Description
This Red Velvet Strawberry Cheesecake is the ultimate dessert indulgence, combining the rich flavors of a classic red velvet cake with the creamy goodness of a cheesecake. It’s a perfect treat for special occasions or when you want to impress guests with something both stunning and delicious. With its vivid colors, velvety texture, and a burst of fresh strawberry flavor, this cheesecake isn’t just a dessert; it’s an experience. Plus, it’s easier to make than it looks, with simple steps that even novice bakers can follow. Let’s dive into the details of this show-stopping cheesecake!
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Ingredients
For the Red Velvet Cake Layer:
- 1 cup all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 tsp red food coloring
- 1/2 tsp white vinegar
For the Cheesecake Layer:
- 16 oz (2 cups) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 2 tbsp heavy cream
For the Strawberry Topping:
- 1 cup fresh strawberries, chopped
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional for thickening)
Instructions
Step 1: Prepare the Red Velvet Cake Layer
- 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 the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the sugar and vegetable oil until well combined. Add the egg and mix until smooth.
- Add the vanilla, buttermilk, and red food coloring, and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake light and airy.
- Stir in the vinegar. Pour the batter into the prepared pan, spreading it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow it to cool in the pan.
Step 2: Prepare the Cheesecake Layer
- Lower the oven temperature to 325°F (165°C).
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Then, add the vanilla extract, sour cream, and heavy cream, mixing until smooth.
- Pour the cheesecake mixture over the cooled red velvet layer in the springform pan. Spread it evenly to avoid cracks.
Step 3: Bake the Cheesecake
- Place the springform pan in a larger roasting pan and fill the roasting pan with about 1 inch of hot water to create a water bath. This helps the cheesecake bake evenly and prevents cracks.
- Bake for 60-70 minutes or until the center is set and the edges are slightly golden.
- Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for about 1 hour. This gradual cooling helps prevent cracks.
- After an hour, remove the cheesecake from the oven and the water bath. Run a knife around the edge to release it from the pan, then chill in the refrigerator for at least 4 hours or overnight.
Step 4: Prepare the Strawberry Topping
- In a small saucepan, combine the strawberries, sugar, and lemon juice. Heat over medium heat until the strawberries release their juices and become soft.
- For a thicker sauce, dissolve the cornstarch in a little water and add it to the saucepan, stirring until thickened.
- Allow the topping to cool completely, then spoon it over the chilled cheesecake.
- Prep Time: 30mins
- Cook Time: 1hr 30mins