Red Velvet Strawberry Cheesecake (Ready-to-Print Version)

Moist red velvet meets luscious strawberry cheesecake, topped with glossy strawberries for an elegant chilled dessert.

# What You’ll Need:

→ Red Velvet Cake Layer

01 - 1 cup (120 g) all-purpose flour, spooned and leveled
02 - 3/4 cup (150 g) granulated sugar
03 - 2 tablespoons unsweetened Dutch process cocoa powder
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon baking soda
06 - 1/4 teaspoon fine sea salt
07 - 1/3 cup (80 ml) vegetable oil
08 - 1/2 cup (120 ml) buttermilk, room temperature
09 - 1 large egg, room temperature
10 - 1 tablespoon red gel food coloring
11 - 1 teaspoon pure vanilla extract
12 - 1/2 teaspoon white vinegar

→ Strawberry Cheesecake Layer

13 - 16 ounces (450 g) full fat cream cheese, softened
14 - 1/2 cup (100 g) granulated sugar
15 - 1/4 cup (60 g) sour cream, room temperature
16 - 1/4 cup (60 ml) heavy cream
17 - 2 large eggs, room temperature
18 - 1 teaspoon pure vanilla extract
19 - 1/2 cup (120 g) fresh strawberry puree (strained)

→ Strawberry Topping

20 - 2 cups (300 g) fresh strawberries, sliced
21 - 3 tablespoons granulated sugar
22 - 1 tablespoon fresh lemon juice

# Step-by-Step Guide:

01 - Preheat oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with parchment paper and lightly grease the sides for easy release.
02 - Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl to ensure a smooth cake base.
03 - In a separate bowl, whisk together vegetable oil, buttermilk, egg, food coloring, vanilla, and vinegar until the mixture is fully emulsified.
04 - Pour wet mixture into dry ingredients. Stir gently until just combined to maintain a tender crumb. Do not overmix. Pour batter into the prepared pan and smooth the top.
05 - Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack before proceeding.
06 - Lower oven to 325°F (160°C) to prepare for the cheesecake layer.
07 - With an electric mixer, beat softened cream cheese in a clean bowl until smooth and creamy, ensuring a lump-free texture.
08 - Add sugar to the cream cheese and blend until incorporated. Mix in sour cream and heavy cream. Add eggs one at a time, mixing thoroughly after each. Stir in vanilla and strawberry puree until fully combined.
09 - Carefully spoon cheesecake batter over cooled red velvet cake base in the springform pan. Smooth surface gently to avoid disturbing cake layer.
10 - Place pan on a baking sheet and bake for 60-70 minutes or until edges are set and center jiggles slightly.
11 - Turn off oven and crack the door. Let the cheesecake rest inside for 1 hour to prevent surface cracks.
12 - Transfer cheesecake to the refrigerator. Chill for at least 4 hours or overnight for optimal texture.
13 - Combine sliced strawberries with sugar and lemon juice in a bowl. Allow to macerate for 10 minutes until juices are released and berries are glossy.
14 - Remove chilled cheesecake from pan. Top generously with macerated strawberries. Slice with a warm, clean knife and serve cold.

# Handy Tips:

01 - Use room temperature dairy and eggs for a smooth cheesecake filling with no lumps.
02 - Chilling overnight improves sliceability and flavor development.
03 - Store leftovers in an airtight container in the refrigerator for up to three days or freeze well-wrapped slices for up to one month.
04 - Red gel food coloring provides rich color without altering cake texture.
05 - Greek yogurt may replace sour cream if needed; thawed frozen strawberries can substitute for puree in the cheesecake layer.
06 - Slice with a warm knife, wiping clean between cuts for a neat presentation.
07 - A water bath or placing a pan of hot water in the oven can help prevent cracks.
08 - Red velvet’s signature color results from the acidity in vinegar, the cocoa, and food coloring interacting.

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