Description
A decadent Red Velvet Strawberry Cheesecake featuring a moist red velvet cake base topped with a creamy cheesecake layer, finished with a luscious strawberry preserves topping, fresh strawberries, and whipped cream garnish. Perfect for celebrations or indulgent dessert lovers.
Ingredients
Scale
Red Velvet Cake:
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/2 teaspoon white vinegar
Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Topping:
- 1 cup fresh strawberries, sliced
- 1/2 cup strawberry preserves
- Whipped cream for garnish
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix the vegetable oil, buttermilk, egg, vanilla extract, red food coloring, and white vinegar until smooth and uniform in color.
- Create Red Velvet Batter: Gradually add the wet ingredients to the dry ingredients, mixing just until combined to avoid overmixing and keep the cake moist.
- Bake Red Velvet Cake: Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before assembling.
- Prepare Cheesecake Batter: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract gently.
- Bake Cheesecake Layer: Pour the cheesecake mixture into a greased 8-inch springform pan. Bake at 325°F (160°C) for 45 minutes, until the cheesecake is set but still slightly jiggly in the center. Let it cool completely, then refrigerate for at least 2 hours.
- Assemble the Dessert: Place the cooled red velvet cake on a serving platter. Carefully layer the chilled cheesecake on top of the cake base.
- Prepare Topping: In a small saucepan, gently heat the strawberry preserves until melted and slightly thickened. Allow it to cool slightly before spreading evenly over the cheesecake layer.
- Garnish and Chill: Arrange the fresh sliced strawberries on top of the preserves. Add a swirl of whipped cream for garnish. Chill the assembled dessert in the refrigerator for an additional 2 hours before serving.
Notes
- Use gel food coloring in the red velvet cake for vibrant color without changing texture.
- Do not overmix the red velvet batter to maintain a soft, moist crumb.
- Check doneness of the red velvet cake with a toothpick to avoid drying out.
- Use room temperature cream cheese for a smooth, lump-free cheesecake batter.
- Mix the cheesecake batter at low speed to prevent air pockets and cracks.
- Baking the cheesecake with a water bath is recommended for a silky texture but optional.
- If using frozen strawberries, drain any excess liquid before using in the topping.
- Heat strawberry preserves until thickened to prevent a runny topping and let cool before spreading.
- Refrigerate the assembled dessert for at least 4 hours or overnight for best texture and flavor melding.
- Leftover cheesecake can be stored in the fridge for up to 5 days or frozen for up to 2 months, wrapped tightly.
- For clean slices, use a hot knife wiped between cuts.
- Additional garnishes like chocolate shavings or extra strawberries enhance presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
