Description
Red Velvet Strawberry Cheesecake is a luxurious layered dessert combining soft red velvet cake, creamy cheesecake, and a fresh strawberry topping. It’s the perfect centerpiece for any celebration or special treat.
Ingredients
Red Velvet Cake:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk (room temperature)
1/4 cup vegetable oil
1 large egg (room temperature)
1 tablespoon red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
Cheesecake Filling:
16 oz cream cheese (softened)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream (room temperature)
1 tablespoon all-purpose flour
Strawberry Topping:
2 cups fresh strawberries (hulled and sliced)
1/4 cup granulated sugar
1 teaspoon lemon juice
Instructions
- Red Velvet Cake: Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- Whisk together flour, sugar, cocoa, baking powder, baking soda, and salt in a medium bowl.
- In another bowl, mix buttermilk, oil, egg, red food coloring, vanilla, and vinegar.
- Combine wet and dry ingredients and stir until smooth. Pour into pan and bake for 20-25 minutes. Let cool completely.
- Cheesecake Filling: Beat cream cheese until smooth. Add sugar and mix well. Beat in eggs one at a time, then add vanilla.
- Fold in sour cream and flour until fully incorporated.
- Slice cooled cake into two layers. Place one layer in springform pan and pour cheesecake batter over it.
- Bake at 325°F (163°C) for 50-60 minutes until edges are set and center is slightly jiggly. Cool in oven with door ajar for 1 hour, then refrigerate for at least 4 hours or overnight.
- Strawberry Topping: Combine strawberries, sugar, and lemon juice. Let sit 10-15 minutes until juices are released.
- Remove cheesecake from pan, top with strawberries, and serve.
Notes
Make a day ahead for best flavor and texture.
Store strawberry topping separately to avoid sogginess.
Use a sharp knife to cut cake layer evenly.
Use fresh strawberries for best taste and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 32g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg