Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) while greasing and lining a 9-inch springform pan with parchment paper.
- Sift together all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder in a bowl.
- Whisk together vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar in another bowl.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
- Pour the red velvet batter into the prepared springform pan and smooth the top evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- Beat the softened cream cheese until smooth, then gradually add powdered sugar and vanilla extract until fully incorporated.
- Stir in the pureed strawberries into the cream cheese mixture until thoroughly combined.
- Whip the heavy cream until stiff peaks form, then gently fold into the strawberry cheesecake mixture.
- Once cooled, remove the cake from the springform pan and place it on a serving dish.
- Spread the strawberry cheesecake filling evenly over the top of the red velvet cake.
- Chill the assembled cheesecake in the refrigerator for at least 4 hours or until set.
- Garnish the cheesecake with fresh strawberry halves and optional whipped cream before serving.
Nutrition
Notes
Ensure all ingredients are at room temperature for the best results.