There’s something undeniably magical about the combination of red velvet and cheesecake. The rich, velvety chocolate base paired with the creamy, dreamy cheesecake layer is already a dessert lover’s dream. But when you crown it with glossy, fresh strawberry topping, it becomes nothing short of a show-stopping masterpiece. This Strawberry Red Velvet Cheesecake is perfect for any special occasion, whether you’re celebrating a birthday, a holiday, or just indulging in a weekend baking adventure. Trust me, the flavors will blow you away!
I first stumbled upon the idea of combining red velvet and cheesecake when I was trying to bring together two of my family’s favorite desserts for a holiday dinner. It was a total hit! Since then, it has become a staple in our household, gracing every celebratory table. The striking red color of the base makes it look festive, while the creamy cheesecake layer and fruity topping balance each other out beautifully. Plus, the layers create a stunning visual that always impresses guests. Even if you’re a beginner baker, this recipe is foolproof, and I’ll guide you through every step so you can create your own showstopper with ease.
Why You’ll Love This Recipe
There are plenty of reasons why this Strawberry Red Velvet Cheesecake will become your new favorite dessert. First, it’s surprisingly easy to make. Each layer is straightforward, and I’ve included tips to ensure you achieve perfect results every time. Secondly, it’s family-friendly and sure to please everyone, from kids who can’t resist the red velvet base to adults who love the tangy creaminess of cheesecake.
The flavors are irresistible. The red velvet base brings a subtle cocoa flavor and soft, tender texture, while the cheesecake layer adds a rich, tangy creaminess that melts in your mouth. The sweet strawberries on top provide a fresh, fruity contrast that ties everything together. Visually, it’s a knockout. Whether you’re serving it at a dinner party or bringing it to a potluck, expect lots of “oohs” and “ahhs” when you slice into this beauty.
Preparation Time and Servings
This recipe requires a bit of time, but most of it is hands-off while the cheesecake cools and sets. Here’s the breakdown:
Preparation Time: 30 minutes
Cooking Time: 1 hour (including both baking steps)
Chilling Time: At least 4 hours (preferably overnight)
Total Time: Approximately 5 hours 30 minutes
Servings: 12 slices
Nutritional Information (per slice):
Calories: ~450 kcal
Carbohydrates: 50g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 110mg
Sodium: 300mg
Fiber: 1g
Sugars: 35g
Ingredients
For the Red Velvet Base:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 tbsp red food coloring
the Cheesecake Layer:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 tsp vanilla extract
the Strawberry Topping:
- 1 cup fresh strawberries, sliced
- 1/2 cup strawberry preserves or jam
- Whipped cream for garnish (optional)
Step-by-Step Instructions
Prepare the Red Velvet Base:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal later.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Sifting ensures there are no lumps and creates a smooth batter.
- In a separate large bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, beating until well combined.
- Stir in the buttermilk and red food coloring, mixing until the batter is uniformly red.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; you want the batter to stay light and tender.
- Pour the batter into the prepared springform pan, spreading it evenly with a spatula.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let the red velvet base cool completely in the pan.
Prepare the Cheesecake Layer:
- Reduce the oven temperature to 325°F (160°C).
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Take your time with this step to avoid lumps.
- Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth and well incorporated.
- Mix in the sour cream and vanilla extract, blending until fully combined. The batter should be silky and thick.
Assemble and Bake:
- Pour the cheesecake batter over the cooled red velvet base, spreading it evenly to the edges of the pan.
- Gently tap the pan on the counter a few times to release any trapped air bubbles.
- Bake the cheesecake at 325°F for 40-45 minutes. The edges should be set, but the center should still have a slight jiggle.
- Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating.
- Cover the cheesecake and refrigerate it for at least 4 hours, or preferably overnight, to allow it to set completely.
Prepare the Strawberry Topping:
- In a small saucepan over medium heat, warm the strawberry preserves or jam until it becomes slightly liquefied. Stir occasionally to prevent it from sticking to the pan.
- Remove from heat and let it cool slightly before using.
Add the Topping and Serve:
- Once the cheesecake has set, remove it from the refrigerator and arrange the sliced fresh strawberries on top in a decorative pattern.
- Gently brush or spoon the warmed strawberry preserves over the strawberries, giving them a glossy, sweet finish.
- For an extra touch, garnish with dollops of whipped cream around the edges if desired.
- Carefully remove the sides of the springform pan, and your Strawberry Red Velvet Cheesecake is ready to slice and serve.
How to Serve
This stunning dessert deserves an equally delightful presentation. Here are some serving suggestions to make it shine:
- Serve chilled on its own to highlight the beautiful layers and flavors.
- Pair it with a scoop of vanilla ice cream for an extra indulgent treat.
- Add a sprig of fresh mint on top for a pop of color and a hint of freshness.
Additional Tips
- Drain your cream cheese: If your cream cheese is too soft or watery, the cheesecake layer may not set properly. Pat it dry with paper towels if needed.
- Use room-temperature ingredients: This helps create a smooth batter without lumps, especially for the cheesecake layer.
- Don’t skip the parchment paper: It makes removing the cheesecake from the pan so much easier, especially if you’re aiming for a clean presentation.
- Chill overnight for best results: While 4 hours is the minimum, overnight chilling ensures the flavors meld beautifully and the texture is perfect.
- Slice with a warm knife: Run your knife under warm water, then wipe it dry before slicing to get those clean, picture-perfect cuts.
Recipe Variations
If you want to switch things up, here are a few ideas to try:
- Chocolate Lovers: Add mini chocolate chips to the cheesecake batter for an extra layer of decadence.
- Berry Medley: Use a mix of raspberries, blueberries, and strawberries for a colorful topping.
- Nutty Twist: Sprinkle crushed pecans or walnuts over the red velvet base before adding the cheesecake layer for a bit of crunch.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend for the red velvet base.
Freezing and Storage
Leftovers? No problem! Here’s how to store and freeze your cheesecake for later:
- Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
- Freezing: Slice the cheesecake into individual portions and wrap each slice tightly in plastic wrap. Place the wrapped slices in a freezer-safe container and freeze for up to 3 months. To serve, thaw slices in the refrigerator overnight.
FAQ
Can I use store-bought red velvet cake mix? Absolutely! While homemade is always best, using a boxed mix can save time without compromising flavor.
What if I don’t have a springform pan? You can use a regular cake pan, but be sure to line it well with parchment paper for easy removal.
How do I prevent cracks in the cheesecake? Avoid overbaking and allow the cheesecake to cool gradually. Leaving it in the oven with the door slightly ajar for 15 minutes after baking can help.
Can I use frozen strawberries for the topping? Fresh strawberries are best for this recipe, but you can use frozen ones if they’re thawed and well-drained.
Conclusion
I can’t wait for you to try this Strawberry Red Velvet Cheesecake! It’s a feast for the eyes and the taste buds, and I’m confident it’ll be a hit in your home, just like it is in mine. Whether you’re celebrating something special or simply treating yourself, this dessert is guaranteed to impress. Don’t forget to snap a photo of your creation and share it with me on social media—I’d love to see how yours turns out! Happy baking!
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trawberry Red Velvet Cheesecake: A Stunning & Easy Dessert
- Total Time: 5 hours 30 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This Strawberry Red Velvet Cheesecake combines a rich red velvet cake base, a creamy cheesecake layer, and a fresh strawberry topping. A visually stunning and delicious dessert that’s perfect for celebrations or weekend treats.
Ingredients
For the Red Velvet Base:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 tbsp red food coloring
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 tsp vanilla extract
For the Strawberry Topping:
- 1 cup fresh strawberries, sliced
- 1/2 cup strawberry preserves or jam
- Whipped cream for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan.
- Make the red velvet base by creaming butter and sugar, then mixing in wet and dry ingredients. Bake for 15-18 minutes.
- Lower oven temperature to 325°F (160°C). Prepare the cheesecake layer by beating cream cheese, sugar, eggs, sour cream, and vanilla.
- Pour cheesecake mixture over cooled red velvet base and bake for 40-45 minutes.
- Cool, then refrigerate for 4+ hours.
- Prepare topping by warming strawberry preserves and arranging fresh strawberries on top. Add preserves for a glossy finish. Serve chilled.
Notes
- Use room-temperature ingredients for a smooth cheesecake batter.
- Chill overnight for best results.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American