Layered Dessert Masterpiece (Printable Format)

An elegant dessert featuring a red velvet cake base topped with a creamy cheesecake layer and fresh strawberries - perfect for celebrations.

# What You'll Gather:

→ For the Red Velvet Cake Layer

01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
06 - 1 tbsp unsweetened cocoa powder
07 - 1 large egg
08 - 1/2 cup vegetable oil
09 - 1/2 cup buttermilk
10 - 1 tbsp red food coloring
11 - 1 tsp vanilla extract
12 - 1/2 tsp white vinegar

→ For the Cheesecake Layer

13 - 2 cups cream cheese, softened
14 - 1 cup sour cream
15 - 1 cup powdered sugar
16 - 1 tsp vanilla extract
17 - 2 large eggs
18 - 1 tbsp all-purpose flour

→ For the Topping

19 - 1 cup fresh strawberries, sliced
20 - 2 tbsp sugar (optional, for macerating strawberries)

# Step-by-Step Instructions:

01 - Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. You can also lightly grease the sides for easier removal later.
02 - In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. Set aside. In a separate bowl, beat together the egg, oil, buttermilk, red food coloring, vanilla extract, and vinegar until well combined. Gradually add the dry ingredients to the wet mixture, stirring until smooth. Pour the red velvet batter into the prepared springform pan, smoothing the top with a spatula. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely in the pan.
03 - In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, powdered sugar, and vanilla extract, and beat until fully incorporated. Add the eggs one at a time, beating well after each addition. Add the flour and mix until smooth.
04 - Once the red velvet cake layer has cooled completely, pour the cheesecake batter on top of the cake layer in the springform pan. Smooth the top with a spatula to ensure even distribution.
05 - Bake the cheesecake at 325°F (163°C) for about 50-60 minutes, or until the cheesecake is set around the edges but still slightly wobbly in the center. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. Afterward, transfer the cheesecake to the refrigerator to chill for at least 4 hours, or preferably overnight.
06 - In a small bowl, mix the sliced strawberries with sugar (optional) and let them sit for about 15 minutes to release their juices and macerate.
07 - Once the cheesecake has chilled, carefully remove the sides of the springform pan. Top the cheesecake with the macerated strawberries just before serving. Slice and enjoy!

# Important Tips:

01 - This Red Velvet Strawberry Cheesecake is an indulgent dessert perfect for special occasions like birthdays, anniversaries, or any celebration.
02 - To save energy, consider preparing the cheesecake in advance and refrigerating it overnight.
03 - For those with dietary restrictions, consider using gluten-free flour and dairy-free alternatives.
04 - The dessert contains approximately 350 calories per serving.
05 - Best served chilled and enjoyed with a cup of coffee or sparkling drink.

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