Description
Red Velvet Strawberry Cheesecake blends the luxurious flavors of moist red velvet cake and creamy strawberry cheesecake into one stunning dessert topped with fresh macerated strawberries, perfect for special occasions and gatherings.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar (for red velvet cake layer)
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup vegetable oil
- 1/2 cup buttermilk
- 1 large egg
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 16 oz cream cheese, softened (for cheesecake layer)
- 1 cup granulated sugar (for cheesecake layer)
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 2 large eggs (for cheesecake layer)
- 1 tsp vanilla extract (for cheesecake layer)
- 1 cup fresh strawberries, pureed (for cheesecake layer)
- 1 cup fresh strawberries, sliced (for topping)
- 1/4 cup granulated sugar (for topping)
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line the bottom of an 8-inch springform pan with parchment paper.
- Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk oil, buttermilk, egg, red food coloring, vanilla extract, and vinegar until combined.
- Gradually mix wet ingredients into dry ingredients until just combined.
- Pour batter into prepared pan, smooth the top, and bake for 25-30 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
- Reduce oven temperature to 325°F (160°C).
- In a large bowl, beat softened cream cheese until smooth. Add sugar and beat again. Mix in sour cream and heavy cream until smooth.
- Add eggs one at a time, mixing gently after each. Stir in vanilla extract and strawberry puree.
- Spoon cheesecake batter over cooled red velvet cake layer in the pan.
- Place pan on a baking sheet and bake for 60-70 minutes, or until the center is set and edges slightly puffed. Turn off oven, crack door, and let cool inside for 1 hour.
- Refrigerate cheesecake for at least 4 hours or overnight.
- Toss sliced strawberries with sugar and lemon juice. Let macerate for 10 minutes.
- Top chilled cheesecake with macerated strawberries before serving.
Notes
- Ensure all ingredients are at room temperature for a smooth cheesecake batter.
- Do not overmix the cheesecake batter to avoid cracks.
- For a more vibrant color, use gel food coloring instead of liquid.
- Chill the cheesecake overnight for the best texture and flavor.
- You can freeze individual slices for up to 2 months wrapped tightly.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 450
- Sugar: 38g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: Red Velvet Strawberry Cheesecake, strawberry cheesecake recipe, red velvet cake dessert, layered cheesecake, special occasion dessert