If you’re on the lookout for a show-stopping dessert that’s bound to impress and satisfy, look no further than this Red Velvet Strawberry Cheesecake. As we dive into the fluffy layers of red velvet cake, rich strawberry goodness, and creamy cheesecake, you’ll see it’s more than just a dessert; it’s a delectable experience. Perfect for a cozy night in, an anniversary celebration, or just because you deserve a little sweet indulgence, this recipe strikes just the right balance between comfort and elegance. Plus, who wouldn’t love a dessert that practically screams, “Look how fancy I am!”?
Why You’ll Love This Red Velvet Strawberry Cheesecake
Let’s be honest: we could all use a little pick-me-up sometimes, and desserts have this magical way of lifting our spirits. The vibrant color of the red velvet cake paired with sweet, juicy strawberries and the richness of cheesecake is like a flavor party in your mouth! It’s the perfect treat if you’re looking to impress family or friends—and let’s not forget it also makes a stunning centerpiece for any gathering. So grab your apron, and let’s get baking!
Ingredients
Before we begin, let’s gather all our culinary soldiers. Here’s what you’ll need for the Red Velvet Strawberry Cheesecake:
For the Red Velvet Cake Layer:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
For the Topping:
- Whipped cream (store-bought or homemade)
- Fresh strawberries for garnish
Steps to Create Your Marvelous Cheesecake
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. Trust me, parchment paper is the unsung hero of baking, preventing all manner of disasters!
Step 2: Make the Red Velvet Cake Batter
In a medium bowl, whisk together the flour, sugar, baking soda, and salt. In another bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Pour the wet ingredients into the dry ingredients, mixing until just combined. Don’t be a perfectionist; lumps are okay!
Step 3: Bake the Cake
Pour the red velvet batter into your prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow it to cool in the pan while you work on the cheesecake layer.
Step 4: Prepare the Cheesecake Layer
In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and then gently fold in the chopped strawberries.
Step 5: Assemble Your Masterpiece
Let’s assemble this beauty! Once your red velvet base is cool, carefully pour the cheesecake mixture on top. Return it to the oven and bake for 50-60 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
Step 6: Chill and Serve
Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours (or overnight if you can resist the temptation). Just before serving, whip some cream and top your cheesecake with a dollop and extra juicy strawberries.
Cooking Tips for the Perfect Cheesecake
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. It helps achieve that creamy texture we all crave.
- Don’t Skip the Cooling Step: Letting the cheesecake cool gradually prevents cracks. A little patience goes a long way!
- Leftovers? What Leftovers?: I highly recommend enjoying this fresh, but you can store leftovers (if there are any) in an airtight container in the fridge for up to three days.
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Absolutely! In fact, this cheesecake tastes even better the next day after chilling in the fridge. Just be sure to cover it well to avoid any fridge odors infiltrating your masterpiece.
Can I substitute the strawberries?
If strawberries aren’t your jam, feel free to swap them for raspberries, blueberries, or even a mix of your favorite berries. Just keep in mind that the flavor will change a bit!
Wrapping It Up with a Bow on Top
There you have it! Your very own Red Velvet Strawberry Cheesecake that is destined to become a favorite in your household. This dessert doesn’t just taste wonderful; it brings people together—something we all strive for in our busy lives.
So whether you’re whipping this up for a special occasion or treating yourself to a well-deserved slice after a long day, rest assured, this recipe is here to deliver smiles and sweet moments. Bake it, share it, and let the happiness spread! Now, let’s get that kitchen smelling heavenly!
And if you’re on a quest for more delectable recipes, check out my other creations
Berry Swirl Cheesecake Bites
and be part of our culinary adventure!
Irresistible Red Velvet Strawberry Cheesecake
- Total Time: 105 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A show-stopping dessert featuring layers of red velvet cake, creamy cheesecake, and fresh strawberries, perfect for any occasion.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar (for cake)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract (for cake)
- 1 teaspoon white vinegar
- 16 oz cream cheese, softened
- 1 cup granulated sugar (for cheesecake)
- 2 large eggs (for cheesecake)
- 1 teaspoon vanilla extract (for cheesecake)
- 1 cup fresh strawberries, chopped
- Whipped cream, for topping
- Fresh strawberries for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking soda, and salt. In another bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Pour the wet ingredients into the dry ingredients, mixing until just combined.
- Pour the red velvet batter into your prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow it to cool in the pan.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and then gently fold in the chopped strawberries.
- Once your red velvet base is cool, carefully pour the cheesecake mixture on top. Return it to the oven and bake for 50-60 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours (or overnight). Before serving, whip some cream and top your cheesecake with a dollop and extra strawberries.
Notes
Make sure cream cheese and eggs are at room temperature for the best texture. Let the cheesecake cool gradually to prevent cracks. Store leftovers in an airtight container for up to three days.
- Prep Time: 25 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg