Description
A decadent fusion of red velvet cake, creamy cheesecake, and sweet strawberry topping, perfect for special occasions and celebrations.
Ingredients
Scale
For the Red Velvet Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- ½ teaspoon salt
- ¾ cup vegetable oil
- ½ cup buttermilk, room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ¼ cup water
For the Cream Cheese Frosting (Optional):
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Cheesecake Layer
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line with parchment paper.
- Beat softened cream cheese until smooth. Add sugar and mix well.
- Add eggs one at a time, mixing after each addition. Stir in vanilla and sour cream.
- Pour batter into the pan and bake for 40-45 minutes until the center is set.
- Turn off oven and let cheesecake cool inside for 30 minutes, then refrigerate for at least 4 hours.
- Prepare the Red Velvet Cake
- Preheat oven to 350°F (177°C). Grease and flour two 9-inch cake pans.
- In a bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, whisk oil, buttermilk, eggs, vanilla, vinegar, and food coloring.
- Gradually add dry ingredients to wet ingredients, mixing until smooth.
- Divide batter into prepared pans and bake for 25-30 minutes until a toothpick inserted comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Strawberry Topping
- In a saucepan over medium heat, combine strawberries, sugar, cornstarch, lemon juice, and water.
- Stir and cook until thickened and strawberries soften (about 10 minutes).
- Remove from heat and let cool completely.
- Prepare the Cream Cheese Frosting (Optional)
- Beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla extract, beating until fluffy.
- Assemble the Cake
- Place one red velvet cake layer on a serving plate and spread a thin layer of frosting (if using).
- Gently place the chilled cheesecake layer on top.
- Add the second red velvet cake layer.
- Spread the strawberry topping over the top, letting some drizzle down the sides.
- If using frosting, pipe decorative swirls around the edges
Notes
- Chocolate Ganache: Drizzle melted chocolate for extra indulgence.
- Mixed Berry Topping: Use a blend of raspberries, blueberries, and blackberries.
- Nutty Crunch: Add chopped pecans or walnuts between layers.
- No Frosting Option: The cake is delicious with just the strawberry topping.
- Prep Time: 30 minutes
- Cooling & Chilling: At least 4 hours
- Cook Time: 1 hour 15 minutes
- Category: dessert
- Method: Baking
- Cuisine: American
Keywords: red velvet cheesecake, strawberry cheesecake, layered cake, special occasion dessert, homemade cheesecake