1. Prepare the Red Velvet Cake Layer:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix the Dry Ingredients: In a large bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the egg, vegetable oil, buttermilk, red food coloring, vanilla extract, and vinegar.
- Combine and Bake: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
2. Prepare the Cheesecake Layer:
- Beat the Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add Sugar and Eggs: Add the sugar and mix until well combined. Beat in the eggs one at a time, followed by the sour cream, vanilla extract, and flour.
- Bake the Cheesecake: Pour the cheesecake batter over the cooled red velvet cake layer in the springform pan. Smooth the top with a spatula. Bake at 325°F (160°C) for 40-45 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Cool and Chill: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
3. Prepare the Strawberry Topping:
- Cook the Strawberries: In a small saucepan, combine the sliced strawberries, sugar, cornstarch, lemon juice, and water. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy, about 5-7 minutes.
- Cool: Remove from heat and let the strawberry topping cool completely before spreading it over the chilled cheesecake.
4. Assemble and Serve:
- Remove from Pan: Carefully run a knife around the edges of the cheesecake before releasing the springform pan. Transfer the cheesecake to a serving plate.
- Add the Strawberry Topping: Spoon the strawberry topping over the cheesecake, spreading it evenly across the top.
- Slice and Enjoy: Slice and serve this stunning Strawberry Red Velvet Cheesecake with a garnish of fresh strawberries or a dollop of whipped cream.
Tips for Perfection:
- Room Temperature Ingredients: Ensure that the cream cheese, eggs, and buttermilk are at room temperature for a smooth, lump-free cheesecake batter.
- Gentle Mixing: Avoid overmixing the cheesecake batter to prevent air bubbles, which can cause cracks in the cheesecake.
- Chill Time: Allow ample time for the cheesecake to chill in the refrigerator, as this helps it set and develop its full flavor.
Variations:
- Chocolate Ganache: Drizzle a layer of chocolate ganache over the strawberry topping for an even richer dessert.
- Berry Mix: Use a mix of berries (such as blueberries and raspberries) for the topping to add color and variety.
- Layered Presentation: For a show-stopping presentation, bake the red velvet cake and cheesecake separately, then assemble them with a layer of strawberry compote in between.
This Strawberry Red Velvet Cheesecake combines the best of both worlds—velvety cake and creamy cheesecake, topped with a bright, fruity strawberry layer. Perfect for holidays, birthdays, or any time you want to impress your guests with a dessert that’s as beautiful as it is delicious!