Red Velvet Strawberry Cheesecake
A delightful twist on traditional cheesecake with rich red velvet and fresh strawberries, perfect for any occasion.
Ingredients
For the cake
- 1.5 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 0.5 teaspoon baking soda
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 tablespoon red food coloring Adjust for a more intense color if desired.
For the cheesecake filling
- 1 package cream cheese (8 oz), softened
- 0.5 cup powdered sugar
- 1 cup fresh strawberries, sliced Plus extra for topping.
- Whipped cream for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a bowl, combine flour, cocoa powder, and baking soda.
- In another bowl, cream together sugar and butter until light and fluffy. Add eggs, one at a time, mixing well after each. Stir in vanilla, buttermilk, and food coloring.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
Cheesecake Filling
- Beat the cream cheese and powdered sugar until smooth.
- Gently fold in sliced strawberries.
- Once the cake has cooled, spread the cheesecake mixture on top.
- Chill in the refrigerator for at least 2 hours before serving.
Serving
- Serve the cheesecake chilled, topped with whipped cream and additional strawberries, if desired.
Notes
Store tightly covered in the refrigerator for up to 4-5 days. For best results, use room temperature ingredients.