Description
This Red Velvet Strawberry Cheesecake is a decadent dessert combining a moist red velvet cake base with a creamy strawberry-infused cheesecake layer. Topped with fresh strawberries and optional whipped cream, it’s perfect for special occasions or indulgent treats.
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
- 16 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries (pureed)
- 1 cup heavy whipping cream
For Garnish
- Fresh strawberries (halved)
- Whipped cream (optional)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease a springform pan and line it with parchment paper to prevent sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder, ensuring they are well combined.
- Mix the Wet Ingredients: In another bowl, combine the vegetable oil, room temperature buttermilk, eggs, vanilla extract, white vinegar, and red food coloring. Whisk until smooth and evenly mixed.
- 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 batter into the prepared springform pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan to prepare for the cheesecake layer.
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps.
- Add Sweetness: Mix in the powdered sugar and vanilla extract thoroughly until well combined and creamy.
- Incorporate Strawberries: Stir the pureed fresh strawberries into the cream cheese mixture to infuse fruity flavor.
- Fold in Whipped Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to maintain the airy texture.
- Layer the Cheesecake: Once the red velvet cake base is completely cool, evenly spread the strawberry cheesecake filling on top.
- Chill: Refrigerate the assembled cheesecake for at least 4 hours or overnight to allow the cheesecake layer to set properly.
- Decorate: Before serving, garnish the top with fresh halved strawberries and optionally add whipped cream for extra indulgence.
Notes
- Ensure the cake base is completely cooled before adding the cheesecake layer to prevent melting or mixing.
- Use room temperature ingredients for best mixing results, especially the buttermilk and cream cheese.
- For a more intense strawberry flavor, you can add a teaspoon of strawberry extract to the cheesecake filling.
- Refrigeration time is crucial for the cheesecake to set; avoid rushing this step.
- To make cleanup easier, line the bottom and sides of the springform pan with parchment paper.
