Description
A decadent Red Velvet Strawberry Cheesecake recipe featuring a moist red velvet cake base topped with a creamy cheesecake layer and finished with a luscious strawberry preserves glaze and fresh strawberry garnish. Perfect for special occasions and dessert lovers seeking a rich, flavorful treat.
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
- Prepare Red Velvet Cake Batter: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, mix vegetable oil, buttermilk, egg, vanilla extract, red food coloring, and vinegar until smooth.
- Combine and Bake Cake: Combine the wet ingredients with the dry ingredients and mix until just combined. Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted comes out clean. Let it cool completely.
- Prepare Cheesecake Mixture: In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Bake Cheesecake Layer: Pour the cheesecake mixture into a greased 8-inch springform pan. Bake at 325°F (160°C) for 45 minutes, until set. Let it cool to room temperature, then refrigerate for at least 2 hours to chill and firm up.
- Assemble Layers: Once the red velvet cake and cheesecake have cooled, place the cake on a serving platter. Carefully place the cheesecake layer on top of the red velvet cake.
- Prepare Strawberry Topping: In a small saucepan, heat the strawberry preserves until melted and slightly thickened. Allow to cool completely before spreading over the top of the cheesecake layer.
- Garnish and Chill: Arrange the fresh sliced strawberries on top of the preserves glaze. Add a swirl of whipped cream for garnish. Chill the assembled dessert for 2 hours before serving to set flavors.
Notes
- Use gel food coloring for a vibrant red hue without affecting texture.
- Do not overmix red velvet batter to keep the cake moist and soft.
- Check the cake doneness with a toothpick to avoid drying out.
- Use room temperature cream cheese for smooth, lump-free cheesecake filling.
- Mix cheesecake filling at low speed to prevent cracks from air bubbles.
- Consider baking cheesecake with a water bath for silky texture.
- Fresh strawberries are preferred for topping, but frozen thawed and drained can be used.
- Cool strawberry topping completely before spreading to avoid runniness.
- Refrigerate assembled dessert for at least 4 hours or overnight for best texture.
- Store leftovers refrigerated up to 5 days or freeze slices tightly wrapped for 2 months.
- Use a hot, clean knife between cuts for neat slices.
- Garnish with additional strawberries, whipped cream, or chocolate shavings for presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg
