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.
