Layered Dessert Masterpiece (Print Version)
# Ingredients:
→ 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
→ 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
→ Topping
19 -
1 cup fresh strawberries, sliced
20 -
2 tbsp sugar (optional, for macerating strawberries)
# Instructions:
01 -
Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. 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. In a separate bowl, beat 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.
03 -
Pour the red velvet batter into the prepared springform pan and smooth 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.
04 -
In a large mixing bowl, beat the softened cream cheese until smooth. 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. Mix in the flour until smooth.
05 -
Once the red velvet cake has cooled, pour the cheesecake batter on top, smoothing the top with a spatula. Bake at 325°F (163°C) for 50-60 minutes, or until the edges are set but the center is slightly wobbly. Turn off the oven and let cool in the oven for 1 hour with the door slightly ajar. Chill in the refrigerator for at least 4 hours or overnight.
06 -
In a small bowl, mix the sliced strawberries with sugar (optional) and let sit for 15 minutes to release their juices and macerate.
07 -
Once the cheesecake has chilled, remove the sides of the springform pan. Top with macerated strawberries just before serving. Slice and enjoy.
# Notes:
01 -
This dessert is perfect for special occasions like birthdays or anniversaries.
02 -
To save time, prepare the cheesecake a day in advance and refrigerate overnight.
03 -
For dietary modifications, you can use gluten-free flour and dairy-free alternatives.