Name: Red Velvet Strawberry Cheesecake
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Cuisine: American
Ingredients: 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.; 16 oz cream cheese, softened.; 1/2 cup granulated sugar.; 2 large eggs.; 1 teaspoon vanilla extract.; 1 cup fresh strawberries, sliced.; 1/2 cup strawberry preserves.; Whipped cream for garnish.

This Red Velvet Strawberry Cheesecake is a show-stopping dessert that's perfect for special occasions. The cake is made with a rich red velvet base, topped with a creamy cheesecake layer, and finished with fresh strawberries and a sweet strawberry preserve glaze. The combination of flavors and textures is sure to impress, and the addition of whipped cream makes it even more indulgent. Whether you're celebrating a holiday, birthday, or just want to treat yourself, this dessert is a must-try.

Red Velvet Strawberry Cheesecake is a stunning dessert that combines the rich, chocolatey flavors of red velvet cake with the creamy, tangy taste of cheesecake. This layered dessert is topped with fresh strawberries and a strawberry preserve glaze, making it a perfect choice for special occasions.

Before we get started with the assembly, let’s take a closer look at the ingredients that bring this indulgent dessert to life.

INGREDIENTS

Red Velvet Cake: The base of this dessert is made with 1 1/4 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of cocoa powder, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. The addition of 1 tablespoon of red food coloring gives the cake its signature vibrant color, while 1/2 cup of vegetable oil and 1/2 cup of buttermilk keep the cake moist. A splash of vanilla extract and a bit of vinegar help balance the flavors.
Cheesecake Layer: Made with 16 ounces of softened cream cheese, 1/2 cup of granulated sugar, 2 large eggs, and 1 teaspoon of vanilla extract. This layer is creamy and pairs perfectly with the red velvet cake.
Topping: The final touch includes 1 cup of fresh strawberries, 1/2 cup of strawberry preserves, and a swirl of whipped cream for garnish. The strawberries add a fresh, fruity contrast to the richness of the cake and cheesecake.

INSTRUCTIONS

Step 1: Make the Red Velvet Cake: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan to prevent sticking.
Step 2:: In a large bowl, whisk together 1 1/4 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of cocoa powder, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. This mixture forms the dry base for your red velvet cake.
Step 3:: In a separate bowl, mix 1/2 cup of vegetable oil, 1/2 cup of buttermilk, 1 large egg, 1 teaspoon of vanilla extract, 1 tablespoon of red food coloring, and 1/2 teaspoon of white vinegar. Stir until smooth and well combined.
Step 4:: Combine the wet ingredients with the dry ingredients and mix just until combined. Be careful not to overmix the batter to keep the cake light and fluffy.
Step 5:: Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before assembly.
Step 6: Make the Cheesecake Layer: While the cake is cooling, reduce the oven temperature to 325°F (160°C). Grease an 8-inch springform pan and set aside.
Step 7:: In a large bowl, beat 16 ounces of softened cream cheese with 1/2 cup of granulated sugar until smooth and creamy. Add 2 large eggs one at a time, beating after each addition. Stir in 1 teaspoon of vanilla extract for flavor.
Step 8:: Pour the cheesecake mixture into the prepared springform pan and bake for 40-45 minutes, or until the cheesecake is set in the center. Once baked, let it cool and then refrigerate for at least 2 hours to firm up.
Step 9: Assembly: Once both the cake and cheesecake have cooled, place the red velvet cake on a serving platter. Carefully place the cheesecake layer on top of the red velvet cake. In a small saucepan, heat 1/2 cup of strawberry preserves until melted, and spread over the top of the cheesecake. Arrange 1 cup of sliced fresh strawberries on top and garnish with whipped cream.
Step 10:: Chill the assembled cake for 1-2 hours before serving to let the flavors meld together.

Serving and Storage Tips

For the best presentation, chill the Red Velvet Strawberry Cheesecake for at least 1-2 hours before serving. This allows the cheesecake to firm up and the flavors to meld together.
When serving, you can garnish each slice with extra whipped cream and a few fresh strawberries for added elegance.
This cake is perfect for special occasions like birthdays, holidays, or family gatherings. It’s sure to impress your guests with its beautiful layers and rich flavors.
If you have leftovers, store the cake in an airtight container in the refrigerator for up to 3-4 days. The cheesecake layer will continue to firm up over time, making it even easier to slice.

Helpful Notes

Make sure to use room temperature cream cheese when making the cheesecake layer. This helps to avoid lumps and ensures a smooth, creamy texture.
If you prefer, you can substitute the fresh strawberries and strawberry preserves with raspberries or blueberries for a different flavor profile.
For a stronger red velvet flavor, you can add an additional tablespoon of cocoa powder to the cake batter.

Tips from well-known chefs

Martha Stewart: Always let your cake cool completely before layering to avoid melting or sliding of the cheesecake layer.
Ina Garten: Use high-quality vanilla extract for the cheesecake layer to bring out the best flavor.
Nigella Lawson: For an extra special touch, drizzle a bit of melted chocolate over the strawberries on top before serving.