Description
This Red Velvet Strawberry Cheesecake is the perfect combination of rich red velvet cake, creamy cheesecake, and sweet strawberry topping. Topped with a decadent cream cheese frosting, this dessert is a showstopper for any occasion. Whether you’re celebrating or just indulging, this cake offers a perfect balance of flavors and textures.
Ingredients
For the Cheesecake Layer:
16 oz (2 blocks) cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1/4 cup heavy cream
For the Red Velvet Cake Layers:
2 1/2 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
1 teaspoon white vinegar
1 tablespoon red food coloring
For the Cream Cheese Frosting:
16 oz (2 blocks) cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup heavy cream (optional, for a silkier consistency)
For the Strawberry Filling/Topping:
2 cups fresh strawberries, chopped
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1/4 cup water
Instructions
1. Prepare the Cheesecake Layer:
- Preheat oven to 325°F (160°C). Grease and line an 8-inch or 9-inch springform pan with parchment paper.
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream, vanilla, and heavy cream.
- Pour batter into pan and bake for 40-45 minutes until center is set.
- Cool completely, then refrigerate for 2+ hours or overnight.
2. Prepare the Red Velvet Cake Layers:
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans.
- Mix flour, cocoa powder, baking soda, and salt.
- Beat butter and sugar until light and fluffy. Add eggs one at a time.
- In a separate bowl, mix buttermilk, vanilla, vinegar, and red food coloring.
- Gradually alternate adding the dry ingredients and buttermilk mixture to the butter mixture. Mix until combined.
- Divide batter into pans and bake for 25-30 minutes. Cool completely.
3. Prepare the Strawberry Filling/Topping:
- In a saucepan, combine strawberries, sugar, lemon juice, and water. Simmer over medium heat.
- Mix cornstarch with water to make a slurry. Add to strawberry mixture and cook until thickened (3-4 minutes).
- Cool completely.
4. Prepare the Cream Cheese Frosting:
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar, and beat until fluffy.
- Add vanilla and heavy cream (optional), and beat until silky.
5. Assemble the Cake:
- Place one red velvet cake layer on a plate. Spread a thin layer of frosting, then add cheesecake layer on top.
- Frost with a thin layer of frosting and top with the second red velvet cake layer.
- Frost the entire cake with cream cheese frosting.
- Add strawberry topping and garnish with fresh strawberries.
Notes
You can add chocolate ganache between the layers for a richer flavor.
Substitute the strawberry topping with raspberries or blueberries for a different flavor.
If you prefer a lighter finish, you can use whipped cream or buttercream frosting instead of cream cheese frosting.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 520 kcal
