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Red Velvet Strawberry Cheesecake

Red Velvet Strawberry Cheesecake: A Showstopper Dessert Creation

This Red Velvet Strawberry Cheesecake blends rich flavors and stunning visuals, perfect for any celebration or sweet escape.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 5 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Red Velvet Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1 cup Granulated Sugar Can be replaced with coconut sugar for a less refined alternative.
  • 1 teaspoon Baking Powder Essential leavening agent.
  • 1 teaspoon Baking Soda Essential leavening agent.
  • 1 teaspoon Salt Enhances flavor.
  • 1 tablespoon Cocoa Powder Adds a hint of chocolate flavor.
  • 1 cup Vegetable Oil Melted coconut oil works well as a substitute.
  • 1 cup Buttermilk Substitute with milk and a tablespoon of vinegar if necessary.
  • 2 large Eggs For a vegan alternative, use flaxseed meal mixed with water.
  • 2 tablespoons Red Food Coloring Gel coloring is a great substitute for liquid forms.
  • 2 teaspoons Vanilla Extract Using pure extract yields the best results.
  • 1 teaspoon White Vinegar Can be replaced with lemon juice if needed.
For the Strawberry Cheesecake Filling
  • 16 ounces Cream Cheese Non-dairy options are available for a vegan alternative.
  • 1 cup Powdered Sugar Granulated sugar can be blended to serve as a substitute.
  • 2 teaspoons Vanilla Extract Pure vanilla is recommended for deeper flavor.
  • 2 cups Fresh Strawberries Frozen strawberries can be used if fully thawed and drained.
  • 1 cup Heavy Whipping Cream Substitute with coconut cream for a dairy-free option.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • electric mixer
  • sifter
  • Wire Rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with butter or cooking spray.
  2. Sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder in a large mixing bowl.
  3. In a separate bowl, mix the wet ingredients until smooth and combine with the dry ingredients, being careful not to overmix.
  4. Pour the batter into the prepared pan and bake for 25-30 minutes. Let cool completely in the pan on a wire rack.
  5. Beat the cream cheese until creamy. Gradually add powdered sugar and vanilla until well combined. Fold in pureed strawberries.
  6. Whip the heavy cream until stiff peaks form and gently fold into the cream cheese mixture.
  7. Remove the cooled red velvet layer from the pan and spread the cheesecake filling evenly on top.
  8. Cover with plastic wrap and refrigerate for at least 4 hours before serving. Garnish with fresh strawberries and whipped cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best results. Allow the red velvet cake to cool completely before adding the cheesecake filling.

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