Red Velvet Strawberry Cheesecake: A Stunning Dessert Mashup
Discover how to make a showstopping Red Velvet Strawberry Cheesecake! This recipe features a moist red velvet cake base topped with a creamy, no-bake strawberry cheesecake filling.
Ingredients
For the Red Velvet Cake Base:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Strawberry Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed (about 8-10 strawberries)
- 1 cup heavy whipping cream
For Topping:
- Fresh strawberries, halved
- Whipped cream, optional
Instructions
1. Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C).
- Grease the bottom and sides of a 9-inch springform pan. Line the bottom with a circle of parchment paper.
2. Make the Red Velvet Cake Batter:
- In a large bowl, sift together the flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder. Whisk to combine.
- In another bowl, whisk together the vegetable oil, room temperature buttermilk, room temperature eggs, red food coloring, vanilla extract, and white vinegar until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring with a whisk or spatula until just combined. Do not overmix.
3. Bake the Red Velvet Base:
- Pour the batter into the prepared springform pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on a wire rack before proceeding.
4. Prepare the Strawberry Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated and smooth.
- Stir in the pureed strawberries, ensuring everything is well combined.
- In a separate, clean bowl, whip the heavy cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the strawberry cheesecake mixture until light, fluffy, and evenly combined.
5. Assemble the Cheesecake:
- Once the red velvet cake base is completely cool, ensure it’s still in the springform pan (or carefully return it if removed, ensuring the pan sides are secured).
- Spread the strawberry cheesecake filling evenly over the top of the red velvet cake base within the springform pan. Smooth the top.
6. Chill Until Set:
- Place the cheesecake in the refrigerator and chill for at least 4 hours, or preferably overnight, until the cheesecake filling is firm and completely set.
7. Serve:
- Carefully run a thin knife around the edge of the cheesecake to loosen it from the springform pan sides. Release and remove the pan sides.
- Before serving, garnish the top of the cheesecake generously with fresh strawberry halves.
- If desired, add dollops or piped swirls of additional whipped cream for an extra touch. Slice and serve chilled.
Find it online: https://www.eatswithsoul.com/red-velvet-strawberry-cheesecake/