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Strawberry Red Velvet Cheesecake

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  • Author: Stephanie
  • Prep Time: 30 minutes
  • Chill Time: 1 hour 30 minutes
  • Cook Time: 4 hours
  • Total Time: 6 hours
  • Yield: 12 servings 1x
  • Category: Dessert
  • Cuisine: American

Description

This Strawberry Red Velvet Cheesecake is a stunning dessert that combines layers of rich red velvet cake, creamy cheesecake, and a luscious strawberry topping. Perfect for special occasions or celebrations, it’s as delicious as it is beautiful!

Ingredients

Units Scale

For the red velvet cake layers:

  • 1 1/2 cups (190 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240 ml) buttermilk
  • 1/2 cup (120 ml) vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 tablespoon red food coloring

For the cheesecake layer:

  • 16 oz (450 g) cream cheese, softened
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (60 ml) sour cream

For the strawberry topping:

  • 2 cups (300 g) fresh strawberries, hulled and sliced
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon cornstarch
  • 1/4 cup (60 ml) water

Instructions

  1. Prepare the red velvet cake layers:

    • Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
    • In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
    • In another bowl, whisk together the buttermilk, oil, egg, vanilla extract, vinegar, and red food coloring. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
    • Divide the batter evenly between the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

  2. Prepare the cheesecake layer:

    • Reduce the oven temperature to 325°F (160°C). Grease and line an 8-inch springform pan with parchment paper.
    • In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, followed by the vanilla extract and sour cream. Mix until just combined.
    • Pour the cheesecake batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
    • Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour. Refrigerate for at least 4 hours or overnight.

  3. Prepare the strawberry topping:

    • In a small saucepan, combine the strawberries, sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy, about 5-7 minutes. Let cool completely.

  4. Assemble the cake:

    • Place one red velvet cake layer on a serving plate. Top with the cheesecake layer, then the second red velvet cake layer.
    • Spoon the strawberry topping over the top of the cake, allowing it to drip down the sides for a decorative effect.

  5. Serve:

    • Slice and serve chilled. Enjoy this show-stopping dessert!

 

Notes

  • Storage: Store the assembled cake in the refrigerator for up to 3 days.
  • Make-ahead: Prepare the cake and cheesecake layers in advance and assemble just before serving.
  • Variations: Use raspberries or mixed berries for the topping instead of strawberries.

Find it online: https://recipe.ukfinda.com/strawberry-red-velvet-cheesecake/