Description
A decadent Red Velvet Strawberry Cheesecake combining a moist red velvet cake base topped with a creamy cheesecake layer, finished with a luscious strawberry preserve glaze and fresh strawberries, perfect for special occasions or indulgent dessert lovers.
Ingredients
Scale
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
Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Topping
- 1 cup fresh strawberries, sliced
- 1/2 cup strawberry preserves
- Whipped cream for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together 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.
- Mix Batter and Bake Cake: Pour the wet ingredients into the dry ingredients and gently mix until just combined, avoiding overmixing to keep the cake moist. Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
- Prepare Cheesecake Filling: In a large bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract until fully combined.
- Bake Cheesecake Layer: Pour cheesecake mixture into a greased 8-inch springform pan. Bake at 325°F (160°C) for 45 minutes until the cheesecake is set but still slightly jiggly in the center. Let it cool completely, then refrigerate for at least 2 hours to firm up.
- Assemble Layers: Place the cooled red velvet cake on a serving platter. Carefully release and place the chilled cheesecake layer on top of the red velvet cake base.
- Prepare Strawberry Topping: In a small saucepan, gently heat the strawberry preserves until melted and slightly thickened. Allow to cool slightly before spreading evenly over the cheesecake layer.
- Garnish and Chill: Arrange fresh sliced strawberries on top of the preserves. Add whipped cream swirls as garnish. Chill the assembled cake for an additional 2 hours to meld flavors before serving.
Notes
- Use gel food coloring in the cake batter for a vibrant red color without affecting texture.
- Do not overmix the cake batter to keep the cake tender and moist.
- Test cake doneness with a toothpick; baking just until clean prevents dryness.
- Use room temperature cream cheese to ensure a smooth cheesecake filling without lumps.
- Mix cheesecake filling at low speed to reduce air bubbles that cause cracks during baking.
- Baking the cheesecake with a water bath can help maintain a silky texture (optional).
- Fresh strawberries provide the best topping flavor and texture; if using frozen, drain excess liquid well.
- Allow strawberry preserves to cool before spreading to avoid making the topping runny.
- Refrigerate the assembled cake for at least 4 hours or overnight for optimal texture and flavor melding.
- Store leftovers wrapped tightly in the fridge for up to 5 days or freeze slices up to 2 months.
- Use a hot, clean knife wiped between slices for perfect serving pieces.
- Garnish options include whipped cream, extra strawberries, or chocolate shavings for a beautiful presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg
