Red Velvet Strawberry Cheesecake – The Ultimate Dessert Delight!

Description:
Indulge in the perfect marriage of flavors with this Red Velvet Strawberry Cheesecake. A rich, velvety red velvet cake base, topped with creamy cheesecake swirled with fresh strawberries, creates a dessert that’s as visually stunning as it is delicious. Perfect for special occasions or when you want to treat yourself to the ultimate dessert experience!

Ingredients:

For the Red Velvet Base:

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 teaspoon red gel food coloring

For the Cheesecake Layer:

• 16 oz (2 packages) cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup fresh strawberries, finely chopped

For the Strawberry Topping:

• 1 1/2 cups fresh strawberries, sliced
• 1/4 cup sugar
• 1 teaspoon cornstarch
• 1 tablespoon lemon juice

Instructions:

Step 1: Make the Red Velvet Base

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg and vanilla extract, followed by the red food coloring.
5. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until just combined.
6. Spread the red velvet batter evenly in the prepared springform pan.

Step 2: Prepare the Cheesecake Layer

1. In a large bowl, beat the cream cheese and sugar until smooth.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in the vanilla extract and sour cream until fully incorporated.
4. Fold in the chopped strawberries gently.
5. Pour the cheesecake batter over the red velvet base, smoothing the top with a spatula.

Step 3: Bake the Cheesecake

1. Place the springform pan in a larger baking dish. Fill the dish with hot water until it reaches halfway up the sides of the pan (water bath).
2. Bake for 60-70 minutes, or until the center is slightly jiggly but the edges are set.
3. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
4. Remove from the water bath and refrigerate for at least 4 hours or overnight.

Step 4: Make the Strawberry Topping

1. In a small saucepan, combine sliced strawberries, sugar, cornstarch, and lemon juice.
2. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy (about 5-7 minutes).
3. Remove from heat and let cool completely before spreading over the chilled cheesecake.

Step 5: Assemble and Serve

1. Once the cheesecake is fully chilled, release it from the springform pan and transfer it to a serving plate.
2. Spread the cooled strawberry topping evenly over the cheesecake.
3. Garnish with fresh strawberries or whipped cream, if desired. Serve chilled.

Tips for Success:

• Prevent Cracking: Always use a water bath and avoid overbaking the cheesecake.
• Vibrant Red Velvet: Use gel food coloring for a bold and vibrant red hue.
• Strawberry Puree Option: If you prefer a smoother topping, blend the strawberry topping into a puree before spreading it on the cheesecake.

Serving Recommendations:

• Pair with a glass of champagne or strawberry lemonade for a refreshing contrast.
• Serve small slices as this decadent dessert is rich and satisfying.

Nutrition (Per Slice, ~12 servings):

Approximate values

• Calories: 420
• Protein: 6g
• Carbohydrates: 40g
• Fat: 27g
• Sugar: 28g
• Sodium: 250mg