Description
This Red Velvet Strawberry Cheesecake is a luscious dessert combining a moist red velvet cake base with a creamy cheesecake layer, topped with fresh strawberries and strawberry preserves for a vibrant, indulgent treat perfect for special occasions.
Ingredients
Scale
For the 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
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup fresh strawberries, sliced
- 1/2 cup strawberry preserves
- Whipped cream for garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix vegetable oil, buttermilk, egg, vanilla extract, red food coloring, and white vinegar until smooth and fully incorporated.
- Make Cake Batter and Bake: Pour the wet ingredients into the dry ingredients and mix until just combined to avoid overmixing. Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- Prepare Cheesecake Mixture: In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract gently to combine.
- Bake Cheesecake Layer: Pour cheesecake mixture into a greased 8-inch springform pan. Bake at 325°F (160°C) for 45 minutes or until the cheesecake is set but still slightly jiggly in the center. Let it cool, then refrigerate for at least 2 hours to firm up.
- Assemble Layers: Once both the red velvet cake and cheesecake have cooled, place the red velvet cake on a serving platter. Carefully place the cheesecake layer on top of the cake.
- Prepare Strawberry Topping: In a small saucepan, heat strawberry preserves over low heat until melted and slightly thickened. Let it cool before spreading evenly over the cheesecake layer.
- Add Fresh Strawberries and Garnish: Arrange sliced fresh strawberries on top of the preserves. Garnish with a swirl of whipped cream for an elegant finish.
- Chill Before Serving: Chill the assembled dessert in the refrigerator for 2 hours to allow flavors to meld and the topping to set. Serve chilled.
Notes
- Use gel food coloring for a vibrant red color without affecting the cake’s texture.
- Do not overmix the cake batter to keep it soft and moist.
- Check cake doneness with a toothpick to avoid a dry base.
- Use room temperature cream cheese to ensure a smooth cheesecake filling.
- Mix cheesecake batter at low speed to minimize air bubbles and prevent cracking.
- Consider baking the cheesecake in a water bath for a silky texture.
- Fresh strawberries provide the best topping; if using frozen, drain excess liquid thoroughly.
- Allow the strawberry preserves topping to cool completely before spreading to prevent runniness.
- Refrigerate dessert at least 4 hours or overnight for optimal texture.
- Store leftovers in the fridge for up to 5 days or freeze slices wrapped tightly for up to 2 months.
- Use a hot, cleaned knife between cuts to achieve clean slices.
- Garnish options include whipped cream, chocolate shavings, or extra strawberries for a professional presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
