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.
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.