Description
This Red Velvet Strawberry Cheesecake features a moist red velvet cake base topped with a smooth, creamy cheesecake layer, finished with a luscious strawberry preserve topping and fresh strawberries. Perfect for a special occasion dessert, it combines classic flavors and impressive presentation.
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
- Prepare the Red Velvet Cake: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix vegetable oil, buttermilk, egg, vanilla extract, red food coloring, and white vinegar until smooth. Combine wet and dry ingredients and stir until just combined. Pour the batter into the cake pan and bake for 30 minutes, or until a toothpick comes out clean. Let it cool completely.
- Make the Cheesecake Layer: Preheat oven to 325°F (160°C). In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Stir in vanilla extract. Pour the cheesecake mixture into a greased 8-inch springform pan and bake for 45 minutes, until set. Let cool, then refrigerate for at least 2 hours.
- Assemble the Cake: Once both layers are cooled, place the red velvet cake on a serving platter. Carefully place the cheesecake layer on top of the red velvet cake.
- Prepare the Topping: In a small saucepan, heat strawberry preserves until melted and slightly thickened. Allow to cool completely before spreading over the top of the cheesecake layer.
- Garnish and Chill: Arrange fresh sliced strawberries on top of the preserves. Add a swirl of whipped cream for garnish. Chill the assembled cake for an additional 2 hours before serving to enhance flavor and texture.
Notes
- Use gel food coloring for a vibrant red hue without affecting texture.
- Do not overmix the red velvet batter to keep the cake soft and moist.
- Check doneness with a toothpick to avoid a dry cake base.
- Use room temperature cream cheese for a smooth, lump-free cheesecake filling.
- Beat cheesecake ingredients at low speed to prevent cracks.
- Bake cheesecake with a water bath to maintain silky texture if available.
- Fresh strawberries are best; frozen can be used if thawed and drained.
- Cook strawberry preserves until thickened to prevent runny topping.
- Allow topping to cool completely before spreading to avoid melting the cheesecake layer.
- Refrigerate cake for at least 4 hours or overnight for the best texture.
- Store leftovers in the refrigerator up to 5 days or freeze slices tightly wrapped for up to 2 months.
- Use a hot, clean knife for smooth, neat slices.
- Garnish with whipped cream, chocolate shavings, or extra strawberries for a bakery-style finish.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
