Description
This decadent Red Velvet Strawberry Cheesecake combines the rich, creamy texture of classic cheesecake sandwiched between layers of moist red velvet cake, all topped with a luscious strawberry filling and smooth cream cheese frosting. Perfect for special occasions or any celebration, this dessert offers the perfect blend of flavors and textures with a colorful presentation.
Ingredients
Scale
Cheesecake Layer
- 16 oz (2 blocks) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Red Velvet Cake Layers
- 2 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
Strawberry Filling
- 2 cups fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 cup water (plus extra for cornstarch slurry)
Cream Cheese Frosting
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream (optional, for a silkier consistency)
Instructions
- Prepare the Cheesecake Layer: Preheat your oven to 325°F (160°C). Grease and line an 8-inch or 9-inch springform pan with parchment paper to prevent sticking. In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, ensuring no lumps remain. Add the eggs one at a time, mixing well after each addition for an even batter. Stir in the sour cream, vanilla extract, and heavy cream until fully incorporated. Pour this batter into the prepared pan and bake for 40-45 minutes, or until the center is set but still slightly jiggly. Allow it to cool completely, then refrigerate for at least 2 hours or overnight to firm up.
- Prepare the Red Velvet Cake Layers: Increase oven temperature to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans to prevent sticking. In a bowl, mix together the flour, cocoa powder, baking soda, and salt, setting aside the dry ingredients. In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy, which incorporates air for a tender crumb. Add the eggs one at a time, beating well after each addition. In another bowl, whisk together the buttermilk, vanilla extract, white vinegar, and red food coloring until uniform. Gradually alternately add the dry ingredients and the buttermilk mixture into the butter mixture, starting and ending with dry ingredients, mixing just until combined to avoid tough cake layers. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Let the cakes cool completely in the pans before removing.
- Prepare the Strawberry Filling/Topping: In a saucepan over medium heat, combine chopped strawberries, granulated sugar, lemon juice, and 1/4 cup water. Allow the mixture to simmer gently, stirring occasionally to release the strawberry juices. Meanwhile, mix the cornstarch with a small amount of cold water to create a slurry. Once the strawberries begin bubbling, add the cornstarch slurry to the mixture and stir continuously until the filling thickens, about 3-4 minutes. Remove from heat and let it cool completely before using to avoid melting the frosting.
- Prepare the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating well after each addition to achieve a fluffy consistency. Mix in the vanilla extract and, if desired, the heavy cream to create a silky, smooth frosting that is easy to spread over the cake.
- Assemble the Cake: Place one red velvet cake layer on your serving plate or cake stand. Spread a thin layer of cream cheese frosting evenly over this base layer to help the cheesecake adhere. Carefully place the chilled cheesecake layer on top of the frosted cake layer. Spread another thin layer of frosting over the cheesecake, then top with the second red velvet cake layer. Cover the entire cake with the remaining cream cheese frosting using an offset spatula for smoothness. Finally, spoon the cooled strawberry topping over the cake and garnish with fresh strawberries for a beautiful and delicious finishing touch.
Notes
- For best results, chill the cheesecake layer overnight to allow it to set firmly before assembly.
- If fresh strawberries are not available, frozen strawberries can be used to prepare the topping; just thaw and drain excess liquid before cooking.
- You can substitute red food coloring with beet juice for a natural alternative.
- Make sure to use room temperature ingredients for smooth batter and frosting.
- Allow assembled cake to chill for at least 1 hour before serving to meld the flavors.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 480 kcal
- Sugar: 38 g
- Sodium: 330 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg
