A stunning no-bake layered beauty with red velvet, creamy cheesecake, and a shiny strawberry gel topping! \ud83c\udf53\u2728
\nIngredients:
\n**For the Red Velvet Base:**
\n* 1 box red velvet cake mix (or homemade red velvet cake layer)
\n* Eggs, oil, and water as per box instructions
\n* OR use a pre-baked red velvet cake layer (about 1 inch thick)
\n**For the Cheesecake Layer:**
\n* 3 (8 oz) packages cream cheese, softened
\n* 1 cup powdered sugar
\n* 1 \u00bd cups heavy cream
\n* 1 tbsp lemon juice
\n* 1 tsp vanilla extract
\n**For the Strawberry Gel Topping:**
\n* 1 \u00bd cups strawberry puree (fresh or frozen, blended)
\n* \u00bc cup sugar
\n* 2 tbsp cornstarch
\n* \u00bc cup water
\n**For Garnish:**
\n* Fresh strawberries (whole and halved)
\nInstructions:
\n1. **Prepare the Red Velvet Base:**
\nBake the red velvet cake in a round springform pan. Let it cool completely, then place it as the bottom layer.
\n2. **Make the Cheesecake Filling:**
\nBeat the cream cheese until smooth. Add powdered sugar, lemon juice, and vanilla. In a separate bowl, whip heavy cream to stiff peaks, then gently fold into the cream cheese mixture. Spread over the red velvet base and smooth the top. Chill for 1 hour to firm slightly.
\n3. **Make the Strawberry Gel Topping:**
\nIn a saucepan, mix strawberry puree, sugar, cornstarch, and water. Cook over medium heat, stirring constantly until thickened and glossy. Let it cool for 10\u201315 minutes.
\n4. **Top and Chill:**
\nPour the strawberry gel over the cheesecake layer. Smooth the top gently. Chill for at least 4\u20136 hours or overnight until fully set.
\n5. **Decorate:**
\nGarnish with fresh strawberries before serving. Slice and enjoy!
\nPro Tip:
\nTo get clean, sharp slices, dip your knife in hot water and wipe it between each cut for that perfect bakery-style finish!<\/p>\n","protected":false},"excerpt":{"rendered":"
A stunning no-bake layered beauty with red velvet, creamy cheesecake, and a shiny strawberry gel topping! \ud83c\udf53\u2728 Ingredients: **For the Red Velvet Base:** * 1 box red velvet cake mix … <\/p>\n","protected":false},"author":1,"featured_media":7443,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7442","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/7442","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/comments?post=7442"}],"version-history":[{"count":1,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/7442\/revisions"}],"predecessor-version":[{"id":7444,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/7442\/revisions\/7444"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media\/7443"}],"wp:attachment":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media?parent=7442"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/categories?post=7442"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/tags?post=7442"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}