Red Velvet Strawberry Cheesecake

Red Velvet Strawberry Cheesecake is a stunning dessert that’s perfect for any celebration or special occasion. Combining the rich, cocoa-kissed flavor of red velvet cake with the creamy, decadent layers of cheesecake and the sweet, juicy tang of strawberries, this dessert is a showstopper. It features a harmonious blend of textures and flavors that will impress anyone who takes a bite. Whether you’re celebrating a birthday, Valentine’s Day, or simply treating yourself, this dessert brings a luxurious and unforgettable experience to the table.

Why You’ll Love This Recipe

This recipe offers the perfect balance of decadence, sweetness, and tang. The velvety layers of red velvet cake, creamy cheesecake, and a vibrant strawberry topping make for an irresistible combination. Not only is it visually stunning with its vibrant red and creamy white hues, but it’s also easy to customize with your favorite toppings or variations. Whether you’re a red velvet lover or a cheesecake enthusiast, this dessert merges the best of both worlds. Plus, it’s easier to make than it looks, making it an impressive yet achievable recipe for bakers of all levels.

Preparation Time and Servings:

• Prep time: 30 minutes
• Cook time: 1 hour 20 minutes
• Cooling time: 4–6 hours (including chilling)
• Total time: 6 hours 50 minutes
• Yield: 12 servings
• Serving Size: 1 slice

Nutritional Information (per serving):

• Calories: 490
• Carbohydrates: 52g
• Protein: 7g
• Fat: 28g
• Fiber: 1g
• Sugar: 39g

Ingredients

For the Red Velvet Cake Layer:

• 1 cup (125g) all-purpose flour
• 1 tbsp unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (120ml) buttermilk, room temperature
• 1 tsp white vinegar
• 1 tsp vanilla extract
• ½ tsp red food coloring (gel recommended for vibrant color)
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 1 large egg, room temperature

For the Cheesecake Layer:

• 16 oz (450g) cream cheese, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs, room temperature
• ½ cup (120ml) sour cream
• 1 tsp vanilla extract

For the Strawberry Topping:

• 2 cups (300g) fresh strawberries, hulled and sliced
• ½ cup (100g) granulated sugar
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp lemon juice

For Garnish (optional):

• Whipped cream
• Fresh strawberries
• White chocolate shavings

Step-by-Step Instructions

Step 1: Make the Red Velvet Cake Layer

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
2. Mix the dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
3. Combine the wet ingredients: In a small bowl, mix buttermilk, vinegar, vanilla extract, and red food coloring until well combined.
4. Cream the butter and sugar: In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 2–3 minutes. Add the egg and beat until fully incorporated.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture, starting and ending with the dry ingredients. Mix just until combined.
6. Bake the cake layer: Pour the batter into the prepared springform pan and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.

Step 2: Make the Cheesecake Layer

1. Prepare the cheesecake batter: In a large bowl, beat the cream cheese and sugar together until smooth and creamy, about 2–3 minutes. Add the eggs one at a time, mixing well after each addition. Beat in the sour cream and vanilla extract until fully incorporated.
2. Layer the cheesecake: Pour the cheesecake batter over the cooled red velvet cake layer in the springform pan. Smooth the top with a spatula.
3. Bake the cheesecake: Place the springform pan in a large roasting pan and add enough hot water to the roasting pan to come halfway up the sides of the springform pan (this creates a water bath to prevent cracks). Bake at 325°F (160°C) for 50–55 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
4. Cool the cheesecake: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Then, transfer it to a wire rack to cool completely. Chill in the refrigerator for at least 4 hours or overnight.

Step 3: Make the Strawberry Topping

1. Cook the strawberries: In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften, about 5–7 minutes.
2. Thicken the topping: In a small bowl, mix cornstarch with water until smooth. Stir this mixture into the strawberry sauce and cook for an additional 2–3 minutes, or until thickened. Remove from heat and let cool completely before using.

Step 4: Assemble the Cheesecake

1. Add the strawberry topping: Once the cheesecake is fully chilled, spread the cooled strawberry topping evenly over the top.
2. Garnish and serve: Decorate the cheesecake with whipped cream, fresh strawberries, or white chocolate shavings if desired. Slice and serve chilled.

Ingredient Background

• Red Velvet Cake: Known for its subtle cocoa flavor and vibrant red color, red velvet cake is the perfect base for this layered dessert. Buttermilk and vinegar are key to achieving its tender, moist crumb.
• Cheesecake: Cream cheese and sour cream provide the signature creamy texture and tangy flavor, while a water bath ensures a smooth, crack-free top.
• Strawberries: Fresh strawberries add a bright, fruity contrast to the richness of the cheesecake and red velvet layers.

Technique Tips

• Use Room Temperature Ingredients: Ensure all ingredients are at room temperature to create smooth batters and prevent lumps in the cheesecake.
• Don’t Overmix the Cheesecake Batter: Overmixing introduces too much air, which can cause cracks during baking.
• Prevent Water Bath Leaks: Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping into the pan.

Alternative Presentation Ideas

• Mini Cheesecakes: Use a muffin tin to create individual Red Velvet Strawberry Cheesecakes. Adjust the baking time accordingly.
• Jar Desserts: Layer the red velvet cake crumbs, cheesecake filling, and strawberry topping in jars for a portable and visually appealing treat.
• Heart-Shaped Cheesecake: Bake in a heart-shaped springform pan for a romantic twist.

Additional Tips for Success

• Test Cake Doneness Early: Red velvet cake can dry out if overbaked, so check for doneness a few minutes before the recommended time.
• Cool Gradually: Let the cheesecake cool in the oven to avoid sudden temperature changes, which can cause cracks.
• Slice Cleanly: For neat slices, dip a knife in hot water, wipe it clean, and slice. Repeat between cuts.

Recipe Variations

• Chocolate Strawberry Cheesecake: Swap the red velvet cake for a rich chocolate cake layer.
• Berry Medley Topping: Use a combination of strawberries, raspberries, and blueberries for a colorful twist.
• No-Bake Option: Replace the red velvet cake with a graham cracker crust and use a no-bake cheesecake filling.

Freezing and Storage

• Storing Leftovers: Cover and refrigerate the cheesecake for up to 5 days.
• Freezing: Freeze the whole cheesecake or individual slices (without the strawberry topping) for up to 2 months. Wrap tightly in plastic wrap and foil. Add the topping after thawing.
• Thawing: Thaw the cheesecake in the refrigerator overnight before serving.

Healthier Twist Ideas

• Lightened Cheesecake: Use low-fat cream cheese and Greek yogurt instead of sour cream.
• Natural Food Coloring: Use beetroot powder or pomegranate juice for the red velvet cake’s color.
• Reduce Sugar: Use a sugar substitute in the cake and topping to lower the sugar content.

Serving Suggestions for Events

• Valentine’s Day: Decorate with heart-shaped strawberries and serve with champagne.
• Birthday Parties: Add festive sprinkles to the strawberry topping for a celebratory touch.
• Holiday Gatherings: Garnish with edible gold flakes or sugared cranberries for a luxurious look.

Special Equipment

• 9-inch springform pan
• Electric mixer
• Large roasting pan for the water bath
• Parchment paper

Frequently Asked Questions

1. Can I skip the water bath for the cheesecake?
You can, but the water bath helps ensure a creamy texture and prevents cracks. If you skip it, bake the cheesecake on a lower rack and keep an eye on the edges.

2. Can I use frozen strawberries for the topping?
Yes, frozen strawberries work well. Thaw them first and drain any excess liquid before cooking.

3. How can I make the cheesecake layer firmer?
For a firmer cheesecake, add 1–2 tablespoons of flour or cornstarch to the batter.

4. Can I make this recipe gluten-free?
Substitute the all-purpose flour in the red velvet cake with a gluten-free 1:1 baking flour.

5. Can I use pre-made red velvet cake?
Yes, you can use a store-bought red velvet cake layer to save time.

6. How do I avoid cracks in the cheesecake?
Ensure the cream cheese is softened, avoid overmixing, and cool the cheesecake gradually.

7. Can I use whipped cream cheese?
Regular cream cheese is recommended for the best texture, as whipped cream cheese is less dense.

8. How far in advance can I make this dessert?
You can make the cheesecake up to 2 days in advance. Add the strawberry topping just before serving.

Conclusion

Red Velvet Strawberry Cheesecake is a decadent and visually stunning dessert that’s perfect for any occasion. Its layers of moist red velvet cake, creamy cheesecake, and sweet strawberry topping offer a luxurious flavor experience that will leave your guests raving. Whether you’re serving it at a romantic dinner, a festive party, or a family gathering, this dessert is guaranteed to impress. With easy-to-follow steps and helpful tips, you can recreate this masterpiece in your own kitchen. Give it a try, and watch it become a favorite in your recipe collection!

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