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Red Velvet Strawberry Cheesecake

Red Velvet Strawberry Cheesecake
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Dreamy Red Velvet Strawberry Cheesecake Indulge in layers of creamy cheesecake red velvet with fresh strawberries Get the recipe try it today

Ingredients

  • All-Purpose Flour: 1 1/2 cups
  • Granulated Sugar: 1 cup
  • Unsweetened Cocoa Powder: 2 tablespoons
  • Baking Soda: 1 teaspoon
  • Salt: 1/2 teaspoon
  • Buttermilk: 1 cup
  • Vegetable Oil: 1/2 cup
  • Egg: 1 large
  • Red Food Coloring: 2 tablespoons (gel food coloring recommended)
  • White Vinegar: 1 teaspoon
  • Vanilla Extract: 1 teaspoon
  • Cream Cheese: 32 ounces (4 packages), softened
  • Granulated Sugar: 1 cup
  • Eggs: 4 large
  • Vanilla Extract: 1 teaspoon
  • Strawberry Puree: 1 cup (from about 1 pound of fresh strawberries)
  • Graham Cracker Crumbs: 1 1/2 cups
  • Melted Unsalted Butter: 6 tablespoons
  • Granulated Sugar: 2 tablespoons

Instructions

  • For the Red Velvet Cake Layer: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, combine buttermilk, oil, egg, red food coloring, vinegar, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Pour batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
  • For the Strawberry Cheesecake Layer: Preheat oven to 325°F (165°C). Wrap the bottom of a 9-inch springform pan tightly with foil. In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract and strawberry puree. Do not overmix.
  • For the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared springform pan.
  • Assembly: Crumble the cooled red velvet cake over the prepared graham cracker crust. Pour the strawberry cheesecake batter over the red velvet cake. Place the springform pan in a larger baking pan and fill the outer pan with hot water to create a water bath. Bake for 60-70 minutes, or until the cheesecake is set but still slightly jiggly in the center. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. Remove from the water bath and let cool completely at room temperature. Refrigerate for at least 4 hours, or preferably overnight.

Find it online: https://thecozycuppa.com/red-velvet-strawberry-cheesecake/