Red Velvet Strawberry Cheesecake (Print version)

Moist red velvet cake meets creamy cheesecake and fresh strawberries in this stunning layered dessert.

# Ingredients:

Red velvet cake base

01 - 1 1/4 cups (155 g) all-purpose flour
02 - 1 cup (200 g) granulated sugar
03 - 1 tablespoon unsweetened cocoa powder
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 1/2 cup (120 ml) vegetable oil
08 - 1/2 cup (120 ml) buttermilk, room temperature
09 - 1 large egg, room temperature
10 - 1 teaspoon vanilla extract
11 - 1 tablespoon red gel food coloring (or 2 tablespoons liquid)
12 - 1/2 teaspoon white vinegar

Cheesecake layer

13 - 16 oz (450 g) cream cheese, softened
14 - 1/2 cup (100 g) granulated sugar
15 - 2 large eggs, room temperature
16 - 1 teaspoon vanilla extract

Topping

17 - 1/2 cup (160 g) strawberry preserves
18 - 1 cup (150 g) fresh strawberries, sliced
19 - Whipped cream, for garnish

# Instructions:

01 - Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper. Whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. In a separate bowl, mix the oil, buttermilk, egg, vanilla, food coloring, and vinegar until smooth. Combine the wet and dry ingredients and stir just until no streaks of flour remain. Pour into the prepared pan and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool completely.
02 - Reduce the oven temperature to 325°F (160°C). Grease an 8-inch springform pan. Beat the softened cream cheese and sugar together until completely smooth and creamy. Add the eggs one at a time, beating on low speed after each addition until just blended. Stir in the vanilla extract. Do not overbeat.
03 - Pour the cheesecake batter into the prepared springform pan. Bake for 40 to 45 minutes, until the edges are set and the center still has a slight wobble. Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes. Then cool to room temperature and chill in the refrigerator for at least 2 hours.
04 - Place the cooled red velvet cake on a serving platter. Carefully place the chilled cheesecake layer on top of the cake. Warm the strawberry preserves in a small saucepan over low heat until loose and spreadable, then pour over the top of the cheesecake and spread evenly. Arrange the sliced fresh strawberries over the glaze and add whipped cream if desired.
05 - Refrigerate the assembled cake for 1 to 2 hours to firm up the cheesecake and let the glaze set. Slice with a long thin knife dipped in hot water and wiped clean between cuts. Serve chilled.

# Good to know:

01 - For the cleanest slices, chill the assembled cake overnight and use a hot, wet knife.
02 - Both layers can be baked up to two days ahead and stored separately in the refrigerator.

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