Description
This Red Velvet Strawberry Cheesecake is a luscious layered dessert featuring a moist red velvet cake base topped with a creamy cheesecake layer, fresh strawberries, and sweet strawberry preserves. Finished with a swirl of whipped cream, it’s perfect for special occasions or indulgent treats.
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 Cake Batter: 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.
- Mix Wet Ingredients: In another bowl, combine vegetable oil, buttermilk, egg, vanilla extract, red food coloring, and white vinegar, mixing until smooth.
- Combine and Bake Cake: Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool completely.
- Make the Cheesecake Filling: Increase oven temperature 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, then stir in vanilla extract.
- Bake the Cheesecake: Pour the cheesecake mixture into a greased 8-inch springform pan. Bake for 45 minutes or until set. Let cool completely, then refrigerate for at least 2 hours.
- Assemble the Layers: Place the cooled red velvet cake on a serving platter. Carefully place the chilled cheesecake layer on top of the cake.
- Prepare Strawberry Topping: Heat strawberry preserves in a small saucepan until melted and thickened. Cool slightly, then spread evenly over the cheesecake layer.
- Add Fresh Strawberries and Garnish: Arrange sliced fresh strawberries on top of the preserves. Add a swirl of whipped cream as garnish.
- Chill Before Serving: Refrigerate the assembled cake for an additional 2 hours to set flavors and ensure proper texture before slicing and serving.
Notes
- Use gel red food coloring for a vibrant red color without affecting the cake texture.
- Avoid overmixing the cake batter to keep it soft and moist.
- Check cake doneness with a toothpick to prevent overbaking and dryness.
- Use room temperature cream cheese for a smooth, lump-free cheesecake filling.
- Mix cheesecake batter at low speed to avoid cracking during baking.
- Optional: bake cheesecake in a water bath for a silky texture.
- Fresh strawberries are best, but thawed and drained frozen strawberries work as well.
- Cool strawberry topping before spreading to avoid running.
- Refrigerate the finished cake for at least 4 hours or overnight for optimal flavor and texture.
- Store leftovers in the refrigerator for up to 5 days or freeze slices tightly wrapped for up to 2 months.
- Use a hot knife wiped clean between cuts for neat slices.
- Garnish with whipped cream, chocolate shavings, or extra strawberries for an elegant presentation.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 280 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg
