Description
Indulge in the decadent combination of rich red velvet cake, creamy cheesecake filling, and fresh strawberries with this Red Velvet Strawberry Cheesecake. The vibrant red color, smooth texture, and the sweet-tart strawberries make it a stunning and delicious dessert perfect for any celebration or special occasion.
Ingredients
Scale
- For the Red Velvet Cake Layer:
- 1 box (15.25 oz) red velvet cake mix (or homemade red velvet cake)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
Instructions
- Prepare the Red Velvet Cake: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round springform pan or two 9-inch cake pans. In a large mixing bowl, prepare the red velvet cake batter according to the box instructions, adding the oil, eggs, buttermilk, and vanilla extract. Mix until smooth and well combined.
- Bake the Cake: Pour the batter into the prepared pan(s) and bake according to the package instructions (about 25-30 minutes). If using a springform pan, it may take a little longer. A toothpick inserted into the center should come out clean. Let the cake cool completely.
- Prepare the Cheesecake Filling: While the cake cools, in a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and vanilla extract, and mix until combined. Add the eggs one at a time, mixing well after each addition. Finally, add the sour cream and heavy cream, mixing until smooth and creamy.
- Assemble the Cheesecake: Once the red velvet cake has cooled, slice it into even layers. Place the first layer of cake at the bottom of the springform pan (if using one) or on your cake stand. Pour a portion of the cheesecake filling over the cake and smooth it out. Add another layer of cake and repeat with the cheesecake filling until all layers are assembled, finishing with a layer of cheesecake filling on top.
- Bake the Cheesecake: Preheat the oven to 325°F (160°C). Bake the cheesecake for 45-50 minutes, or until the edges are set, but the center is slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour. Afterward, cool the cheesecake to room temperature, then refrigerate for at least 4 hours, or overnight, to set.
- Prepare the Strawberry Topping: In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for 5-7 minutes until the strawberries soften and release their juices. If you want a thicker topping, whisk in cornstarch and cook for an additional 2-3 minutes until it thickens. Remove from heat and allow to cool.
- Serve: Once the cheesecake is fully chilled, spread the strawberry topping over the top of the cheesecake. Slice and serve.
Notes
- For extra flavor, you can add a little almond extract to the cheesecake filling.
- If you prefer a non-baked cheesecake, you can use no-bake cheesecake filling instead.
- Garnish with additional fresh strawberries or whipped cream for a beautiful presentation.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cheesecake, Strawberry Cheesecake, Red Velvet Cake, Cheesecake Dessert, Strawberry Topping, Creamy Cheesecake, Special Occasion Dessert