Strawberry Cheesecake

 

Ingredients

For the Red Velvet Cake Layer

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon unsweetened cocoa powder

1/4 teaspoon salt

1/2 cup granulated sugar

1/2 cup vegetable oil

1/2 cup buttermilk, room temperature

1 large egg, room temperature

1 tablespoon red food coloring

1/2 teaspoon vanilla extract

1/2 teaspoon distilled white vinegar

For the Cheesecake Layer

16 oz cream cheese, softened

2/3 cup granulated sugar

2 large eggs, room temperature

1/3 cup sour cream

1/3 cup heavy cream

1 teaspoon vanilla extract

For the Strawberry Topping

1 lb fresh strawberries, hulled and sliced

1/2 cup granulated sugar

2 tablespoons cornstarch

1/4 cup water

1 tablespoon lemon juice

Instructions

Step 1: Prepare the Red Velvet Cake Layer

 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cocoa powder, and

salt.

Combine Wet Ingredients: In a large bowl, beat together the sugar and oil until well combined. Add

the buttermilk, egg, food coloring, vanilla extract, and vinegar. Mix until smooth.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing

until just combined.

Bake: Pour the batter into the prepared pan and bake for 15-20 minutes, or until a toothpick inserted

into the center comes out clean. Allow the cake to cool in the pan.

Step 2: Prepare the Cheesecake Layer

 

Beat Cream Cheese: In a large bowl, beat the cream cheese and sugar until smooth and creamy.

Add Eggs and Cream: Add the eggs one at a time, beating well after each addition. Mix in the sour

cream, heavy cream, and vanilla extract until smooth.

Pour Over Cake Layer: Pour the cheesecake batter over the cooled red velvet cake layer in the

springform pan.

Step 3: Bake the Cheesecake

 

Prepare Water Bath: Wrap the bottom of the springform pan with aluminum foil to prevent water

from leaking in. Place the pan in a larger baking dish and fill the dish with hot water halfway up the

sides of the springform pan.

Bake: Bake the cheesecake at 325°F (160°C) for 55-65 minutes, or until the center is set and the edges

are lightly golden.

Cool: Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.

Then, refrigerate the cheesecake for at least 4 hours or overnight.

Step 4: Prepare the Strawberry Topping

 

Cook Strawberries: In a medium saucepan, combine the sliced strawberries, sugar, cornstarch, water,

and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and becomes

glossy.

Cool: Remove from heat and allow the topping to cool to room temperature.

Step 5: Assemble the Cheesecake

 

Release from Pan: Carefully remove the cheesecake from the springform pan and place it on a

serving platter.

Add Strawberry Topping: Spread the cooled strawberry topping over the cheesecake, allowing some

to drizzle down the sides.

Garnish: Garnish with additional fresh strawberries, if desired.