Description
Indulge in this exquisite Red Velvet Strawberry Cheesecake, a luscious layered dessert combining the rich creaminess of cheesecake with the moist texture and vibrant flavor of classic red velvet cake. Topped with a sweet strawberry filling and smooth cream cheese frosting, this show-stopping cake is perfect for special occasions or a memorable treat.
Ingredients
Scale
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
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
Strawberry Filling/Topping
- 2 cups fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 cup water
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 silkier consistency)
Instructions
- Prepare the Cheesecake Layer: Preheat your oven to 325°F (160°C). Grease and line an 8-inch or 9-inch springform pan with parchment paper for easy removal. Beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each to ensure a smooth batter. Stir in sour cream, vanilla extract, and heavy cream for added richness. Pour the cheesecake batter into the prepared pan and bake for 40-45 minutes until the center is just set. Let it cool completely, then refrigerate for at least 2 hours or overnight to firm up.
- Prepare the Red Velvet Cake Layers: Increase your oven temperature to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. In a separate large bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. In another bowl, combine buttermilk, vanilla extract, white vinegar, and red food coloring. Gradually alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing. Divide the batter evenly into the prepared pans and bake for 25-30 minutes until a toothpick inserted comes out clean. Allow cakes to cool completely before assembly.
- Prepare the Strawberry Filling/Topping: In a saucepan, combine chopped fresh strawberries, granulated sugar, lemon juice, and water. Simmer over medium heat until the strawberries soften and the mixture starts to bubble. In a small bowl, mix cornstarch with a little water to create a slurry. Stir the slurry into the strawberry mixture and cook for another 3-4 minutes until thickened. Remove from heat and allow the strawberry topping to cool completely before using.
- Prepare the Cream Cheese Frosting: Beat the softened cream cheese and unsalted butter together until smooth. Gradually add powdered sugar, beating continuously until the frosting is fluffy. Add vanilla extract and, if desired, the heavy cream for a silkier texture; beat until the mixture is smooth and spreadable.
- Assemble the Cake: Start by placing one red velvet cake layer on your serving plate. Spread a thin layer of cream cheese frosting over the cake layer to create a sticky base. Carefully place the chilled cheesecake layer on top of the frosted cake layer. Apply a thin coating of frosting on the cheesecake to help the next cake layer adhere. Top the cheesecake with the second red velvet cake layer. Frost the entire cake generously with the remaining cream cheese frosting, smoothing the sides and top. Finish by spooning the cooled strawberry topping on the cake and garnish with additional fresh strawberries for a stunning visual and delicious fruity accent.
Notes
- For best results, chill the cheesecake layer overnight to ensure it firms up properly before assembling.
- Use room temperature ingredients to achieve smoother batters and frostings.
- If you prefer a more intense strawberry flavor, add a little strawberry extract to the frosting or filling.
- Ensure not to overmix cake batter to keep the red velvet cake tender.
- Adjust the amount of red food coloring depending on desired cake color intensity.
- This cake is best served chilled but can be brought to room temperature for 20-30 minutes before serving for softer slices.
