Description
Luxurious red velvet strawberry cheesecake blends classic Southern charm with creamy indulgence. Silky layers of crimson cake and luscious cream cheese create a dessert that delights senses and promises pure culinary bliss for sweet enthusiasts.
Ingredients
Scale
Cake Base Ingredients:
- 1 1/2 cups (190 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1/4 cup (25 grams) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Liquid and Binding Ingredients:
- 1 cup (240 milliliters) vegetable oil
- 1/2 cup (120 milliliters) buttermilk
- 1 large egg
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Cheesecake and Topping Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 1/2 cup (120 milliliters) sour cream
- 1/2 cup (120 milliliters) heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (150 grams) fresh strawberries, pureed
- 1 cup (150 grams) fresh strawberries, sliced
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon lemon juice
Instructions
- Prepare an 8-inch springform pan by greasing and lining the bottom with parchment paper. Preheat the oven to 350F (175C).
- Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl.
- In a separate bowl, whisk together oil, buttermilk, egg, food coloring, vanilla extract, and vinegar until well combined.
- Gently fold the wet ingredients into the dry ingredients, mixing until just incorporated to avoid overmixing.
- Transfer the batter to the prepared pan, smoothing the top evenly. Bake for 25-30 minutes until a toothpick comes out clean.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack.
- Lower the oven temperature to 325F (160C).
- Beat cream cheese until smooth and creamy. Gradually add sugar, mixing thoroughly.
- Incorporate sour cream and heavy cream, blending until silky. Add eggs one at a time, mixing well after each addition.
- Fold in vanilla extract and strawberry puree until evenly distributed.
- Carefully spread the cheesecake mixture over the cooled red velvet cake layer in the springform pan.
- Place the pan on a baking sheet and bake for 60-70 minutes until the center is set and edges are slightly puffed.
- Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or preferably overnight.
- Prepare the strawberry topping by combining sliced strawberries with sugar and lemon juice. Let sit for 10 minutes to release juices.
- Carefully remove the cheesecake from the springform pan and garnish with the macerated strawberries before serving.
Notes
- Prevent cake from cracking by avoiding overmixing the batter and using room temperature ingredients for a smooth, even texture.
- Substitute buttermilk with a mixture of milk and vinegar if unavailable, ensuring the same tangy flavor and tender crumb.
- Create a gluten-free version by replacing all-purpose flour with a cup-for-cup gluten-free flour blend, maintaining the cake’s rich red color and soft consistency.
- Add extra flavor depth by incorporating a splash of coffee or a pinch of espresso powder to enhance the chocolate notes in the red velvet cake layer.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 421 kcal
- Sugar: 33 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg