Description
A luxurious fusion of classic red velvet cake and creamy strawberry cheesecake, featuring layers of moist red velvet, tangy cheesecake, and fresh strawberry swirls for a vibrant, indulgent dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- For the cheesecake layer:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a medium bowl, whisk together flour, baking soda, salt, and cocoa powder.
- In a large bowl, beat sugar and oil until combined, then add eggs one at a time.
- Mix in buttermilk, vanilla, food coloring, and vinegar until smooth.
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- For the cheesecake layer, beat cream cheese and sugar until smooth, then add eggs, sour cream, and vanilla.
- Fold in chopped strawberries.
- Pour half of the red velvet batter into the prepared pan, followed by the cheesecake mixture, then the remaining red velvet batter.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Allow to cool completely before refrigerating for at least 4 hours.
Notes
Ensure strawberries are fresh and ripe for the best flavor. This cheesecake can be stored in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 30g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 7g