Strawberry Red Velvet Cheesecake
Indulge in the exquisite flavors of this Strawberry Red Velvet Cheesecake, a stunning dessert that beautifully intertwines rich, moist red velvet cake with a creamy cheesecake layer and a delightful strawberry topping. Perfect for birthdays, holidays, or any sweet occasion, this cake is bound to impress your guests with its vibrant colors and decadent taste. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake is an unforgettable delight that’s as pleasing to the eyes as it is to the palate.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 40 minutes
- Yield: Serves approximately 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- ¾ cup granulated sugar (divided)
- 1 tablespoon cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- ½ cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
- 16 oz cream cheese, softened
- 2 large eggs (for cheesecake)
- ½ cup sour cream
- 1 cup fresh strawberries, sliced
- ½ cup strawberry jam or preserves
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- In one bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. In another bowl, mix buttermilk, vegetable oil, egg, vanilla extract, white vinegar, and red food coloring. Combine wet and dry ingredients until smooth.
- Pour the batter into the prepared pan and bake for 20-22 minutes or until a toothpick comes out clean. Let cool.
- Lower oven temperature to 325°F (163°C). Beat cream cheese and remaining sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
- Pour cheesecake batter over cooled red velvet cake base and bake for an additional 45-50 minutes until edges are set but center jiggles slightly.
- Cool in the oven for an hour before refrigerating for at least four hours or overnight.
- For the topping: Heat strawberry jam with lemon juice until smooth. Cool slightly before drizzling over the cheesecake topped with sliced strawberries.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Find it online: https://cookingwithmia.com/strawberry-red-velvet-cheesecake/