Description
This decadent Red Velvet Strawberry Cheesecake combines luscious layers of creamy cheesecake with classic moist red velvet cake, topped with a fresh strawberry glaze and silky cream cheese frosting. Perfect for special occasions or as an indulgent dessert, the cake features a smooth cheesecake center baked in a springform pan, surrounded by two tender red velvet cake layers, all beautifully finished with a sweet strawberry topping and rich frosting.
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 a silkier consistency)
Instructions
- Prepare the Cheesecake Layer: Preheat your oven to 325°F (160°C). Grease and line an 8-inch or 9-inch springform pan with parchment paper. In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in sour cream, vanilla extract, and heavy cream. Pour this batter into the prepared pan and bake for 40-45 minutes or until the center is set. Remove from the oven and allow to cool completely, then refrigerate for at least 2 hours or overnight to firm up.
- Prepare the Red Velvet Cake Layers: Increase the oven temperature 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 bowl, beat the butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. In another bowl, combine the buttermilk, vanilla extract, white vinegar, and red food coloring. Alternately add the dry ingredients and buttermilk mixture to the butter mixture, mixing until just combined. Divide the batter evenly between the prepared pans and bake for 25-30 minutes. Let cakes cool completely in pans before removing.
- Prepare the Strawberry Filling/Topping: In a medium saucepan over medium heat, combine chopped strawberries, sugar, lemon juice, and water. Allow to simmer gently. In a small bowl, dissolve cornstarch in a little water to make a slurry. Pour the slurry into the strawberry mixture and cook, stirring constantly, until thickened, about 3-4 minutes. Remove from heat and let cool completely.
- Prepare the Cream Cheese Frosting: In a bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, beating until fluffy and well combined. Mix in vanilla extract and optionally add heavy cream to achieve a silky texture. Continue beating until frosting is smooth and spreadable.
- Assemble the Cake: Place one layer of red velvet cake on a serving plate. Spread a thin layer of cream cheese frosting over it, then place the chilled cheesecake layer on top. Apply a thin layer of frosting on the cheesecake layer, then add the second red velvet cake layer as the top. Frost the entire cake with the remaining cream cheese frosting evenly. Finally, spoon the cooled strawberry topping over the cake and garnish with fresh strawberries as desired.
Notes
- Make sure all dairy ingredients are at room temperature for smoother batters and frostings.
- Chilling the cheesecake layer overnight helps prevent cracking and improves texture.
- Use fresh strawberries for the best flavor in the topping; if out of season, frozen can be substituted but thaw completely first.
- To reduce sweetness, adjust sugar amounts slightly, especially in frosting and strawberry topping.
- For easy slicing, chill the assembled cake for a few hours before serving.
