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This two-layer dessert combines the rich flavor of red velvet cake with the creamy indulgence of cheesecake, all topped with fresh strawberries. The striking contrast between the vivid red cake base and the smooth white cheesecake creates a show-stopping presentation that tastes even better than it looks.
I first made this layered masterpiece for my sister's birthday celebration, and it's become our family's most requested dessert. Something about the combination of tangy cheesecake with that subtle cocoa flavor from the red velvet creates magic that store-bought cakes simply can't match.
Ingredients
- All purpose flour: provides structure while keeping the cake tender
- Granulated sugar: balances the slight tanginess from buttermilk
- Baking powder and soda: work together for the perfect rise
- Salt: enhances all flavors in the cake
- Unsweetened cocoa powder: gives red velvet its distinctive flavor
- Large egg: provides structure and richness
- Vegetable oil: creates moisture that butter alone cannot match
- Buttermilk: the acid helps activate the baking soda and creates tenderness
- Red food coloring: creates the signature vibrant color
- Vanilla extract: adds depth of flavor
- White vinegar: reacts with baking soda for extra lift
- Cream cheese: choose full fat blocks not spreadable for best texture
- Sour cream: lightens the texture and adds subtle tanginess
- Powdered sugar: dissolves perfectly for a smooth texture
- Vanilla extract: enhances the creamy flavor
- Large eggs: bind the mixture and add richness
- All purpose flour: helps prevent cracking in the final cheesecake
- Fresh strawberries: look for bright red berries with minimal white shoulders
- Sugar: optional but helps draw out juices from the berries
Step-by-Step Instructions
- Prepare Your Pan:
- Properly grease and line a 9 inch springform pan with parchment paper. This critical step prevents the cake from sticking and makes removal effortless later. Take time to cut the parchment to fit perfectly in the bottom of the pan and lightly grease the sides with butter or cooking spray.
- Mix The Red Velvet Batter:
- Combine all dry ingredients thoroughly in a medium bowl, making sure to break up any cocoa powder lumps with a whisk. In a separate bowl, beat the wet ingredients until well blended. The color should be vibrantly red. Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined. Overmixing can develop gluten and make your cake tough.
- Bake The Cake Base:
- Pour the ruby colored batter into your prepared pan, using a spatula to create an even layer. Bake at 325°F for exactly 20–25 minutes. The cake should spring back when lightly touched and a toothpick inserted in the center should come out clean or with a few moist crumbs. Allow to cool completely in the pan which creates the perfect base for your cheesecake layer.
- Prepare The Cheesecake Batter:
- Beat room temperature cream cheese until completely smooth with no lumps whatsoever. This might take 2–3 minutes in a stand mixer. Add the sour cream, powdered sugar, and vanilla, beating until fully incorporated and silky smooth. Add eggs one at a time, allowing each to fully integrate before adding the next. Finally add the flour and mix just until combined.
- Assemble And Bake:
- Pour the cheesecake batter over the completely cooled red velvet layer. Use a spatula to smooth the top for an even, professional-looking finish. Bake at 325°F for 50–60 minutes. The edges should be set but the center should still have a slight wobble when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool gradually for one hour to prevent cracking.
- Chill And Set:
- Transfer the partially cooled cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight. This patience will be rewarded with perfect texture and flavor development. The cake needs this time to set properly and for the flavors to meld together.
- Prepare And Add Toppings:
- Just before serving, mix sliced strawberries with a little sugar if desired and let them sit for 15 minutes. This macerating process draws out juices and intensifies flavor. Remove the springform ring carefully, top with the strawberries, and serve your masterpiece to delighted guests.
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The red velvet layer is truly what makes this dessert special. Its subtle chocolate notes paired with that slight tanginess creates the perfect foundation for the creamy cheesecake layer. My grandmother always said red velvet was the most elegant of all cake flavors, and seeing the faces of guests when they cut into this dramatic two layer creation always confirms she was right.
Preventing Cracks In Your Cheesecake
The most common issue when making cheesecake is developing cracks on the surface. This happens primarily due to drastic temperature changes or overbaking. The secret is bringing all ingredients to room temperature before mixing, avoiding overmixing once the eggs are added, and cooling the cheesecake gradually. Some bakers also use a water bath, placing the springform pan in a larger pan filled with hot water during baking, which creates a gentle, humid environment that helps prevent cracks. If your cheesecake does crack, do not worry. The strawberry topping will hide any imperfections perfectly.
Storage Recommendations
This layered dessert keeps beautifully in the refrigerator for up to 5 days if properly stored. Keep it in an airtight container or cover tightly with plastic wrap. For the best presentation, add the strawberry topping just before serving rather than in advance. The dessert can also be frozen for up to 2 months. To freeze, allow the cheesecake to set completely in the refrigerator, then wrap it tightly in plastic wrap followed by aluminum foil. Thaw overnight in the refrigerator before topping and serving.
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Flavor Variations
While strawberries are classic, this adaptable dessert works beautifully with many flavor combinations. Try blueberries or raspberries for different seasonal options. For chocolate lovers, drizzle the top with ganache before adding berries. During fall, consider a caramel drizzle with toasted pecans instead of fruit. The creamy cheesecake layer pairs well with most toppings, making this recipe endlessly customizable for different occasions or taste preferences.
Frequently Asked Questions
- → How do I ensure the red velvet cake stays moist?
Ensure you use buttermilk and do not overmix the batter to maintain a tender texture. Avoid overbaking by checking with a toothpick.
- → What is the best way to bake the cheesecake layer evenly?
Bake at a low temperature (325°F) and allow it to cool gradually in the oven after baking to prevent cracking.
- → Can I use frozen strawberries instead of fresh ones for the topping?
Yes, but thaw them thoroughly and drain any excess liquid before macerating to prevent excess moisture on top.
- → How can I prepare this dessert in advance?
Prepare the cake and cheesecake layers a day ahead and refrigerate overnight. Add the strawberry topping just before serving.
- → Can I make this dessert gluten-free or dairy-free?
Yes, substitute all-purpose flour with gluten-free flour, and use dairy-free cream cheese, sour cream, and milk alternatives.