Description
Luscious Strawberry Red Velvet Cheesecake marries classic dessert traditions with modern pastry artistry. Rich cream cheese layers complement velvety red cake, while fresh strawberry garnishes provide perfect seasonal balance.
Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 16 oz (450 g) cream cheese, softened
- 2 large eggs
- 1 large egg
- 1 cup (240 ml) buttermilk
- ½ cup (120 ml) vegetable oil
- ½ cup (100 g) granulated sugar
- 2 cups (300 g) fresh strawberries, hulled and sliced
- ½ cup (60 ml) sour cream
- 1 tbsp cocoa powder
- 1 tbsp red food coloring
- 1 tbsp white vinegar
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp vanilla extract
- ½ tsp salt
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 ml) water
Instructions
- Cake Preparation: Grease and line two 8-inch round pans with parchment paper, then set oven to 350F (175C). Sift dry ingredients into mixing bowl, combining flour, sugar, cocoa powder, baking soda, and salt.
- Batter Creation: Whisk wet ingredients including buttermilk, oil, egg, vanilla extract, vinegar, and red food coloring. Gently fold wet and dry mixtures until just incorporated, maintaining a smooth consistency.
- Cake Baking: Distribute batter evenly between prepared pans and bake for 20-25 minutes until toothpick comes out clean. Cool layers completely at room temperature.
- Cheesecake Foundation: Reset oven to 325F (160C) and prepare springform pan. Beat cream cheese and sugar until silky, then carefully incorporate eggs, vanilla extract, and sour cream with minimal mixing.
- Cheesecake Baking: Pour batter into prepared pan, smoothing surface. Bake 45-50 minutes until edges set and center remains slightly wobbly. Turn off oven, leave door slightly ajar, and let cheesecake rest for one hour.
- Strawberry Topping: Combine strawberries, sugar, cornstarch, and water in saucepan. Simmer over medium heat, stirring consistently until mixture becomes glossy and thickens (5-7 minutes). Cool completely.
- Final Assembly: Layer first red velvet cake, position cheesecake, top with second cake layer. Spoon cooled strawberry topping over dessert, allowing elegant drips. Refrigerate for minimum 4 hours before serving chilled.
Notes
- Prevent Overmixing: Stir cake batter gently to maintain soft, tender texture and avoid dense, tough layers.
- Control Food Coloring: Use gel-based red food coloring for vibrant color without altering batter consistency.
- Master Cheesecake Baking: Watch for slight wobble in center during baking to prevent dry, cracked surface.
- Temperature Management: Allow gradual cooling to prevent cheesecake from cracking and ensure smooth, creamy texture.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 396
- Sugar: 34 g
- Sodium: 246 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 83 mg