Description
Red Velvet Strawberry Cheesecake is a decadent layered dessert combining a moist, subtly chocolate-flavored red velvet cake base with a silky cream cheese filling, topped with fresh juicy strawberries. This visually stunning and harmoniously balanced dessert offers delightful textures and flavors, making it perfect for special occasions or an indulgent treat.
Ingredients
Scale
Red Velvet Cake Base
- 1 1/2 cups all-purpose flour (or gluten-free blend)
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vinegar
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- 2 teaspoons red food coloring
Cream Cheese Filling
- 16 oz (450 g) full-fat cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour (or gluten-free blend)
Topping
- 1 cup fresh strawberries, sliced (plus extra for garnish)
Instructions
- Prepare the Red Velvet Cake Base: Combine dry ingredients—flour, cocoa powder, and salt—in a bowl. In a separate bowl, whisk together buttermilk, vinegar, eggs, sugars, melted butter, and vanilla extract. Gradually add the dry ingredients to the wet mixture until smooth. Stir in red food coloring until the batter reaches the iconic red hue. Pour the batter into a prepared pan and bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted comes out clean. Let the cake cool completely.
- Make the Cream Cheese Filling: Beat the softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract and flour to stabilize the mixture, resulting in a silky, smooth filling.
- Assemble the Layers: Once the red velvet cake base is cooled, pour the cream cheese filling evenly over it. Smooth the surface with a spatula. Arrange sliced fresh strawberries on top, gently pressing them into the filling.
- Bake and Cool: Bake the assembled cake at 325°F (163°C) in a water bath until the cheesecake layer is set but slightly jiggly, about 45-55 minutes. Avoid overbaking to maintain creaminess. Let the cheesecake cool at room temperature for an hour, then refrigerate for at least 4 hours or overnight.
- Serve and Enjoy: Before serving, garnish with additional strawberry slices or a light dusting of cocoa powder. Slice carefully using a warm, clean knife for neat portions, and enjoy the rich layers of flavor.
Notes
- Use room temperature cream cheese and eggs to avoid lumps and achieve a silky texture.
- Avoid overmixing the cheesecake filling to keep it light and prevent cracks.
- Bake the cheesecake in a water bath to promote even baking and minimize cracks.
- Chill the dessert thoroughly for firm slicing and flavor melding.
- Warm your knife in hot water and wipe between cuts for clean slices.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cake)
- Calories: 420
- Sugar: 35g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
Keywords: red velvet cheesecake, strawberry cheesecake, layered cheesecake, red velvet cake, strawberry dessert, gluten-free cheesecake
