Description
This Red Velvet Strawberry Cheesecake combines the rich, velvety flavor of classic red velvet cake with a creamy cheesecake layer, topped with a fresh and tangy strawberry sauce. Perfect for special occasions or whenever you crave a decadent yet fruit-infused dessert.
Ingredients
Scale
For the Red Velvet Cake Base:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- ½ cup buttermilk
- 1 teaspoon white vinegar
For the Cheesecake Layer:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- â…“ cup sour cream
- 2 tablespoons all-purpose flour
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper to ensure easy removal of the cheesecake after baking.
- Mix Dry Ingredients for Cake Base: In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt. Mix these dry ingredients thoroughly to ensure even distribution.
- Add Butter: Add the softened unsalted butter into the dry mixture and mix until the mixture resembles coarse crumbs. This provides the cake base with moisture and tenderness.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, vanilla extract, red food coloring, buttermilk, and white vinegar until well combined.
- Combine Batter: Gradually add the wet mixture to the dry ingredients, mixing gently until just combined to avoid overworking the batter.
- Pour Cake Batter: Pour the red velvet batter into the prepared springform pan and spread it evenly to form the cake base.
- Beat Cream Cheese: In another bowl, beat the softened cream cheese until smooth, ensuring no lumps remain for a creamy cheesecake layer.
- Add Sugar and Eggs: Gradually add granulated sugar to the cream cheese, beating until creamy. Then, add eggs one at a time, mixing gently after each addition. Stir in vanilla extract, sour cream, and the flour until the batter is smooth and homogeneous.
- Assemble Cheesecake Layer: Pour the cheesecake batter evenly over the red velvet base in the springform pan.
- Bake: Bake the assembled cheesecake for 50-60 minutes or until the center is set but still slightly jiggly when gently shaken. This ensures the perfect creamy texture.
- Cool and Refrigerate: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or preferably overnight to set completely and enhance flavor.
- Prepare Strawberry Topping: In a saucepan over medium heat, combine fresh sliced strawberries, sugar, and lemon juice. Cook until the strawberries release their juices and the mixture thickens slightly, about 5-7 minutes.
- Cool Topping: Remove the strawberry topping from heat and let it cool to room temperature before using.
- Top Cheesecake: Once the cheesecake is chilled, spread the cooled strawberry topping evenly over it, adding a vibrant and tangy finish.
- Serve: Carefully remove the sides of the springform pan and transfer the cheesecake to a serving platter. Slice and serve chilled for the best taste experience.
Notes
- Ensure all cream cheese and butter are softened to room temperature to avoid lumps in the batter.
- Do not overmix the batter to maintain the light texture of the cake and cheesecake layers.
- Use fresh strawberries for the topping to achieve the best flavor and texture.
- Letting the cheesecake chill overnight allows flavors to meld and texture to set perfectly.
- If red food coloring is not available, beet juice can be used as a natural alternative.
