Description
This Red Velvet Strawberry Cheesecake combines the rich, velvety texture of classic red velvet cake with a smooth and creamy cheesecake layer, topped with a fresh and tangy strawberry glaze. The dessert is baked to perfection, offering a decadent treat that balances chocolate, cream cheese, and fruity flavors in one irresistible cake.
Ingredients
Scale
Red Velvet Cake Layer
- 1 cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup buttermilk, room temperature
- ½ tsp white vinegar
- ½ oz red food coloring (liquid or gel)
- ½ tsp vanilla extract
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
Cheesecake Layer
- 16 oz (2 packages) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
Strawberry Topping
- 1 ½ cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp cold water
Instructions
- Make the red velvet cake layer: In a small bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. In another bowl, combine buttermilk, white vinegar, red food coloring, and vanilla extract to mix the wet ingredients.
- Prepare the batter: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. Add one large egg and continue mixing until smooth.
- Combine ingredients: Alternately add the dry and wet ingredients to the butter mixture, starting and ending with the dry ingredients. Mix until just combined, careful not to overmix.
- Pour batter into pan: Preheat the oven to 325°F (165°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. Pour the red velvet batter evenly into the prepared pan and set aside while preparing the cheesecake layer.
- Make 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. Mix in the vanilla extract and sour cream until just combined.
- Assemble layers: Gently pour the cheesecake mixture over the red velvet layer in the springform pan, spreading it evenly.
- Bake the cheesecake: Bake in the preheated oven for 50 to 60 minutes, or until the center is set but still slightly jiggly. After baking, turn off the oven, crack the door open, and let it cool slowly inside for 1 hour.
- Chill the cheesecake: Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight to set completely.
- Make the strawberry topping: In a saucepan over medium heat, combine the sliced strawberries, granulated sugar, and lemon juice. Stir occasionally until the strawberries release their juices.
- Thicken the topping: Add the cornstarch slurry (cornstarch mixed with cold water) to the strawberries and cook for 2 to 3 minutes, stirring until the mixture thickens slightly. Remove from heat and allow to cool.
- Assemble and serve: Once the cheesecake is fully chilled, spoon the strawberry topping over the surface. Slice into portions and serve cold.
Notes
- Ensure all dairy ingredients are at room temperature to achieve a smooth batter and cheesecake texture.
- Be careful not to overmix the batter to keep the cake tender.
- Cooling the cheesecake slowly in the oven helps prevent cracking on the surface.
- Use fresh strawberries for the topping to enhance flavor; frozen strawberries may release too much liquid.
- The cheesecake can be made a day ahead and refrigerated overnight for best results.
