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Turn any special event into a memorable occasion with this eye-catching dessert mashup. This decadent treat combines velvety red cake layers with smooth strawberry cheesecake, making a bold dessert that's just as delicious as it is beautiful. Every mouthful offers the ideal mix of chocolate-infused red cake and bright strawberry notes.
Whipping up this cheesecake takes me back to my early days working at a bakery, where I picked up the subtle techniques of crafting the perfect cheesecake. The mix of textures - from soft cake to creamy filling - creates something truly special when you take a bite.
Key Ingredients:
- Cream cheese (full-fat blocks): The main component for amazing cheesecake, needs to soften at room temp for ultimate creaminess
- Fresh strawberries: Look for completely red, sweet-smelling berries without green tops for maximum flavor
- Buttermilk: Authentic cultured buttermilk makes the red velvet part extra soft
- Dutch-process cocoa powder: Gives richer taste and better coloring than regular cocoa
- Heavy cream: At least 36% fat helps maintain proper structure
- Gel food coloring: Works better than liquid since it's stronger and won't mess up your batter
Preparation Steps:
- Creating Your Red Base:
- Put your oven rack in the middle and warm to 350°F (175°C). Get an 8-inch springform pan ready by buttering it well and putting parchment on the bottom. Wrap the outside with thick foil.
- Mixing Dry Stuff:
- In a big bowl, sift together 2½ cups all-purpose flour, ¼ cup Dutch-process cocoa powder, 1½ teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt. Sifting gets rid of clumps for better mixing.
- Blending Wet Items:
- With a stand mixer using the paddle, mix 1½ cups granulated sugar and ½ cup vegetable oil until they're combined. Add 2 large eggs one by one, mixing completely after each. Stir in 1 cup buttermilk, 2 teaspoons vanilla extract, and 1 tablespoon red gel food coloring.
- Putting Batter Together:
- Slowly add your dry mix to the wet stuff in three batches, mixing on low just enough to combine. Scrape the bowl sides often for even mixing. Add 1 teaspoon white vinegar at the end.
- Making Cheesecake Layer:
- Lower oven temp to 325°F (163°C). Beat 32 ounces softened cream cheese until smooth. Slowly add 1 cup sugar, then mix in 1 cup sour cream and ½ cup heavy cream. Add 4 eggs one at a time, mixing slowly. Fold in 1½ cups strawberry puree and 1 teaspoon vanilla extract.
- Putting It All Together:
- Pour cheesecake mix over your cooled red cake base. Set in a water bath and bake for 60-70 minutes until sides are firm but middle still jiggles slightly. Cool in the oven with door slightly open for an hour.
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Through my many years of baking, I've learned that using fresh strawberries really does make this dish special. I've noticed that berries from local farms during peak season give you the most intense flavor and naturally gorgeous pink color.
Getting Texture Just Right:
The secret to that amazing texture comes down to watching your temperatures and how you mix things. Whenever I make this cheesecake, I let all my ingredients sit out until they reach room temp before I start. This easy step stops lumps and gives you that silky smooth result everyone loves.
Making Beautiful Swirls:
When you mix in the strawberry puree, fold it gently to keep the batter light and airy. I've figured out from making tons of these that if you stir too much, you'll end up with a heavy, dense cheesecake instead of something light and creamy.
Getting Water Baths Right:
A good water bath creates the moist air needed for even baking. I always use three layers of heavy-duty foil around my springform pan so water can't get in and ruin the bottom.
Changing With The Seasons:
When strawberries are at their best, I often use twice as much fruit on top. The way fresh berries contrast with the creamy cheesecake makes a combo my family always begs for again and again.
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After spending years tweaking this recipe, I've come to see it's not just dessert - it's the centerpiece that brings happiness to every party. The blend of red velvet with strawberry cheesecake creates something people can't forget and always want seconds of.
Frequently Asked Questions
- → Can I prepare this days in advance?
- Absolutely, make it up to 2 days early. Keep refrigerated and add fresh berries right before serving.
- → Will frozen strawberries work here?
- Sure! Just make sure they’re thawed and drained well before pureeing.
- → Why didn’t my filling firm up?
- Check that the cream cheese was softened and the whipped cream had stiff peaks before mixing.
- → Is freezing this dessert an option?
- Yes, store in the freezer up to 1 month. Defrost it overnight in the fridge.
- → Do I need to buy buttermilk?
- No, you can make your own by mixing 1 cup milk with 1 tablespoon lemon juice.