Name: Red Velvet Strawberry Cheesecake
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2½ cups all-purpose flour; 1½ cups granulated sugar; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon cocoa powder; 1½ cups vegetable oil; 1 cup buttermilk (room temperature); 2 large eggs (room temperature); 2 tablespoons red food coloring; 1 teaspoon vanilla extract; 1 teaspoon white vinegar; 16 ounces cream cheese (softened); ¾ cup granulated sugar; 2 large eggs; ½ cup sour cream; 1 teaspoon vanilla extract; 1 pound fresh strawberries (sliced); ½ cup granulated sugar; 2 tablespoons cornstarch; ¼ cup water; 1 teaspoon lemon juice

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I remember the first time I mixed these two favorite desserts red velvet cake and cheesecake. Let me tell you, something wonderful happened! This Red Velvet Strawberry Cheesecake is now my special dessert that makes everyone smile.

Think about biting into something that’s both soft and creamy. The bottom part is a red velvet cake it’s like chocolate cake but with a special red color that makes it look magical. Then comes the cheesecake part smooth and rich, like the best cream you’ve ever tasted. On top, fresh strawberries add a sweet, fruity taste and make the cake look pretty.

I make this cake when:
– Friends come over for dinner
– It’s someone’s birthday
– I want to make a date night special
– I feel like treating myself to something nice

Even if you’re new to baking, don’t worry! I’ll show you all my little secrets to make this dessert turn out great. Every step is easy to follow, and I’ll explain everything clearly.

The best part? When people see this cake, their eyes get big and they say “Wow!” It’s one of those desserts that looks like it came from a fancy bakery, but you can make it right in your kitchen.

What is Red Velvet Strawberry Cheesecake?

Imagine layers of moist red velvet cake sandwiching a smooth and tangy cheesecake center, topped with a glossy strawberry glaze and fresh strawberries. That’s what makes this dessert so irresistible.

It’s the perfect blend of textures and flavors, combining the slight cocoa undertones of red velvet with the luxurious creaminess of cheesecake. When you slice into it, the vibrant red layers contrasted with the pale cheesecake and bright strawberries make it a visual feast as well. While it may seem fancy, it’s surprisingly achievable with a little planning and the right ingredients.

Ingredients

Here’s what I use to make this stunning dessert:

For the Red Velvet Cake:

2½ cups all-purpose flour
1½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1½ cups vegetable oil
1 cup buttermilk (room temperature)
2 large eggs (room temperature)
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar

For the Cheesecake Layer:

16 ounces cream cheese (softened)
¾ cup granulated sugar
2 large eggs
½ cup sour cream
1 teaspoon vanilla extract

For the Strawberry Topping:

1 pound fresh strawberries (sliced)
½ cup granulated sugar
2 tablespoons cornstarch
¼ cup water
1 teaspoon lemon juice

Recommended Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Whisk
Spatula
Saucepan
Wire cooling rack
Baking sheet
Parchment paper

Having a springform pan is key to achieving the perfect layers, and trust me, it’s worth the investment. I also rely heavily on my electric mixer for smooth cheesecake batter.

Instructions

1. Preparing the Red Velvet Cake Layers

The first step is preparing the red velvet cake. I start by preheating my oven to 350°F (175°C) and greasing two 9-inch cake pans. Then, I sift together the flour, sugar, baking soda, salt, and cocoa powder in a large bowl. In another bowl, I whisk together the oil, buttermilk, eggs, food coloring, vanilla, and vinegar.

Gradually, I combine the wet and dry ingredients, mixing just until smooth. Once the batter is ready, I divide it evenly between the pans and bake for about 30 minutes. After baking, I let the cakes cool completely on a wire rack.

2. Making the Cheesecake Layer

While the cakes bake, I move on to the cheesecake layer. Using my electric mixer, I beat the cream cheese until it’s fluffy. Then, I add the sugar, eggs, sour cream, and vanilla, mixing until smooth. I pour this mixture into a springform pan lined with parchment paper and bake it at 325°F (163°C) for about 45 minutes. Once it’s done, I let the cheesecake cool completely before chilling it in the fridge for at least 4 hours.

3. Preparing the Strawberry Topping

For the strawberry topping, I combine the sugar, cornstarch, and water in a saucepan over medium heat. When the mixture begins to thicken, I stir in the lemon juice and sliced strawberries. After cooking for a few more minutes, I set the topping aside to cool.

4. Assembling the Cheesecake

When all the components are ready, it’s time to assemble the dessert. I start with one layer of red velvet cake as the base, followed by the cheesecake layer. Then, I place the second red velvet layer on top. Finally, I spread the cooled strawberry topping over the top layer, arranging fresh strawberry slices for a decorative finish. After assembly, I refrigerate the cake for at least 2 hours to let the flavors meld together.

Variations And Substitutions

Sometimes, I like to switch things up. Instead of strawberries, I’ve used raspberries or even a mixed berry topping. For a chocolate twist, you can drizzle melted chocolate over the cake or add mini chocolate chips to the cheesecake batter.

If you’re looking for a lighter version, Greek yogurt can replace sour cream in the cheesecake layer. Gluten-free flour works well for the red velvet cake if dietary restrictions are a concern. These variations make the recipe adaptable to different preferences.

How To Store

After all the effort that goes into making this dessert, proper storage is essential. I usually keep it in the refrigerator, covered with plastic wrap or stored in an airtight container. It stays fresh for up to 5 days. If I need to prepare it ahead of time, I’ll freeze individual slices wrapped tightly in plastic wrap and foil. Freezing works best for the cheesecake portion, so I avoid adding the strawberry topping until it’s time to serve.

Tips For Success

Creating the perfect Red Velvet Strawberry Cheesecake requires a few tricks. Using room-temperature ingredients helps ensure a smooth batter. I always grease my pans and line them with parchment paper to prevent sticking.

Letting the cheesecake cool gradually in the oven with the door slightly ajar minimizes cracks. For the best flavor, I allow the assembled cake to chill overnight before serving. These small steps make a big difference in the final result.

Common Questions

1. Can I make this recipe ahead of time?

Absolutely. I often bake the red velvet and cheesecake layers a day in advance. Assembling the cake closer to serving time keeps it fresh and visually appealing.

2. What if I don’t have a springform pan?

A regular 9-inch cake pan works, but removing the cheesecake layer will be trickier. Lining the pan with parchment paper that hangs over the edges can help lift the layer out.

3. How do I prevent the cheesecake from cracking?

Avoid overmixing the batter, and bake the cheesecake in a water bath if possible. Gradual cooling also helps prevent cracks.

4. Can I use frozen strawberries for the topping?

Frozen strawberries are a great alternative. Thaw them first, and drain any excess liquid before cooking them into a topping.

Conclusion

Red Velvet Strawberry Cheesecake combines the best of both worlds in one unforgettable dessert. Whether you’re baking for a crowd or treating yourself, this cake is bound to impress. The layers of red velvet, creamy cheesecake, and fresh strawberries create a flavor experience that’s as delightful as it is beautiful.

Each bite feels indulgent yet comforting, making it perfect for any occasion. Once you try it, you’ll understand why this dessert has become my favorite. I hope it becomes yours too.