Description
This Red Velvet Strawberry Cheesecake is a luscious dessert combining the classic moist red velvet cake with a creamy, fruity strawberry cheesecake layer. Baked to perfection and chilled to set, it’s topped with fresh strawberries and optional whipped cream, making it an indulgent treat for any occasion.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk (room temperature)
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
Cheesecake Layer
- 16 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries (pureed)
- 1 cup heavy whipping cream
Garnish
- Fresh strawberries (halved)
- Whipped cream (optional)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and line a springform pan with parchment paper to prevent sticking and ensure easy removal.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder until evenly combined.
- Mix the Wet Ingredients: In a separate bowl, combine vegetable oil, room temperature buttermilk, eggs, vanilla extract, white vinegar, and red food coloring. Mix well until the batter is smooth and uniform in color.
- Combine the Batter: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the cake tender.
- Bake: Pour the batter into the prepared springform pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before adding the cheesecake layer, ensuring the layers don’t mix or melt together.
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy using an electric mixer or hand whisk.
- Add Sweetness: Incorporate powdered sugar and vanilla extract into the cream cheese and mix until creamy and well combined.
- Incorporate Strawberries: Stir the pureed fresh strawberries into the cream cheese mixture for a vibrant and fruity flavor.
- Fold in Whipped Cream: In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cheesecake filling mixture to create a light, airy texture.
- Layer the Cheesecake: Spread the strawberry cheesecake filling evenly over the completely cooled red velvet cake base in the springform pan.
- Chill: Refrigerate the assembled dessert for at least 4 hours or overnight to allow the cheesecake layer to set firmly.
- Decorate: Just before serving, garnish the top with fresh halved strawberries and optional whipped cream for an elegant presentation and extra flavor.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the cheesecake layer.
- Do not overmix the cake batter to maintain a tender crumb.
- Chilling the cheesecake overnight improves the texture and flavor melding.
- Use fresh, ripe strawberries for the best natural sweetness and color in the strawberry cheesecake layer.
- Red food coloring can be adjusted based on the desired intensity of the cake color.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
