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✨ Description

This Red Velvet Strawberry Cheesecake is a stunning, two-in-one dessert masterpiece that combines the rich cocoa-kissed flavor of red velvet cake with the creamy decadence of a classic strawberry cheesecake. It’s the perfect marriage of flavor and texture — tender, vibrant red velvet layers sandwich a luscious strawberry swirl cheesecake, all topped with whipped cream, fresh berries, and a drizzle of strawberry sauce.

Whether you’re celebrating Valentine’s Day, a birthday, or simply want to impress guests, this dessert is guaranteed to turn heads and win hearts. Each bite offers the velvety texture of cake, the tangy smoothness of cheesecake, and the brightness of ripe strawberries. It’s elegant, indulgent, and surprisingly simple to make with a little planning.

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📝 Ingredients

For the Red Velvet Cake Layers:

• 2 ½ cups all-purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 1 ounce red food coloring (liquid or gel)
• ½ cup (1 stick) unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs

For the Strawberry Cheesecake Layer:

• 2 packages (8 oz each) cream cheese, softened
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• ½ cup sour cream
• ¾ cup finely chopped fresh strawberries
• 2 tablespoons strawberry jam (optional, for swirl effect)

For the Topping:

• Whipped cream
• Fresh strawberries, halved or sliced
• Strawberry sauce or preserves (optional drizzle)

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👨‍🍳 Instructions

Step 1: Make the Cheesecake Layer (can be made 1 day ahead)

1. Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
2. In a mixing bowl, beat cream cheese and sugar until smooth and fluffy.
3. Add vanilla, sour cream, and eggs one at a time, mixing gently between each.
4. Fold in chopped strawberries. If desired, drop spoonfuls of strawberry jam and swirl lightly with a knife.
5. Pour batter into the pan and bake for 40–45 minutes, or until the center is just set.
6. Turn off the oven and crack the door open. Let cheesecake cool for 1 hour inside before transferring to the fridge for at least 4 hours or overnight.

Step 2: Make the Red Velvet Cake

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk flour, cocoa, baking soda, and salt.
3. In another bowl, combine buttermilk, vinegar, vanilla, and red food coloring.
4. Cream butter and sugar together in a large mixing bowl until light and fluffy. Add eggs one at a time.
5. Alternate adding the dry ingredients and wet mixture to the creamed butter, mixing just until combined.
6. Divide batter between the two pans and bake for 25–30 minutes. Let cool completely on a wire rack.

Step 3: Assemble the Cheesecake

1. Level cake layers if needed. Place one red velvet layer on a serving plate.
2. Carefully place the chilled cheesecake layer on top (remove springform ring and parchment).
3. Top with the second red velvet cake layer.
4. Decorate with whipped cream, fresh strawberries, and a drizzle of strawberry sauce.

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🍓 Nutrition Facts (Per Slice – Approx. 12 servings)

• Calories: 520
• Protein: 7g
• Fat: 32g
• Carbohydrates: 54g
• Sugar: 39g
• Sodium: 370mg

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🔥 Tips & Tricks

• Make the cheesecake a day ahead for best results. Cold cheesecake layers are easier to stack.
• Use gel food coloring for a vibrant red hue without thinning the batter.
• Chill the assembled cake for an hour before slicing for cleaner cuts.
• Add a layer of cream cheese frosting between the layers if you want more richness.
• For a shortcut, use a boxed red velvet mix and prepare the cheesecake layer from scratch.

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💡 My Special Touch

For a gourmet finish, I like to brush the cake layers with a simple strawberry syrup before stacking — it adds extra moisture and enhances the berry flavor. Also, if you're entertaining, serve slices with a small scoop of vanilla bean ice cream and a sprig of mint — it’s next-level indulgence!