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Chorizo Egg Delight

Chorizo Egg Delight

Heavenly Strawberry Red Velvet Cheesecake recipe—moist red velvet, creamy cheesecake, juicy strawberry topping. An impressive layered dessert.
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Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Cooling/Chilling Time 4 hours
Total Time 5 hours 55 minutes
Servings: 10 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp unsweetened cocoa powder
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup buttermilk, room temperature You can substitute with milk and vinegar.
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring gel works best.

Equipment

  • Stand mixer or hand mixer
  • Mixing bowls
  • Whisk and spatulas
  • 9-inch springform pan
  • 9-inch round cake pan
  • Small saucepan
  • Wire cooling racks

Method
 

  1. Preheat your oven to 325°F (163°C) for the cheesecake layer.
  2. Beat the softened cream cheese until smooth in a large bowl.
  3. Gradually add sugar and mix until silky.
  4. Add the eggs one at a time, mixing in the vanilla and sour cream last until just combined.
  5. Pour into a 9-inch springform pan and bake for 35-40 minutes until edges are set; cool completely.
  6. Increase oven temperature to 350°F (175°C) for the red velvet layer.
  7. Grease and flour a 9-inch round cake pan.
  8. Whisk together flour, baking powder, baking soda, salt, and cocoa powder in a medium bowl.
  9. Cream softened butter and sugar until light and fluffy.
  10. Beat in eggs, then mix in vanilla, buttermilk, and red food coloring until blended.
  11. Fold in dry ingredients until no streaks remain; pour batter into prepared pan.
  12. Bake for 30-35 minutes until a toothpick comes out clean; cool for 10 minutes then transfer to a wire rack.
  13. Meanwhile, for the strawberry topping, combine strawberries, sugar, cornstarch, and water in a saucepan.
  14. Heat over medium until bubbling and thickened for 5-7 minutes; cool to room temperature.
  15. For the frosting, beat cream cheese and butter until smooth; slowly add powdered sugar and vanilla and mix until fluffy.
  16. Level the cooled red velvet cake if needed and place it on a serving plate.
  17. Carefully layer the cheesecake on top of the red velvet base.
  18. If using, spread frosting over the cheesecake.
  19. Pour cooled strawberry topping over the cheesecake and garnish as desired.
  20. Serve and enjoy!

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 6gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 280mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 8IUVitamin C: 20mgCalcium: 5mgIron: 7mg

Notes

Ensure all ingredients are at room temperature for a smooth batter. You can substitute buttermilk with a mixture of milk and vinegar. For a chocolate twist, consider topping with chocolate ganache instead of strawberries. Store in the refrigerator covered for up to 5 days; flavors improve after a day!
Tried this recipe?Let us know how it was!