Description
This Strawberry Red Velvet Cheesecake is a dessert lover’s dream! With its vibrant layers of moist red velvet cake, creamy cheesecake, and a fresh strawberry topping, it’s a show-stopping treat perfect for any celebration. The combination of flavors and textures makes it irresistible, whether you’re serving it for a holiday, a birthday, or simply because you’re craving something special.
Ingredients
Scale
For the Red Velvet Base:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 tbsp red food coloring
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 tsp vanilla extract
For the Strawberry Topping:
- 1 cup fresh strawberries, sliced
- 1/2 cup strawberry preserves or jam
- Whipped cream for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the Red Velvet Base: In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. In a separate bowl, cream butter and sugar until fluffy. Beat in the egg, vanilla, buttermilk, and food coloring. Gradually mix in the dry ingredients. Spread the batter into the prepared pan and bake for 15-18 minutes. Let cool completely.
- Prepare the Cheesecake Layer: Reduce the oven temperature to 325°F (160°C). In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Blend in sour cream and vanilla.
- Pour the cheesecake batter over the cooled red velvet base. Bake for 40-45 minutes, or until the cheesecake is set but slightly jiggly in the center. Let cool to room temperature, then chill for at least 4 hours or overnight.
- Decorate: Spread strawberry preserves over the chilled cheesecake. Arrange sliced strawberries on top, and add whipped cream if desired.
- Serve and enjoy!
Notes
- For a nutty twist, sprinkle crushed almonds or pecans on top of the strawberry layer.
- To prevent cracking, bake the cheesecake in a water bath (wrap the pan in foil to protect it).
- Store leftovers in the refrigerator for up to 5 days, or freeze individual slices for up to 1 month.
- Prep Time: 25 minutes
- Chill Time: 4 hours
- Cook Time: 1 hour