Red Velvet Strawberry Cheesecake (Printer-Friendly)
A velvety red velvet base layered with creamy strawberry cheesecake and macerated strawberry topping.
# What You’ll Need:
→ Red Velvet Cake Base
01 -
2 1/4 cups all-purpose flour
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1 1/2 cups granulated sugar
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1/4 cup unsweetened Dutch-processed cocoa powder
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon fine sea salt
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1 cup vegetable oil (neutral flavor)
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1 cup buttermilk (or 1 cup milk mixed with 1/2 tablespoon lemon juice/vinegar)
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2 large eggs, room temperature
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1 tablespoon red gel food coloring
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1 teaspoon pure vanilla extract
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1 teaspoon white vinegar
→ Strawberry Cheesecake Filling
13 -
450 grams (16 oz) full-fat cream cheese, softened
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3/4 cup granulated sugar
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1/2 cup sour cream
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1/2 cup heavy cream
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3 large eggs, room temperature
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1 teaspoon pure vanilla extract
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1/2 cup pureed fresh strawberries (about 75 grams)
→ Strawberry Topping
20 -
1 1/2 cups sliced fresh strawberries (about 225 grams)
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2 tablespoons granulated sugar
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1 tablespoon fresh lemon juice
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with parchment paper and lightly grease the sides to ensure easy release after baking.
02 -
Sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl to create a smooth, lump-free base.
03 -
In a separate bowl, whisk together vegetable oil, buttermilk, eggs, red gel food coloring, vanilla extract, and white vinegar until fully emulsified to improve batter texture.
04 -
Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cake tender. Pour batter into prepared pan and smooth the surface.
05 -
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Cool completely in the pan placed on a wire rack before proceeding.
06 -
Reduce oven temperature to 325°F (160°C) to prepare for baking the cheesecake layer.
07 -
Beat softened cream cheese with an electric mixer until smooth and lump-free. Add sugar and mix thoroughly, then blend in sour cream and heavy cream. Incorporate eggs one at a time, mixing fully after each addition. Stir in vanilla extract and pureed strawberries evenly.
08 -
Gently spread the cheesecake filling over the cooled red velvet cake base in the springform pan, smoothing the top carefully to avoid disturbing the base. Place pan on a baking sheet and bake for 60–70 minutes until edges slightly puff and center is set.
09 -
Turn off oven and crack door open. Let cheesecake rest inside for 1 hour to prevent cracks by minimizing temperature shock.
10 -
Transfer cheesecake to refrigerator and chill for at least 4 hours or overnight for optimal texture and clean slicing.
11 -
In a bowl, toss sliced strawberries with sugar and fresh lemon juice. Allow to macerate for 10 minutes until juices release and berries become glossy.
12 -
Remove chilled cheesecake from springform pan and top generously with macerated strawberries. Slice with a warm knife and serve chilled to enhance flavor and texture.
# Helpful Hints:
01 -
Use room temperature ingredients to ensure smooth, lump-free cheesecake filling. Chilling is essential for clean slices and flavor development. Avoid overmixing to maintain creamy texture.
02 -
For creamier cheesecake, substitute sour cream with Greek yogurt without altering flavor profile.
03 -
Leftovers store well in an airtight container in the refrigerator for up to three days. Freeze individual slices wrapped tightly for up to one month, thawing overnight in refrigerator before serving.