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Irresistible Red Velvet Strawberry Cheesecake

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  • Author: anna
  • Total Time: 105 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A show-stopping dessert featuring layers of red velvet cake, creamy cheesecake, and fresh strawberries, perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar (for cake)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract (for cake)
  • 1 teaspoon white vinegar
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar (for cheesecake)
  • 2 large eggs (for cheesecake)
  • 1 teaspoon vanilla extract (for cheesecake)
  • 1 cup fresh strawberries, chopped
  • Whipped cream, for topping
  • Fresh strawberries for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
  2. In a medium bowl, whisk together the flour, sugar, baking soda, and salt. In another bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Pour the wet ingredients into the dry ingredients, mixing until just combined.
  3. Pour the red velvet batter into your prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow it to cool in the pan.
  4. In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and then gently fold in the chopped strawberries.
  5. Once your red velvet base is cool, carefully pour the cheesecake mixture on top. Return it to the oven and bake for 50-60 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
  6. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours (or overnight). Before serving, whip some cream and top your cheesecake with a dollop and extra strawberries.

Notes

Make sure cream cheese and eggs are at room temperature for the best texture. Let the cheesecake cool gradually to prevent cracks. Store leftovers in an airtight container for up to three days.

  • Prep Time: 25 minutes
  • Cook Time: 80 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 28g
  • Sodium: 300mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 95mg

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