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Strawberry Velvet Cheesecake

Strawberry Velvet Cheesecake

Discover the ultimate Strawberry Velvet Cheesecake: a stunning blend of red velvet cake and creamy cheesecake topped with fresh strawberries. Perfect for any celebration!
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 2 hours
Total Time 3 hours 45 minutes
Servings: 10 people
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.25 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon cocoa powder
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup vegetable oil
  • 0.5 cup buttermilk
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring gel works best
  • 0.5 teaspoon white vinegar
  • 16 oz cream cheese, softened
  • 0.5 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, sliced
  • 0.5 cup strawberry preserves
  • to taste whipped cream for garnish

Equipment

  • 8-inch round cake pan
  • 8-inch springform pan
  • Medium and large mixing bowls
  • Electric hand mixer or stand mixer
  • Whisk and spatula
  • Measuring cups and spoons
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
  2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, combine vegetable oil, buttermilk, egg, vanilla, red food coloring, and vinegar.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined.
  5. Pour the batter into the prepared pan and bake for 25-30 minutes, until a toothpick comes out with a few moist crumbs.
  6. Cool the cake completely in the pan.
  7. Lower your oven to 325°F (160°C) and grease an 8-inch springform pan.
  8. In a large bowl, beat softened cream cheese and sugar until smooth and fluffy.
  9. Add eggs one at a time, mixing just until combined, then stir in vanilla.
  10. Pour the cheesecake filling into the springform pan and bake for 40-45 minutes, until the edges are set but the center has a slight jiggle.
  11. Turn off the oven, crack the door, and cool the cheesecake for one hour.
  12. Remove the cooled red velvet cake, place it on a serving plate, and set the cheesecake layer on top.
  13. Warm the strawberry preserves in the microwave until melted and spreadable, then glaze the top of the cheesecake.
  14. Arrange fresh strawberry slices on top and add whipped cream as garnish.
  15. Chill the assembled cake in the refrigerator for at least 1-2 hours before serving.

Nutrition

Calories: 310kcalCarbohydrates: 43gProtein: 6gFat: 14gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 240mgPotassium: 170mgFiber: 1gSugar: 23gVitamin A: 450IUVitamin C: 4mgCalcium: 50mgIron: 1mg

Notes

For best results, ensure all ingredients are at room temperature before starting. Feel free to substitute the strawberries with other berries or citrus zest for added flavor. This cheesecake can be made a day ahead; just add strawberries before serving. Store leftovers in the refrigerator for 4-5 days or freeze for up to 2 months.
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