Red Velvet Strawberry Cheesecake ❤️ 🍰

Introduction

When it comes to desserts that leave a lasting impression, nothing quite compares to the rich, decadent combination of red velvet and cheesecake. This Red Velvet Strawberry Cheesecake is not only a visual feast but also a delicious harmony of flavors and textures that will delight your taste buds. I recently made this for a family gathering, and it was an instant hit! The creaminess of the cheesecake layered atop the moist red velvet cake, topped with fresh strawberries and strawberry preserves, had everyone asking for seconds. This dessert is perfect for special occasions or just a sweet treat to brighten your day.

Ingredients

For the Red Velvet Cake:

• 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

For the Cheesecake Layer:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Topping:

• 1 cup fresh strawberries, sliced
• 1/2 cup strawberry preserves
• Whipped cream for garnish

Instructions

For the Red Velvet Cake:

1. Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Mix Wet Ingredients: In another bowl, mix together the vegetable oil, buttermilk, egg, vanilla extract, red food coloring, and vinegar until smooth.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
5. Bake the Cake: Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.

For the Cheesecake Layer:

1. Prepare the Cheesecake Mixture: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add Eggs: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. Bake the Cheesecake: Pour the cheesecake mixture into a greased 8-inch springform pan. Bake at 325°F (160°C) for 40-45 minutes, until the cheesecake is set but still slightly jiggly in the center. Let it cool at room temperature, then refrigerate for at least 2 hours until completely chilled.

Assembly:

1. Layer the Cakes: Once both the red velvet cake and cheesecake have cooled, carefully place the red velvet cake on a serving platter.
2. Top with Cheesecake: Gently place the cheesecake layer on top of the red velvet cake.
3. Add Strawberry Preserves: In a small saucepan, heat the strawberry preserves until melted. Pour the warm preserves over the top of the cheesecake, spreading it gently.
4. Garnish: Arrange the fresh strawberry slices on top of the cheesecake, and add a swirl of whipped cream for a decorative finish.
5. Final Chill: Chill the assembled cheesecake for an additional 1-2 hours before serving to set the layers.

Nutrition Facts

• Servings: 10
• Calories per serving: 450
• Total Fat: 29g
• Saturated Fat: 14g
• Cholesterol: 105mg
• Sodium: 320mg
• Carbohydrates: 43g
• Fiber: 1g
• Sugar: 24g
• Protein: 6g

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes (plus chilling time)

How to Serve

• Slice and Serve: Use a sharp knife to cut clean slices of the cheesecake.
• Garnish: Top each slice with additional whipped cream and strawberry slices for an elegant presentation.
• Pairing: Serve with a side of fresh fruit or a scoop of vanilla ice cream for a delightful dessert experience.

Additional Tips

1. Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smoother cheesecake mixture.
2. Chill the Cakes: Allow both the red velvet cake and cheesecake to cool completely to prevent melting when layered.
3. Food Coloring: Adjust the amount of red food coloring based on your desired color intensity.
4. Graham Cracker Crust: For an added texture, consider making a graham cracker crust at the bottom of the cheesecake layer.
5. Fresh Strawberries: Use fresh strawberries for the best flavor; avoid frozen as they can become mushy when thawed.

Recipe Variations

• Chocolate Ganache: Drizzle chocolate ganache over the top for an extra indulgent treat.
• Mixed Berries: Substitute strawberries with mixed berries like blueberries or raspberries for a colorful twist.
• Flavored Cheesecake: Add lemon zest or almond extract to the cheesecake mixture for a unique flavor profile.

Serving Suggestions

• Tea or Coffee: This cheesecake pairs wonderfully with a cup of tea or coffee.
• Picnics and Gatherings: Perfect for birthdays, picnics, and holiday gatherings where you want to impress your guests.
• Dessert Bar: Serve as part of a dessert bar alongside other treats for variety.

Freezing and Storage

• Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: You can freeze the cheesecake (without the topping) for up to 3 months. Wrap it tightly in plastic wrap and foil. Thaw in the refrigerator before serving.

FAQ Section

1. Can I use a different cake flavor?

• Yes! Feel free to substitute red velvet with another flavor like chocolate or vanilla.

1. Is there a gluten-free option?

• You can use gluten-free flour for the red velvet cake to make it gluten-free.

1. What if I don’t have buttermilk?

• You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice.

1. How do I prevent cracks in my cheesecake?

• Avoid overbaking and ensure the oven temperature is accurate. A water bath can also help keep the cheesecake moist.

1. Can I make this dessert ahead of time?

• Absolutely! You can prepare both layers a day in advance and assemble them when you’re ready to serve.

1. What should I do if the cheesecake is still jiggly?

• It should firm up as it cools in the refrigerator, so be patient!

1. Can I use low-fat cream cheese?

• Yes, low-fat cream cheese can be used, but it may affect the texture slightly.

1. How do I slice the cheesecake cleanly?

• Use a hot, clean knife for each slice and wipe it clean between cuts.

1. What can I use instead of strawberries?

• Other berries or fruit preserves can be used as a topping.

1. How should I serve leftovers?
   • Serve leftovers chilled, and feel free to add fresh toppings for extra flavor.

Conclusion

This Red Velvet Strawberry Cheesecake is a show-stopping dessert that combines the beloved flavors of red velvet cake and cheesecake, topped with fresh strawberries for a refreshing finish. Perfect for any celebration or just a delightful treat for yourself, this recipe is sure to impress family and friends alike. The layers of rich creaminess and the sweetness of strawberries create a dessert that is not only beautiful but absolutely delicious. So why wait? Gather your ingredients and treat yourself to this heavenly dessert today!

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