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.