Red Velvet Strawberry Cheesecake

🍰 Red Velvet Strawberry Cheesecake 🍓

Introduction

This Red Velvet Strawberry Cheesecake is the ultimate dessert for special occasions, combining the rich flavors of classic red velvet cake, creamy cheesecake, and a fresh strawberry glaze. With its impressive layers and stunning presentation, this cake is sure to steal the show at birthdays, holidays, or any celebration!

Ingredients

For the Cheesecake Layer:

• 🥚 2 large eggs
• 🥛 ½ cup (120ml) sour cream
• 🍯 1 teaspoon vanilla extract
• 🥑 2 (8 oz / 226g) blocks cream cheese, softened
• 🍬 ½ cup (100g) granulated sugar

For the Strawberry Glaze:

• 🍬 ¼ cup (50g) granulated sugar
• 🌿 1 tablespoon cornstarch
• 💧 2 tablespoons water
• 🍓 1 cup (150g) fresh strawberries, chopped

For the Red Velvet Cake Layers:

• 🥚 1 large egg
• 🧵 ¾ cup (180ml) vegetable oil
• 🥛 ½ cup (120ml) buttermilk
• 🟥 2 teaspoons red gel food coloring
• 🍯 1 teaspoon vanilla extract
• 🥤 1 teaspoon white vinegar
• 🍚 1½ cups (190g) all-purpose flour
• 🍬 1 cup (200g) granulated sugar
• 🍫 1 tablespoon cocoa powder
• 🧶 1 teaspoon baking soda
• 🧐 ½ teaspoon salt

For Decoration:

• 🥛 Whipped cream (optional)
• 🍓 Fresh strawberries
• 🍇 Optional: blueberries or other berries

Instructions

1. Make the Red Velvet Cake:

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20cm) round cake pans with parchment paper.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk together the egg, vegetable oil, buttermilk, red gel food coloring, vanilla extract, and vinegar.
4. Gradually add the wet ingredients to the dry ingredients and mix until just combined (avoid overmixing).
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool completely in the pans before removing.

2. Make the Cheesecake Layer:

1. Lower the oven temperature to 325°F (163°C).
2. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
3. Add the eggs one at a time, mixing well after each addition. Then, mix in the sour cream and vanilla extract.
4. Pour the cheesecake batter into a greased and parchment-lined 8-inch springform pan.
5. Bake for 40-50 minutes, or until the edges are set but the center remains slightly jiggly.
6. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.

3. Make the Strawberry Glaze:

1. In a small saucepan, combine the chopped strawberries and sugar over medium heat.
2. Cook the strawberries until they release their juices and soften.
3. In a small bowl, mix the cornstarch and water until smooth, then stir it into the strawberry mixture.
4. Continue cooking until the glaze thickens. Remove from heat and let it cool completely.

4. Assemble the Cake:

1. Place one red velvet cake layer on a serving plate or cake stand.
2. (Optional) Spread a thin layer of whipped cream or cream cheese frosting over the cake layer for added hold.
3. Carefully place the chilled cheesecake layer on top of the red velvet cake.
4. Add the second red velvet cake layer on top of the cheesecake.
5. Spread the cooled strawberry glaze evenly over the top of the cake.
6. Decorate with fresh strawberries, whipped cream, or a mix of berries for a vibrant finish.

5. Serve and Enjoy:

Slice and serve your stunning Red Velvet Strawberry Cheesecake chilled for the best texture and flavor. Enjoy!

Tips for Perfect Results

1. Chill the Cheesecake: Ensure the cheesecake layer is completely set and chilled before assembling to avoid it falling apart.
2. Even Cake Layers: Trim the tops of the red velvet cake layers with a serrated knife for a level, professional finish.
3. Avoid Overmixing: Overmixing the red velvet cake batter can make the cake dense instead of fluffy.
4. Perfect Glaze: Allow the strawberry glaze to cool fully before spreading it on the cake to prevent it from running.
5. Refrigeration: Keep the cake refrigerated until ready to serve to maintain its structure and freshness.

Frequently Asked Questions (FAQs)

Q: Can I make this cake ahead of time? A: Yes! Assemble the cake up to 1 day in advance and refrigerate until serving.

Q: Can I use frozen strawberries for the glaze? A: Yes, but thaw and drain the strawberries first to prevent excess liquid.

Q: How do I store the cake? A: Store the assembled cake in the refrigerator for up to 3 days in an airtight container.

Q: Can I use a different frosting instead of strawberry glaze? A: Absolutely! Cream cheese frosting or chocolate ganache would pair wonderfully with this cake.

Q: How do I slice the cake neatly? A: Use a sharp knife dipped in hot water and wiped clean between cuts for clean, even slices.

Common Mistakes and Solutions

1. Mistake: Cheesecake layer collapses.
   • Solution: Bake the cheesecake until the edges are set and chill it fully before assembling.
2. Mistake: Red velvet cake is too dry.
   • Solution: Avoid overbaking. Check for doneness at the minimum baking time.
3. Mistake: Strawberry glaze is too thin.
   • Solution: Cook the glaze longer to allow it to thicken, or add a bit more cornstarch slurry if needed.
4. Mistake: Cake layers slide during assembly.
   • Solution: Spread a thin layer of whipped cream between the layers for stability.

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