If you’re looking for a show-stopping dessert that beautifully blends bold flavors and a stunning appearance, this Red Velvet Strawberry Cheesecake Recipe is an absolute must-try. Imagine the rich, velvety red cake base paired with a creamy, tangy cheesecake layer and topped off with a glossy, fresh strawberry topping that bursts with sweetness. Each bite offers a delightful balance of textures and flavors, making it perfect for celebrations or whenever you want to indulge in something truly special. This recipe turns a classic favorite into a spectacular treat that’s sure to impress everyone at your table.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, whether it’s adding moisture, richness, a touch of tang, or that vibrant color that makes the Red Velvet Strawberry Cheesecake Recipe so eye-catching. The list may look simple, but each element is essential to achieving the perfect balance of flavor and texture.
- 1 cup all-purpose flour: Provides structure for the red velvet cake layer without being too dense.
- 2 tbsp unsweetened cocoa powder: Adds a subtle chocolate undertone, key to classic red velvet flavor.
- ½ tsp baking soda: Helps the cake rise and stay light.
- ¼ tsp salt: Enhances all the flavors and balances sweetness.
- ½ cup buttermilk (room temperature): Brings tenderness and a slight tang to the cake.
- ½ tsp white vinegar: Reacts with baking soda for a tender crumb and helps maintain the red color.
- ½ oz red food coloring (liquid or gel): Creates the classic vibrant red color characteristic of red velvet.
- ½ tsp vanilla extract: Adds warmth and depth to the flavor.
- ½ cup unsalted butter (softened): Ensures a moist and rich texture.
- ¾ cup granulated sugar: Sweetens the cake and cheesecake layers perfectly.
- 1 large egg: Binds ingredients and provides structure to the cake.
- 16 oz (2 packages) cream cheese (softened): The star of the cheesecake layer, smooth and creamy.
- ½ cup granulated sugar: Sweetens the cheesecake layer without overpowering.
- 2 large eggs: Give the cheesecake stability and richness.
- 1 tsp vanilla extract: Enhances the creamy cheesecake flavor.
- ½ cup sour cream: Adds moisture and a subtle tang for that signature cheesecake texture.
- 1 ½ cups fresh strawberries (hulled and sliced): Keeps the topping fresh and fruity.
- ¼ cup granulated sugar: Sweetens the strawberry topping to a perfect glaze.
- 1 tbsp lemon juice: Adds brightness and balances the sweetness of the strawberries.
- 1 tsp cornstarch mixed with 1 tbsp cold water: Thickens the strawberry topping gently without clouding the flavor.
How to Make Red Velvet Strawberry Cheesecake Recipe
Step 1: Prepare the Red Velvet Cake Layer
This layer forms the beautiful, vibrant base of your cheesecake. Start by mixing your dry ingredients to evenly distribute the cocoa and leavening agents, which will give your cake that subtle chocolate note and airy texture. Then, combine your wet ingredients where buttermilk and vinegar team up to create the perfect tender crumb. When blending your butter and sugar until fluffy, you’re incorporating air that gives the cake its lightness. Adding the egg next ensures the batter binds well. Carefully alternate adding dry and wet ingredients to maintain a smooth batter ready for baking.
Step 2: Prepare Your Baking Pan and Bake the Red Velvet Layer
Grease and line a 9-inch springform pan with parchment paper, ensuring your cheesecake doesn’t stick and comes out perfectly intact. Pour in the red velvet batter and smooth it out evenly. Setting this aside while you prepare the cheesecake not only saves time but ensures a smooth layering process.
Step 3: Make the Cheesecake Layer
Whip up a gloriously creamy and smooth cheesecake mixture by beating cream cheese and sugar until luscious and lump-free. Add the eggs one at a time to develop body while keeping the texture velvety. Vanilla extract and sour cream add that classic cheesecake tang and richness, balancing wonderfully with the sweet cake beneath.
Step 4: Bake the Layered Cheesecake
Gently pour the cheesecake mixture over your red velvet cake base, taking care to keep those layers distinct. Baking at 325°F for nearly an hour allows the cheesecake to set with a slight jiggle in the center, signaling creamy perfection. Slowing the cooling process inside the oven prevents cracks and keeps your cheesecake smooth and beautifully dense. Chilling overnight solidifies those flavors and textures so every bite is a perfect harmony.
Step 5: Create the Strawberry Topping
Simmer sliced strawberries with sugar and lemon juice to release their natural juices and intensify flavor. The cornstarch slurry thickens the mixture slightly, giving a glossy finish that’s ideal for spooning atop the cheesecake layer. Allowing this to cool maintains the fresh taste while making sure it sets beautifully on the cake.
Step 6: Assemble and Serve Your Masterpiece
Once fully chilled, lavish the strawberry topping over the cheesecake for that irresistible fruity finish. Slice carefully and serve cold to enjoy the full contrast of the warm red velvet cake, the creamy cheesecake, and the fresh strawberry topping. Each slice is a feast for the eyes and the palate.
How to Serve Red Velvet Strawberry Cheesecake Recipe
Garnishes
A generous handful of fresh whole strawberries or a few mint leaves bring a fresh and vibrant touch that complements the sweetness of the topping. You can also add a light dusting of powdered sugar or a drizzle of white chocolate for an elegant finish that’s easy to do but makes a big impact.
Side Dishes
This cheesecake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. For an adults-only twist, try serving alongside a glass of sweet rosé or a berry-infused sparkling wine which enhances the strawberry elements and adds a celebratory feel.
Creative Ways to Present
Serve this cheesecake in individual jars or clear cups for a charming, portable twist on dessert. Alternatively, create mini versions using a muffin tin to impress your guests with bite-sized delights. Layering a few whole strawberries or edible flowers on top adds a touch of whimsy and elegance that’s sure to wow.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cheesecake tightly with plastic wrap or store in an airtight container and refrigerate. It stays fresh and creamy for up to 4 days, making it a fantastic make-ahead dessert for busy schedules or unexpected guests.
Freezing
You can freeze the cheesecake fully assembled or in slices, wrapped individually in plastic wrap and foil to prevent freezer burn. Frozen cheesecake lasts up to 2 months and thaws beautifully overnight in the fridge without losing that signature creamy texture.
Reheating
This cheesecake is best enjoyed chilled, so reheating isn’t recommended. However, bringing slices to room temperature before serving can enhance the flavors without compromising texture.
FAQs
Can I use frozen strawberries instead of fresh for the topping?
Fresh strawberries provide the best flavor and texture for the topping, but if frozen is all you have, thaw and drain them well before cooking. The topping may be a bit softer, but it will still taste delicious.
What can I substitute if I don’t have buttermilk?
Simply mix ½ cup of milk with ½ teaspoon of white vinegar or lemon juice and let it sit for 5 minutes. This homemade buttermilk substitute works wonderfully in your red velvet layer.
How do I prevent cracks in the cheesecake layer?
Slow cooling is key. Let the cheesecake cool inside the oven with the door slightly ajar after baking, then chill overnight. Avoid overbaking, as this causes cracks.
Is it possible to make this recipe gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend designed for baking, you can make the recipe gluten-free. Just ensure the blend contains xanthan gum for structure.
Can I prepare parts of this cheesecake a day ahead?
Absolutely! You can prepare the red velvet cake layer and cheesecake mixture ahead of time, then bake and chill when ready. The strawberry topping should be made fresh for best results, but can also be made a day ahead and refrigerated.
Final Thoughts
There’s something truly magical about this Red Velvet Strawberry Cheesecake Recipe that brings together the best of classic red velvet and creamy cheesecake with a fresh berry finish. Whether you’re celebrating a special occasion or simply craving a decadent treat, this recipe delivers joy in every bite. I genuinely encourage you to try it soon and watch how it becomes an instant favorite in your dessert lineup.
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Red Velvet Strawberry Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Red Velvet Strawberry Cheesecake combines the rich, velvety texture of classic red velvet cake with a smooth and creamy cheesecake layer, topped with a fresh and tangy strawberry glaze. The dessert is baked to perfection, offering a decadent treat that balances chocolate, cream cheese, and fruity flavors in one irresistible cake.
Ingredients
Red Velvet Cake Layer
- 1 cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup buttermilk, room temperature
- ½ tsp white vinegar
- ½ oz red food coloring (liquid or gel)
- ½ tsp vanilla extract
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
Cheesecake Layer
- 16 oz (2 packages) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
Strawberry Topping
- 1 ½ cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp cold water
Instructions
- Make the red velvet cake layer: In a small bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. In another bowl, combine buttermilk, white vinegar, red food coloring, and vanilla extract to mix the wet ingredients.
- Prepare the batter: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. Add one large egg and continue mixing until smooth.
- Combine ingredients: Alternately add the dry and wet ingredients to the butter mixture, starting and ending with the dry ingredients. Mix until just combined, careful not to overmix.
- Pour batter into pan: Preheat the oven to 325°F (165°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. Pour the red velvet batter evenly into the prepared pan and set aside while preparing the cheesecake layer.
- Make the cheesecake layer: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until just combined.
- Assemble layers: Gently pour the cheesecake mixture over the red velvet layer in the springform pan, spreading it evenly.
- Bake the cheesecake: Bake in the preheated oven for 50 to 60 minutes, or until the center is set but still slightly jiggly. After baking, turn off the oven, crack the door open, and let it cool slowly inside for 1 hour.
- Chill the cheesecake: Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight to set completely.
- Make the strawberry topping: In a saucepan over medium heat, combine the sliced strawberries, granulated sugar, and lemon juice. Stir occasionally until the strawberries release their juices.
- Thicken the topping: Add the cornstarch slurry (cornstarch mixed with cold water) to the strawberries and cook for 2 to 3 minutes, stirring until the mixture thickens slightly. Remove from heat and allow to cool.
- Assemble and serve: Once the cheesecake is fully chilled, spoon the strawberry topping over the surface. Slice into portions and serve cold.
Notes
- Ensure all dairy ingredients are at room temperature to achieve a smooth batter and cheesecake texture.
- Be careful not to overmix the batter to keep the cake tender.
- Cooling the cheesecake slowly in the oven helps prevent cracking on the surface.
- Use fresh strawberries for the topping to enhance flavor; frozen strawberries may release too much liquid.
- The cheesecake can be made a day ahead and refrigerated overnight for best results.
