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Red Velvet Strawberry Cheesecake Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 86 reviews
  • Author: admin
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 5 hours 15 minutes (including chilling and cooling times)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Red Velvet Strawberry Cheesecake is a decadent multi-layer dessert featuring a smooth and creamy cheesecake center sandwiched between two moist red velvet cake layers, all topped with luscious cream cheese frosting and a fresh strawberry topping. Perfect for special occasions, this cake combines classic flavors with a vibrant presentation.

Ingredients

Scale

Cheesecake Layer

  • 16 oz (2 blocks) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream

Red Velvet Cake Layers

  • 2 1/2 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar
  • 1 tablespoon red food coloring

Strawberry Filling/Topping

  • 2 cups fresh strawberries, chopped
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1/4 cup water

Cream Cheese Frosting

  • 16 oz (2 blocks) cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream (optional, for a silkier consistency)

Instructions

  1. Prepare the Cheesecake Layer: Preheat your oven to 325°F (160°C). Grease and line an 8-inch or 9-inch springform pan with parchment paper. Beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the sour cream, vanilla extract, and heavy cream until fully combined. Pour this batter into the prepared pan and bake for 40-45 minutes until the center is set. Allow to cool completely before refrigerating for at least 2 hours or overnight to firm up.
  2. Prepare the Red Velvet Cake Layers: Increase oven temperature to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. In a bowl, sift together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each. In another bowl, combine the buttermilk, vanilla extract, white vinegar, and red food coloring. Alternately add the dry ingredient mixture and the buttermilk mixture to the butter mixture, mixing until just combined. Divide the batter evenly between the two pans. Bake for 25-30 minutes until a toothpick inserted comes out clean. Cool completely before assembly.
  3. Prepare the Strawberry Filling/Topping: In a medium saucepan, combine the chopped strawberries, granulated sugar, lemon juice, and water. Simmer over medium heat to soften the strawberries and release their juices. Mix the cornstarch with a little water to create a slurry, then add it to the strawberry mixture. Continue cooking and stirring until the mixture thickens, about 3-4 minutes. Remove from heat and cool completely before using.
  4. Prepare the Cream Cheese Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until the frosting is fluffy. Add vanilla extract and heavy cream (if using) and beat again until silky and spreadable.
  5. Assemble the Cake: Place one red velvet cake layer on your serving plate. Spread a thin layer of cream cheese frosting on top, then carefully layer the chilled cheesecake on top of this. Spread another thin layer of frosting on the cheesecake, and place the second red velvet cake layer on top. Frost the entire cake with the remaining cream cheese frosting evenly. Finish by spooning the cooled strawberry topping over the top and garnish with fresh strawberries for an attractive and flavorful presentation.

Notes

  • For best results, allow the cheesecake layer to chill overnight to ensure it sets properly and is easy to handle.
  • If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
  • The strawberry topping can be made a day in advance and refrigerated; just bring to room temperature before layering on the cake.
  • Use an 8-inch or 9-inch pan consistently for all layers to ensure even cake proportions and easy stacking.
  • Make sure all dairy ingredients are at room temperature to ensure smooth batter and frosting.
  • If you prefer a more intense red color, you can increase the red food coloring slightly but avoid adding too much to prevent taste alteration.

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Find it online: https://flavorfulmealguide.com/red-velvet-strawberry-cheesecake-cake-recipe/