Description
This Red Velvet Strawberry Cheesecake is an indulgent two-layer dessert combining a rich, moist red velvet cake base with a creamy, fruity strawberry cheesecake topping. Finished with fresh macerated strawberries, it offers a perfect balance of flavors and textures, ideal for special occasions or a decadent treat.
Ingredients
Units
Scale
Red Velvet Cake Layer
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup vegetable oil
- 1/2 cup buttermilk
- 1 large egg
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
Cheesecake Layer
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh strawberries, pureed
Topping
- 1 cup fresh strawberries, sliced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch springform pan with parchment paper to prevent sticking and ensure easy removal.
- Mix dry ingredients for cake layer: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to combine and aerate these dry ingredients.
- Combine wet ingredients for cake layer: In another bowl, whisk together the vegetable oil, buttermilk, large egg, red food coloring, vanilla extract, and white vinegar until smooth and well blended.
- Form the red velvet batter: Gradually add the wet ingredients into the dry ingredients while mixing gently until just combined, ensuring not to overmix to keep the cake tender.
- Bake the red velvet cake layer: Pour the batter into the prepared springform pan and smooth the top evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool completely in the pan on a wire rack.
- Lower oven temperature: Reduce the oven temperature to 325°F (160°C) to prepare for baking the cheesecake layer.
- Prepare the cheesecake batter: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and beat until well combined. Incorporate the sour cream and heavy cream, mixing until smooth. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract and pureed fresh strawberries until evenly blended.
- Assemble and bake the cheesecake: Carefully spoon the cheesecake batter over the cooled red velvet cake layer in the springform pan. Place the pan on a baking sheet to catch any drips and bake in the oven for 60-70 minutes or until the center is set and the edges are slightly puffed.
- Cool cheesecake gradually: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Chill the cheesecake: Remove the cheesecake from the oven and refrigerate it for at least 4 hours or preferably overnight to allow it to set completely.
- Macerate the strawberry topping: In a small bowl, combine the sliced fresh strawberries with granulated sugar and lemon juice. Let them sit for about 10 minutes to soften and develop a sweet-tart flavor.
- Serve: Remove the chilled cheesecake from the springform pan carefully. Top with the macerated strawberries just before serving for a fresh and vibrant finish.
Notes
- This dessert combines the rich, velvety flavor of red velvet cake with the creamy, fruity delight of strawberry cheesecake for a unique and indulgent treat.
- The macerated strawberries add a fresh, sweet-tart finish that balances the richness of the cheesecake.
- Make sure to cool the cheesecake gradually in the oven to avoid cracking on the surface.
- Using a springform pan makes it easier to remove the delicate cheesecake layers without breaking.
- For best results, chill the cheesecake overnight to allow flavors to meld and texture to firm up.
