Description
Enjoy a luscious Red Velvet Strawberry Cheesecake that combines the rich, velvety texture of classic red velvet cake with a creamy strawberry-infused cheesecake layer. This elegant dessert features a moist cocoa-flavored cake base topped with a smooth and fruity cheesecake filling, finished with fresh strawberries and optional whipped cream for a delightful treat perfect for special occasions or anytime indulgence.
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 Filling Ingredients
- 16 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries (pureed)
- 1 cup heavy whipping cream
Decoration
- Fresh strawberries (halved)
- Whipped cream (optional)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease a springform pan thoroughly and line it with parchment paper to prevent sticking and ensure easy removal.
- Mix the Dry Ingredients: In a medium mixing 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, blend the vegetable oil, room temperature buttermilk, eggs, vanilla extract, white vinegar, and red food coloring until the mixture is smooth and uniform.
- Combine the Batter: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Bake: Pour the finished batter into the prepared springform pan. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Cool the Cake: Allow the cake to cool completely within the pan. This helps maintain the shape and prepares it for the cheesecake layer.
- Beat the Cream Cheese: Using a mixer, beat the softened cream cheese in a large bowl until smooth and creamy without lumps.
- Add Sweetness: Mix in powdered sugar and vanilla extract into the cream cheese until fully incorporated and smooth.
- Incorporate Strawberries: Stir in the pureed fresh strawberries to infuse the filling with natural fruity flavor and color.
- Fold in Whipped Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture to achieve a light, airy texture.
- Layer the Cheesecake: Once the red velvet cake has completely cooled, evenly spread the strawberry cheesecake filling on top of the cake base in the springform pan.
- Chill: Refrigerate the layered cake for at least 4 hours, preferably overnight, to allow the cheesecake to set firmly for clean slicing.
- Decorate: Before serving, garnish the cheesecake with fresh halved strawberries and dollops of whipped cream if desired to add freshness and extra creaminess.
Notes
- Ensure the cake is completely cooled before adding the cheesecake layer to prevent melting or mixing.
- For best results, use room temperature ingredients to create a smooth batter and filling.
- Red food coloring can be adjusted according to your preferred shade of red velvet.
- Chilling the cheesecake overnight enhances the flavor and texture.
- Use fresh, ripe strawberries for the pureed filling and decoration for maximum sweetness and color.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
