Red Velvet Strawberry Cheesecake

This red velvet strawberry cheesecake combines a moist red velvet cake base with a luscious strawberry infused cheesecake center, topped with fresh macerated strawberries. It strikes a beautiful balance between rich and fruity flavors, perfect for celebrations or whenever you want an impressive dessert without the hassle of multiple recipes. Served chilled, its velvety texture and vibrant taste make every bite memorable while leftovers keep well for a few days.

I first made this for my anniversary dinner and the room quieted with everyone savoring the first bite. It instantly became a favorite to bring out for special moments.

Ingredients

• All purpose flour: provides structure to the red velvet base measure accurately using the spoon and level method
• Granulated sugar: sweetens both the cake and cheesecake layers opt for finely granulated for smooth blending
• Unsweetened cocoa powder: adds the signature richness to the red velvet Dutch process cocoa works best to deepen flavor
• Baking powder and baking soda: give lift and lightness check freshness for reliable rising
• Salt: enhances overall flavor fine sea salt blends more evenly
• Vegetable oil: keeps the cake moist even after chilling choose a neutral flavored variety
• Buttermilk: tenderizes the crumb and adds slight tang if unavailable mix milk with lemon juice as a substitute
• Eggs: provide binding and structure in both layers room temperature eggs blend better
• Red food coloring: delivers the classic red hue gel coloring offers intense color with less volume
• Vanilla extract: adds warmth to the flavor pure vanilla extract is preferred for quality
• White vinegar: reacts with baking soda to brighten color and aid leavening
• Cream cheese: is the creamy base of the cheesecake use full fat and soften before mixing
• Sour cream: adds tang and creaminess balancing the sweetness
• Heavy cream: boosts richness and smooth texture in the cheesecake layer
• Fresh strawberries: bring brightness and fresh flavor use ripe berries at peak season for best taste
• Lemon juice: brightens the macerated strawberry topping and balances sweetness

Instructions

Preheat and Prep:

Preheat your oven to 350 degrees Fahrenheit. Line the bottom of an 8inch springform pan with parchment paper and lightly grease the sides. This step ensures the cake releases easily after baking.

Mix Dry Ingredients:

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

Combine Wet Ingredients:

In a separate bowl, whisk vegetable oil, buttermilk, egg, red food coloring, vanilla extract, and white vinegar until fully blended. This emulsified mixture prevents streaks and improves your batter's texture.

Make the Cake Batter:

Gently fold the wet ingredients into the dry, stirring just until everything comes together. Avoid overmixing to keep the cake tender. Pour the batter into your prepared pan and smooth the surface evenly.

Bake the Cake:

Place the pan in the oven and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Cool the cake completely in the pan on a wire rack before moving to the next step.

Lower Oven Temperature:

Reduce the oven temperature to 325 degrees Fahrenheit to prepare for baking the cheesecake layer.

Beat the Cream Cheese:

Using an electric mixer, beat softened cream cheese until entirely smooth and lump free. This step ensures a creamy cheesecake texture.

Incorporate Cheesecake Ingredients:

Add sugar and mix until combined. Then add sour cream and heavy cream, mixing well. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, stir in vanilla extract and strawberry puree until uniform.

Assemble the Layers:

Spoon the cheesecake filling gently over the cooled red velvet base in the springform pan. Smooth the top carefully to avoid disturbing the cake layer beneath.

Bake the Cheesecake:

Place the pan on a baking sheet and bake for 60 to 70 minutes. The edges will puff slightly and the center should be just set.

Cool Gradually:

Turn off the oven and crack open the door. Let the cheesecake rest in the oven for one hour. This slow cooling prevents surface cracks by reducing temperature shock.

Chill Thoroughly:

Transfer the cheesecake to the refrigerator and chill for at least four hours or preferably overnight. This chilling step ensures clean slicing and flavor development.

Prepare the Topping:

In a bowl, toss sliced strawberries with sugar and lemon juice. Let them sit for about 10 minutes until they release their juices and become glossy.

Finish and Serve:

Remove the chilled cheesecake from the springform pan. Top generously with the macerated strawberries for a fresh, fruity finish. Slice with a warm knife and serve cold for the best texture and flavor.

This strawberry layer always brings me back to summer days spent picking berries with my sister, then baking late into the evening. It adds a bright, nostalgic contrast to every bite and makes the dessert extra special.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. To freeze, wrap individual slices tightly in plastic wrap followed by foil and freeze for up to one month. When ready to eat, thaw slices overnight in the fridge. Avoid thawing at room temperature as it affects the texture.

Ingredient Substitutions

Greek yogurt can replace sour cream without sacrificing flavor or texture. If fresh strawberries are out of season, frozen berries can be thawed and pureed to use in the cheesecake layer. Gel food coloring offers a stronger, richer red color than liquid varieties and requires less volume, helping maintain the cake texture.

Serving Suggestions

To serve, slice the cheesecake cleanly with a warm knife, wiping the knife between cuts to avoid smudging. Add a dollop of freshly whipped cream or a sprig of mint for an elegant and fresh finish. Pair this dessert with a cup of good coffee or a chilled glass of rosé wine to balance its rich flavors.

This red velvet strawberry cheesecake is show stopping yet approachable for home bakers. Chill it thoroughly before slicing for clean layers and the best texture.

Common Questions About Recipes

→ Can I use frozen strawberries for the topping?

Yes, but thaw and drain them well before macerating to avoid excess liquid and ensure a glossy finish.

→ How do I prevent the cheesecake from cracking?

Use room temperature ingredients, cool slowly in the oven, and consider a water bath to maintain an even texture.

→ Can I make this dessert in advance?

Absolutely. Prepare it the day before and chill overnight for the best flavor development and firm slices.

→ What can I substitute for buttermilk?

Mix half a cup of milk with half a tablespoon of vinegar or lemon juice for a quick and effective substitute.

→ Can I freeze leftover slices?

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