Red Velvet Strawberry Cheesecake

Introduction

Red Velvet Strawberry Cheesecake is a show-stopping dessert that tantalizes the senses with its rich flavors. This delightful treat marries the classic taste of red velvet cake with a velvety cheesecake layer, creating a harmonious balance between sweetness and richness. Topped with fresh strawberries and luscious strawberry preserves, it’s an ideal choice for special occasions or any time you crave a decadent dessert.

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 all-purpose flour, granulated 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 granulated 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

Serving Size

This recipe yields approximately 10 servings.

Nutritional Information

Each serving contains about 450 calories.

Storage Tip

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Flavor Enhancement

For added flavor, you can mix in some finely chopped strawberries or a dash of lemon juice into the cheesecake layer before baking.

Decoration Idea

Consider garnishing with mint leaves for a pop of color and freshness.

Cook Techniques

Prepping the Cake Pan

Before baking, it’s essential to grease the cake pan and line it with parchment paper. This ensures that the cake will release easily once baked.

Whisking Dry Ingredients

Combine all dry ingredients in a large bowl and whisk thoroughly to ensure there’s no clumping, which helps in achieving an even texture in your red velvet cake.

Combining Wet Ingredients

Mix together the wet ingredients in a separate bowl until smooth. This step allows for even distribution of flavor and color throughout the cake batter.

Mixing Batter

When combining wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake, so be gentle to maintain a light texture.

Baking the Cake

Monitor the baking time closely and use a toothpick to check for doneness. A clean toothpick indicates the cake is ready, preventing overbaking.

Cooling the Cake

Let the red velvet cake cool completely in the pan to avoid breaking when removing it. This step is crucial for preserving its shape.

Beating the Cheesecake Ingredients

Beat the cream cheese and sugar until creamy and smooth. This ensures no lumps remain, which is important for a silky cheesecake texture.

Baking the Cheesecake

Bake the cheesecake at a slightly lower temperature to prevent it from cracking. Keep an eye on the center; it should jiggle slightly but not be liquid.

Cooling Cheesecake in Oven

Allowing the cheesecake to cool in the oven with the door ajar helps prevent sudden temperature changes that can cause cracking.

Assembling the Cake

Carefully layer the cheesecake on top of the cooled red velvet cake. Use a gentle touch to avoid misalignment or damage to the layers.

Melting Strawberry Preserves

Heat the strawberry preserves in a saucepan until melted but not boiling. This will make it easier to spread evenly over the cheesecake.

Chilling Before Serving

Chill the assembled cake to allow the flavors to meld together, enhancing the overall taste and ensuring a firmer slice when served.

FAQ

Can I use pre-made cake mixes for the red velvet cake?

Yes, you can use a pre-made red velvet cake mix, but for the best flavor and texture, making it from scratch is recommended.

What can I substitute for buttermilk?

You can make a buttermilk substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.

Can I prepare the cheesecake in advance?

Absolutely! The cheesecake can be made a day or two in advance and stored in the refrigerator.

How do I prevent the cheesecake from cracking?

Bake at a lower temperature and avoid overmixing. Cooling it gradually in the oven also helps prevent cracks.

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can be used, but be sure to thaw and drain them properly to avoid excess moisture.

Conclusion

This Red Velvet Strawberry Cheesecake is not only visually stunning but also a delightful combination of rich and creamy flavors. The layers of moist red velvet cake and luscious cheesecake topped with fresh strawberries make it an exquisite dessert choice for any celebration or simply as a treat for yourself. With its vibrant colors and decadent taste, this dessert is sure to impress your guests and leave them craving more.

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