π½οΈ Instructions:
Prepare the Red Velvet Cake:
1οΈβ£ Preheat your oven to 350Β°F (175Β°C) and grease an 8-inch round cake pan.
2οΈβ£ In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt πΎπ¬.
3οΈβ£ In another bowl, mix oil, buttermilk, egg, vanilla extract, red food coloring, and vinegar π’οΈπ₯π΄ until smooth.
4οΈβ£ Gradually combine the wet ingredients with the dry ingredients until just mixed.
5οΈβ£ Pour the batter into the prepared pan and bake for 25-30 minutes. Check with a toothpickβif it comes out clean, it’s done. Allow the cake to cool completely.
Prepare the Cheesecake Layer:
1οΈβ£ In a bowl, beat cream cheese and sugar until smooth π§π¬.
2οΈβ£ Add the eggs one at a time, beating well after each addition π₯.
3οΈβ£ Stir in vanilla extract πΏ.
4οΈβ£ Pour the mixture into a greased 8-inch springform pan and bake at 325Β°F (160Β°C) for 40-45 minutes, or until set. Let it cool, then refrigerate for at least 2 hours.
Assemble the Cake:
1οΈβ£ Once both the red velvet cake and cheesecake layers are completely cool, place the red velvet cake on a serving plate.
2οΈβ£ Carefully place the cheesecake layer on top.
3οΈβ£ Heat the strawberry preserves in a saucepan until melted π, then spread over the top of the cheesecake.
4οΈβ£ Decorate with sliced strawberries and whipped cream π¦π.
5οΈβ£ Chill for another 1-2 hours before serving.
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