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Red Velvet Strawberry Cheesecake

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  • Author: Olivia
  • Total Time: 4 hours (including chilling)
  • Yield: 8-10 servings
  • Diet: Vegetarian

Description

Indulge in a delightful Red Velvet Strawberry Cheesecake that combines the luxurious flavor of red velvet cake with a creamy, fruity strawberry cheesecake filling. Topped with fresh strawberries, this dessert is perfect for any occasion, from birthdays to holidays. A stunning treat that will impress your guests with its bold red color and irresistible flavors.

Ingredients

For the Red Velvet Cake Base:

1 ½ cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 tablespoon cocoa powder

1 cup 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

For the Strawberry Cheesecake Filling:

16 oz cream cheese (softened)

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup fresh strawberries (pureed)

1 cup heavy whipping cream

For Topping:

Fresh strawberries (halved)

Whipped cream (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan.
  2. Make the Red Velvet Cake:
  3. In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
  4. In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Pour the batter into the prepared springform pan and smooth the top with a spatula.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
  8. Prepare the Strawberry Cheesecake Filling:
  9. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  10. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
  11. Stir in the pureed strawberries, ensuring everything is well combined.
  12. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the strawberry cheesecake mixture until light and fluffy.
  13. Assemble the Cheesecake:
  14. Once the red velvet cake has cooled, carefully remove it from the springform pan and place it on your serving dish.
  15. Spread the strawberry cheesecake filling evenly on top of the red velvet cake.
  16. Chill in the refrigerator for at least 4 hours, or overnight, until the filling is set.
  17. Serve: Before serving, garnish with fresh strawberry halves and optionally, add whipped cream on top for an extra touch of decadence.

Notes

  • Storage: Store any leftovers in the refrigerator for up to 3 days.
  • Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
  • Make Ahead: You can prepare the cake and filling a day ahead, then assemble and chill.
  • Prep Time: 25 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking, Chilling
  • Cuisine: American

Find it online: https://tastywhisper.com/red-velvet-strawberry-cheesecake/