Description
A stunning and rich dessert combining the flavors of red velvet cake and strawberry cheesecake for a visually appealing treat that’s perfect for celebrations.
Ingredients
Scale
2 ½ cups All-Purpose Flour
2 cups Granulated Sugar
½ cup Cocoa Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup Vegetable Oil
1 cup Buttermilk
2 Large Eggs
2 tablespoons Red Food Coloring
1 teaspoon Vanilla Extract
16 oz Cream Cheese, softened
1 cup Sour Cream
¾ cup Granulated Sugar
1 tablespoon Vanilla Extract
3 Large Eggs
1 cup Strawberries, puréed
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- Sift together the flour, cocoa powder, baking soda, and salt.
- Whisk together the oil, buttermilk, eggs, food coloring, and vanilla extract in a separate bowl.
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the prepared cake pan and bake for 25 to 30 minutes.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack.
- In another bowl, beat the cream cheese until smooth, then add sugar and sour cream.
- Incorporate eggs one at a time, then stir in vanilla extract and puréed strawberries.
- Cut the cooled cake in half horizontally. Place the bottom half in a springform pan and pour half of the cheesecake mixture on top. Add the second layer and pour the remaining mixture over it.
- Bake the cheesecake at 325°F (160°C) for 45 to 50 minutes, then cool for an hour and refrigerate for at least 4 hours.
Notes
Store in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 16g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
