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Experience the ultimate dessert fusion with this decadent Red Velvet Strawberry Cheesecake. Each luxurious slice combines the rich chocolate notes of red velvet cake with smooth, creamy strawberry cheesecake for an impressive special occasion dessert. The striking red and pink layers create a showstopping presentation that's guaranteed to wow.
Key Ingredients
- Block cream cheese: Use full-fat, room temperature blocks for the smoothest texture
- Fresh strawberries: Select ripe, fragrant berries at peak season
- Cultured buttermilk: Creates tender, moist red velvet cake
- Dutch-process cocoa: Provides rich chocolate flavor and color
- Heavy whipping cream: Choose 36% fat content minimum
- Red gel food coloring: Produces vibrant color without thinning batter
Baking Instructions
- Prepare the Pan:
- Center oven rack and heat to 350°F. Grease 8-inch springform pan, line bottom with parchment, wrap exterior in foil.
- Mix Dry Ingredients:
- Sift flour, cocoa, baking powder, baking soda and salt together in large bowl.
- Combine Wet Ingredients:
- Cream sugar and oil in stand mixer. Add eggs one at a time. Mix in buttermilk, vanilla, and red coloring.
- Finish Cake Batter:
- Add dry ingredients gradually, mix until just combined. Stir in vinegar last.
- Make Cheesecake Layer:
- Lower oven to 325°F. Beat cream cheese until smooth. Add sugar, sour cream, and heavy cream. Add eggs individually on low speed. Fold in strawberry puree and vanilla.
- Bake and Cool:
- Pour cheesecake over cake layer. Place in water bath, bake 60-70 minutes until edges set but center jiggles slightly. Cool in oven 1 hour with door cracked.
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Perfecting Your Technique
Temperature control and proper mixing are crucial for achieving silky smooth texture. Allow all ingredients to reach room temperature before beginning. This prevents lumps and ensures proper incorporation.
Adding the Strawberry Layer
Use a gentle folding motion when incorporating the strawberry puree to maintain the light, airy texture. Aggressive mixing will result in a dense, heavy cheesecake.
Water Bath Method
Triple wrap the springform pan in heavy duty foil to prevent water seepage. The water bath creates even heat distribution and prevents surface cracks.
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This stunning red velvet strawberry cheesecake combines two beloved desserts into one spectacular creation. The marriage of flavors and textures makes it perfect for special occasions and celebrations.
Frequently Asked Questions
- → Is it okay to use strawberries that have been frozen?
- Totally, just make sure they're completely thawed and you've gotten rid of any extra liquid before you blend them up for the creamy part.
- → What if my cheesecake layer didn't get firm?
- Make sure the cream cheese is soft, at room temp, and that you've whipped the cream until it's really firm.
- → Is it okay to prep this sweet treat beforehand?
- Yep, you can get it all ready up to 48 hours early. Just keep it in the fridge and toss on the fresh strawberries right before you're ready to serve.
- → I don't have any buttermilk what can i do?
- Easy fix just stir a tablespoon of lemon juice into a cup of milk. That'll do the trick.
- → Can I put this dessert in the freezer?
- You bet. It'll keep in the freezer for about a month. Thaw it out in the fridge overnight when you're ready to eat it.