Red Velvet Strawberry Cheesecake Delight
Yield: 10–12 slices | Pan: 9-inch Springform
Part 1: The Red Velvet Base
Ingredients
Dry: 180g Flour, 20g Cocoa Powder, ½ tsp Baking Soda, ½ tsp Salt.
Wet: 120g Butter (softened), 200g Caster Sugar, 2 Eggs, 120ml Buttermilk.
Aromatics & Color: 1 tbsp Red Gel Food Coloring, 1 tsp Vanilla, 1 tsp White Vinegar.
Method
Prep: Heat your oven to 180°C and grease your springform pan thoroughly.
Cream & Mix: Cream the butter and sugar until light and fluffy. Incorporate the eggs one by one, then stir in the vanilla, red coloring, and vinegar.
Combine: Sift the dry ingredients together. Gradually add them to the butter mixture, alternating with splashes of buttermilk.
Bake: Pour the batter into the pan and bake for 25–30 minutes. Once a skewer comes out clean, remove it and let it cool completely inside the tin.
Part 2: The Strawberry Cheesecake Layer
Ingredients
Base: 400g Full-fat Cream Cheese (softened), 120g Icing Sugar.
Fruit: 200g Fresh Strawberry Puree.
Body: 300ml Cold Heavy Cream.
Setting: 3 Gelatin Sheets (pre-soaked in cold water).
Method
Smooth: Beat the cream cheese and icing sugar until no lumps remain, then fold in your strawberry puree.
Set: Squeeze excess water from the gelatin and dissolve it in 2 tbsp of warm water. Stir this into your cream cheese mixture.
Whip & Fold: Whip the heavy cream to soft peaks and gently fold it into the strawberry base.
Chill: Pour the mixture over your cooled cake. Level the top and refrigerate for at least 4–6 hours (ideally overnight).
Part 3: The Grand Finale
Assembly
Carefully run a thin knife around the edge to unmold.
Decorate with fresh strawberry halves and elegant swirls of whipped cream.
Serve chilled.
Pro-Tip: For the cleanest slices, dip your knife in hot water and wipe it dry between every single cut!
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