Velvet Strawberry Cheesecake (Print Version)
# Ingredients:
→ Cake Layer
01 -
2 tablespoons red dye for food
02 -
1 teaspoon plain vinegar
03 -
1 teaspoon vanilla essence
04 -
1 cup cooking oil
05 -
1/2 teaspoon table salt
06 -
1 tablespoon unsweetened cocoa powder
07 -
1 teaspoon baking powder
08 -
1 cup buttermilk (make sure it's not cold)
09 -
1 teaspoon baking soda
10 -
2 large eggs (room temperature)
11 -
1 cup white sugar, granulated
12 -
1 1/2 cups plain flour
→ Cheesecake Layer
13 -
1 teaspoon vanilla essence
14 -
1 cup whipping cream, heavy
15 -
1 cup strawberry puree
16 -
Softened cream cheese, 16 ounces
17 -
1 cup powdered sugar
→ Decorations
18 -
Freshly whipped cream
19 -
Halved strawberries
# Instructions:
01 -
Turn on the oven to a heat of 350°F. Grease a 9-inch springform pan and add parchment to cover bottom.
02 -
Combine sugar, cocoa powder, flour, baking soda, salt, and baking powder after sifting.
03 -
Whisk food coloring, buttermilk, eggs, oil, vinegar, and vanilla together. Gently stir this into the dry mixture until blended.
04 -
Pour batter into the prepared pan. Bake for 25-30 minutes. Once it’s baked, let it cool fully.
05 -
Cream the cheese until fluffy. Stir in the powdered sugar and vanilla. Mix in pureed strawberries. Finally, gently fold in the whipped cream.
06 -
Spread the cheesecake mixture over the cooled cake and refrigerate for a minimum of 4 hours to firm up. Finish with whipped cream and strawberry halves on top.
# Notes:
01 -
Cooling in the refrigerator for 4 hours is necessary before serving.
02 -
Ensure ingredients like eggs and buttermilk reach room temperature before use.