Red Velvet Strawberry Cheesecake
This Red Velvet Strawberry Cheesecake is a showstopper dessert that combines the classic flavors of red velvet cake with the creamy richness of cheesecake. Topped with fresh strawberries and sweet strawberry preserves, it offers a perfect balance of tart and sweet. The vibrant red cake contrasts beautifully with the smooth, white cheesecake layer, creating a visually stunning treat. Ideal for special occasions or when you want to impress, this dessert is as delightful to look at as it is to eat. Each bite delivers a heavenly blend of textures and flavors that will leave everyone craving more.
Ingredients:
For the Red Velvet Cake:
– 1 1/4 cups all-purpose flour
– 1 cup granulated sugar
– 1 tablespoon cocoa powder
– 1/2 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup vegetable oil
– 1/2 cup buttermilk
– 1 large egg
– 1 teaspoon vanilla extract
– 1 tablespoon red food coloring
– 1/2 teaspoon white vinegar
For the Cheesecake Layer:
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
For the Topping:
– 1 cup fresh strawberries, sliced
– 1/2 cup strawberry preserves
– Whipped cream for garnish
Directions:
To Make the Red Velvet Cake:
1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk together the vegetable oil, buttermilk, egg, vanilla extract, red food coloring, and white vinegar until smooth.
4. Slowly add the wet mixture to the dry ingredients, stirring until just combined. Pour the batter into the prepared cake pan.
5. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.
To Make the Cheesecake:
1. Lower the oven temperature to 325°F (160°C). Grease an 8-inch springform pan.
2. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
4. Pour the cheesecake batter into the prepared springform pan.
5. Bake for 40-45 minutes, or until the cheesecake is set but slightly jiggly in the center. Let it cool at room temperature before refrigerating for at least 2 hours.
To Assemble the Cheesecake:
1. Place the cooled red velvet cake on a serving platter.
2. Carefully place the chilled cheesecake layer on top of the red velvet cake.
3. In a small saucepan, warm the strawberry preserves over low heat until melted. Gently spread the preserves over the top of the cheesecake.
4. Arrange the sliced fresh strawberries on top, and add a decorative swirl of whipped cream for garnish.
5. Refrigerate the assembled cake for 1-2 hours to allow the flavors to meld before serving.
This Red Velvet Strawberry Cheesecake is a luxurious dessert that beautifully combines the smoothness of cheesecake with the bold flavors of red velvet cake and strawberries, making it an unforgettable treat for any dessert lover.
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Servings: 10
Calories: 450 per serving
