Description
Rich red velvet strawberry cheesecake blends Southern charm with creamy indulgence. Layers of crimson cake and tangy cream cheese create a dessert that delights senses and satisfies sweet cravings completely.
Ingredients
Scale
- 1 large egg
- 1 large egg
- 1 cup (240 ml) all-purpose flour
- ½ cup (120 ml) vegetable oil
- ½ cup (120 ml) buttermilk
- ½ cup (100 g) granulated sugar
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp cocoa powder
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
- 16 oz (454 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) sour cream
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 1 ½ cups (225 g) fresh strawberries, sliced
- ⅓ cup (80 ml) strawberry jam or preserves
- 1 tbsp lemon juice
- 1 tbsp water
Instructions
- Prepare Base: Meticulously combine cocoa-enriched dry ingredients with liquid components, whisking until a smooth, crimson batter forms with uniform color and texture.
- Pan Setup: Carefully pour the vibrant batter into a lined springform pan, ensuring an even, leveled surface that will provide a stable foundation for the cheesecake.
- Initial Baking: Position the pan in a preheated oven at 350°F, partially baking the red velvet layer for approximately 15-18 minutes until it sets but remains tender, allowing residual heat to complete the cooking process.
- Cooling Stage: Remove the ruby-hued base from the oven and allow it to cool completely at room temperature, creating a stable platform for the upcoming cream cheese layer.
- Cheesecake Layer Preparation: Gently blend cream cheese, sugar, eggs, and vanilla until smooth and creamy, avoiding over-mixing to prevent potential air bubbles or cracks.
- Layer Assembly: Delicately spread the cream cheese mixture over the cooled red velvet base, using a spatula to ensure an even, seamless distribution that maintains the cake’s structural integrity.
- Final Baking: Return the assembled cheesecake to the oven at 325°F, baking for 45-50 minutes until the center is slightly jiggly but set, indicating perfect doneness.
- Chilling and Garnishing: Refrigerate the cheesecake for minimum 4 hours, then adorn with fresh strawberry slices and optional whipped cream before serving.
Notes
- Cocoa Precision: Measure cocoa powder accurately to maintain the signature red velvet color and prevent a bitter taste.
- Moisture Management: Ensure the red velvet base is completely cooled and dry to prevent soggy layers in the final cheesecake.
- Baking Technique: Use partial baking method to create a stable base that won’t crack or separate from the cheesecake layer.
- Color Control: Add food coloring gradually to achieve the perfect vibrant red hue without altering the cake’s delicate texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 360
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 50 mg