What’s better than a decadent cheesecake or a moist red velvet cake? Both combined into one luscious dessert! This Strawberry Red Velvet Cheesecake is a show-stopper that’s perfect for any celebration or as a treat to elevate your everyday. With a layer of velvety red cake, creamy cheesecake, and fresh strawberries to top it all off, it’s a dessert everyone will swoon over. Let’s dive into this mouthwatering recipe!
Ingredients
Here’s everything you’ll need to create this layered masterpiece, plus tips to make it come together seamlessly.
- 1 cup all-purpose flour
Provides the base structure for the red velvet cake layer. Sift it beforehand for a lighter, fluffier texture. - 1/4 cup cocoa powder
This adds the subtle chocolate undertone that makes red velvet cakes so unique. Use unsweetened cocoa for the best balance. - 1/2 teaspoon baking soda
Ensures the cake rises beautifully while staying moist and tender. - 1/4 teaspoon salt
Enhances the flavors in both the cake and the cheesecake. - 1/2 cup buttermilk
Buttermilk is key for that classic red velvet tang. Don’t have it? Mix regular milk with a teaspoon of vinegar as a quick substitute. - 1 teaspoon vanilla extract
A touch of vanilla rounds out the flavors in both layers. - 1 tablespoon red food coloring
This gives the cake its iconic vibrant hue. Gel food coloring works best for an intense color without extra liquid. - 1/4 cup unsalted butter (softened)
For a rich, moist cake layer. Let it soften at room temperature for easy mixing. - 1/4 cup granulated sugar
Sweetens the cake layer just enough without overpowering the cheesecake. - 2 large eggs (divided)
One goes into the cake batter; the other will be part of the cheesecake filling. - 16 ounces cream cheese (softened)
The foundation of the creamy cheesecake layer. Use full-fat for the ultimate texture. - 1/2 cup powdered sugar
Keeps the cheesecake filling smooth and sweet. - 1/2 cup heavy cream
Adds luxurious creaminess to the cheesecake layer. - Fresh strawberries (sliced)
For a gorgeous and refreshing topping. - Whipped cream
Optional, but highly recommended for added flair and flavor.
How to Make Strawberry Red Velvet Cheesecake
Step 1: Make the Red Velvet Cake Base
- Preheat your oven to 350°F (175°C) and grease a springform pan.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In another bowl, beat the butter and sugar until light and fluffy. Mix in one egg, followed by the buttermilk, vanilla, and red food coloring.
- Gradually fold the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan and bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely.
Step 2: Prepare the Cheesecake Layer
- Beat the cream cheese and powdered sugar together until smooth and creamy.
- Add the remaining egg and vanilla extract, mixing until just incorporated.
- Gradually fold in the heavy cream, whipping the mixture until it’s light and fluffy.
Step 3: Assemble the Layers
- Once the red velvet cake base is cool, pour the cheesecake filling on top, smoothing it out evenly with a spatula.
- Bake in a water bath (place the springform pan in a larger pan filled with about 1 inch of hot water) at 325°F (160°C) for 40–45 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Step 4: Decorate with Strawberries
- Chill the cheesecake in the fridge for at least 4 hours or overnight.
- Just before serving, top with whipped cream swirls and arrange fresh strawberry slices on top for that stunning finish.
Equipment Needed
- Springform pan
- Mixing bowls
- Whisk and spatula
- Electric hand or stand mixer
- Baking tray for the water bath
- Knife for slicing strawberries
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! This cheesecake is best made a day ahead to allow the flavors to meld and the layers to fully set.
What can I use instead of a springform pan?
A regular round cake pan can work, but you’ll need to line it with parchment paper to help remove the cheesecake without breaking it.
How do I prevent cracks in the cheesecake?
Using a water bath and not overbaking are key. Also, let the cheesecake cool gradually in the oven with the door slightly ajar.
Can I use frozen strawberries?
While fresh strawberries are best for presentation, you can use frozen ones for the topping. Just thaw them first and pat them dry to prevent excess moisture.
Can I skip the food coloring?
Absolutely! The cake won’t have its traditional red color but will still taste delicious.
What if I don’t have heavy cream?
You can substitute it with an equal amount of sour cream or Greek yogurt for a tangier cheesecake.
How do I store leftovers?
Keep the cheesecake in an airtight container in the fridge for up to 5 days. You can also freeze it (without strawberries) for up to 2 months.
A Sweet Conclusion
I hope you love this Strawberry Red Velvet Cheesecake as much as I do! It’s the perfect blend of flavors and textures, making it a hit for any occasion. If you try it, be sure to share this recipe on Facebook using the share buttons below or save it to Pinterest for later. Let’s spread the love, one slice at a time! ❤️
