This Red Velvet Strawberry Cheesecake combines the rich, velvety flavor of classic red velvet cake with a luscious strawberry cheesecake filling. With a moist, cocoa-infused red velvet base and a creamy cheesecake layer swirled with strawberry sauce, this dessert is perfect for any special occasion.
Why You’ll Love This Cheesecake
- Two Desserts in One: A perfect blend of red velvet cake and cheesecake.
- Creamy & Decadent: The cheesecake layer is rich, smooth, and bursting with strawberry flavor.
- Visually Stunning: A showstopper dessert with vibrant colors and elegant layers.
- Perfect for Any Occasion: Ideal for birthdays, holidays, or Valentine’s Day.
Ingredients
For the Red Velvet Cake Layer:
- 1 ¼ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
For the Strawberry Cheesecake Layer:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup fresh strawberry puree (or strawberry jam)
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Fresh strawberries for garnish
Tools You’ll Need
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Wire rack for cooling
How to Make Red Velvet Strawberry Cheesecake
Step 1: Prepare the Red Velvet Cake Base
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy. Add egg and vanilla extract, mixing well.
- Add buttermilk, vinegar, and red food coloring, then mix until combined.
- Gradually add dry ingredients to the wet mixture, stirring until just incorporated.
- Pour the batter into the prepared pan and smooth the top.
Step 2: Bake the Cake Base
- Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool completely before adding the cheesecake layer.
Step 3: Make the Strawberry Cheesecake Layer
- Reduce oven temperature to 325°F (160°C).
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs, one at a time, mixing on low speed to avoid overbeating.
- Mix in vanilla extract and sour cream until fully incorporated.
- Gently swirl in strawberry puree or jam for a marbled effect.
Step 4: Bake the Cheesecake
- Pour the cheesecake batter over the cooled red velvet cake layer.
- Bake for 45-50 minutes, or until the edges are set but the center has a slight jiggle.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.
- Remove from the oven and let it cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight for best results.
Step 5: Prepare the Whipped Cream Topping
- In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread or pipe the whipped cream over the chilled cheesecake.
- Garnish with fresh strawberries.
Serving Suggestions
- Serve chilled with extra strawberry sauce drizzled on top.
- Pair with a cup of coffee or a glass of sparkling wine.
- Add chocolate shavings or a dusting of cocoa powder for extra elegance.
Tips for the Best Cheesecake
✔ Use Room Temperature Ingredients: This ensures a smooth and creamy cheesecake texture.
✔ Avoid Overmixing: Mix on low speed to prevent too much air from getting into the batter, which can cause cracks.
✔ Chill Overnight: The flavors and texture improve with longer refrigeration.
✔ Use a Water Bath (Optional): For an ultra-smooth cheesecake, bake with a water bath to prevent cracks.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.
Frequently Asked Questions (FAQ)
Q1: Can I use store-bought strawberry sauce instead of puree?
Yes! Just swirl in your favorite strawberry sauce for an easy alternative.
Q2: Can I make this without red food coloring?
Absolutely! The cake will still taste delicious but will have a natural cocoa color instead of red.
Q3: What if I don’t have a springform pan?
A regular cake pan can work, but it may be harder to remove the cheesecake cleanly. Use parchment paper to help lift it out.
Conclusion: A Decadent Dessert for Any Occasion
This Red Velvet Strawberry Cheesecake is a showstopping dessert that combines the best of both worlds—rich red velvet cake and creamy strawberry cheesecake. Whether you’re making it for a special celebration or just indulging in a sweet treat, this cheesecake will impress every time.
Did you try this recipe? Share your creation and tag us on social media!
Preparation Time: 20 minutes
Baking Time: 60 minutes
Chilling Time: 4 hours (or overnight)
Cuisine: American
Enjoy this delightful and elegant cheesecake!
Print
Red Velvet Strawberry Cheesecake
- Total Time: 5 hours 20 minutes
Description
This Red Velvet Strawberry Cheesecake combines the rich, velvety flavor of classic red velvet cake with a luscious strawberry cheesecake filling. With a moist, cocoa-infused red velvet base and a creamy cheesecake layer swirled with strawberry sauce, this dessert is perfect for any special occasion.
Ingredients
For the Red Velvet Cake Layer:
- 1 ¼ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
For the Strawberry Cheesecake Layer:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup fresh strawberry puree (or strawberry jam)
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Fresh strawberries for garnish
Instructions
Step 1: Prepare the Red Velvet Cake Base
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy. Add egg and vanilla extract, mixing well.
- Add buttermilk, vinegar, and red food coloring, then mix until combined.
- Gradually add dry ingredients to the wet mixture, stirring until just incorporated.
- Pour the batter into the prepared pan and smooth the top.
Step 2: Bake the Cake Base
- Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool completely before adding the cheesecake layer.
Step 3: Make the Strawberry Cheesecake Layer
- Reduce oven temperature to 325°F (160°C).
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs, one at a time, mixing on low speed to avoid overbeating.
- Mix in vanilla extract and sour cream until fully incorporated.
- Gently swirl in strawberry puree or jam for a marbled effect.
Step 4: Bake the Cheesecake
- Pour the cheesecake batter over the cooled red velvet cake layer.
- Bake for 45-50 minutes, or until the edges are set but the center has a slight jiggle.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.
- Remove from the oven and let it cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight for best results.
Step 5: Prepare the Whipped Cream Topping
- In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread or pipe the whipped cream over the chilled cheesecake.
- Garnish with fresh strawberries.
Notes
✔ Use Room Temperature Ingredients: This ensures a smooth and creamy cheesecake texture.
✔ Avoid Overmixing: Mix on low speed to prevent too much air from getting into the batter, which can cause cracks.
✔ Chill Overnight: The flavors and texture improve with longer refrigeration.
✔ Use a Water Bath (Optional): For an ultra-smooth cheesecake, bake with a water bath to prevent cracks.
- Prep Time: 20 minutes
- Baking Time: 4 hours (or overnight)
- Cook Time: 60 minutes
- Cuisine: American
