Red Velvet Strawberry Cheesecake

This red velvet strawberry cheesecake brings together the rich moistness of red velvet cake with a creamy, fruity strawberry cheesecake center finished with fresh macerated strawberries on top. It creates a beautiful balance between decadence and brightness, perfect for celebrations or any time you want a dessert that looks as impressive as it tastes. Chilling it thoroughly enhances its flavors and texture, making every slice a smooth, indulgent treat. Leftovers keep well for a few days, so you can savor the magic beyond the first serving.

I first baked this cheesecake for an anniversary dinner and everyone fell silent with delight after the first bite it was one of those special moments food can create that linger long after the meal

Ingredients

• All purpose flour: provides the structure for the cake layer spoon and level when measuring for accuracy
• Granulated sugar: sweetens both cake and cheesecake layers use finely granulated sugar for smooth mixing
• Unsweetened cocoa powder: gives the red velvet its subtle chocolate richness Dutch process cocoa offers a deeper flavor
• Baking powder and baking soda: give the cake a light lift check freshness for best rise
• Salt: balances all the flavors finely ground sea salt disperses evenly
• Vegetable oil: keeps the cake moist choose a neutral oil that won’t compete with other flavors
• Buttermilk: tenderizes the crumb and adds slight tang you can substitute with milk and lemon juice if you don’t have buttermilk
• Eggs: build structure and hold the layers together room temperature eggs mix more evenly
• Red food coloring: delivers the classic vibrant color gel coloring is more concentrated than liquid
• Vanilla extract: adds warmth and depth use pure vanilla for best flavor
• White vinegar: reacts with baking soda to brighten the red color and assist with rising
• Cream cheese: forms the smooth creamy cheesecake body use full fat and soften well before mixing for the best texture
• Sour cream: adds tanginess and rich creaminess to the cheesecake
• Heavy cream: makes the filling luxuriously smooth and rich
• Fresh strawberries: bring bright fruity notes both pureed for the filling and sliced for topping pick ripe berries at peak season
• Lemon juice: in the macerated strawberries adds brightness and balances the sweetness

Instructions

Preheat and Prep:

Preheat your oven to three hundred fifty degrees Fahrenheit Line an eight inch springform pan by placing parchment paper on the bottom and lightly greasing the sides This setup helps in easy removal of the cake after baking

Mix Dry Ingredients:

Sift together the flour sugar cocoa powder baking powder baking soda and salt into a large bowl This step creates a smooth lump free base for the cake batter

Combine Wet Ingredients:

In a separate bowl whisk the vegetable oil buttermilk egg red food coloring vanilla extract and white vinegar vigorously until the mixture is well blended and smooth This emulsifies the wet ingredients and promotes an even texture

Make the Cake Batter:

Pour the wet mixture into the dry ingredients Stir gently until just combined Avoid overmixing as it can make the cake tough Smooth the batter evenly in the prepared pan

Bake the Cake:

Place the pan in the preheated oven Bake for twenty five to thirty minutes or until a toothpick inserted in the center comes out clean Remove from oven and let cool completely on a wire rack while still in the pan

Lower Oven Temperature:

Reduce the oven temperature to three hundred twenty five degrees Fahrenheit to prepare for baking the cheesecake layer

Beat the Cream Cheese:

Using an electric mixer beat the softened cream cheese until perfectly smooth and lump free This step is crucial for creamy cheesecake filling

Incorporate Cheesecake Ingredients:

Add the sugar to the cream cheese and mix until well combined Next add sour cream and heavy cream Beat in eggs one at a time ensuring each is fully incorporated before adding the next Stir in vanilla and pureed strawberries until evenly blended

Assemble the Layers:

Gently spoon the cheesecake filling over the completely cooled red velvet base Inside the springform pan smooth the top carefully so as not to disturb the cake layer below

Bake the Cheesecake:

Place the springform pan on a baking sheet Bake for sixty to seventy minutes until the edges look set and puffed slightly and the center is just firm to the touch

Cool Gradually:

Turn off the oven and crack the door open Leave the cheesecake inside for one hour This gentle cooling prevents cracks by reducing temperature shock

Chill Thoroughly:

Transfer the cheesecake from the oven to the refrigerator Chill for at least four hours or overnight This resting time perfects the texture and makes slicing easier

Prepare the Topping:

Toss sliced fresh strawberries with sugar and lemon juice in a bowl Let them sit for about ten minutes until juices release and berries appear glossy This maceration enhances the natural sweetness and flavor

Finish and Serve:

Carefully remove the chilled cheesecake from the springform pan Top generously with the macerated strawberries Slice with a warm knife to maintain neat edges Serve cold to enjoy the best texture and flavor

The strawberry layer always reminds me of warm summer days spent picking berries with my sister and then baking late into the night This dessert carries a gentle nostalgia through its bright and creamy notes

Storage Tips

Keep leftover cheesecake in an airtight container and store it in the refrigerator for up to three days For longer storage freeze individual slices by wrapping tightly first in plastic wrap and then foil Store in the freezer for up to one month Always thaw frozen cheesecake overnight in the refrigerator rather than at room temperature to preserve its creamy texture

Ingredient Substitutions

Greek yogurt works well in place of sour cream without sacrificing taste or texture If fresh strawberries are not available frozen ones thawed and pureed can be used effectively in the filling Gel food coloring is preferable to liquid versions for a richer red hue while keeping batter consistency intact

Serving Suggestions

Use a warm knife when slicing to get clean edges wiping the knife between slices prevents sticking Consider adding a dollop of lightly whipped cream or a sprig of fresh mint leaves for an elegant presentation Pair this dessert with a cup of coffee or a chilled glass of rosé wine for a delightful finish to any meal

Chill the cheesecake overnight for the best texture and cleaner slices. Serve chilled with macerated strawberries for a bright finish.

Common Recipe Questions

→ Can I use frozen strawberries for the topping?

Yes, thaw and drain frozen strawberries well before macerating to avoid excess liquid and maintain a fresh texture.

→ How do I prevent cracks in the cheesecake layer?

Use room temperature ingredients, cool the cheesecake slowly in the oven with the door slightly open, and consider a water bath during baking to ensure even texture.

→ Is advance preparation possible for this dessert?

Absolutely, prepare the dessert a day ahead and chill overnight for the best flavor development and slicing consistency.

→ What is a good substitute for buttermilk?

Mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice to create a quick buttermilk substitute with similar tang and texture.

→ Can leftover slices be frozen for later?

Yes, wrap slices tightly in plastic and foil. Freeze for up to one month and thaw overnight in the refrigerator before serving.