Name: Red Velvet Strawberry Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 6 h
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1 teaspoon cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup buttermilk (room temperature); 1/4 cup vegetable oil; 1 large egg (room temperature); 1 tablespoon red food coloring; 1 teaspoon vanilla extract; 1 teaspoon white vinegar; 16 oz cream cheese (softened); 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup sour cream (room temperature); 1 tablespoon all-purpose flour; 2 cups fresh strawberries (hulled and sliced); 1/4 cup granulated sugar; 1 teaspoon lemon juice

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Red Velvet Strawberry Cheesecake is a stunning and indulgent dessert that combines the rich, velvety flavors of red velvet cake with the creamy, tangy goodness of cheesecake and the sweetness of fresh strawberries. This layered dessert is perfect for any celebration or as a special treat to impress your friends and family. The combination of textures and flavors from the dense, creamy cheesecake to the soft, buttery red velvet cake layers and the fresh strawberry topping creates a show-stopping dessert that’s just as delicious as it is beautiful.

Red Velvet Strawberry Cheesecake

Why You’ll Love This Recipe

I love this Red Velvet Strawberry Cheesecake because it takes all the best elements of two classic desserts red velvet cake and cheesecake and combines them into one decadent masterpiece. The contrast between the rich, tangy cheesecake filling and the soft, sweet red velvet cake is absolutely perfect. The fresh strawberry topping adds a burst of color and sweetness that ties the whole dessert together. Whether you’re preparing it for a special occasion or just want to indulge, this cheesecake is sure to wow your taste buds and anyone who tries it.

Ingredients

For the Red Velvet Cake:

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk (room temperature)
1/4 cup vegetable oil
1 large egg (room temperature)
1 tablespoon red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar

For the Cheesecake Filling:

16 oz cream cheese (softened)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream (room temperature)
1 tablespoon all-purpose flour

For the Strawberry Topping:

2 cups fresh strawberries (hulled and sliced)
1/4 cup granulated sugar
1 teaspoon lemon juice

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

For the Red Velvet Cake:

Preheat the oven to 350°F (175°C). Grease and line a 9-inch round springform pan with parchment paper.
Mix the dry ingredients: In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
Mix the wet ingredients: In another bowl, whisk together the buttermilk, oil, egg, red food coloring, vanilla extract, and white vinegar.
Combine: Add the wet ingredients to the dry ingredients and stir until well combined. The batter will be smooth and slightly thick.
Bake: Pour the batter into the prepared springform pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before removing.

For the Cheesecake Filling:

Prepare the cheesecake: While the cake is cooling, beat the softened cream cheese in a large bowl until smooth and creamy, about 3 minutes.
Add sugar and eggs: Add the sugar and continue beating until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add sour cream and flour: Fold in the sour cream and flour, mixing until smooth and creamy.
Assemble: Once the red velvet cake has cooled, slice it horizontally into two equal layers. Place one layer of the cake at the bottom of the springform pan. Pour the cheesecake filling over the cake layer and spread it evenly.
Bake the cheesecake: Preheat the oven to 325°F (163°C). Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. Then, remove it from the oven and refrigerate for at least 4 hours, or preferably overnight, to fully set.

For the Strawberry Topping:

Prepare the strawberries: In a medium bowl, combine the sliced strawberries with sugar and lemon juice. Toss well to coat the strawberries in the sugar and let them sit for 10-15 minutes to macerate, releasing their juices.
Top the cheesecake: Once the cheesecake has fully set, remove it from the springform pan and transfer it to a serving platter. Spoon the strawberry topping evenly over the cheesecake before serving.

Servings and Timing

This recipe makes about 10-12 servings. It takes about 30 minutes of prep time and 1 hour of baking time for the red velvet cake and cheesecake, with additional cooling and chilling time (about 4 hours or overnight). Though it requires some time to make, the result is well worth the effort for a special and indulgent dessert.

Variations

Chocolate Cheesecake Version: If you love chocolate, you can add melted chocolate to the cheesecake filling for a rich, chocolatey flavor.
Mini Cheesecake Bites: Make individual servings by layering the red velvet cake and cheesecake in muffin tins, then topping each with strawberry slices.
Strawberry Swirl Cheesecake: Instead of topping the cheesecake with fresh strawberries, swirl strawberry puree into the cheesecake filling before baking.

Storage/Reheating

Store any leftovers in the refrigerator for up to 4 days. Make sure the cheesecake is covered tightly with plastic wrap or stored in an airtight container. The strawberry topping should be stored separately in the fridge to prevent the berries from becoming soggy.

This cheesecake is best served chilled, so there’s no need to reheat it. Just slice and enjoy!

FAQs

Can I use store-bought red velvet cake mix?

Yes, you can substitute the homemade red velvet cake with a store-bought red velvet cake mix if you’re looking for a quicker alternative. Just prepare the mix according to the package instructions, and layer it with the cheesecake filling as directed.

How do I prevent the cheesecake from cracking?

To prevent cracks, make sure you don’t overbake the cheesecake. It should be slightly jiggly in the center when done. Also, letting it cool gradually in the oven and chilling it slowly in the fridge will help maintain its smooth texture.

Can I make this cheesecake ahead of time?

Absolutely! In fact, it’s best to make it ahead of time and let it chill overnight. This gives the cheesecake enough time to set and allows the flavors to develop.

Can I use frozen strawberries for the topping?

Fresh strawberries are ideal for the topping, but you can use frozen strawberries as well. Just thaw and drain them before using to avoid excess moisture.

Can I use other fruit for the topping?

Yes, other fruits like raspberries, blueberries, or even mangoes would work beautifully as a topping. Just make sure the fruit is fresh or properly thawed if using frozen.

Conclusion

Red Velvet Strawberry Cheesecake is a show-stopping dessert that combines the best of red velvet cake, creamy cheesecake, and sweet strawberries in one delicious bite. It’s perfect for holidays, celebrations, or any time you want to treat yourself to something special. The layers of flavor and texture make it an indulgent and memorable dessert that everyone will love!

Red Velvet Strawberry Cheesecake

Why You’ll Love This Recipe

Ingredients

For the Red Velvet Cake:

For the Cheesecake Filling:

For the Strawberry Topping:

Directions

For the Red Velvet Cake:

For the Cheesecake Filling:

For the Strawberry Topping:

Servings and Timing

Variations

Storage/Reheating

FAQs

Can I use store-bought red velvet cake mix?

How do I prevent the cheesecake from cracking?

Can I make this cheesecake ahead of time?

Can I use frozen strawberries for the topping?

Can I use other fruit for the topping?

Conclusion