Description
Red velvet strawberry cheesecake brings classic dessert magic to your table with luxurious layers of crimson cake and silky cream cheese. Sweet strawberry notes complement rich chocolate undertones, creating an irresistible finale that will enchant passionate bakers seeking sensational homemade indulgence.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 tbsp red food coloring
- 1 tsp white vinegar
- 1 tsp vanilla extract
Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 cups fresh strawberries, chopped
Topping and Decoration:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 cup fresh strawberries, sliced
- 2 tbsp strawberry jam
- Chocolate shavings for garnish
Instructions
- Preheat the oven to 350°F and line a 9-inch springform pan with parchment paper.
- Sift together flour, cocoa powder, baking soda, and salt in a medium bowl, creating a uniform dry mixture.
- Whisk eggs and sugar in a large mixing bowl until light and fluffy, gradually incorporating vegetable oil.
- Blend buttermilk, red food coloring, vinegar, and vanilla extract into the egg mixture until smooth and vibrant red.
- Gently fold dry ingredients into the wet mixture, stirring until just combined to prevent overmixing.
- Pour cake batter into the prepared pan, spreading evenly, and bake for 25-30 minutes until a toothpick comes out clean.
- Allow cake base to cool completely while preparing the cheesecake filling.
- Beat cream cheese and sugar in a stand mixer until creamy and no lumps remain.
- Add eggs one at a time, mixing thoroughly after each addition.
- Incorporate sour cream and vanilla extract, blending until silky smooth.
- Fold chopped strawberries gently into the cheesecake mixture.
- Pour cheesecake filling over the cooled red velvet cake base.
- Bake at 325°F for 45-50 minutes, ensuring the center is slightly jiggly but set.
- Remove from oven and let cool completely at room temperature, then refrigerate for 4 hours.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Spread whipped cream over the chilled cheesecake.
- Arrange sliced strawberries decoratively on top.
- Drizzle strawberry jam across the surface.
- Sprinkle chocolate shavings as a final garnish.
- Refrigerate for an additional hour before serving to set completely.
Notes
- Enhance color vibrancy by using gel food coloring instead of liquid, which provides more intense red hues without altering batter consistency.
- Prevent cheesecake cracking by using a water bath technique, wrapping the springform pan in aluminum foil to create a moisture-rich baking environment.
- Achieve smoother cream cheese texture by ensuring all ingredients are at room temperature before mixing, reducing potential lumps and creating a silkier filling.
- Accommodate gluten-free diets by substituting all-purpose flour with almond or gluten-free flour blend, maintaining the cake’s delicate texture and rich flavor profile.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 500
- Sugar: 46 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg