Description
Rich strawberry red velvet cheesecake blends classic dessert flavors with creamy indulgence. Crimson layers and tangy cream cheese create a memorable finale for special gatherings and sweet celebrations.
Ingredients
Scale
Cake Ingredients:
- 1 1/4 cups (156 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1/2 cup (120 milliliters) vegetable oil
- 1/2 cup (120 milliliters) buttermilk
- 1 large egg
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/2 teaspoon white vinegar
Cheesecake Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Topping and Garnish Ingredients:
- 1 cup fresh strawberries, sliced
- 1/2 cup strawberry preserves
- Whipped cream for garnish
Instructions
- Prepare the oven by heating to 350F (175C) and prepare an 8-inch round cake pan with grease and parchment lining.
- Create a dry mixture by whisking flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
- Separately combine vegetable oil, buttermilk, egg, vanilla extract, red food coloring, and vinegar until thoroughly blended.
- Gently fold wet ingredients into dry ingredients, mixing until just incorporated without overmixing.
- Transfer batter into prepared cake pan and bake for 25-30 minutes, checking doneness with a toothpick. Allow cake to cool completely at room temperature.
- Whip cream cheese and sugar in a mixing bowl until smooth and creamy, ensuring no lumps remain.
- Incorporate eggs individually, mixing after each addition, then blend in vanilla extract until fully integrated.
- Pour cheesecake mixture into a greased 8-inch springform pan and bake at 325F (160C) for 40-45 minutes until center is set but slightly jiggly.
- Remove cheesecake from oven and let cool completely, then refrigerate for minimum 2 hours to firm up.
- Position red velvet cake on a decorative serving platter as the foundation.
- Carefully transfer chilled cheesecake layer directly on top of red velvet cake.
- Warm strawberry preserves in a saucepan until liquefied, then generously spread over cheesecake surface.
- Artfully arrange fresh strawberries and pipe whipped cream around edges for elegant presentation.
- Refrigerate the assembled dessert for an additional 1-2 hours to allow flavors to meld and enhance texture before serving.
Notes
- Check cake doneness by inserting a toothpick in the center; it should come out clean without wet batter for perfectly baked layers.
- Prevent cheesecake cracking by using room temperature ingredients and avoiding overmixing, which introduces excess air into the batter.
- Create dairy-free version by substituting cream cheese with coconut cream and using plant-based milk alternatives in the recipe.
- Reduce sugar content by using natural sweeteners like stevia or monk fruit for a healthier dessert option without compromising taste.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 392
- Sugar: 30 g
- Sodium: 266 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 61 mg