sit for 10 minutes until berries release juices and develop gloss.
13 - Remove chilled cheesecake from springform pan. Top generously with macerated strawberries. Slice and serve cold for best flavor and texture.

# Helpful Hints:

01 - Using room temperature ingredients and gradual cooling prevents cracking and ensures a smooth cheesecake layer.
02 - Chilling overnight improves flavor melding and makes slicing cleaner.
03 - Gel food coloring yields a vibrant red with minimal impact on batter consistency.
04 - Store leftovers refrigerated in an airtight container for up to 3 days; freeze slices tightly wrapped for up to 1 month.

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