Red Velvet Strawberry Cheesecake

This red velvet strawberry cheesecake combines a moist and tender red velvet cake base with a creamy strawberry infused cheesecake layer topped with fresh macerated strawberries It offers a luxurious yet approachable dessert perfect for special occasions or when you want to impress with minimal effort The contrast between the rich cream cheese filling and the bright fruity strawberries makes every bite an indulgent delight Serve it well chilled for clean slices and the best flavor experience

I first made this for my anniversary dinner and the quiet pause after the first bite was a moment I will never forget It has become a dessert I reach for whenever I want to create a memorable experience without fuss

Ingredients

• All purpose flour: Provides the structure for the red velvet base Use the spoon and level method for accurate measurement
• Granulated sugar: Sweetens both cake and cheesecake layers Choose finely granulated sugar for smooth blending
• Unsweetened cocoa powder: Adds subtle but essential chocolate depth Look for Dutch processed variety for richer flavor
• Baking powder and baking soda: Needed for lift and lightness Always check expiry dates for reliable rise
• Salt: Enhances the flavors in all layers Fine sea salt blends evenly
• Vegetable oil: Helps keep the cake moist even after chilling Pick a neutral flavored oil
• Buttermilk: Offers tenderness and slight tang If unavailable make a substitute with milk and lemon juice
• Eggs: Provide structure and help bind both layers Use room temperature eggs for the best texture
• Red food coloring: Gives the signature vibrant hue Gel colors pack stronger color with less liquid so are ideal
• Vanilla extract: Adds warm background notes Pure vanilla extract will give you the best flavor
• White vinegar: Reacts with baking soda to enhance the red color and helps the cake rise
• Cream cheese: Forms the smooth creamy cheesecake body Use full fat and bring to room temperature for easy mixing
• Sour cream: Contributes tanginess and creaminess to the cheesecake
• Heavy cream: Enriches the filling adding silkiness and smooth texture
• Fresh strawberries: Bring a bright fruity note both pureed in the filling and sliced for the topping Use ripe berries at peak season for best flavor
• Lemon juice: In the topping balances the sweetness and brightens the strawberry flavor

Instructions

Preheat and Prep:

Preheat your oven to three hundred fifty degrees Fahrenheit Line the bottom of an eight inch springform pan with parchment paper and lightly grease the sides to ensure easy removal 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 bowl Sifting creates a smooth lump free base for the batter and helps incorporate air

Combine Wet Ingredients:

In a separate bowl whisk the vegetable oil buttermilk egg red food coloring vanilla extract and white vinegar until fully combined and emulsified This ensures even color and texture in your batter

Make the Cake Batter:

Pour the wet ingredients into the dry and stir gently just until combined Overmixing can make the cake tough so stop once you see no streaks of flour Pour the batter into your prepared pan and smooth the surface evenly

Bake the Cake:

Place the pan in the oven and bake for twenty five to thirty minutes until a toothpick inserted in the center comes out clean Cool in the pan set on a wire rack completely before moving on

Lower Oven Temperature:

Reduce the oven to three hundred twenty five degrees Fahrenheit preparing for the cheesecake layer

Beat the Cream Cheese:

Using an electric mixer beat the softened cream cheese until completely smooth and lump free This step is crucial for a velvety filling

Incorporate Cheesecake Ingredients:

Add sugar and continue mixing until fully combined Then blend in sour cream and heavy cream followed by eggs one at a time beating each in fully before adding the next Finally fold in the vanilla and pureed strawberries evenly

Assemble the Layers:

Gently spoon the cheesecake filling over the cooled red velvet base in the springform pan Smooth the top carefully so as not to disturb the cake layer beneath

Bake the Cheesecake:

Place the pan on a baking sheet and bake for sixty to seventy minutes Your cheesecake is done when the edges have puffed slightly and the center is just set with a slight jiggle

Cool Gradually:

Turn off the oven and crack the door open Let the cheesecake rest inside for one hour This gradual cooling reduces the risk of cracks forming on the surface

Chill Thoroughly:

Transfer the cheesecake to the refrigerator and chill for at least four hours or preferably overnight This chilling firms up the layers making clean slicing much easier

Prepare the Topping:

In a bowl toss sliced fresh strawberries with a bit of sugar and lemon juice Let them sit for ten minutes to release juices and develop a lovely glossy finish

Finish and Serve:

Remove the chilled cheesecake from the springform pan and top generously with the macerated strawberries Slice with a warm knife and serve cold for best flavor and texture

The strawberry element always brings me back to warm summer days picking berries with my sister Baking this cheesecake feels like wrapping that nostalgic brightness into every bite

Storage Tips

Store any leftovers in an airtight container in the refrigerator and enjoy within three days To freeze slice the cheesecake into portions wrap each tightly with plastic wrap then aluminum foil and freeze for up to one month Thaw slices overnight in the fridge rather than at room temperature to maintain the best texture

Ingredient Substitutions

Sour cream may be substituted with Greek yogurt with no noticeable loss of flavor or texture When fresh strawberries are not available thawed frozen berries work perfectly for the puree Gel food coloring is preferable because it gives more vibrant results without adding extra liquid that could affect texture

Serving Suggestions

For clean slices warm your knife under hot water Wipe it dry between each cut for a polished presentation Finish each slice with a dollop of whipped cream or a sprig of fresh mint for elegance This cheesecake pairs wonderfully with a cup of rich coffee or a chilled glass of rosé to balance the dessert's richness

Chill the cheesecake thoroughly for clean slices and optimal flavor Enjoy each slice well chilled topped with macerated strawberries

FAQs About This Recipe

→ Can I use frozen strawberries for the topping?

Yes, but thaw and drain them well before macerating to avoid excess liquid that can affect texture.

→ How do I prevent cracking in the cheesecake layer?

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

→ Is it possible to prepare this dessert in advance?

Absolutely. Prepare it the day before and chill overnight to enhance flavor and ensure perfect texture.

→ What is a good substitute for buttermilk?

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

→ Can leftover portions be frozen?

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