The beauty of this Red Velvet Strawberry Cheesecake lies in its decadent layers—a moist red velvet cake forms the foundation, followed by a smooth, creamy cheesecake layer, and topped with a vibrant strawberry glaze. Each bite offers a perfect balance of rich, tangy cream cheese, the sweet touch of strawberries, and the light cocoa flavor of red velvet. It’s a dessert that delivers both elegance and indulgence, making it an unforgettable centerpiece for any celebration.
Ingredients:
For the Red Velvet Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/2 teaspoon lemon juice
For Garnish:
- Whipped cream (optional)
- Fresh strawberries (optional)
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. Set aside.
2. Prepare the Red Velvet Cake:
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix the egg, buttermilk, oil, vinegar, vanilla extract, and red food coloring until well combined.
Slowly add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix. Pour the batter into the prepared cake pan and smooth the top. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
3. Prepare the Cheesecake Layer:
Lower the oven temperature to 325°F (160°C). In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the sour cream and vanilla extract, continuing to beat until well combined. Add the eggs, one at a time, mixing on low speed until just incorporated.
Pour the cheesecake mixture over the cooled red velvet cake layer and smooth the top. Tap the pan lightly on the counter to remove any air bubbles.
4. Bake the Cheesecake:
Place the cake pan in the oven and bake for 45-50 minutes, or until the center is set and slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional 10 minutes. Afterward, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set.
5. Prepare the Strawberry Topping:
In a small saucepan, combine the sliced strawberries, sugar, and lemon juice. In a separate bowl, dissolve the cornstarch in water. Add this mixture to the saucepan. Heat over medium heat, stirring constantly, until the mixture thickens and the strawberries soften, about 5-7 minutes. Remove from heat and let it cool.
6. Assemble the Cheesecake:
Once the cheesecake is fully set, spread the strawberry topping evenly over the top. Garnish with whipped cream and fresh strawberries if desired. Carefully remove the cheesecake from the pan by running a knife along the edges and transferring it to a serving plate.
7. Serve:
Slice and serve your stunning red velvet strawberry cheesecake chilled. Enjoy the rich combination of velvety cake, creamy cheesecake, and vibrant strawberries!
