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Are you ready to take your dessert game to a whole new level? Introducing the Red Velvet Strawberry Cheesecake Delight, a stunning combination of rich flavors and vibrant colors that promises to be the centerpiece of any gathering. This dessert is more than just a feast for the palate; it’s a feast for the eyes as well. The luxurious texture of the red velvet cake pairs beautifully with the creamy cheesecake layer, while fresh strawberries add a burst of freshness, making every bite an unforgettable experience.

Red Velvet Strawberry Cheesecake Delight

Elevate your dessert game with this stunning Red Velvet Strawberry Cheesecake Delight! This recipe marries rich velvet cake with creamy cheesecake, topped with fresh strawberries for a show-stopping treat perfect for any celebration. Learn how to create this deliciously layered dessert that looks as great as it tastes.
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Ingredients
  

For the Red Velvet Cake:

1 ½ cups all-purpose flour

1 cup granulated sugar

1 tsp baking soda

½ tsp salt

1 tsp cocoa powder

1 cup vegetable oil

1 cup buttermilk, at room temperature

2 large eggs

2 tbsp red food coloring

1 tsp vanilla extract

1 tsp white vinegar

For the Cheesecake Layer:

16 oz cream cheese, softened

½ cup granulated sugar

1 tsp vanilla extract

2 large eggs

1 cup sour cream

1 cup fresh strawberries, pureed

For the Strawberry Topping:

1 ½ cups fresh strawberries, sliced

¼ cup granulated sugar

Juice of 1 lemon

1 tbsp cornstarch

1 tbsp water

Instructions
 

Prepare the Red Velvet Cake:

    - Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

      - In a large bowl, mix together the flour, sugar, baking soda, salt, and cocoa powder.

        - In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined.

          - Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

            - Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely.

              Make the Cheesecake Layer:

                - In a large mixing bowl, beat the softened cream cheese and sugar until smooth.

                  - Add in the vanilla extract and mix well.

                    - Add the eggs, one at a time, mixing on low speed after each addition until just combined.

                      - Fold in the sour cream and the strawberry puree until well integrated.

                        - Reduce the oven temperature to 325°F (160°C). Pour the cheesecake mixture onto the cooled red velvet cake in the pan.

                          - Bake for an additional 40-45 minutes until the edges are set and the center is slightly jiggly. Let it cool on a wire rack.

                            Prepare the Strawberry Topping:

                              - In a saucepan over medium heat, combine the sliced strawberries, granulated sugar, lemon juice, cornstarch, and water.

                                - Stir gently and bring to a simmer. Cook for about 5-7 minutes until the strawberries soften and the mixture thickens.

                                  - Remove from heat and let cool.

                                    Assemble the Dessert:

                                      - Once the cheesecake has cooled completely, carefully remove it from the pan.

                                        - Top the cheesecake layer with the strawberry topping, spreading it evenly.

                                          Serve:

                                            - Slice into generous wedges and serve chilled, garnished with fresh strawberry slices if desired.

                                              Prep Time: 30 mins | Total Time: 1 hr 45 mins | Servings: 12