Red Velvet Strawberry Cheesecake (Print Version)
# Ingredients:
01 -
1 1/4 cups all-purpose flour.
02 -
1 cup granulated sugar.
03 -
1 tablespoon cocoa powder.
04 -
1/2 teaspoon baking powder.
05 -
1/4 teaspoon baking soda.
06 -
1/4 teaspoon salt.
07 -
1/2 cup vegetable oil.
08 -
1/2 cup buttermilk.
09 -
1 large egg.
10 -
1 teaspoon vanilla extract.
11 -
1 tablespoon red food coloring.
12 -
1/2 teaspoon white vinegar.
13 -
16 ounces cream cheese, softened.
14 -
1/2 cup granulated sugar.
15 -
2 large eggs.
16 -
1 teaspoon vanilla extract.
17 -
1 cup fresh strawberries, sliced.
18 -
1/2 cup strawberry preserves.
19 -
Whipped cream for garnish.
# Instructions:
01 -
Heat oven to 350°F (175°C).
02 -
Mix all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a bowl.
03 -
In a separate bowl, mix vegetable oil, buttermilk, egg, vanilla extract, and red food coloring.
04 -
Mix wet and dry ingredients together until combined.
05 -
Pour batter into an 8-inch pan.
06 -
Bake for 25-30 minutes. Cool completely.
07 -
Reduce oven to 325°F (160°C).
08 -
In a bowl, beat cream cheese and granulated sugar together until smooth.
09 -
Add eggs to the cream cheese mixture one at a time, beating after each addition.
10 -
Stir in vanilla extract.
11 -
Pour cheesecake mixture into a springform pan.
12 -
Bake the cheesecake for 40-45 minutes. Let cool and refrigerate for 2 hours.
13 -
Layer the red velvet cake and chilled cheesecake together.
14 -
Heat strawberry preserves in a small saucepan until melted.
15 -
Spread melted strawberry preserves over the top of the cake.
16 -
Add sliced strawberries and whipped cream on top.
17 -
Chill the cake for 1-2 hours before serving.
# Notes:
01 -
A special occasion dessert that combines two classic cakes.
02 -
Components can be made ahead and assembled the day of serving.