Red Velvet Strawberry Cheesecake

This red velvet strawberry cheesecake combines a moist red velvet cake base with a creamy, strawberry-infused cheesecake center topped with fresh macerated strawberries. The dessert balances rich flavors and fruity brightness, making it perfect for celebrations or any time you want to impress without fuss. It serves best chilled, offering a velvety texture and stunning presentation with every slice. Leftovers keep well in the fridge for up to three days, allowing you to enjoy the elegance beyond the first serving.

I remember serving this at my anniversary dinner and the entire table went silent after the first bite. It created a perfect moment of shared delight that I still cherish.

Ingredients

• All purpose flour: Provides the structure for the red velvet base. Use the spoon and level method for accurate measuring
• Granulated sugar: Sweetens both layers. Make sure it is finely granulated for smooth blending
• Unsweetened cocoa powder: Adds signature richness to the cake. Choose high quality Dutch process for deeper flavor
• Baking powder and baking soda: Ensure lift and lightness. Check their freshness to get a reliable rise
• Salt: Enhances flavor in both layers. Fine sea salt distributes evenly
• Vegetable oil: Keeps the cake moist even after chilling. Use a neutral flavored variety
• Buttermilk: Gives a tender crumb and slight tang. You can substitute with milk plus lemon juice if needed
• Eggs: Provide structure and binding in both cake and cheesecake layers. Use room temperature eggs for best results
• Red food coloring: Delivers the classic red hue. Gel varieties give more intense color with less volume
• Vanilla extract: Adds warm background flavor. Opt for pure vanilla for best taste
• White vinegar: Reacts with baking soda to boost red color and leavening
• Cream cheese: Forms the smooth cheesecake body. Use full fat and soften well before mixing
• Sour cream: Adds tanginess and creaminess for balance
• Heavy cream: Contributes richness and smooth texture
• Fresh strawberries: Bring fruity brightness in both pureed and sliced forms. Use ripe berries at peak season
• Lemon juice: Brightens and balances the sweetness of the topping

Instructions

Preheat and Prep:

Preheat the 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 release after baking.

Mix Dry Ingredients:

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

Combine Wet Ingredients:

In a separate bowl, whisk the vegetable oil, buttermilk, egg, red food coloring, vanilla, and vinegar until well emulsified. This prevents streaks and improves the batter texture.

Make the Cake Batter:

Pour the wet mixture into the dry ingredients, stirring just until combined. Do not overmix as this can toughen the cake. Pour the batter into the pan and smooth the surface.

Bake the Cake:

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

Lower Oven Temperature:

Reduce the oven heat to three hundred twenty five degrees Fahrenheit to prepare for the cheesecake layer.

Beat the Cream Cheese:

Use an electric mixer to beat the softened cream cheese until completely smooth. This ensures the filling has no lumps.

Incorporate Cheesecake Ingredients:

Add sugar and mix until fully combined. Then add sour cream and heavy cream followed by eggs one at a time, beating each egg fully before adding the next. Stir in the vanilla and strawberry puree until uniformly blended.

Assemble the Layers:

Gently spoon the cheesecake filling over the cooled red velvet base inside the springform pan. Smooth the top carefully to avoid disrupting the cake layer.

Bake the Cheesecake:

Place the pan on a baking sheet and bake for sixty to seventy minutes until the edges puff slightly and the center is just set.

Cool Gradually:

Turn off the oven and crack the door open. Allow the cheesecake to rest inside for one hour. This prevents surface cracks by minimizing temperature shock.

Chill Thoroughly:

Transfer to the refrigerator and chill for at least four hours or overnight for the best slicing texture.

Prepare the Topping:

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

Finish and Serve:

Remove the chilled cheesecake from the springform pan. Top generously with the macerated strawberries. Slice and serve cold for optimal flavor and texture.

The strawberry layer reminds me of summers spent picking berries with my sister and baking late into the evening. It adds a nostalgic brightness to every bite.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To freeze, wrap individual slices tightly in plastic wrap then foil, and place in the freezer for up to one month. Thaw overnight in the fridge before serving and never at room temperature to maintain the cheesecake’s texture.

Ingredient Substitutions

Greek yogurt can replace sour cream without loss of flavor. If fresh strawberries are out of season, frozen berries can be thawed and pureed for the cheesecake layer. Using gel food coloring provides a stronger, more vibrant red color than liquid versions with less impact on texture.

Serving Suggestions

Slice cleanly using a warm knife and wipe it between cuts. Add a dollop of whipped cream or a sprig of fresh mint for an elegant finish. Pair the dessert with coffee or a chilled glass of rosé for a balanced conclusion to a rich treat.

Chill the cheesecake thoroughly for the cleanest slices and best texture. Top with macerated strawberries and serve cold.

Common Recipe Questions

→ Can I use frozen strawberries for the topping?

Yes, thaw and drain frozen strawberries before macerating to prevent extra liquid.

→ How do I prevent cracking in the cheesecake layer?

Use room temperature ingredients and cool slowly, employing a water bath if possible to maintain even texture.

→ Can this dessert be prepared in advance?

Definitely. Prepare it the day before and chill overnight for optimal flavor and texture development.

→ What substitutes work for buttermilk in this dessert?

Mix half a cup of milk with half a tablespoon of vinegar or lemon juice as a quick and effective alternative.

→ How should leftovers be stored and frozen?

Store in an airtight container in the fridge for up to three days. For freezing, wrap slices tightly in plastic and foil, then freeze up to one month. Thaw overnight in the fridge before serving.