Description
There’s nothing more indulgent than the luscious combination of red velvet cake, creamy cheesecake, and sweet strawberries. This Red Velvet Strawberry Cheesecake is a show-stopping dessert that’s perfect for special occasions or when you want to treat yourself to something extraordinary. With its rich red hue, velvety texture, and fresh strawberry topping, this dessert is guaranteed to wow everyone at the table.
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Ingredients
Scale
For the Red Velvet Cake Base:
- 1 ½ cups all-purpose flour
- 2 tablespoons cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
For the Cheesecake Layer:
- 16 oz (2 packages) cream cheese (softened)
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
For the Strawberry Topping:
- 1 ½ cups fresh strawberries (sliced)
- ½ cup strawberry jam (warmed)
- 1 tablespoon lemon juice
Instructions
Step 1: Prep the Pan and Oven
- Preheat your oven to 350°F (175°C).
- Grease and line the bottom of a 9-inch springform pan with parchment paper.
Step 2: Make the Red Velvet Cake Base
- In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk, vanilla extract, and red food coloring.
- Gradually add the dry ingredients, mixing just until combined.
- Stir in the vinegar.
- Spread the batter evenly into the prepared pan and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
Step 3: Prepare the Cheesecake Layer
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing until just combined.
- Stir in the sour cream, vanilla extract, and cornstarch until smooth and creamy.
- Pour the cheesecake batter over the cooled red velvet cake layer.
Step 4: Bake the Cheesecake
- Reduce the oven temperature to 325°F (160°C).
- Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight.
Step 5: Make the Strawberry Topping
- In a small saucepan, combine the warmed strawberry jam and lemon juice. Stir until smooth.
- Arrange the sliced strawberries on top of the chilled cheesecake.
- Brush the strawberries with the jam mixture for a glossy finish.
Notes
- Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smooth cheesecake layer.
- Don’t Overmix the Batter: Overmixing can introduce air bubbles, leading to cracks in the cheesecake.
- Use a Water Bath: For an even creamier texture, bake the cheesecake with a water bath by placing the springform pan in a larger pan filled with about 1 inch of hot water.
- Chill Completely: Allow the cheesecake to chill fully before adding the strawberry topping for the best results.
- Prep Time: 30 minutes
- Chilling Time: 4 hours
- Cook Time: 1 hour 20 minutes
- Cuisine: American