If you are searching for a dessert that effortlessly combines the rich, tender crumb of red velvet cake with the luscious, creamy delight of strawberry cheesecake, look no further. This Red Velvet Strawberry Cheesecake Recipe brings together the best of both worlds in a single stunning treat that’s bursting with vibrant color, decadent flavor, and a perfect balance of sweetness and tang. Whether you’re treating yourself or impressing guests, this recipe is a heartfelt invitation to indulge in something truly special.
Ingredients You’ll Need
The beauty of this Red Velvet Strawberry Cheesecake Recipe lies in using straightforward ingredients that each play an essential role. From the rich cocoa and buttermilk that create the red velvet’s tender crumb to the fresh strawberries that infuse the cheesecake layer with fruity brightness, every item adds its own magic to the final masterpiece.
- All-purpose flour: The foundation for the tender red velvet cake structure.
- Granulated sugar: Sweetens the cake and balances the tangy and cocoa flavors.
- Baking powder and baking soda: Together they ensure the cake rises perfectly with a light texture.
- Salt: Enhances the overall flavor, ensuring nothing tastes flat.
- Cocoa powder: Gives that subtle chocolate note essential to red velvet’s unique flavor.
- Vegetable oil: Keeps the cake moist and tender.
- Buttermilk: Adds tanginess and works with baking soda for the ideal rise.
- Large eggs: Provide structure and richness.
- Vanilla extract: Adds depth to both cake and cheesecake layers.
- White vinegar: Reacts with baking soda to enhance the cake’s lift.
- Red food coloring: Creates that iconic, eye-catching red velvet color.
- Cream cheese: The star ingredient in the cheesecake layer providing creamy richness.
- Powdered sugar: Sweetens the cheesecake filling smoothly without grittiness.
- Fresh strawberries (pureed): Infuse the cheesecake with refreshing berry flavor and a lovely pink tint.
- Heavy whipping cream: Whipped for a light texture in the cheesecake layer.
- Fresh strawberries (halved): For elegant garnish and a burst of freshness.
- Whipped cream (optional): Adds an extra touch of luxury when serving.
How to Make Red Velvet Strawberry Cheesecake Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C). Grease a springform pan and line it with parchment paper to make sure your cake comes out cleanly and maintains its beautiful shape. This simple prep goes a long way in the final presentation.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder. Combining these dry ingredients first ensures even distribution of leaveners and cocoa for consistent texture and flavor throughout your cake.
Step 3: Blend the Wet Ingredients
In a separate bowl, mix vegetable oil, buttermilk, eggs, vanilla extract, white vinegar, and red food coloring. This mixture is smooth and vibrant, setting the stage for that classic red velvet cake flavor and appearance.
Step 4: Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the wet, stirring gently until everything is just combined. Be careful not to overmix, as that can result in a dense cake rather than the tender crumb you want.
Step 5: Bake the Red Velvet Cake Base
Pour the batter into your prepared pan and bake it for about 25 to 30 minutes. It’s ready when a toothpick inserted into the center comes out clean. The cake should be springy and slightly springy, hinting at its moistness.
Step 6: Let the Cake Cool Completely
Patience is key here. Let your cake cool fully in the pan before moving on to the cheesecake layer. This prevents the cream cheese filling from melting and sliding off, ensuring perfect layers.
Step 7: Prepare the Cheesecake Filling
Beat softened cream cheese in a large bowl until it’s ultra smooth. Then blend in powdered sugar and vanilla extract until everything is silky and combined. This creamy base is what makes cheesecake so irresistibly rich.
Step 8: Add Strawberry Freshness
Mix the pureed fresh strawberries into the cream cheese mixture. This step imparts a fresh, fruity flavor that complements the cocoa notes from the red velvet beneath beautifully.
Step 9: Fold in Whipped Cream
Whip the heavy cream to stiff peaks separately, then gently fold it into your cheesecake mixture to create a light, airy texture that perfectly balances the dense cake.
Step 10: Assemble and Chill
Spread the strawberry cheesecake filling evenly on the cooled red velvet cake base. Refrigerate for at least four hours or preferably overnight, allowing the cheesecake layer to set firmly and the flavors to meld together.
Step 11: Decorate for Serving
Just before serving, adorn your cake with halved fresh strawberries and dollops of whipped cream if desired. This final touch not only looks stunning but adds bursts of fresh flavor with every bite.
How to Serve Red Velvet Strawberry Cheesecake Recipe
Garnishes
Fresh halved strawberries and freshly whipped cream make for classic garnishes that enhance the visual appeal and add refreshing texture. You could even sprinkle a tiny bit of cocoa powder or white chocolate shavings to elevate the presentation further.
Side Dishes
A scoop of vanilla ice cream, a drizzle of chocolate sauce, or a fresh berry compote pair wonderfully with this Red Velvet Strawberry Cheesecake Recipe. They complement its richness and add contrasting temperatures and textures.
Creative Ways to Present
For parties and special occasions, serve individual portions in clear dessert cups layered with extra strawberry puree or crumble some red velvet cake crumbs on top for an elegant twist. You might also try a small mint leaf garnish for a pop of color and freshness.
Make Ahead and Storage
Storing Leftovers
This cheesecake tastes even better the next day but be sure to keep leftovers covered and refrigerated. Using an airtight container prevents the cake from absorbing other fridge odors and maintains moisture in the cake and cheesecake layers.
Freezing
If you want to enjoy this Red Velvet Strawberry Cheesecake Recipe later, wrapping it tightly with plastic wrap and aluminum foil before freezing is best. Thaw in the refrigerator overnight and avoid refreezing to preserve texture and taste.
Reheating
Since this is a chilled cheesecake, reheating is not recommended. Instead, let the cake come to room temperature for about 15-20 minutes before serving to soften the cream cheese layer slightly and enhance flavors.
FAQs
Can I use frozen strawberries for the cheesecake filling?
Yes, frozen strawberries can work well, but make sure to thaw and drain them thoroughly before pureeing to avoid excess liquid that could affect the texture of the cheesecake filling.
What can I substitute for buttermilk in this recipe?
If you don’t have buttermilk on hand, simply mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5-10 minutes. This homemade substitute replicates buttermilk’s acidity.
How long does the Red Velvet Strawberry Cheesecake Recipe keep fresh?
Stored properly in the refrigerator, this cheesecake stays fresh and delicious for up to 3-4 days. Beyond that, the texture and flavor may begin to degrade.
Is it possible to make this cheesecake gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend suitable for baking. Just ensure the blend contains xanthan gum for structure, and follow the recipe as usual.
Can I make the cake and cheesecake layers separately and assemble later?
Yes, you can bake the red velvet cake and prepare the cheesecake filling ahead of time, keeping them refrigerated separately and assembling when ready to serve. Just ensure the cake is completely cooled before adding the cheesecake layer.
Final Thoughts
There’s something truly magical about combining red velvet and strawberry cheesecake into one beautiful dessert, and this Red Velvet Strawberry Cheesecake Recipe captures that magic perfectly. It’s a showstopper that’s surprisingly approachable and always rewarding to make. Trust me, once you try it, it will become a beloved favorite in your recipe collection, perfect for celebrations or anytime you want to treat yourself and your loved ones to something extraordinary.
Print
Red Velvet Strawberry Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes plus at least 4 hours chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Red Velvet Strawberry Cheesecake combines the classic rich and moist red velvet cake base with a luscious strawberry-infused cream cheese topping. Perfectly sweet and vibrant, it’s a stunning dessert for special occasions or whenever you crave a decadent treat.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk (room temperature)
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
Cheesecake Topping
- 16 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries (pureed)
- 1 cup heavy whipping cream
Garnish
- Fresh strawberries (halved)
- Whipped cream (optional)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and line a springform pan with parchment paper to prevent sticking and ensure easy removal of the cake.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder until evenly combined.
- Mix the Wet Ingredients: In another bowl, combine the vegetable oil, room temperature buttermilk, eggs, vanilla extract, white vinegar, and red food coloring. Whisk until the mixture is smooth and uniform in color.
- Combine the Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake light and tender.
- Bake: Pour the prepared batter into the lined springform pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before adding the cheesecake layer to prevent melting.
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer.
- Add Sweetness: Incorporate the powdered sugar and vanilla extract into the cream cheese, mixing until fully combined and smooth.
- Incorporate Strawberries: Stir in the pureed fresh strawberries to infuse the cheesecake filling with fruity flavor.
- Fold in Whipped Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the cheesecake mixture to lighten the texture.
- Layer the Cheesecake: Spread the strawberry cheesecake filling evenly over the cooled red velvet cake base in the springform pan.
- Chill: Refrigerate the assembled cheesecake for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor.
- Decorate: Before serving, garnish with fresh halved strawberries and optional whipped cream to enhance presentation and taste.
Notes
- Ensure the buttermilk is at room temperature to avoid curdling the batter.
- Use softened cream cheese for a smooth cheesecake filling without lumps.
- Puree fresh strawberries for the best natural flavor; canned or frozen can be used but fresh is preferred.
- Refrigeration time is essential for the cheesecake to set properly and slice cleanly.
- If red food coloring is unavailable, natural alternatives like beet juice can be used for color.
