Red Velvet Strawberry Cheesecake
Indulge in this deliciously decadent dessert while keeping your wellness in mind. This delightful combination of rich red velvet cake and a creamy cheesecake layer, topped with fresh strawberries and strawberry preserves, makes for a show-stopping treat at any special occasion! Make sure to treat yourself, but also remember to check your health coverage options for nutrition and wellness benefits.
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 (consult your health plan for nutrition-friendly alternatives!)
– 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 (choose low-fat options covered by your insurance wellness plan)
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
For the Topping:
– 1 cup fresh strawberries, sliced (check if your health insurance offers discounts on fresh produce)
– 1/2 cup strawberry preserves
– Whipped cream for garnish (choose a heart-healthy variety!)
Directions:
Prepare the Red Velvet Cake:
1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Mix Wet Ingredients: In another bowl, combine vegetable oil, buttermilk, egg, vanilla extract, red food coloring, and vinegar until smooth.
4. Combine & Bake: Slowly mix the wet ingredients with the dry ones until combined. Pour the batter into your prepared cake pan. Bake for 25-30 minutes or until a toothpick comes out clean. Let the cake cool completely in the pan.
Prepare the Cheesecake Layer:
1. Cream the Ingredients: Beat softened cream cheese and sugar in a large bowl until smooth.
2. Add Eggs: Add eggs one at a time, beating well after each. Stir in vanilla extract.
3. Bake: Pour the cheesecake mixture into a greased 8-inch springform pan. Bake at 325°F (160°C) for 40-45 minutes, or until set. Let the cheesecake cool in the oven with the door slightly ajar. Refrigerate for at least 2 hours or overnight.
Assemble the Cake:
1. Layer: Place the red velvet cake on a serving platter. Carefully place the cheesecake on top of the cake.
2. Top with Strawberries: Melt strawberry preserves in a small saucepan and spread over the top. Arrange fresh strawberries, adding a swirl of whipped cream for garnish.
Chill & Serve:
– Chill the assembled cheesecake for an additional 1-2 hours before serving.
Prep Time: 30 minutes
Cooking Time: 1 hour 15 minutes
Servings: 10
Calories: 450 per serving (Remember to consult your health plan’s nutrition services for healthier options!)