Red Velvet Strawberry Cheesecake

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Description: This Red Velvet Strawberry Cheesecake combines the rich, velvety texture of classic red velvet cake with the creamy, tangy goodness of cheesecake. A graham cracker crust holds a luscious layer of strawberry-infused cheesecake, while the vibrant red velvet cake adds a beautiful pop of color and flavor. Topped with fresh strawberries and a sweet glaze, this dessert is perfect for special occasions, or any time you want to indulge in something truly decadent.

Origin: The red velvet cake originated in the southern United States, becoming a classic dessert known for its deep red color and rich flavor. Cheesecake is a popular dessert worldwide, and this fusion of red velvet and cheesecake combines two beloved treats into one showstopping dessert.

Ingredients (for 8-10 servings):

For the Red Velvet Cake Layer:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cocoa powder
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup vegetable oil
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1 teaspoon white vinegar

For the Strawberry Cheesecake Layer:

  • 16 oz (2 cups) cream cheese, softened
  • 1 cup sour cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh strawberries, pureed
  • 2 large eggs

For the Strawberry Topping (Optional):

  • ½ cup fresh strawberries, sliced
  • 2 tablespoons strawberry jam or preserves

Instructions:

  1. Preheat the oven: Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
  2. Prepare the red velvet cake layer: In a medium bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt. In another bowl, whisk together the egg, oil, buttermilk, vanilla extract, red food coloring, and vinegar. Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter into the prepared springform pan, spreading it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
  3. Prepare the strawberry cheesecake layer: While the red velvet cake is cooling, prepare the cheesecake filling. In a large bowl, beat the softened cream cheese until smooth. Add the sour cream, powdered sugar, and vanilla extract, and continue to beat until well combined. Stir in the pureed strawberries until the mixture is smooth. Add the eggs one at a time, mixing gently after each addition.
  4. Assemble the cheesecake: Once the red velvet cake has cooled, spoon the strawberry cheesecake filling over the top of the cake in the springform pan. Smooth the top with a spatula. Bake at 325°F (163°C) for 45-50 minutes, or until the cheesecake is set and the edges are lightly browned. The center should still jiggle slightly when you tap the pan. Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour.
  5. Chill the cheesecake: After the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, or overnight, to set completely.
  6. Prepare the topping: To make the strawberry topping, heat the strawberry jam in a small saucepan over low heat until it melts and becomes smooth. Once melted, drizzle it over the top of the cheesecake. Arrange fresh sliced strawberries on top for a beautiful and fresh garnish.
  7. Serve and enjoy: Remove the cheesecake from the springform pan, slice it, and serve chilled. Enjoy the rich combination of red velvet and cheesecake with the fresh strawberry topping.

Tips for Success:

  • Chill the cheesecake: Allowing the cheesecake to chill for several hours or overnight helps the flavors set and makes the cake easier to slice.
  • Red food coloring: Use gel food coloring for the best, most vibrant red velvet color.
  • Strawberries: Make sure to use ripe, fresh strawberries for the topping for the best flavor and appearance.

Recommendations:

  • Serve this cake with a scoop of vanilla ice cream or whipped cream for an extra indulgent dessert.
  • This Red Velvet Strawberry Cheesecake makes a perfect treat for holidays, birthdays, or any special celebration.

Nutrition (per slice, approximate):

  • Calories: 350-400
  • Protein: 6g
  • Carbohydrates: 45g
  • Fat: 20g
  • Fiber: 2g
  • Sugar: 32g
  • Sodium: 270mg

This Red Velvet Strawberry Cheesecake is the perfect dessert for anyone who loves a combination of creamy, tangy cheesecake and the indulgent, rich flavor of red velvet cake. The vibrant color and fresh strawberries make it not only delicious but also visually stunning!

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