Red Velvet Strawberry Cheesecake
Red Velvet Strawberry Cheesecake
A Luxurious Fusion of Creamy Cheesecake and Velvety Red Velvet Cake
Looking for a dessert that’s both elegant and indulgent? This Red Velvet Strawberry Cheesecake is the ultimate showstopper. It’s a beautiful blend of two beloved classics—rich, cocoa-kissed red velvet cake and smooth, tangy cheesecake. Topped with fresh, juicy strawberries, it’s a dreamy treat perfect for birthdays, anniversaries, or any occasion that calls for a little extra sweetness.
Whether you’re hosting guests or simply treating yourself, this dessert promises to impress with every bite.
Ingredients
For the Red Velvet Cake Layer:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp unsweetened cocoa powder
- 1 large egg
- ½ cup vegetable oil
- ½ cup buttermilk
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- ½ tsp white vinegar
For the Cheesecake Layer:
- 2 cups cream cheese, softened
- 1 cup sour cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 tbsp all-purpose flour
For the Topping:
- 1 cup fresh strawberries, sliced
- 2 tbsp sugar (optional, for macerating)
Instructions
Step 1: Bake the Red Velvet Cake
Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan.
In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, and cocoa powder.
In a separate bowl, combine the egg, oil, buttermilk, red food coloring, vanilla extract, and vinegar. Mix the wet ingredients into the dry until smooth and lump-free.
Pour the batter into the pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.
Step 2: Prepare the Cheesecake Layer
Lower the oven temperature to 325°F (160°C).
In a mixing bowl, beat the cream cheese, sour cream, powdered sugar, vanilla extract, and flour until creamy. Add the eggs one at a time, mixing gently to avoid overbeating.
Pour the cheesecake mixture over the cooled red velvet base. Smooth the top with a spatula.
Bake for 45–50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake rest for 1 hour inside.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set completely.
Step 3: Top with Strawberries
Before serving, top the cheesecake with fresh sliced strawberries. For a little extra flavor, you can macerate the strawberries by tossing them with 2 tablespoons of sugar and letting them sit for 10 minutes to release their natural juices.
Serving Suggestions
This cheesecake is best served chilled, with a cup of coffee or a sparkling drink. Each slice is around 350 calories, making it a luxurious but not over-the-top indulgence.
Whether you’re celebrating a milestone or simply want to savor something truly special, this Red Velvet Strawberry Cheesecake brings a decadent twist to your dessert table.
