Description
Strawberry Red Velvet Cheesecake is a stunning dessert that combines the rich, cocoa-infused flavor of red velvet cake with the creamy decadence of cheesecake. Topped with fresh strawberries and a glossy strawberry glaze, this elegant treat is perfect for birthdays, holidays, or any time you want to impress your guests.
Ingredients
Scale
For the Red Velvet Cake Base:
- 1 1/4 cups (160g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup (60g) unsalted butter, softened
- 1/4 cup (60ml) vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup (120ml) buttermilk
- 1 tbsp red food coloring
- 1 tsp white vinegar
- 1 tbsp cocoa powder
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Strawberry Topping:
- 1 1/2 cups (225g) fresh strawberries, halved
- 1/4 cup (60ml) strawberry glaze or jam
- Whipped cream (optional, for garnish)
Instructions
- Prepare the Red Velvet Cake Base:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, sift together flour, baking soda, cocoa powder, and salt. Set aside.
- In a large bowl, cream the softened butter, oil, and sugar until light and fluffy. Beat in the egg and vanilla.
- Mix in buttermilk, red food coloring, and vinegar. Gradually add the dry ingredients, mixing until just combined.
- Pour the batter into the pan and bake for 15-20 minutes, or until a toothpick comes out clean. Let cool completely.
- Prepare the Cheesecake Layer:
- Lower the oven temperature to 325°F (160°C).
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well. Stir in vanilla extract.
- Pour the cheesecake batter over the cooled red velvet base and smooth the top.
- Bake for 40-45 minutes, or until the center is set but slightly jiggly. Cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Add the Strawberry Topping:
- Arrange halved strawberries on top of the chilled cheesecake.
- Warm the strawberry glaze and drizzle it over the strawberries for a shiny finish.
- Optionally, garnish with whipped cream before serving.
Notes
- For a smoother cheesecake, make sure all ingredients are at room temperature before mixing.
- To prevent cracks, bake the cheesecake in a water bath.
- Store leftovers in the fridge for up to 4-5 days or freeze for up to 2 months.
- Add extra flair with white chocolate shavings, melted chocolate drizzle, or powdered sugar.
- Prep Time: 25 minutes
- Chill Time: 4 hours
- Cook Time: 1 hour
- Category: Dessert