Ingredients:

  • 1.5 cups All-purpose flour (190g)
  • 1 cup Granulated sugar (200g)
  • 1 tsp Baking soda
  • 1 tbsp Unsweetened cocoa powder
  • 0.5 tsp Salt
  • 1 cup Buttermilk, room temperature (240ml)
  • 0.5 cup Vegetable oil (120ml)
  • 1 Large egg, room temperature
  • 1 tsp White distilled vinegar
  • 1 tsp Vanilla extract
  • 1.5 tbsp Liquid red food coloring
  • 24 oz Philadelphia Cream Cheese, softened (680g)
  • 1 cup Granulated sugar (200g)
  • 3 Large eggs, room temperature
  • 1 cup Sour cream (240g)
  • 1 tsp Vanilla extract
  • 0.5 cup Fresh strawberry puree, strained (120g)
  • 1 cup Fresh strawberries, hulled and sliced (150g)
  • 2 tbsp Granulated sugar (25g)
  • 1 tsp Lemon juice

Instructions:

  1. Preheat your oven to 350°F and grease your 9 inch springform pan thoroughly.
  2. Whisk together the 1.5 cups flour, 1 cup sugar, baking soda, cocoa powder, and salt. Note: Sifting the cocoa powder prevents those annoying little brown lumps.
  3. In a separate bowl, whisk the buttermilk, oil, 1 egg, vinegar, vanilla, and red food coloring.
  4. Pour the wet ingredients into the dry and whisk until just combined and no streaks of flour remain.
  5. Pour the batter into the pan and bake for 15 minutes until the edges are set but the center still has a slight wobble.
  6. While the base bakes, beat the 24 oz cream cheese and 1 cup sugar until completely smooth and silky.
  7. Mix in the sour cream and vanilla, then add the 3 eggs one at a time, beating on low speed. Note: Beating on high speed incorporates air, which causes cracks.
  8. Gently fold in the 0.5 cup strawberry puree.
  9. Pour the cheesecake mixture over the par baked red velvet base.
  10. Place the pan in a water bath and bake at 325°F for 50-60 minutes until the edges are puffed and the center jiggles like set gelatin.
  11. Once the bake is done, turn the oven off, crack the door slightly, and let it sit in there for an hour. This gradual cool down is the most important step for preventing those heartbreaking cracks.
  12. Chill for at least 6 hours (preferably overnight).
  13. Before serving, combine 1 cup Fresh strawberries, hulled and sliced (150g), 2 tbsp Granulated sugar (25g), and 1 tsp Lemon juice