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
