Description
This Red Velvet Strawberry Cheesecake combines the rich, moist texture of classic red velvet cake with a creamy, decadent cheesecake layer topped with fresh strawberries and a luscious strawberry preserves glaze. Perfect for special occasions or a delightful dessert, this recipe delivers vibrant flavors and an irresistible 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 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. In another bowl, mix the vegetable oil, buttermilk, egg, vanilla extract, red food coloring, and vinegar until smooth. Combine the wet ingredients with the dry ingredients and mix until just combined. Pour the batter into the prepared cake pan.
- Bake the red velvet cake: Bake the red velvet cake at 350°F (175°C) for 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool completely in the pan.
- Prepare the cheesecake mixture: In a large bowl, beat the softened cream cheese and sugar until smooth using a low speed to avoid incorporating too much air. Add the eggs one at a time, beating after each addition. Stir in the vanilla extract until fully combined.
- Bake the cheesecake layer: Grease an 8-inch springform pan and pour in the cheesecake mixture. Bake at 325°F (160°C) for 45 minutes until the cheesecake is set but still slightly jiggly in the center. Optional: use a water bath to maintain a silky texture. Let the cheesecake cool to room temperature, then refrigerate for at least 2 hours.
- Assemble the cake layers: Once both the red velvet cake and cheesecake layers have cooled, place the red velvet cake on a serving platter. Carefully place the chilled cheesecake layer on top of the red velvet cake.
- Prepare the strawberry topping: In a small saucepan, heat the strawberry preserves over low heat until melted and slightly thickened. Let the preserves cool slightly before spreading evenly over the top of the cheesecake.
- Finish with fresh strawberries and garnish: 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 allow flavors to meld and the topping to set.
Notes
- For the best red velvet cake layer, use gel food coloring for vibrant color without altering texture.
- Do not overmix the cake batter to keep it soft and moist; bake just until done to prevent dryness.
- Use room temperature cream cheese and mix at low speed to avoid cracks in the cheesecake.
- Baking the cheesecake in a water bath helps maintain a silky smooth texture.
- Fresh strawberries work best for topping, but frozen can be used if drained well after thawing.
- Cook the strawberry preserves until thickened to avoid a runny topping and let cool before spreading.
- Refrigerate the assembled cake for at least 4 hours or overnight for best texture; leftover cake can be stored in the fridge up to 5 days or frozen for 2 months wrapped tightly.
- Use a hot knife wiped clean between cuts for neat slices and garnish with chocolate shavings or extra strawberries for an elegant finish.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
