Indulgent Red Velvet Strawberry Cheesecake

Indulgent Red Velvet Strawberry Cheesecake

Indulgent Red Velvet Strawberry Cheesecake combines the luxurious layers of rich, red velvet sponge cake with a creamy cheesecake center and a tangy strawberry compote. This dessert isn’t just a feast for the eyes; it’s a sensory delight that tantalizes the taste buds, bringing together the velvety texture of cheesecake and the nostalgic flavor of classic red velvet cake. Perfect for celebrations or a special treat, this recipe is worth making because it beautifully marries the decadence of cheesecake with the charm of a classic cake, making it a memorable centerpiece for any gathering.

Why You’ll Love This Recipe

This Indulgent Red Velvet Strawberry Cheesecake doesn’t just look impressive; it’s also easy to prepare. The straightforward step-by-step process makes it family-friendly, so everyone can get involved. With wholesome ingredients that are easy to find, you won’t need to spend hours in the kitchen. This recipe allows you to enjoy a delicious dessert without overly complicated methods, making it perfect for both novice bakers and experienced chefs.

Ingredients for Indulgent Red Velvet Strawberry Cheesecake

To create this delightful dessert, you will need the following ingredients:

• 1 1⁄2 cups all-purpose flour, providing structure to the cake.
• 1 cup granulated sugar, for sweetness.
• 1 tsp baking soda, a leavening agent to make the cake light and fluffy.
• 1 tsp cocoa powder, adding a subtle chocolate flavor.
• 1⁄2 tsp salt, enhancing the sweetness.
• 1 cup vegetable oil, ensuring moisture in the cake.
• 1 large egg, binding the ingredients together.
• 1⁄2 cup buttermilk, contributing to the cake’s tenderness.
• 2 tbsp red food coloring, giving that signature red velvet hue.
• 1 tsp vanilla extract, adding depth to the flavor.
• 1 tsp white vinegar, reacting with baking soda for lift.

For the cheesecake layer, you will need:

• 16 oz cream cheese, softened to create a smooth texture.
• 1⁄2 cup granulated sugar, sweetening the cheesecake.
• 2 large eggs, providing stability.
• 1 tsp vanilla extract, enhancing the creaminess.
• 1⁄4 cup sour cream, adding tartness to the flavor.

For the strawberry compote, gather:

• 1 1⁄2 cups strawberries, chopped for a fresh taste.
• 1⁄4 cup sugar, sweetening the compote.
• 1 tsp lemon juice, brightening the flavor.
• 1 tsp cornstarch mixed with 1 tbsp water, thickening the compote.

For decoration:

• Fresh whole strawberries, for that elegant finishing touch.
• Whipped cream, adding a light and fluffy element.
• Extra strawberry sauce, for drizzle and extra flavor.

Step-by-Step Directions

1. Make the Red Velvet Cake Layers: Begin by preheating your oven to 175°C (350°F). Grease and line two 8-inch cake pans with parchment paper to ensure easy removal. In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt. In another bowl, mix the vegetable oil, egg, buttermilk, red food coloring, vanilla extract, and vinegar until well combined. Pour the wet ingredients into the dry ingredients and stir until smooth. Divide the batter evenly between the two prepared pans and bake for 25–30 minutes. Once baked, allow the cakes to cool completely on a wire rack.

2. Bake the Cheesecake Layer: Reduce the oven temperature to 160°C (325°F). In a mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the granulated sugar, mixing until well incorporated. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until everything is well combined. Pour the cheesecake mixture into a lined 8-inch pan. Place this pan into a larger baking tray filled with hot water (a water bath helps create a creamy texture) and bake for 45–50 minutes. Let the cheesecake cool in the oven with the door ajar and chill for at least 4 hours or overnight.

3. Make the Strawberry Compote: In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes until the strawberries begin to release their juices. Add the cornstarch mixture and stir continuously until the compote thickens. Once thickened, remove from heat and let it cool.

4. Assemble the Cake: Place one red velvet cake layer on a serving plate. Spread half of the cooled strawberry compote evenly over the top. Carefully place the cheesecake layer on top of the compote. Then, spread the remaining compote over the cheesecake. Top with the second red velvet layer to complete the assembly.

5. Decorate: Use whipped cream to pipe decorative swirls on top of the cake. Add fresh whole strawberries for a beautiful presentation and drizzle with extra strawberry sauce to bring the whole masterpiece together.

Tips & Tricks

For a truly indulgent red velvet strawberry cheesecake, consider adding a layer of chocolate ganache between the cake and cheesecake layers for a rich flavor boost. You can also sprinkle some crushed pistachios or almonds on top for a delightful crunch. If you prefer a more pronounced strawberry flavor, blend some of the compote into the cheesecake batter before baking. And remember, patience is key when letting the cheesecake cool—this helps prevent cracks from forming and yields a smoother finish.

Serving Suggestions & Pairings

This delightful cheesecake can be served with a side of fresh whipped cream or a scoop of vanilla ice cream for added richness. Pair it with a cup of coffee or a glass of iced tea to balance the sweetness. For a unique touch, consider serving it with a refreshing fruit salad or a scoop of sorbet for enhanced flavors.

Nutritional Information

While indulgent desserts like this red velvet strawberry cheesecake should be enjoyed in moderation, it’s always nice to know what’s in your favorite treats. Each slice is a delightful combination of flavors, providing rich textures and a satisfying sweetness. You’ll want to savor every bite, making it well worth the occasional indulgence.

Storing Tips & Variations for Indulgent Red Velvet Strawberry Cheesecake

To store, cover the cake loosely with plastic wrap and keep it in the refrigerator for up to 3-4 days. You can also freeze individual slices wrapped tightly in plastic wrap; just thaw in the fridge before serving. For a healthier twist, you might consider using Greek yogurt in place of sour cream in the cheesecake layer, or substituting a portion of white sugar with a natural sweetener like honey or maple syrup.

Conclusion for Indulgent Red Velvet Strawberry Cheesecake

Indulgent Red Velvet Strawberry Cheesecake is an irresistible treat that’s perfect for any occasion. Many will appreciate the beautiful layers combining rich flavors and delightful textures, making it a show-stopping dessert sure to please family and friends. Tempted to try this recipe right away? Gather your ingredients and prepare for a culinary adventure!

FAQs

1. Can I make this cheesecake ahead of time?
   Yes! The cheesecake can be made a day in advance. Just be sure to store it covered in the refrigerator.

2. What can I substitute for buttermilk?
   You can make a quick substitute by mixing 1/2 cup of regular milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for a few minutes before using.

3. Can I use frozen strawberries for the compote?
   Absolutely! Frozen strawberries can be used in the compote recipe; just ensure they are well thawed before cooking.

4. Is this red velvet cheesecake suitable for a gluten-free diet?
   Yes, simply substitute the all-purpose flour with a gluten-free flour blend.

5. How do I prevent the cheesecake from cracking?
   Baking the cheesecake in a water bath helps keep a consistent temperature, and allowing it to cool slowly in the oven prevents cracks. Make sure not to overbake it, as that can also cause cracks.

Print Recipe

Indulgent Red Velvet Strawberry Cheesecake

A luxurious dessert that combines rich red velvet layers with creamy cheesecake and tangy strawberry compote, perfect for special occasions.

Prep Time30 minutes mins

Cook Time1 hour hr 20 minutes mins

Total Time1 hour hr 50 minutes mins

Course: Cake, Dessert

Cuisine: American, Bakery

Keyword: Baking, celebration cake, Indulgent Dessert, Red Velvet Cake, Strawberry Cheesecake

Servings: 12 servings

Calories: 350kcal

Ingredients

For the Red Velvet Cake

• 1.5 cups all-purpose flour providing structure to the cake.
• 1 cup granulated sugar for sweetness.
• 1 tsp baking soda a leavening agent to make the cake light and fluffy.
• 1 tsp cocoa powder adding a subtle chocolate flavor.
• 0.5 tsp salt enhancing the sweetness.
• 1 cup vegetable oil ensuring moisture in the cake.
• 1 large egg binding the ingredients together.
• 0.5 cup buttermilk contributing to the cake’s tenderness.
• 2 tbsp red food coloring giving that signature red velvet hue.
• 1 tsp vanilla extract adding depth to the flavor.
• 1 tsp white vinegar reacting with baking soda for lift.

For the Cheesecake Layer

• 16 oz cream cheese softened to create a smooth texture.
• 0.5 cup granulated sugar sweetening the cheesecake.
• 2 large eggs providing stability.
• 1 tsp vanilla extract enhancing the creaminess.
• 0.25 cup sour cream adding tartness to the flavor.

For the Strawberry Compote

• 1.5 cups strawberries chopped for a fresh taste.
• 0.25 cup sugar sweetening the compote.
• 1 tsp lemon juice brightening the flavor.
• 1 tsp cornstarch mixed with 1 tbsp of water for thickening.

For Decoration

• fresh whole strawberries for that elegant finishing touch.
• whipped cream adding a light and fluffy element.
• extra strawberry sauce for drizzle and extra flavor.

Instructions

Make the Red Velvet Cake Layers

• Preheat your oven to 175°C (350°F) and grease and line two 8-inch cake pans with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
• In another bowl, mix the vegetable oil, egg, buttermilk, red food coloring, vanilla extract, and vinegar until well combined.
• Pour the wet ingredients into the dry ingredients and stir until smooth.
• Divide the batter evenly between the two prepared pans and bake for 25–30 minutes.
• Once baked, allow the cakes to cool completely on a wire rack.

Bake the Cheesecake Layer

• Reduce the oven temperature to 160°C (325°F).
• In a mixing bowl, beat the softened cream cheese until smooth and creamy.
• Gradually add in the granulated sugar, mixing until well incorporated.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the vanilla extract and sour cream until everything is well combined.
• Pour the cheesecake mixture into a lined 8-inch pan, place this pan into a larger baking tray filled with hot water, and bake for 45–50 minutes.
• Let the cheesecake cool in the oven with the door ajar and chill for at least 4 hours or overnight.

Make the Strawberry Compote

• In a small saucepan, combine the chopped strawberries, sugar, and lemon juice.
• Cook over medium heat for about 5 minutes until the strawberries begin to release their juices.
• Add the cornstarch mixture and stir continuously until the compote thickens.
• Once thickened, remove from heat and let it cool.

Assemble the Cake

• Place one red velvet cake layer on a serving plate.
• Spread half of the cooled strawberry compote evenly over the top.
• Carefully place the cheesecake layer on top of the compote.
• Spread the remaining compote over the cheesecake.
• Top with the second red velvet layer to complete the assembly.

Decorate

• Use whipped cream to pipe decorative swirls on top of the cake.
• Add fresh whole strawberries for a beautiful presentation and drizzle with extra strawberry sauce.

Notes

For added indulgence, consider a layer of chocolate ganache between the cake and cheesecake. Sprinkle crushed nuts for added crunch. Blend some compote into the cheesecake for a more pronounced strawberry flavor and let the cheesecake cool slowly to prevent cracks.