Description
A decadent fusion of red velvet cake and creamy cheesecake, infused with fresh strawberries for a tart twist.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- For the cheesecake layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- For the strawberry topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup strawberry jam
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- Add oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar to the dry ingredients; mix until smooth.
- Pour the red velvet batter into the prepared pan and bake for 20 minutes.
- While the cake is baking, prepare the cheesecake layer: Beat cream cheese and sugar until smooth, then add eggs and vanilla extract.
- After 20 minutes, remove the cake from the oven and spread the cheesecake mixture over the top.
- Return to the oven and bake for an additional 25-30 minutes, or until the cheesecake is set.
- Let cool completely, then top with sliced strawberries mixed with strawberry jam.
- Refrigerate for at least 2 hours before serving.
Notes
For the best results, use fresh, ripe strawberries and ensure the cheesecake is fully chilled before adding the topping to prevent it from becoming soggy.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 35g
- Fat: 22g
- Carbohydrates: 55g
- Protein: 7g