Red Velvet Strawberry Cheesecake Extravaganza The Perfect Dessert for Every Occasion
Ingredients:
For the Red Velvet Cake:
1 ¼ cups all-purpose flour
1 tbsp cocoa powder
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup vegetable oil
½ cup buttermilk
1 large egg
1 tsp vanilla extract
1 tbsp red food coloring
½ tsp white vinegar
For the Cheesecake Layer:
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
For the Topping:
1 cup fresh strawberries, sliced
½ cup strawberry preserves
Whipped cream for garnish
Instructions:
Prepare the Red Velvet Cake: Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan. In a bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. In another bowl, mix oil, buttermilk, egg, vanilla, red food coloring, and vinegar until smooth. Combine the wet and dry ingredients. Pour batter into the pan and bake for 25-30 minutes, until a toothpick comes out clean. Let cool.
Prepare the Cheesecake Layer: Preheat oven to 325°F (160°C). Beat cream cheese and sugar until creamy. Add eggs one at a time, followed by vanilla. Pour mixture into a greased 8-inch springform pan. Bake for 40-45 minutes, until set but slightly jiggly in the center. Cool in the oven with the door slightly ajar, then refrigerate for at least 2 hours.
Assemble the Cake: Place the cooled red velvet cake on a serving plate. Remove the cheesecake from its pan and place it on top of the cake. Heat the strawberry preserves in a saucepan until melted, then spread over the cheesecake. Top with fresh strawberries and a swirl of whipped cream.
Chill and Serve: Refrigerate for another 1-2 hours to set. Slice and enjoy this dreamy, decadent Red Velvet Strawberry Cheesecake!