Contents
Introduction
Red Velvet Strawberry Cheesecake is a stunning dessert that beautifully marries the rich, buttery flavors of red velvet cake with a creamy cheesecake layer. This indulgent treat is topped with fresh strawberries and a luscious strawberry preserves, making it perfect for special occasions or any time you want to indulge in a decadent delight.
Detailed Ingredients with measures
For the 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
For the Cheesecake Layer:
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
For the Topping:
– 1 cup fresh strawberries, sliced
– 1/2 cup strawberry preserves
– Whipped cream for garnish
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Yield: 10 servings
Enjoy every bite of this luscious Red Velvet Strawberry Cheesecake!
Detailed Directions and Instructions
Prepare the Red Velvet Cake:
Preheat your oven to 350F (175C). Grease and line an 8-inch round cake pan with parchment paper.
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 for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
Prepare the Cheesecake Layer:
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Pour the cheesecake mixture into a greased 8-inch springform pan.
Bake at 325F (160C) for 40-45 minutes, or until the cheesecake is set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar. Refrigerate for at least 2 hours or overnight.
Assemble the Cake:
Once both the red velvet cake and cheesecake have cooled, place the red velvet cake on a serving platter.
Carefully remove the cheesecake from the springform pan and place it on top of the red velvet cake.
In a small saucepan, heat the strawberry preserves until melted. Spread the melted preserves over the top of the cheesecake.
Arrange the fresh strawberries on top of the cheesecake and add a swirl of whipped cream for garnish.
Chill and Serve:
Chill the assembled cheesecake for an additional 1-2 hours before serving to allow the flavors to meld.
Notes
Prep Time:
30 minutes
Cooking Time:
1 hour 15 minutes
Servings:
10
Calories:
450 per serving
Cook Techniques
Whisking
Use a whisk to combine dry ingredients such as flour, sugar, and cocoa powder to ensure an even distribution of all components.
Mixing Wet Ingredients
When mixing the wet ingredients, ensure that the vegetable oil, buttermilk, egg, and other components are blended until smooth for a uniform cake batter.
Combining Ingredients
Gently fold the wet ingredients into the dry ingredients. Over-mixing can lead to a dense texture, so mix just until combined.
Baking
Preheating the oven is essential for even baking. Bake the red velvet cake at 350°F and the cheesecake at 325°F to achieve the right texture.
Cooling
Allow both the red velvet cake and cheesecake to cool completely. This prevents melting and ensures proper stacking when assembling the dessert.
Assembling Layers
Carefully stack the cheesecake on top of the cooled red velvet cake to maintain the layers’ structural integrity.
Melting Preserves
Heat the strawberry preserves gently to make them easier to spread over the cheesecake without disturbing the layers underneath.
Garnishing
Top the cheesecake with fresh strawberries and a swirl of whipped cream for an appealing presentation and added flavor.
FAQ
Can I make this dessert ahead of time?
Yes, you can prepare both layers a day in advance and assemble them the day you plan to serve.
What if I don’t have buttermilk?
You can create a buttermilk substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and letting it sit for about 5 minutes.
Can I use a different fruit topping?
Absolutely! Other berries or fruits like raspberries or blueberries can be used instead of strawberries for a different flavor.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake layer before assembling. Thaw it in the refrigerator before stacking with the red velvet cake.
Conclusion
This Red Velvet Strawberry Cheesecake is a delightful fusion of flavors and textures that will impress any dessert lover. The rich, velvety cake pairs beautifully with the creamy cheesecake, and the fresh strawberries add a burst of sweetness. Perfect for celebrations or as a decadent treat, this dessert is sure to leave a lasting impression.
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