Description
This decadent Red Velvet Strawberry Cheesecake combines the rich flavors of classic red velvet cake with a smooth and creamy cheesecake layer, topped with fresh strawberries for a perfect balance of sweetness and tanginess. Ideal for special occasions or a luxurious dessert treat.
Ingredients
Scale
Red Velvet Layer
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 0.5 teaspoon salt
- 1 cup vegetable oil
- 1 large egg
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Cheesecake Layer
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 0.5 cup sour cream
Topping
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease the bottom of a 9-inch springform pan and line it with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients for Red Velvet Layer: In a mixing bowl, thoroughly combine the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt to create the dry base of the red velvet batter.
- Mix Wet Ingredients for Red Velvet Layer: In a separate bowl, whisk together vegetable oil, egg, buttermilk, red food coloring, vanilla extract, and white vinegar until the mixture is smooth and well blended.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing just until combined to avoid overworking the batter, which ensures a tender cake texture.
- Bake Red Velvet Layer: Pour the batter into the prepared springform pan, spreading evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely before adding the cheesecake layer.
- Prepare Cheesecake Layer: Using an electric mixer, beat the softened cream cheese and 1 cup sugar until smooth and creamy. Add vanilla extract and incorporate the eggs one at a time, blending thoroughly after each addition. Mix in sour cream until the mixture is smooth and homogenous.
- Layer and Bake Cheesecake: Pour the cheesecake mixture over the cooled red velvet cake layer in the springform pan. Bake for an additional 45-50 minutes until the cheesecake center is set but still slightly jiggly to ensure creamy texture after chilling.
- Cool and Chill: Let the cheesecake cool at room temperature for 1 hour, then place it in the refrigerator for at least 4 hours or overnight to fully set and enhance flavor melding.
- Garnish and Serve: Before serving, top the cheesecake with fresh sliced strawberries. Optionally sprinkle powdered sugar over the top for added sweetness and a beautiful finish.
Notes
- Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake batter.
- Do not overmix the red velvet batter to maintain a tender crumb.
- Use fresh strawberries for the best flavor and texture.
- Allow the cheesecake to fully chill for cleaner slicing and better flavor development.
- Substitute buttermilk with a mix of milk and lemon juice or vinegar if unavailable.
- Red food coloring intensity can be adjusted based on desired color vibrancy.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of recipe)
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
Keywords: Red velvet cheesecake, strawberry cheesecake, layered cheesecake recipe, red velvet cake, dessert with strawberries
