Red Velvet Strawberry Cheesecake

This layered dessert brings together a moist and tender red velvet cake base with a luscious strawberry-infused cheesecake center crowned by fresh macerated strawberries. It creates an irresistible balance of rich creaminess and bright fruity notes that makes it a showstopper at any celebration or family gathering. Every forkful delivers a velvety smooth texture with vibrant layers of flavor and a beautiful presentation that feels both indulgent and inviting. Chilling the cheesecake thoroughly is key to achieving clean slices and the perfect firmness. Plus, any leftovers keep well in the fridge for up to three days, so you can enjoy the elegance of this dessert well beyond the initial serving.

I remember making this for a special anniversary dinner and the room fell silent when everyone took their first bite It was one of those rare perfect moments where the food really brought everyone together

Ingredients

• All purpose flour: is the foundation of the red velvet cake providing structure and tenderness Use the spoon and level method when measuring for the best results
• Granulated sugar: sweetens both the cake and cheesecake layers Choose a finely granulated sugar to ensure smooth blending without graininess
• Unsweetened cocoa powder: adds the subtle chocolate richness characteristic of red velvet Choose a high quality Dutch process cocoa for deeper flavor and richer color
• Baking powder and baking soda: create the lift and lightness needed in the cake Always check your leavening agents are fresh for reliable rising
• Salt: enhances all the flavors throughout the dessert Use fine sea salt for even distribution and balanced taste
• Vegetable oil: keeps the cake moist even after chilling Use a neutral oil that will not overpower the other flavors
• Buttermilk: adds tenderness and a subtle tang to the cake If you don’t have buttermilk mix milk with lemon juice or vinegar as a substitute
• Eggs: provide essential structure and binding for both the cake and cheesecake layers Use room temperature eggs to ensure smooth batter and proper emulsification
• Red food coloring: gives the cake its signature vibrant hue Gel food coloring delivers more intense color without altering the batter’s consistency
• Vanilla extract: adds warmth and depth Choose pure vanilla extract for the best flavor impact
• White vinegar: reacts with the baking soda to boost the red color and improve the cake’s rise
• Cream cheese: is the star of the cheesecake filling providing a rich and smooth texture Use full fat cream cheese softened to room temperature for easy mixing
• Sour cream: contributes tang and creaminess balancing the sweetness and richness of the cheesecake
• Heavy cream: adds additional richness and helps create a silky texture in the cheesecake
• Fresh strawberries: are used in both the puree for the filling and the macerated topping Choose ripe berries in season for the best flavor and natural sweetness
• Lemon juice: brightens the strawberry topping adding a fresh contrast to the sweet berries

Step by Step Instructions

Preheat And Prep:

Set your oven to three hundred fifty degrees Fahrenheit Prepare an eight inch springform pan by lining the bottom with parchment paper and lightly greasing the sides This will help the cake release easily after baking

Mix Dry Ingredients:

Sift together all purpose flour granulated sugar cocoa powder baking powder baking soda and salt into a large mixing bowl This process creates a smooth and lump free dry base for your batter

Combine Wet Ingredients:

In a separate bowl whisk together vegetable oil buttermilk eggs red food coloring vanilla extract and white vinegar until fully blended This will create a smooth and uniform wet mixture that helps prevent streaks

Make The Cake Batter:

Pour the wet ingredients into the dry mix Stir gently just until combined to avoid overmixing which can make the cake tough Pour the batter into the prepared pan and smooth the surface evenly

Bake The Cake:

Place the pan in the oven Bake for twenty five to thirty minutes or until a toothpick inserted into the center comes out clean Remove from oven and allow to cool completely in the pan on a wire rack before moving to the next step

Lower Oven Temperature:

Reduce the oven heat to three hundred twenty five degrees Fahrenheit This lower temperature is ideal for baking the cheesecake layer without overbaking the cake

Beat The Cream Cheese:

Using an electric mixer beat softened cream cheese until completely smooth and free of lumps This step is important to achieve a silky cheesecake filling

Incorporate Cheesecake Ingredients:

Add granulated sugar and beat until combined Then add sour cream heavy cream and eggs one at a time beating well after each addition Stir in vanilla extract and strawberry puree mixing until uniform and smooth

Assemble The Layers:

Carefully spoon the cheesecake filling over the fully cooled red velvet base in the springform pan Smooth the top gently so as not to disturb the cake layer below

Bake The Cheesecake:

Place the pan on a baking sheet Bake for sixty to seventy minutes until the edges have puffed slightly and the center is just set but still slightly jiggly

Cool Gradually:

Turn off the oven and crack the door Open Allow the cheesecake to rest inside for one hour This gradual cooling step helps prevent cracks by reducing temperature shock

Chill Thoroughly:

Transfer the cheesecake to the refrigerator Chill for at least four hours or preferably overnight This chilling step is crucial for developing flavor and making slicing easier

Prepare The Topping:

In a bowl toss sliced strawberries with sugar and fresh lemon juice Let sit for ten minutes until the berries release their juices and become glossy

Finish And Serve:

Carefully remove the chilled cheesecake from the springform pan Top generously with the macerated strawberries Slice with a warm knife and serve cold for the best flavor and texture

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The strawberry layer takes me back to summer evenings spent picking berries with my sister and baking late into the night The fresh fruit adds a nostalgic brightness that balances the richness perfectly

Storage Tips

Keep any leftovers stored in an airtight container in the refrigerator for up to three days To freeze wrap individual slices tightly in plastic wrap followed by foil Store in the freezer for up to one month Thaw overnight in the fridge before serving Never thaw at room temperature as this can ruin the texture

Ingredient Substitutions

Greek yogurt can replace sour cream without sacrificing flavor or texture Frozen strawberries can be thawed and pureed for the cheesecake filling if fresh berries are not available Gel food coloring tends to give stronger color results than liquid versions with less impact on batter consistency

Serving Suggestions

For clean slices run a warm knife under hot water and wipe between each cut to avoid smearing Add a dollop of whipped cream or a sprig of fresh mint for a beautiful finishing touch Pair the dessert with a freshly brewed coffee or a chilled glass of rosé wine to balance the richness

Cultural Context

Red velvet cake is a beloved Southern American classic often served during holidays birthdays and special occasions Cheesecake has ancient Greek origins but New York style cheesecake popularized the cream cheese based version The fusion of these two classics reflects a modern twist that combines tradition with contemporary flavors

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Recipe FAQs

→ Can I Use Frozen Strawberries For The Topping?

Yes, but thaw and drain them well before macerating to avoid excess liquid.

→ How Do I Prevent The Cheesecake From Cracking?

Use room temperature ingredients and cool slowly in the oven. A water bath also helps create an even texture.

→ Can I Make This Dessert In Advance?

Absolutely. Prepare it the day before and chill overnight for best flavor and texture.

→ What Can I Substitute For Buttermilk?

You can mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice as a quick substitute.

→ Can I Freeze Leftover Cheesecake Slices?

Yes, wrap slices tightly and freeze for up to one month. Thaw overnight in the fridge before serving.