In a saucepan, combine sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens (about 10 minutes). Set aside to cool.
Make the Red Velvet Cake:
Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan.
In a bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix buttermilk, oil, egg, vanilla extract, and red food coloring. Combine the wet and dry ingredients until smooth. Pour the batter into the prepared pan.
Prepare the Cheesecake Layer:
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Pour the cheesecake batter over the red velvet cake layer.
Bake the Cake:
Place the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 45–50 minutes or until the center is set. Remove from the water bath and cool to room temperature, then refrigerate for at least 4 hours or overnight.
Assemble and Serve:
Spread the cooled strawberry topping over the cheesecake layer. Garnish with whipped cream, fresh strawberries, and grated white chocolate if desired. Slice and serve chilled.
Serving and Storage Tips
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