Description
Red Velvet Strawberry Cheesecake is a stunning and decadent dessert featuring layers of rich red velvet cake, creamy cheesecake, and fresh strawberry topping. Perfect for holidays, Valentine’s Day, or special celebrations, this showstopper combines tangy cream cheese flavor with the sweet freshness of strawberries.
Ingredients
- For the Red Velvet Cake Layers:
- 1 1/4 cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1 tsp vinegar
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tbsp red food coloring
- For the Cheesecake Layer:
- 16 oz (450 g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- For the Strawberry Topping:
- 2 cups fresh strawberries, sliced
- 1/4 cup strawberry jam or preserves
- 1 tbsp sugar (optional)
Instructions
- Make the Cheesecake Layer: Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla. Pour batter into the pan and bake for 40–45 minutes until just set. Let cool completely, then chill in the refrigerator for at least 4 hours or overnight.
- Make the Red Velvet Cake Layers: Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans. In a small bowl, mix flour, cocoa powder, baking soda, and salt. In another bowl, combine buttermilk, vinegar, vanilla, and red food coloring. Cream butter and sugar until fluffy, then beat in eggs. Alternate adding dry ingredients and buttermilk mixture until just combined. Divide batter between pans and bake for 25–30 minutes. Cool completely.
- Prepare Strawberry Topping: In a small saucepan, heat strawberry jam until smooth. Add sliced strawberries and stir to coat. Let cool before topping.
- Assemble the Cake: Place one red velvet layer on a serving plate, then top with the cheesecake layer. Add the second red velvet layer on top. Spoon the strawberry topping over the cake, letting it drip down the sides.
- Chill for at least 1 hour before slicing. Serve chilled for best flavor and texture.
Notes
- Use gel food coloring for a vibrant red color without excess liquid.
- You can make this as a single cake by layering the cheesecake between one thick red velvet layer.
- Store leftovers covered in the refrigerator for up to 4 days.
- For a more indulgent twist, drizzle white chocolate over the strawberry topping before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American