Red Velvet Strawberry Cheesecake: A Lovable Dessert Delight

Experience the heavenly blend of rich red velvet and tangy strawberry cheesecake in this delightful dessert.

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Course: Dessert

Cuisine: American

Keyword: cake, Cheesecake, Dessert Delight, Indulgence, Red Velvet Strawberry Cheesecake

Prep Time: 1

Cook Time: 30

Chill Time: 4

Total Time: 5 30

Servings: slices

Calories: 400kcal

1.5 cups all-purpose flour A key ingredient to keep the cake light and fluffy.
1 cup granulated sugar For sweetness and moisture in the red velvet layers.
1 teaspoon baking powder Helps the cake rise beautifully as it bakes.
1 teaspoon baking soda Works with the acidity of the buttermilk for leavening.
0.5 teaspoon salt Enhances the flavors and balances the sweetness.
1 tablespoon cocoa powder Adds a subtle depth of flavor without overpowering the cake.
1 cup vegetable oil Keeps the cake extra moist and tender.
1 cup buttermilk Introduces a tangy flavor and ensures a rich texture.
2 large eggs Provides structure and richness to the cake.
2 tablespoons red food coloring This is what gives your cake that signature red hue!
1 teaspoon vanilla extract A must for a warm, inviting flavor.
1 teaspoon white vinegar Works with baking soda to create a light and airy cake.

16 oz cream cheese The creamy base that makes the filling so luscious.
1 cup powdered sugar Ensures the filling is sweet and smooth without grittiness.
1 teaspoon vanilla extract Adds a lovely aroma, enhancing the cheesecake flavor.
1 cup fresh strawberries, pureed The star of this filling, bringing in bright strawberry flavor.

1 cup heavy whipping cream Essential for creating a light and airy topping.
1 cup fresh strawberries, halved For a beautiful, fresh garnish.
whipped cream optional; An extra dollop adds a touch of indulgence to each slice!

Preheat your oven to 350°F (175°C) and prepare your springform pan by greasing and lining it with parchment paper.
In a large mixing bowl, sift together the dry ingredients: flour, sugar, baking powder, baking soda, salt, and cocoa powder.
In a separate bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
Gradually pour the dry ingredients into the wet mixture, stirring gently until just combined.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Beat the cream cheese until smooth, then mix in the powdered sugar and vanilla until silky.
Stir in the pureed fresh strawberries until well combined.
Whip the heavy cream until stiff peaks form, then gently fold it into the strawberry cheesecake mixture.
Once the cake is cooled, spread the cheesecake filling evenly on top.
Cover the cheesecake with plastic wrap and chill for at least 4 hours.
Garnish with fresh strawberry halves and whipped cream if desired before serving.

Allowing the cheesecake to chill is essential for achieving the right texture. Use fresh, high-quality ingredients for best results.