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Red Velvet Strawberry Cheesecake: A Decadent Dessert Recipe You Must Try

  • Author: Maria
  • Total Time: 120 minutes
  • Yield: 12 servings 1x

Description

Experience a delicious blend of textures and flavors with this Red Velvet Strawberry Cheesecake. This eye-catching dessert combines a moist red velvet cake with a creamy strawberry cheesecake layer, all topped with fresh strawberries and whipped cream. Ideal for celebrations or a sweet indulgence!

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 ½ cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup fresh strawberries, pureed
  • 1 tablespoon lemon juice
  • 1 cup fresh strawberries, sliced
  • 1 cup whipped cream
  • Mint leaves for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
  3. In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined.
  5. Divide the batter evenly between the prepared cake pans and smooth the tops if necessary.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
  8. Preheat your oven to 325°F (160°C).
  9. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
  10. Add the granulated sugar and vanilla extract, and continue to beat until well combined.
  11. Add the eggs, one at a time, mixing well after each addition.
  12. Add the pureed strawberries and lemon juice, mixing until fully incorporated.
  13. Pour the cheesecake batter into a greased 9-inch springform pan and smooth the top.
  14. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
  15. Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about an hour.
  16. After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours, or overnight for best results.
  17. Once both layers are completely cooled, place one red velvet cake layer on a serving plate.
  18. Spread a layer of whipped cream on top, followed by the chilled strawberry cheesecake layer.
  19. Top with the second red velvet cake layer.
  20. Decorate the top with sliced fresh strawberries and whipped cream. Garnish with mint leaves if desired.

Notes

  • For best results, refrigerate the cheesecake overnight to allow it to set properly.
  • You can use store-bought whipped cream for convenience or make your own.
  • Prep Time: 30 minutes
  • Cook Time: 90 minutes

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Find it online: https://www.cookwithflare.com/red-velvet-strawberry-cheesecake-2/