Description
This Red Velvet Strawberry Cheesecake combines the rich, moist texture of a classic red velvet cake with a creamy, fruity strawberry cheesecake layer. Perfectly balanced with a tangy cream cheese filling swirled with fresh pureed strawberries, this dessert is topped with fresh strawberries and a dollop of whipped cream, creating an indulgent treat suitable for special occasions or any time you crave a luscious dessert.
Ingredients
Scale
Red Velvet Cake Base
- 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
Strawberry Cheesecake Layer
- 16 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries (pureed)
- 1 cup heavy whipping cream
Toppings
- Fresh strawberries (halved)
- Whipped cream (optional)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and line a springform pan with parchment paper to prevent sticking and ensure easy removal of the cake.
- Mix the Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder until evenly combined to create the cake’s dry base.
- Mix the Wet Ingredients: In a separate bowl, thoroughly combine vegetable oil, room temperature buttermilk, eggs, vanilla extract, white vinegar, and red food coloring until the mixture is smooth and uniform in color.
- Combine the Batter: Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined; avoid overmixing to keep the cake tender and moist.
- Bake: Pour the prepared batter into the springform pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan to ensure the cheesecake layer sets properly without melting.
- Beat the Cream Cheese: Using a large mixing bowl, beat the softened cream cheese until smooth and creamy, forming the base of the cheesecake layer.
- Add Sweetness: Incorporate the powdered sugar and vanilla extract into the cream cheese and mix until fully combined and smooth.
- Incorporate Strawberries: Stir in the pureed fresh strawberries to add a bright, fruity flavor to the cheesecake mixture.
- Fold in Whipped Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture to create a light and airy texture.
- Layer the Cheesecake: Once the red velvet cake base has completely cooled, evenly spread the strawberry cheesecake filling over the cake in the springform pan.
- Chill: Refrigerate the assembled cake for at least 4 hours, or preferably overnight, to allow the cheesecake layer to set firmly.
- Decorate: Before serving, garnish the cheesecake with halved fresh strawberries and add whipped cream if desired for an elegant finish.
Notes
- Ensure the cream cheese is softened before whipping to avoid lumps in the cheesecake layer.
- Room temperature buttermilk helps in better blending with wet ingredients, enhancing the cake’s texture.
- Do not overmix the batter to keep the red velvet cake tender.
- Chilling time is crucial for the cheesecake layer to properly set; avoid rushing this step.
- You can substitute strawberries with other berries like raspberries or blueberries for a different flavor twist.
