Description
Red velvet strawberry cheesecake merges rich cocoa with creamy cheesecake perfection, crowning each slice with fresh strawberry elegance. Sweet indulgence calls you to savor this luxurious dessert that whispers southern charm and culinary creativity.
Ingredients
Scale
Main Ingredients:
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
Flavoring and Coloring Ingredients:
- 2 tablespoons red food coloring
- 1 tablespoon cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Leavening and Seasoning Ingredients:
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Prepare a 9-inch springform pan by coating with butter and lining with parchment paper, ensuring smooth edges for easy cake removal.
- Sift dry ingredients including flour, sugar, baking powder, baking soda, salt, and cocoa powder into a spacious mixing bowl, creating a uniform powder mixture.
- Whisk vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar in a separate container until the liquid becomes a vibrant crimson blend.
- Gently incorporate dry ingredients into the liquid mixture, folding carefully to maintain a light, airy texture without excessive stirring.
- Transfer the red velvet batter into the prepared pan, using a spatula to distribute evenly and eliminate air pockets.
- Bake the cake in a preheated oven at 350°F for approximately 30 minutes, testing doneness with a clean toothpick inserted into the center.
- Allow the cake to cool completely within the pan, which prevents structural collapse and maintains its delicate structure.
- Create the strawberry cheesecake filling by whipping cream cheese until silky smooth, gradually adding powdered sugar and vanilla extract.
- Incorporate pureed strawberries into the cream cheese mixture, ensuring a consistent pink-hued filling.
- Whip heavy cream to stiff peak consistency, then delicately fold into the strawberry cream cheese mixture to create a light, airy texture.
- Carefully remove the cooled red velvet cake from the springform pan and position on a serving platter.
- Spread the strawberry cheesecake filling uniformly across the cake’s surface, using a offset spatula for precision and smoothness.
- Refrigerate the assembled dessert for a minimum of 4 hours, allowing the cheesecake layer to set and flavors to meld.
- Prior to serving, embellish with fresh strawberry halves and optional whipped cream piping around the edges for an elegant presentation.
Notes
- Ensure ingredients are at room temperature for smoother mixing and better texture integration.
- Sift dry ingredients thoroughly to prevent lumps and create a more uniform cake base.
- Control food coloring quantity to achieve the perfect vibrant red velvet color without affecting taste.
- Fold cheesecake filling gently to maintain its airy, light consistency and prevent deflating the whipped cream.
- Use fresh, ripe strawberries for the most intense and natural flavor in the filling.
- Chill the cheesecake overnight for optimal flavor melding and firmer texture.
- For gluten-free option, substitute all-purpose flour with almond or gluten-free flour blend.
- Reduce sugar content by using natural sweeteners like stevia or monk fruit for a healthier version.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 380
- Sugar: 30g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg