Red Velvet Strawberry Cheesecake

Red velvet cake meets creamy cheesecake in the most decadent, irresistible way imaginable! The velvety, rich texture of red velvet combined with the creamy, tangy goodness of cheesecake, all topped off with fresh, juicy strawberries—this Red Velvet Strawberry Cheesecake is a dessert that will steal the show at any gathering. It’s the perfect balance of sweetness, tang, and a hint of cocoa, with a gorgeous pop of red color that makes it as stunning as it is delicious. If you’ve been craving a dessert that feels extra special yet easy enough to make at home, then this is the one you’ve been waiting for. Trust me, you’re going to fall in love with every bite!

Why You’ll Love Red Velvet Strawberry Cheesecake

• Showstopper Dessert: This cake is absolutely gorgeous with its vibrant red layers, making it a stunning centerpiece for any occasion.
• Perfect Texture: With the light, moist red velvet cake and the ultra-creamy cheesecake filling, this dessert delivers the best of both worlds.
• Fresh and Fruity: Topped with luscious strawberries, this cheesecake brings a refreshing fruity contrast to the richness of the red velvet and cheesecake layers.
• Customizable: You can switch up the fruit toppings or even make it as a mini individual cheesecake for a fun twist!
• Great for Celebrations: Birthdays, anniversaries, holidays—this is the kind of dessert you want to serve when you want to impress!

Ingredients

For the Red Velvet Strawberry Cheesecake, you’ll need:

For the Red Velvet Cake Layers:

• All-Purpose Flour: The base of the cake.
• Granulated Sugar: Sweetness for the cake.
• Cocoa Powder: Adds the deep chocolatey flavor that pairs beautifully with the tangy cheesecake.
• Baking Soda: For lift and texture.
• Salt: A pinch to balance the sweetness.
• Buttermilk: Moisture and tenderness, plus it reacts with the baking soda to create that soft, velvety texture.
• Vegetable Oil: Keeps the cake moist and tender.
• Eggs: Bind everything together and add structure.
• Red Food Coloring: For that classic red velvet look.
• Vanilla Extract: A touch of flavor to round it out.
• White Vinegar: It helps with the cake’s texture and enhances the red color.

For the Cheesecake Filling:

• Cream Cheese: The creamy base of the cheesecake.
• Granulated Sugar: Sweetens the cheesecake mixture.
• Eggs: These provide the structure to the cheesecake filling.
• Sour Cream: For tanginess and extra creaminess.
• Vanilla Extract: For added flavor.
• Heavy Cream: For that ultra-creamy texture.

For the Strawberry Topping:

• Fresh Strawberries: Sliced and ready to crown your cake.
• Sugar: Helps bring out the juices in the strawberries for a fresh syrupy topping.
• Lemon Juice: A squeeze to enhance the strawberry flavor.

(Note: Full ingredient measurements are provided in the recipe card below.)

Instructions

Step 1: Prepare the Red Velvet Cake Layers

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Mix the Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. Mix the Wet Ingredients: In a large bowl, whisk together buttermilk, oil, eggs, sugar, vanilla extract, white vinegar, and red food coloring. The red food coloring should give you that vibrant red hue.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture and stir until fully combined. Be careful not to overmix; just stir until smooth.
5. Bake the Cake: Divide the cake batter evenly between the two prepared cake pans. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 2: Make the Cheesecake Filling

1. Prepare the Cheesecake Filling: In a large mixing bowl, beat together cream cheese and sugar until smooth and creamy.
2. Add the Eggs: Add the eggs, one at a time, beating well after each addition. Then, stir in the sour cream, heavy cream, and vanilla extract.
3. Bake the Cheesecake: Pour the cheesecake filling into a greased 9-inch springform pan (make sure the sides are lined with parchment paper if you want easy removal). Bake at 325°F (163°C) for 45-50 minutes or until the center is just set and slightly wobbly. Turn off the oven and let the cheesecake cool completely in the oven with the door cracked open. After cooling, place it in the fridge for at least 4 hours or overnight to set.

Step 3: Assemble the Red Velvet Strawberry Cheesecake

1. Layer the Cakes: Once the red velvet cake layers and cheesecake are completely cooled, carefully slice the red velvet cake layers in half horizontally so you have four thinner layers. Place one cake layer on a serving platter or cake stand.
2. Add the Cheesecake Layer: Remove the cheesecake from the springform pan and place it on top of the first layer of red velvet cake.
3. Repeat Layers: Add the second layer of red velvet cake, then continue layering with the remaining cheesecake and cake layers, finishing with a red velvet cake layer on top.

Step 4: Make the Strawberry Topping

1. Prepare the Strawberries: Slice the fresh strawberries and toss them with sugar and a splash of lemon juice. Let them sit for about 10 minutes so the juices start to release, creating a syrup.
2. Top the Cake: Spoon the sugared strawberries over the top of the cake, letting them cascade down the sides. You can also add whole strawberries for a more dramatic look!

Step 5: Serve and Enjoy!

Slice the cake into beautiful layers and serve! This dessert is perfect for any celebration, from birthdays to special occasions. It’s just as delicious as it is beautiful!

Nutrition Facts

Here’s an estimated breakdown of the nutritional value per serving (based on 12 servings):

• Calories: 420
• Total Fat: 26g
  • Saturated Fat: 12g
• Cholesterol: 85mg
• Carbohydrates: 45g
  • Sugar: 33g
• Fiber: 1g
• Protein: 4g
• Sodium: 230mg
• Calcium: 50mg
• Iron: 2mg

Preparation Time

• Prep Time: 45 minutes
• Cook Time: 1 hour (for cake and cheesecake)
• Cool/Set Time: 4-6 hours
• Total Time: Approximately 6-8 hours (including chilling)

How to Serve Red Velvet Strawberry Cheesecake

• As a Showstopper: Serve the cake on a large platter with fresh mint leaves for an extra pop of color.
• With Whipped Cream: Top each slice with a dollop of freshly whipped cream for extra decadence.
• For Extra Sweetness: Drizzle with chocolate sauce or a bit of caramel for an indulgent twist.

Additional Tips

• Cake Layers: If you prefer your cake layers even thinner, feel free to slice them further in half. You can even make mini individual cakes for a fun twist!
• Cheesecake Texture: Make sure not to overbake the cheesecake—just bake it until the center is set, as it will continue to firm up as it cools.
• Flavor Variations: Swap out the strawberries for other berries like raspberries or blackberries if you prefer a different topping.
• Make-Ahead: This dessert is perfect for making ahead! The cheesecake can be made the day before, and the cake layers can be baked a day in advance as well.

FAQ Section

Q1: Can I use a store-bought cheesecake for this recipe?
A1: Absolutely! If you’re short on time, you can use a pre-made cheesecake and skip the cheesecake-making step.

Q2: Can I use frozen strawberries for the topping?
A2: Yes, frozen strawberries work fine! Just thaw them before using them as a topping.

Q3: Can I make this cake gluten-free?
A3: Yes, you can use a gluten-free flour blend in place of regular flour for the cake layers and ensure your cheesecake ingredients are all gluten-free.

Q4: How can I prevent the red velvet cake from being dry?
A4: Be sure not to overmix your cake batter, and don’t overbake the cake. Check the cake with a toothpick to avoid drying it out.

Q5: Can I make this as individual servings?
A5: Yes, you can make mini cheesecakes by using a muffin tin or individual springform pans. Just adjust the baking time accordingly.

Q6: Can I use a different food coloring for the cake?
A6: Of course! While red is traditional for red velvet cake, you can use any color you like. Just make sure to adjust the amount for the desired hue.

Q7: How should I store leftover cake?
A7: Store leftovers in an airtight container in the fridge for up to 3 days. The cake may slightly lose its texture but will still be delicious!

Q8: Can I use a non-dairy cream cheese and sour cream for this recipe?
A8: Yes! There are great non-dairy alternatives for both cream cheese and sour cream that will work just as well in this recipe.

Q9: How do I get perfect slices of cheesecake?
A9: Use a hot knife to cut through the cake and cheesecake layers. Dip the knife in hot water, wipe it dry, and slice.

Q10: Can I freeze this cake?
A10: Yes! You can freeze the individual layers of the cake and cheesecake separately. Let them thaw before assembling and serving.

Conclusion

This Red Velvet Strawberry Cheesecake is the perfect showstopper dessert that combines the best of both worlds—rich red velvet cake and creamy cheesecake, all topped off with fresh, sweet strawberries. Whether you’re celebrating something special or just indulging in a treat, this dessert is sure to impress and delight everyone who tries it!

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