Description
This Red Velvet Strawberry Cheesecake is a decadent layered dessert combining moist red velvet cake, creamy cheesecake, and a fresh strawberry topping. Perfect for special occasions, it features a rich cream cheese frosting enveloping velvety cake and a luscious strawberry compote that adds a fruity zing.
Ingredients
Scale
Cheesecake Layer
- 16 oz (2 blocks) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Red Velvet Cake Layers
- 2 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
Strawberry Filling/Topping
- 2 cups fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 cup water
Cream Cheese Frosting
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream (optional, for silkier consistency)
Instructions
- Prepare the Cheesecake Layer: Preheat the oven to 325°F (160°C). Grease and line an 8-inch or 9-inch springform pan with parchment paper. Beat the softened cream cheese and granulated sugar together until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Stir in sour cream, vanilla extract, and heavy cream until fully combined. Pour the batter into the prepared pan and bake for 40-45 minutes until the center is set. Remove from oven and cool completely, then refrigerate for at least 2 hours or overnight.
- Prepare the Red Velvet Cake Layers: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large mixing bowl, beat the unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each. In another bowl, combine buttermilk, vanilla extract, white vinegar, and red food coloring. Gradually alternate adding the dry ingredients and the buttermilk mixture into the butter mixture, mixing until just combined. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Cool the cakes completely.
- Prepare the Strawberry Filling/Topping: In a medium saucepan over medium heat, combine the chopped strawberries, granulated sugar, lemon juice, and water. Bring to a simmer and cook gently. Mix cornstarch with a small amount of water to create a slurry, then add this to the strawberry mixture. Continue cooking, stirring frequently, until the mixture thickens, about 3-4 minutes. Remove from heat and allow to cool completely.
- Prepare the Cream Cheese Frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla extract and heavy cream (if using) and beat until the frosting reaches a silky, spreadable consistency.
- Assemble the Cake: Place one red velvet cake layer on a serving plate. Spread a thin layer of cream cheese frosting on top, then carefully place the chilled cheesecake layer over it. Frost the top of the cheesecake layer with a thin coat of frosting, then place the second red velvet cake layer on top. Apply a generous final layer of cream cheese frosting all over the cake. Spread the cooled strawberry topping over the top and garnish with fresh strawberries if desired. Chill before serving for best results.
Notes
- Allow the cheesecake to chill thoroughly before assembling to maintain structure.
- Use fresh strawberries for the best flavor in the topping.
- Red food coloring intensity can be adjusted to preference for red velvet layers.
- The optional heavy cream in the frosting improves texture but can be omitted for a thicker consistency.
- Ensure cake layers are fully cooled before assembly to prevent melting the frosting.
