Description
This Red Velvet Strawberry Cheesecake combines the classic rich and moist red velvet cake base with a luscious strawberry-infused cream cheese topping. Perfectly sweet and vibrant, it’s a stunning dessert for special occasions or whenever you crave a decadent treat.
Ingredients
Scale
Cake Ingredients
- 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
Cheesecake Topping
- 16 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries (pureed)
- 1 cup heavy whipping cream
Garnish
- 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 bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder until evenly combined.
- Mix the Wet Ingredients: In another bowl, combine the vegetable oil, room temperature buttermilk, eggs, vanilla extract, white vinegar, and red food coloring. Whisk until the mixture is smooth and uniform in color.
- Combine the Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake light and tender.
- Bake: Pour the prepared batter into the lined springform pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before adding the cheesecake layer to prevent melting.
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer.
- Add Sweetness: Incorporate the powdered sugar and vanilla extract into the cream cheese, mixing until fully combined and smooth.
- Incorporate Strawberries: Stir in the pureed fresh strawberries to infuse the cheesecake filling with fruity flavor.
- Fold in Whipped Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the cheesecake mixture to lighten the texture.
- Layer the Cheesecake: Spread the strawberry cheesecake filling evenly over the cooled red velvet cake base in the springform pan.
- Chill: Refrigerate the assembled cheesecake for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor.
- Decorate: Before serving, garnish with fresh halved strawberries and optional whipped cream to enhance presentation and taste.
Notes
- Ensure the buttermilk is at room temperature to avoid curdling the batter.
- Use softened cream cheese for a smooth cheesecake filling without lumps.
- Puree fresh strawberries for the best natural flavor; canned or frozen can be used but fresh is preferred.
- Refrigeration time is essential for the cheesecake to set properly and slice cleanly.
- If red food coloring is unavailable, natural alternatives like beet juice can be used for color.
