Decadent layers of red velvet cake, creamy cheesecake, and glossy strawberry topping for a perfect sweet delight.
# Ingredient list:
→ Red Velvet Cake Base
01 - 1 1/4 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 1 tablespoon unsweetened cocoa powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup buttermilk
07 - 1/2 cup vegetable oil
08 - 1 large egg
09 - 1 teaspoon vanilla extract
10 - 1 teaspoon distilled white vinegar
11 - 1 tablespoon red food coloring
→ Cheesecake Layer
12 - 16 ounces cream cheese, softened
13 - 3/4 cup granulated sugar
14 - 2 large eggs
15 - 1 teaspoon vanilla extract
16 - 1/2 cup sour cream
→ Strawberry Topping
17 - 1 cup fresh strawberries, sliced
18 - 1/2 cup strawberry jam or preserves
19 - 1 tablespoon lemon juice
# Step-by-Step Guide:
01 - Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper. Whisk together flour, sugar, cocoa powder, baking soda, and salt in a mixing bowl. In a separate bowl, whisk buttermilk, oil, egg, vanilla, vinegar, and red food coloring until smooth. Combine wet ingredients with dry ingredients until a homogenous batter forms. Pour into prepared pan. Bake for 20-22 minutes, until a toothpick inserted in the center emerges clean. Remove from oven and cool completely.
02 - Reduce oven temperature to 325°F (163°C). Using a stand mixer or hand mixer, beat cream cheese and sugar together until smooth and lump-free. Add eggs one at a time, mixing briefly after each addition. Blend in vanilla extract and sour cream until evenly incorporated.
03 - Spread cheesecake batter over the cooled cake base, smoothing the top. Place a pan of hot water on the lowest oven rack to create steam and reduce surface cracking. Bake for 45-50 minutes, or until the cheesecake edges are set and the center is slightly jiggly. Switch off the oven and let the cheesecake cool inside for 1 hour with the door ajar.
04 - Transfer cheesecake to the refrigerator and chill for at least 4 hours, ideally overnight, to set fully and develop flavor.
05 - In a small saucepan over low heat, warm strawberry jam with lemon juice until the mixture is fluid and smooth. Allow glaze to cool slightly. Arrange sliced strawberries on top of the chilled cheesecake, then drizzle glaze evenly over the fruit.
06 - Carefully release cheesecake from the springform pan. Cut into portions and serve chilled for optimal texture and flavor.
