Strawberry Red Velvet Cheesecake Recipe
If you’re on the hunt for a show-stopping dessert that brings together the velvet allure of red velvet cake, the luscious creaminess of cheesecake, and the fresh, sweet kiss of strawberries, this Strawberry Red Velvet Cheesecake is your dream come true. With vibrant layers and a balance of tangy and sweet, this recipe is the kind of treat people will whisper about long after the last crumb disappears. Imagine serving up a beautiful slice on a special occasion, watching eyes widen, and hearing nothing but “wow!” around the table—that’s the Strawberry Red Velvet Cheesecake effect at work.
Ingredients You’ll Need
Ingredients You’ll Need
Let’s talk ingredients: each one here is playing a vital role, whether it’s giving that iconic color, boosting velvety texture, or delivering that tangy strawberry finish. Gather these simple building blocks, and you’ll be ready to create a masterpiece.
- All-purpose flour: The foundation of the red velvet cake layer, for sturdy yet tender crumb.
- Granulated sugar: Sweetens both the cake and cheesecake layers; measure carefully for perfect balance.
- Cocoa powder: Just a hint deepens the flavor and color—don’t skip it!
- Baking soda: Helps the cake rise for a light, fluffy base.
- Salt: Enhances sweetness and flavor complexity throughout.
- Buttermilk: Adds richness and subtle tang, making the cake ultra-soft.
- Vegetable oil: Keeps the crumb moist and avoids heaviness.
- Egg (for cake layer): Binds the batter for structure and tenderness.
- Vanilla extract: Perfumes both cake and cheesecake with cozy warmth.
- White vinegar: Reacts with cocoa and buttermilk for classic red velvet tang.
- Red food coloring: Gives that unmistakable, cheerful red hue—go bold!
- Cream cheese: The rich, creamy star of the cheesecake layer—bring to room temp for smoothest texture.
- Eggs (for cheesecake layer): Add structure and silkiness to your cheesecake filling.
- Sour cream: Makes the cheesecake extra smooth and just a little bit tangy.
- Fresh strawberries: Bring juicy brightness and pretty color to the topping.
- Strawberry jam or preserves: Forms the simple glaze that pulls everything together visually and in flavor.
- Lemon juice: Wakes up the berries and jam with a sparkling hint of tartness.
How to Make Strawberry Red Velvet Cheesecake
Step 1: Prep the Pan and Oven
Begin by preheating your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper—this extra step makes it a breeze to remove your Strawberry Red Velvet Cheesecake beautifully later.
Step 2: Make the Red Velvet Cake Batter
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until everything is evenly combined. In a separate bowl, whisk up buttermilk, vegetable oil, egg, vanilla, vinegar, and that vibrant red food coloring. Pour the wet ingredients into the dry, mixing until smooth and luscious—this batter should gleam with that iconic red color.
Step 3: Bake the Cake Base
Transfer the red velvet batter into your prepared pan, smoothing the top. Slide it into the oven and bake for 20 to 22 minutes, until a toothpick comes out clean from the center. Cool in the pan while you move on to the creamy next layer.
Step 4: Prepare the Cheesecake Filling
Drop the oven temperature to 325°F (163°C). Beat the softened cream cheese and sugar together until completely smooth—no lumps allowed! Add the eggs one at a time for extra airiness, mixing after each addition, then gently stir in the vanilla and sour cream.
Step 5: Assemble and Bake
Pour the creamy cheesecake batter over the cooled red velvet cake base, spreading it evenly. To keep your Strawberry Red Velvet Cheesecake smooth and crack-free, set a pan of hot water on the bottom rack of your oven to create steam. Bake the cheesecake for 45-50 minutes; the edges should look set but the center will have a slight wobble (that’s perfect!).
Step 6: Cool Slowly and Chill
Once baking is done, turn off the oven and let your cheesecake cool inside with the door cracked open for 1 hour. This slow cool-down prevents cracks and helps the layers set up beautifully. Then refrigerate for at least 4 hours, overnight if you can stand the suspense.
Step 7: Make the Strawberry Glaze and Top
In a small saucepan, heat up the strawberry jam and lemon juice just until smooth and pourable. Let the glaze cool slightly. Arrange your sliced strawberries on top of the chilled cheesecake, then drizzle that shiny strawberry glaze all over for a glossy, mouthwatering finish that turns this Strawberry Red Velvet Cheesecake into an absolute showstopper.
How to Serve Strawberry Red Velvet Cheesecake
Garnishes
A simple crown of fresh strawberries is always classic, but feel free to add a few sprigs of fresh mint or a dusting of powdered sugar for a little extra elegance. The strawberry glaze not only tastes delicious but also makes each berry gleam like a jewel on your Strawberry Red Velvet Cheesecake!
Side Dishes
Pair each luscious slice with lightly sweetened whipped cream or a scoop of vanilla ice cream to make dessert time feel extra festive. If you’re serving at brunch, this cheesecake also goes beautifully with a fruit salad or a glass of bubbly for a celebratory touch.
Creative Ways to Present
Try assembling individual mini cheesecakes in mason jars for a fun twist at parties, or cut the main cheesecake into bite-sized bars for a dessert buffet. With its vibrant layers and glossy fruit crown, Strawberry Red Velvet Cheesecake wows however you serve it—don’t be afraid to make it the star of your dessert table!
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Red Velvet Cheesecake keeps beautifully in the fridge. Store well-wrapped or in an airtight container to prevent it from absorbing fridge odors and to keep the strawberries fresh and glossy for up to 4 days.
Freezing
If you want to make this cheesecake in advance, you can freeze it before adding the strawberry topping. Wrap tightly in several layers of plastic wrap and foil; it will keep its creamy texture for up to 2 months. Thaw overnight in the fridge, then top with strawberries and glaze before serving.
Reheating
There’s no need to reheat this chilly treat—Strawberry Red Velvet Cheesecake shines when served cold. However, if you’d like to gently soften it a little, leave slices out at room temperature for 20-30 minutes before enjoying.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries look and taste best as a topping, you can use thawed frozen strawberries in a pinch. Just pat them dry and keep in mind they may be a bit softer than fresh ones.
What can I substitute for buttermilk?
If you don’t have buttermilk, stir 1 ½ teaspoons of lemon juice or vinegar into ½ cup of milk and let it sit for 5 minutes. This DIY version will help give your red velvet layer the right tenderness and tang.
Why do I need to cool the cheesecake in the oven?
Allowing the cheesecake to cool gradually in the oven helps prevent sudden temperature changes, which can cause cracks or sinking in the center. It’s worth the wait for the perfect, creamy texture!
Can I make this recipe gluten-free?
Absolutely! Simply swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. The rest of the ingredients are naturally gluten-free, so you’ll still enjoy all the Strawberry Red Velvet Cheesecake goodness.
How long should I chill the cheesecake before serving?
For best results, refrigerate your finished cheesecake at least 4 hours, but letting it sit overnight develops the flavors and helps with slicing. Patience is key—your taste buds will thank you!
Final Thoughts
If you’re craving a dessert that’s as stunning to look at as it is satisfying to eat, Strawberry Red Velvet Cheesecake is the answer. It’s a labor of love that rewards every bite with celebration-worthy flavor and texture. I hope you feel as excited to make and share this showpiece as I always do—give it a try and let the rave reviews pour in!
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Strawberry Red Velvet Cheesecake Recipe
- Total Time: 5 hours
- Yield: 1 9-inch cheesecake 1x
- Diet: Vegetarian
Description
Indulge in the decadent fusion of a classic red velvet cake and creamy cheesecake with a fresh strawberry twist in this delightful Strawberry Red Velvet Cheesecake recipe.
Ingredients
For the Red Velvet Cake Base:
- 1 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tablespoon cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- ½ cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
For the Cheesecake Layer:
- 16 oz (2 packages) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For Topping:
- 1 cup fresh strawberries, sliced
- ½ cup strawberry jam or preserves
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and prepare a 9-inch springform pan with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, mix buttermilk, oil, egg, vanilla, vinegar, and red food coloring.
- Blend Batter: Gradually combine wet and dry ingredients until smooth. Pour into pan and bake for 20-22 minutes.
- Prepare Cheesecake Layer: Beat cream cheese and sugar, add eggs one at a time, mix in vanilla and sour cream. Pour over cooled cake base.
- Bake Cheesecake: Bake at 325°F (163°C) for 45-50 minutes. Cool in oven with door slightly open.
- Chill: Refrigerate for at least 4 hours or overnight.
- Make Strawberry Glaze: Heat strawberry jam and lemon juice, then cool slightly.
- Finish: Top chilled cheesecake with sliced strawberries and drizzle with strawberry glaze.
Notes
- To prevent cracks in the cheesecake, use a water bath in the oven.
- For a richer flavor, use full-fat cream cheese and sour cream.
- Adjust sweetness by choosing a sweeter or less sweet strawberry jam.
- Prep Time: 30 minutes
- Cook Time: 1 hour 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 380
- Sugar: 24g
- Sodium: 290mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Keywords: Strawberry Red Velvet Cheesecake, Cheesecake Recipe, Red Velvet Cake, Strawberry Dessert
