Description
A delightful dessert combining rich red velvet cake with creamy cheesecake and fresh strawberries, perfect for special occasions.
Ingredients
Scale
- 2 large eggs
- 1/2 cup (120ml) sour cream
- 1 tsp vanilla extract
- 2 (8 oz / 226g) blocks cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) granulated sugar (for the glaze)
- 1 tbsp cornstarch
- 2 tbsp water
- 1 cup (150g) fresh strawberries, chopped
- Whipped cream (for decoration)
- Optional: blueberries or other berries
- Fresh strawberries (for decoration)
- 1 large egg (for the cake layers)
- 3/4 cup (180ml) vegetable oil
- 1/2 cup (120ml) buttermilk
- 2 tsp red gel food coloring
- 1 tsp vanilla extract (for the cake layers)
- 1 tsp white vinegar
- 1 1/2 cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar (for the cake layers)
- 1 tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20cm) round cake pans with parchment paper.
- In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the egg, vegetable oil, buttermilk, food coloring, vanilla extract, and vinegar.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 20-25 minutes. Let the cakes cool completely before removing them from the pans.
- Lower the oven temperature to 325°F (163°C).
- In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream and vanilla extract.
- Pour the cheesecake batter into a greased and parchment-lined 8-inch (20cm) springform pan. Bake for 40-50 minutes, or until the edges are set but the center is slightly jiggly. Cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
- In a small saucepan, combine the strawberries and sugar. Cook over medium heat until strawberries release their juices.
- In a small bowl, mix the cornstarch and water until smooth. Stir this mixture into the strawberries and cook until the glaze thickens. Let cool.
- Assemble the cake: Place one red velvet cake layer on a serving plate. Spread a thin layer of whipped cream or cream cheese frosting and carefully place the chilled cheesecake layer on top.
- Add the second red velvet cake layer on top of the cheesecake. Spread the cooled strawberry glaze over the top. Serve chilled.
Notes
Ensure cream cheese is room temperature for a smoother batter, and don’t skip chilling the cheesecake.
- Prep Time: 50 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: red velvet cheesecake, dessert, special occasions