Red Velvet Strawberry Cheesecake

Red Velvet Strawberry Cheesecake combines the rich, velvety flavor of red velvet cake with the creamy, fruity delight of strawberry cheesecake. This stunning dessert is perfect for special occasions like birthdays, anniversaries, or holidays. The layers start with a moist red velvet cake base, topped with a luscious strawberry-infused cheesecake filling, and finished with fresh, macerated strawberries for a sweet and tangy topping. It's a dessert that’s sure to impress your guests with both its flavor and its beautiful presentation. Serve chilled and enjoy a slice of indulgence!

Red Velvet Strawberry Cheesecake is a visually stunning dessert that combines the best of two delicious worlds—rich red velvet cake and creamy strawberry cheesecake. This show-stopping dessert is perfect for special occasions when you want to impress your guests with both flavor and presentation.

INGREDIENTS

• All-purpose flour: 1 1/2 cups, for the base of the red velvet cake layer
• Granulated sugar: 1 cup, adds sweetness to both the cake and cheesecake layers
• Unsweetened cocoa powder: 1/4 cup, provides the signature red velvet flavor
• Baking powder: 1 tsp, helps the cake rise
• Baking soda: 1/2 tsp, for leavening
• Salt: 1/2 tsp, balances the sweetness
• Vegetable oil: 1 cup, adds moisture to the cake layer
• Buttermilk: 1/2 cup, creates a tender crumb
• Egg: 1 large, for structure
• Red food coloring: 2 tbsp, gives the cake its iconic color
• Vanilla extract: 1 tsp, for flavor
• White vinegar: 1 tsp, enhances the color and flavor
• Cream cheese: 16 oz, softened, for the creamy cheesecake layer
• Granulated sugar: 1 cup (for cheesecake layer), sweetens the filling
• Sour cream: 1/2 cup, adds tanginess
• Heavy cream: 1/2 cup, adds richness
• Eggs: 2 large, helps set the cheesecake
• Fresh strawberries: 1 cup pureed (for cheesecake), for fruity flavor
• Vanilla extract: 1 tsp (for cheesecake layer), enhances the flavor
• Fresh strawberries: 1 cup, sliced, for topping
• Granulated sugar: 1/4 cup (for topping), helps macerate the strawberries
• Lemon juice: 1 tbsp, adds brightness to the topping

INSTRUCTIONS

Step 1:

Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch springform pan with parchment paper.

Step 2:

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Step 3:

In another bowl, whisk together oil, buttermilk, egg, food coloring, vanilla extract, and vinegar.

Step 4:

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 5:

Allow the cake to cool completely in the pan on a wire rack.

Step 6:

Reduce the oven temperature to 325°F (160°C).

Step 7:

In a large bowl, beat the softened cream cheese until smooth. Add the sugar and beat until well combined.

Step 8:

Mix in the sour cream and heavy cream until smooth. Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract and strawberry puree.

Step 9:

Carefully spoon the cheesecake batter over the cooled red velvet cake layer in the springform pan.

Step 10:

Place the springform pan on a baking sheet and bake in the preheated oven for 60-70 minutes, or until the center is set and the edges are slightly puffed.

Step 11:

Turn off the oven and crack the door slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.

Step 12:

Chill the cheesecake in the refrigerator for at least 4 hours or overnight.

Step 13:

In a small bowl, toss the sliced strawberries with granulated sugar and lemon juice. Let sit for about 10 minutes to macerate.

Step 14:

Once the cheesecake has fully chilled, remove it from the springform pan and top with the macerated strawberries before serving.

Serving and Storage Tips

• Serve chilled, topped with freshly macerated strawberries for a beautiful presentation and bright, fresh flavor.
• Leftovers can be stored in the refrigerator for up to 3 days.

Helpful Notes

• For a crack-free cheesecake, ensure that all ingredients are at room temperature before mixing.
• If you prefer a thicker layer of strawberry topping, feel free to add more macerated strawberries before serving.

Tips from Well-Known Chefs

• Chef Gordon Ramsay recommends using a water bath for baking cheesecakes to prevent cracks and ensure a smooth texture.