Indulgent Red Velvet Strawberry Cheesecake
This stunning dessert combines moist red velvet cake with a creamy cheesecake layer and luscious strawberry compote, making it a perfect treat for any occasion.
Servings: 12 servings
Calories: 450kcal
Ingredients
Red Velvet Cake Base
- 1.5 cups all-purpose flour The foundation of our red velvet layers.
- 1 cup granulated sugar Balances the flavors perfectly.
- 1 tsp baking soda Leavening agent.
- 1 tsp cocoa powder Enhances the chocolate flavor.
- 0.5 tsp salt For flavor balance.
- 1 cup vegetable oil Adds moisture.
- 1 large egg Binding agent.
- 0.5 cup buttermilk Tenderizes the cake.
- 2 tbsp red food coloring For the red velvet hue.
- 1 tsp vanilla extract Infuses sweetness.
- 1 tsp white vinegar Helps create a fluffy texture.
Cheesecake Layer
- 16 oz cream cheese, softened Heart of the cheesecake.
- 0.5 cup granulated sugar Sweetens the cheesecake.
- 2 large eggs Sets the cheese layer.
- 1 tsp vanilla extract Classic flavor for cheesecake.
- 0.25 cup sour cream Adds tanginess.
Strawberry Compote
- 1.5 cups strawberries, chopped Provides flavor and body.
- 0.25 cup sugar Sweetens the strawberries.
- 1 tsp lemon juice Brightens flavor.
- 1 tsp cornstarch Mixed with 1 tbsp water.
Garnish
- Fresh whole strawberries For decoration.
- Whipped cream For added creaminess.
- Extra strawberry sauce For drizzling.
Instructions
Make the Red Velvet Cake Layers
- Preheat your oven to 175°C (350°F) and grease two 8-inch cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, combine oil, egg, buttermilk, food coloring, vanilla extract, and vinegar until smooth.
- Pour the wet ingredients into the dry mix and combine until smooth.
- Divide batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes completely in the pans.
Bake the Cheesecake Layer
- Reduce oven temperature to 160°C (325°F).
- Beat cream cheese until smooth, then add sugar, eggs, vanilla extract, and sour cream sequentially, mixing well.
- Pour the mixture into a lined 8-inch pan placed in a water bath.
- Bake for 45-50 minutes until set with a slight jiggle, then cool in the oven with the door ajar for an hour and chill in refrigerator.
Make the Strawberry Compote
- In a saucepan, combine strawberries, sugar, and lemon juice and cook over medium heat for 5 minutes.
- Add the cornstarch mixture and stir until thickened. Remove from heat and cool.
Assemble the Cake
- Place one red velvet layer on a serving plate and spread half the strawberry compote on top.
- Add the chilled cheesecake layer, and then spread the remaining compote.
- Top with the second red velvet layer.
Decorate
- Pipe whipped cream on top, arrange strawberries, and drizzle with extra strawberry sauce.
Notes
For a twist, add orange zest to the strawberry compote. Ensure all ingredients are at room temperature for smooth mixing, especially cream cheese. Substitute half the cream cheese for mascarpone for a richer flavor.