Red Velvet Strawberry Cheesecake ❤️ 🍰🍓
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:
1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, mix vegetable oil, buttermilk, egg, vanilla extract, red food coloring, and vinegar until smooth.
4. Combine the wet ingredients with the dry ingredients and mix until just combined. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let it cool completely.
For the Cheesecake:
1. In a large bowl, beat the softened cream cheese and sugar until smooth.
2. Add the eggs one at a time, beating after each addition. Stir in the vanilla extract.
3. Pour the cheesecake mixture into a greased 8-inch springform pan. Bake at 325°F (160°C) for 40-45 minutes, until set. Let it cool, then refrigerate for at least 2 hours.
Assembly:
1. Once both the cake and cheesecake have cooled, place the red velvet cake on a serving platter.
2. Carefully place the cheesecake layer on top of the red velvet cake.
3. In a small saucepan, heat the strawberry preserves until melted. Spread over the top of the cheesecake.
4. Arrange the fresh strawberries on top and add a swirl of whipped cream for garnish.
5. Chill for an additional 1-2 hours before serving.
Hey dessert lovers! I wanted to share some extra tips and tricks I've learned while perfecting this Red Velvet Strawberry Cheesecake. It's truly a delight to make and even better to eat, especially when you get those distinct layers and that irresistible glossy finish just right. Achieving That Perfect Glossy Strawberry Topping: My secret for that stunning, glossy strawberry topping, just like you see in those mouth-watering photos, is all about the preserves! When you heat the strawberry preserves, don't just warm them; let them gently simmer for a minute or two. This slightly reduces them and makes them incredibly shiny and vibrant. For an extra smooth finish, you can even strain the preserves after heating to remove any large fruit chunks, though I personally love the texture the fruit adds. Once it cools slightly, it will set beautifully over your creamy white cheesecake layer, creating that gorgeous, almost dripping effect. Using fresh, ripe strawberry pieces on top really enhances both the flavor and the visual appeal, making every slice a work of art with its swirls of whipped cream. Tips for a Decadent Red Velvet Cake Layer: For the red velvet cake to be truly decadent and moist, don't overmix the batter! Overmixing can develop the gluten too much, leading to a tough cake. Mix until just combined. Also, ensure your buttermilk is at room temperature. This helps it emulsify better with the other wet ingredients, resulting in a smoother batter and a more tender crumb. Regarding the red food coloring, don't be shy! A good tablespoon ensures that classic, vibrant red hue that makes red velvet so appealing. Make sure your cake cools completely before assembly; trying to put a warm cake under a cheesecake layer can lead to a messy situation. Ensuring a Creamy Cheesecake Layer: To avoid cracks in your cheesecake, bake it in a water bath. While this recipe doesn't explicitly state it, placing your springform pan (wrapped in foil to prevent water seepage) into a larger roasting pan filled with an inch of hot water creates a moist, even baking environment. This gentle heat prevents the edges from baking faster than the center, which is often the cause of cracks. Also, don't overbeat the cream cheese and sugar, and add eggs one at a time, mixing just until incorporated. Over-aerating the batter can introduce too much air, leading to a fluffy, less dense cheesecake that might crack as it cools. Always let it cool slowly in the oven with the door ajar after baking, and then refrigerate for at least 4-6 hours, or even overnight, for the best firm texture. This ensures that wonderful, creamy white cheesecake layer holds its shape perfectly. Make-Ahead and Storage: This cheesecake is perfect for making ahead! You can prepare the red velvet cake and cheesecake layers a day in advance and store them separately in the fridge. Assemble the day you plan to serve. Leftovers, if there are any, can be stored in an airtight container in the refrigerator for up to 3-4 days. This dessert also freezes beautifully! You can freeze individual slices or the whole cheesecake (without the fresh strawberry garnish) for up to a month. Just thaw in the refrigerator overnight before serving. Enjoy making and sharing this truly special dessert!
Beautiful cake. I saved the recipe. Ant wait to make this!