Step-by-step instructions
Bake the Red Velvet Cake Layer: Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan. In one bowl, whisk together flour, baking soda, baking powder, salt, and cocoa powder. In another, beat butter and sugar until fluffy. Mix in the egg and vanilla. Alternate adding the buttermilk and dry ingredients, mixing gently. Stir in red food coloring and vinegar before pouring the batter into the prepared pan. Bake for 12-15 minutes; it should be slightly underbaked. Allow it to cool.
Prepare the Cheesecake Layer: Lower the oven temperature to 325°F (163°C). Beat the cream cheese and sugar until creamy. Add vanilla and sour cream, then mix in the eggs one at a time, being careful not to overmix. Pour the cheesecake batter over the cooled red velvet layer. Bake in a water bath for 50-60 minutes. After baking, turn off the oven, crack the door open, and let the cheesecake cool inside for an hour. Chill in the refrigerator for at least 6 hours or overnight.
Make the Strawberry Topping: In a saucepan, combine strawberries, sugar, and lemon juice over medium heat. Once bubbly, stir in the cornstarch slurry until thickened, then let it cool.
Create the Whipped Cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Cheesecake: Carefully remove the cheesecake from the pan. Spoon the cooled strawberry topping over the cheesecake, then pipe whipped cream around the edges. Garnish with slices of fresh strawberries.
Serve & Enjoy: Slice, serve, and revel in your creation of this stunning red velvet strawberry cheesecake.
Best ways to enjoy it
For an exceptional dining experience, serve slices of this cheesecake with dollops of additional whipped cream or extra strawberry sauce drizzled on top. Pair it with a cup of coffee or a glass of dessert wine to elevate the flavors even further. Consider serving it alongside fresh fruit or a scoop of vanilla ice cream for a delightful contrast in textures and flavors.
Storage and reheating tips
To keep your leftover Red Velvet Strawberry Cheesecake fresh, cover tightly with plastic wrap or aluminum foil. Store it in the refrigerator, where it should last about 5 to 7 days. If you need to freeze it, wrap it well in plastic wrap and store it in an airtight container. The cheesecake can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
Helpful cooking tips
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth batter.
- When mixing the cheesecake batter, mix gently to avoid incorporating too much air, which can cause cracking during baking.
- For a cleaner slice, dip your knife in hot water before cutting the cheesecake, then wipe it off between cuts.
Creative twists
Feel free to customize your cheesecake with different flavors or toppings. Swap out strawberries for raspberries or blueberries for a berry medley. Experiment with flavored extracts like almond or coconut, or incorporate a swirl of caramel sauce into the cheesecake batter for an extra layer of indulgence.
FAQs
How long does the preparation take?
Preparation will take around 20 minutes. However, remember that you need to chill the cheesecake for at least 6 hours or overnight before serving.
Can I use a different type of food coloring?
Yes, you can use natural food coloring or even omit it altogether if you prefer a non-red version. However, the vibrant color is a key part of the red velvet aesthetic.
Is there a gluten-free version?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Just ensure the other ingredients are also gluten-free!
This Red Velvet Strawberry Cheesecake recipe is bound to become a favorite in your kitchen, offering a sensational blend of flavors and a stunning presentation. Happy baking!
