Description
Indulgent strawberry red velvet cheesecake beckons dessert enthusiasts with its luscious layers of creamy richness and velvety crimson charm. Silky cream cheese nestled between tender cake promises a luxurious experience that delights passionate bakers and sweet-craving souls.
Ingredients
Scale
Cake Components:
- 1 ½ cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Liquid Ingredients:
- 1 cup (240 milliliters) buttermilk
- ½ cup (120 milliliters) vegetable oil
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Cheesecake and Topping Ingredients:
- 16 ounces (450 grams) cream cheese, softened
- ½ cup (100 grams) granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ¼ cup (60 milliliters) sour cream
- 2 cups (300 grams) fresh strawberries, hulled and sliced
- ¼ cup (50 grams) granulated sugar
- 1 tablespoon cornstarch
- ¼ cup (60 milliliters) water
Instructions
- Prepare cake pans by greasing and lining two 8-inch round pans with parchment paper, then preheat oven to 350F (175C).
- Sift flour, sugar, cocoa powder, baking soda, and salt into a mixing bowl.
- Whisk buttermilk, oil, egg, vanilla extract, vinegar, and red food coloring in a separate container.
- Gently combine wet and dry ingredients until just incorporated, avoiding overmixing.
- Distribute batter evenly between prepared pans and bake for 20-25 minutes until a toothpick emerges clean.
- Cool cake layers completely at room temperature.
- Reset oven temperature to 325F (160C) and prepare springform pan with parchment paper.
- Beat cream cheese and sugar until silky smooth in a large mixing bowl.
- Incorporate eggs individually, then blend in vanilla extract and sour cream, mixing minimally.
- Transfer cheesecake batter into prepared pan, smoothing the surface carefully.
- Bake cheesecake for 45-50 minutes, ensuring edges are set and center remains slightly wobbly.
- Switch off oven, leave door slightly open, and allow cheesecake to rest for one hour.
- Refrigerate cheesecake for minimum 4 hours or overnight.
- Create strawberry topping by combining strawberries, sugar, cornstarch, and water in a saucepan.
- Simmer mixture over medium heat, stirring consistently until glossy and thickened, approximately 5-7 minutes.
- Allow strawberry topping to cool completely.
- Assemble dessert by placing first red velvet layer on serving plate.
- Carefully position cheesecake layer atop first cake layer.
- Add second red velvet layer on top of cheesecake.
- Generously spoon cooled strawberry topping over cake, allowing elegant drips along sides.
- Refrigerate until serving and slice chilled for optimal presentation.
Notes
- Enhance cake moisture by using room temperature ingredients, which blend more smoothly and create a tender crumb.
- Prevent cheesecake cracking by avoiding overmixing eggs and using a water bath during baking for gentle, even heat distribution.
- Adapt for gluten-free diets by substituting all-purpose flour with a gluten-free blend and ensuring all other ingredients are certified gluten-free.
- Reduce sugar content by using monk fruit sweetener or stevia, maintaining the cake’s delightful sweetness while lowering caloric intake.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 430
- Sugar: 31 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 80 mg