Red Velvet Strawberry Cheesecake
An indulgent dessert featuring a rich red velvet cake base layered with creamy strawberry cheesecake, perfect for celebrations or a sweet treat.
Ingredients
For the Red Velvet Cake
- 1.5 cups all-purpose flour Provides structure to the cake.
- 1 cup granulated sugar Adds sweetness.
- 1 teaspoon baking powder Helps the cake rise.
- 1 teaspoon baking soda Works with buttermilk for leavening.
- 0.5 teaspoon salt Balances sweetness.
- 1 tablespoon cocoa powder Adds a hint of chocolate flavor.
- 1 cup vegetable oil Provides moisture.
- 1 cup buttermilk, room temperature Adds tanginess.
- 2 large eggs, room temperature Binds ingredients together.
- 2 tablespoons red food coloring Gives the cake its signature color.
- 1 teaspoon vanilla extract Adds warmth.
- 1 teaspoon white vinegar Enhances the red velvet effect.
For the Strawberry Cheesecake Layer
- 16 oz cream cheese, softened Forms the base of the cheesecake.
- 1 cup powdered sugar Sweetens the filling.
- 1 teaspoon vanilla extract Imparts flavor.
- 1 cup fresh strawberries, pureed Introduces fruitiness.
- 1 cup heavy whipping cream Adds creaminess.
For Topping
- 1 cup fresh strawberries, halved For garnish.
- to taste whipped cream (optional) For serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan.
- In a large bowl, sift together the flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared springform pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.
Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
- Stir in the pureed strawberries until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the strawberry cheesecake mixture.
Assembly and Chilling
- Once the red velvet cake has cooled, carefully remove it from the springform pan.
- Spread the strawberry cheesecake filling evenly on top of the red velvet cake.
- Refrigerate and chill for at least 4 hours, until the filling is set.
- Garnish with fresh strawberry halves and add whipped cream if desired before serving.
Notes
Use room temperature ingredients for better mixing. Avoid over-mixing the batter and allow the cake to cool completely before adding the filling.