Vibrant Red Velvet Strawberry Cheesecake

Description:
This stunning dessert combines the luscious richness of cheesecake with the soft, fluffy texture of red velvet cake and the sweetness of fresh strawberries. The vibrant red velvet layer provides a beautiful contrast to the creamy cheesecake filling, and the fresh strawberry topping adds a burst of fruity freshness. Perfect for special occasions or as a show-stopping treat!

Origin:
Red velvet cake, known for its signature red color, originated in the United States, and it has become a popular dessert at celebrations like birthdays and holidays. The addition of strawberries and cheesecake creates a fusion that elevates this classic into a unique and indulgent dessert. This vibrant red velvet strawberry cheesecake is a modern twist combining the best of both worlds.

Ingredients:

For the Red Velvet Cake Layer:

• 1 ½ cups (180g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 tablespoon unsweetened cocoa powder
• ¼ teaspoon salt
• 1 large egg
• ½ cup (120ml) vegetable oil
• 1 teaspoon vanilla extract
• ½ cup (120ml) buttermilk
• 2 tablespoons (30ml) red food coloring
• 1 teaspoon white vinegar

For the Cheesecake Filling:

• 16 oz (450g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) sour cream
• 2 tablespoons all-purpose flour
• Pinch of salt

For the Strawberry Topping:

• 2 cups fresh strawberries, sliced
• ¼ cup (50g) granulated sugar
• 1 tablespoon lemon juice

Optional Garnish:

• Fresh mint leaves
• Extra whipped cream for topping

Instructions:

1. Make the Red Velvet Cake Layer:
   • Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
   • In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cocoa powder, and salt.
   • In a separate bowl, mix together the egg, oil, vanilla extract, buttermilk, and food coloring until smooth.
   • Gradually add the dry ingredients to the wet ingredients and mix until just combined. Add the vinegar and stir gently.
   • Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
   • Let the red velvet cake layer cool completely in the pan.
2. Prepare the Cheesecake Filling:
   • While the cake is cooling, prepare the cheesecake filling.
   • In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
   • Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
   • Add sour cream, flour, and a pinch of salt, mixing until the batter is smooth and well-combined.
3. Assemble the Cheesecake:
   • Once the red velvet cake has cooled, gently slice the cake into thin layers (about ½-inch thick).
   • Place one layer of red velvet cake at the bottom of the springform pan. Pour a layer of the cheesecake filling on top, spreading it evenly with a spatula.
   • Repeat this layering process, alternating between the red velvet cake and cheesecake filling until all the cake and filling have been used. Finish with a cheesecake layer on top.
4. Bake the Cheesecake:
   • Preheat the oven to 325°F (163°C).
   • Wrap the bottom of the springform pan with aluminum foil to prevent any leaks. Place the cheesecake pan in a larger roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan.
   • Bake the cheesecake for 1 hour to 1 hour 15 minutes, or until the cheesecake is set but still slightly jiggly in the center.
   • Turn off the oven and let the cheesecake cool completely in the oven with the door slightly ajar. After it has cooled, refrigerate for at least 4 hours or overnight.
5. Prepare the Strawberry Topping:
   • In a small bowl, toss the fresh strawberry slices with sugar and lemon juice. Let them sit for about 30 minutes, allowing the juice to release and the strawberries to soften.
   • Once the cheesecake has chilled and set, top with the macerated strawberries.
6. Serve:
   • Carefully remove the cheesecake from the springform pan and transfer it to a serving platter.
   • Optional: Garnish with fresh mint leaves and whipped cream.

Tips for Success:

• Be sure to use room temperature cream cheese and eggs for the cheesecake filling to prevent lumps.
• Let the cheesecake cool slowly in the oven before refrigerating to avoid cracks on the surface.
• For a firmer cheesecake, you can add an extra tablespoon of flour to the filling.
• If you don’t have buttermilk, you can substitute with regular milk mixed with 1 tablespoon of white vinegar or lemon juice.

Recommendations:

• This cheesecake is perfect for birthdays, holidays, or any special occasion when you want to wow your guests.
• For an extra touch, drizzle some chocolate sauce or a sprinkle of crushed graham crackers for texture.
• If you prefer, you can skip the red velvet cake layer and just make a classic strawberry cheesecake.

Nutrition (per serving, assuming 12 servings):

• Calories: ~400-450 kcal
• Fat: ~25g
• Carbohydrates: ~45g
• Protein: ~5g
• Fiber: ~1g
• Sugar: ~30g
• Sodium: ~200mg

Note: Nutrition is an estimate and may vary based on ingredient substitutions or portion sizes.

Enjoy your Vibrant Red Velvet Strawberry Cheesecake—a perfect mix of elegance and flavor!