Description
A stunning dessert that combines rich red velvet cake with creamy cheesecake and fresh strawberries, perfect for any special occasion.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/2 teaspoon white vinegar
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
- 1/2 cup strawberry preserves
- Whipped cream for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the vegetable oil, buttermilk, egg, vanilla extract, red food coloring, and vinegar until smooth.
- Combine the wet ingredients with the dry ingredients and mix until just combined. Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Pour the cheesecake mixture into a greased 8-inch springform pan. Bake at 325°F (160°C) for 40-45 minutes, or until the cheesecake is set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool with the door slightly ajar.
- Refrigerate for at least 2 hours or overnight.
- Once both the red velvet cake and cheesecake have cooled, place the red velvet cake on a serving platter. Carefully remove the cheesecake from the springform pan and place it on top of the red velvet cake.
- In a small saucepan, heat the strawberry preserves until melted. Spread the melted preserves over the top of the cheesecake. Arrange the fresh strawberries on top and add a swirl of whipped cream for garnish.
- Chill the assembled cheesecake for an additional 1-2 hours before serving.
Notes
Store leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it and thaw before serving.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 25g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
Keywords: red velvet cheesecake, strawberry dessert, holiday dessert, cream cheese dessert