Red Velvet Strawberry Cheesecake

This layered dessert brings together a moist red velvet cake base and a creamy strawberry-infused cheesecake center, topped with fresh macerated strawberries. It offers a beautiful balance of rich flavors and bright fruitiness that makes it perfect for celebrations or any special occasion. Serving it chilled enhances its texture and flavor, and any leftovers keep well for a few days, so you can enjoy this elegant treat beyond the first slice.

I remember the first time I served this dessert at my anniversary dinner. The entire table went silent after the first bite — a rare perfect moment of sweet appreciation.

Ingredients

• All purpose flour: Provides the structure for the red velvet base. Measure carefully by spooning into the cup and leveling for accuracy
• Granulated sugar: Sweetens both the cake and cheesecake layers. Use finely granulated sugar so it blends smoothly
• Unsweetened cocoa powder: Adds the signature richness to the cake. Choose Dutch process cocoa for a deeper flavor
• Baking powder and baking soda: Make sure the layers rise nicely. Check their freshness for reliable results
• Salt: Enhances the flavor in both layers. Fine sea salt works best for even mixing
• Vegetable oil: Keeps the cake moist, even after chilling. A neutral-flavored oil lets the other flavors shine
• Buttermilk: Tenderizes the cake and adds a subtle tang. If you don’t have buttermilk, mix milk with lemon juice as a substitute
• Eggs: Provide structure and binding in both the cake and cheesecake layers. Use room temperature eggs for the best texture and blending
• Red food coloring: Gives the classic red velvet color. Gel coloring is preferred because it delivers a richer color with less volume
• Vanilla extract: Adds warm background notes. Opt for pure vanilla extract for optimal flavor
• White vinegar: Reacts with baking soda to enhance the red color and helps leavening
• Cream cheese: Forms the creamy body of the cheesecake. Use fullfat and soften it well to avoid lumps
• Sour cream: Contributes to the tanginess and creaminess in the cheesecake
• Heavy cream: Adds richness and smooth texture to the cheesecake
• Fresh strawberries: Bring brightness and fruitiness both pureed inside the filling and sliced for the topping. Use ripe berries for the best flavor
• Lemon juice: In the topping balances the sweetness of the strawberries and adds a fresh note

Instructions

Preheat and Prep:

Preheat your oven to three hundred fifty degrees Fahrenheit. Line the bottom of an eightinch springform pan with parchment paper then lightly grease the sides. This makes it easier to remove the cake after baking.

Mix Dry Ingredients:

Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl. Sifting creates a smooth, lumpfree base for the batter that helps even baking.

Combine Wet Ingredients:

In a separate bowl, whisk the vegetable oil, buttermilk, egg, red food coloring, vanilla extract, and white vinegar thoroughly until fully combined. This ensures a consistent batter texture without streaks.

Make the Cake Batter:

Pour the wet ingredients into the dry mixture and gently stir until just combined. Avoid overmixing, as it can toughen the cake. Transfer the batter into the prepared pan and smooth the surface gently.

Bake the Cake:

Place the pan in the oven and bake for twentyfive to thirty minutes. Test doneness by inserting a toothpick into the center it should come out clean. Let the cake cool completely in the pan on a wire rack before proceeding.

Lower Oven Temperature:

Reduce the oven heat to three hundred twentyfive degrees Fahrenheit to prepare for baking the cheesecake layer.

Beat the Cream Cheese:

Using an electric mixer, beat the softened cream cheese until completely smooth and lumpfree. This step is crucial for a creamy nolumps cheesecake filling.

Incorporate Cheesecake Ingredients:

Add the sugar to the cream cheese and mix until blended. Then mix in the sour cream and heavy cream followed by eggs, adding them one at a time. Beat each egg in fully before adding the next. Stir in vanilla extract and pureed strawberries until the mixture is uniform.

Assemble the Layers:

Gently spoon the cheesecake mixture over the cooled red velvet cake base in the pan. Smooth the top carefully without disturbing the cake layer beneath.

Bake the Cheesecake:

Place the springform pan on a baking sheet and bake for sixty to seventy minutes. The edges should puff slightly, and the center will be just set.

Cool Gradually:

Turn off the oven and crack the door open. Let the cheesecake rest inside for one hour. This prevents cracks by decreasing sudden temperature changes.

Chill Thoroughly:

Transfer the cake to the refrigerator and chill for at least four hours or preferably overnight. This allows the cheesecake to firm up for clean slicing.

Prepare the Topping:

In a bowl, combine sliced fresh strawberries with sugar and lemon juice. Let sit for about ten minutes until the juices are released and the berries become glossy and flavorful.

Finish and Serve:

Remove the chilled cheesecake from the pan and top it generously with the macerated strawberries. Slice using a warm knife and serve cold for best texture and taste.

The strawberry layer brings to mind summers spent berry picking with my sister and baking in the evenings. It adds a joyful brightness that balances the richness perfectly

Storage Tips

Keep leftover cheesecake in an airtight container in the fridge for up to three days. For longer storage, wrap individual slices tightly in plastic wrap and foil before freezing. To serve, thaw slices overnight in the fridge, never at room temperature, to preserve texture.

Ingredient Substitutions

You can swap Greek yogurt for sour cream without losing flavor or texture. If fresh strawberries are out of season, thaw frozen berries and puree them for the cheesecake layer. Gel food coloring is preferable to liquid as it provides a stronger color without changing the batter’s consistency.

Serving Suggestions

Use a warm knife to slice cleanly and wipe it between cuts to keep edges neat. Add a dollop of whipped cream or fresh mint leaves on top for an elegant touch. Pair this dessert with coffee or a chilled rosé wine to complement its rich flavors.

Chill the cheesecake overnight for the best texture. Use a warm knife for clean slices and enjoy this showstopping dessert at your next celebration.

FAQs About This Recipe

→ Can frozen strawberries be used for the topping?

Yes, but thaw and drain them well before macerating to avoid excess liquid affecting the topping's texture.

→ How can cracking of the cheesecake be prevented?

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

→ Is advance preparation possible for this dessert?

Absolutely, prepare it a day ahead and chill overnight to enhance flavor and achieve ideal texture.

→ What is a good substitute for buttermilk in the batter?

Mixing equal parts milk and vinegar or lemon juice works well as a quick buttermilk alternative.

→ Can leftover slices be frozen for later?

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

→ What tips help achieve the best layering effect?

Ensure the red velvet base is completely cooled before adding cheesecake filling to prevent sinking and maintain distinct layers.