Dreamy Strawberry Red Velvet Cheesecake Recipe: Sweet Bliss!

Sweet, decadent strawberry red velvet cheesecake beckons with irresistible charm.

This heavenly dessert blends rich red velvet notes with creamy cheesecake perfection.

Velvety layers dance between deep crimson cake and silky smooth cream cheese filling.

Ripe strawberries add a burst of fresh, tangy brightness to each delightful bite.

Elegant yet simple, this showstopping dessert promises to dazzle at any gathering.

Professional bakers and home cooks alike will adore the stunning presentation.

Prepare to indulge in a dessert that feels like pure culinary magic.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours 30 minutes

Calories: 430 kcal

Servings: 8

Strawberry Red Velvet Cheesecake Ingredient Rundown

• All-Purpose Flour: Provides structure and soft texture for the red velvet layers.
• Granulated Sugar: Adds sweetness and helps with cake's tender crumb.
• Cocoa Powder: Creates rich chocolate undertone and deep red color.
• Baking Soda: Helps cake rise and creates light, airy texture.
• Salt: Enhances overall flavor profile.

• Buttermilk: Adds tanginess and ensures moist, tender cake.
• Vegetable Oil: Keeps cake soft and prevents dryness.
• Eggs: Binds ingredients and provides structure.
• Vanilla Extract: Adds depth and warm flavor notes.
• White Vinegar: Activates baking soda for better rise.
• Red Food Coloring: Creates signature vibrant red velvet color.

• Cream Cheese: Creates smooth, creamy base with tangy flavor.
• Granulated Sugar: Balances cream cheese's tanginess.
• Eggs: Provides structure and richness.
• Vanilla Extract: Adds aromatic sweetness.
• Sour Cream: Enhances creaminess and adds subtle tang.

• Fresh Strawberries: Provides natural fruity sweetness and vibrant color.
• Granulated Sugar: Intensifies strawberry flavor.
• Cornstarch: Thickens sauce and creates glossy texture.
• Water: Helps create smooth, pourable consistency.

Tools to Create That Cheesecake-Layered Look

• Hand Mixer or Stand Mixer: Essential for beating cream cheese, mixing cake batter smoothly.
• Large Mixing Bowls: Two needed for separating dry and wet cake ingredients.
• 8-inch Round Cake Pans (2): For baking red velvet cake layers.
• 8-inch Springform Pan: Perfect for creating smooth cheesecake layer.
• Parchment Paper: Helps cakes release easily from pans.
• Sifter: Ensures dry ingredients are lump-free.
• Small Saucepan: Used for preparing strawberry topping.
• Whisk: Helps blend ingredients thoroughly.
• Toothpick: Checks cake doneness.
• Spatula: Smooths batter and transfers layers.
• Measuring Cups and Spoons: Ensures accurate ingredient quantities.

Bake a Cheesecake with Red Velvet Richness

• Craft Red Velvet Cake Base

Mix dry ingredients in a bowl. Whisk wet ingredients separately. Combine gently without overmixing. Pour batter into greased cake pans. Bake until a toothpick comes out clean. Cool completely.

• Create Creamy Cheesecake Center

Beat cream cheese until smooth. Add eggs one by one. Mix in vanilla and sour cream carefully. Pour batter into springform pan. Bake at lower temperature. Allow gentle cooling in oven with door cracked open.

• Develop Strawberry Sauce

Simmer fresh strawberries with sugar in saucepan. Cook until sauce thickens and becomes glossy. Let sauce cool completely before using.

• Layer and Decorate Cake

Place first cake layer on serving plate. Add cheesecake layer on top. Crown with second cake layer. Drizzle strawberry sauce over cake, letting it cascade down sides artistically.

• Chill and Serve

Refrigerate cake for several hours. Slice when thoroughly chilled. Enjoy this decadent dessert that blends rich flavors and stunning presentation.

Tips for That Perfect Berry-Cream Texture

• Use room temperature ingredients to ensure smooth mixing and consistent texture throughout the cake layers.
• Prepare individual components up to 2 days in advance and assemble just before serving to maintain maximum freshness and flavor.
• Swap regular flour with a gluten-free all-purpose flour blend and use gluten-free red food coloring to create a celiac-friendly version of this decadent dessert.
• Replace sugar with monk fruit sweetener or stevia in equal proportions to reduce overall sugar content while maintaining the delightful sweetness of the cheesecake.
• Substitute cream cheese with dairy-free cream cheese alternatives, use coconut cream instead of sour cream, and select plant-based butter to create a completely dairy-free dessert that doesn't compromise on rich, creamy texture.

Serve This Cheesecake at Special Occasions

• Sweet Social Gathering: Perfect for birthday parties, bridal showers, or elegant dinner celebrations where guests will be wowed by the stunning red and white layers.
• Decadent Dessert Pairing: Serve with a chilled glass of champagne or a crisp white wine to complement the rich cheesecake and sweet strawberry topping.
• Presentation Pro Tips: Garnish with fresh strawberry slices, mint leaves, or a light dusting of powdered sugar to elevate the visual appeal and add an extra touch of sophistication.
• Slice and Share Strategy: Cut clean, precise slices using a warm knife wiped between each cut to ensure picture-perfect servings that highlight the beautiful layers and glossy strawberry topping.

Save It Smooth and Satisfying for Days

• Store the assembled strawberry red velvet cheesecake in an airtight container within the refrigerator for maximum freshness. Keep the cake covered to prevent moisture absorption and potential flavor contamination from other foods.
• This delightful dessert maintains peak quality for 3-4 days when refrigerated. After preparing, consume within this timeframe to enjoy the best texture and taste experience.
• Wrap individual slices or the entire cake tightly in plastic wrap, then place inside a freezer-safe container. Frozen cheesecake can be stored up to 1 month without compromising flavor or quality. Thaw overnight in the refrigerator before serving.
• Remove the cake from the refrigerator 15-20 minutes before serving to allow slight temperature warming. This technique helps soften the cheesecake layer, enhancing its creamy texture and releasing deeper flavor profiles.

FAQs

• What gives the red velvet cake its distinct red color?

The red food coloring provides the signature vibrant red hue. A small amount of cocoa powder also contributes to the cake’s unique flavor and color profile.

• Can I make this recipe without food coloring?

Yes, you can omit the food coloring. The cake will look more brown but will still taste delicious. Some bakers use natural alternatives like beetroot juice for a reddish tint.

• How do I prevent my cheesecake from cracking?

Bake the cheesecake in a water bath or gradually cool it in the oven with the door slightly open. Avoid overmixing the batter and sudden temperature changes, which can cause cracks.

• Is it necessary to use a springform pan for the cheesecake?

A springform pan is recommended as it allows easy removal of the delicate cheesecake without damaging its structure. If you don’t have one, use a well-greased regular cake pan, but removal might be more challenging.

Luscious Strawberry Red Velvet Cheesecake Recipe

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4.7 from 40 reviews

• Total Time: 4 hours 30 minutes
• Yield: 9 1x

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Description

Luscious Strawberry Red Velvet Cheesecake marries classic dessert traditions with modern pastry artistry. Rich cream cheese layers complement velvety red cake, while fresh strawberry garnishes provide perfect seasonal balance.

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Ingredients

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• 1 ½ cups (190 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 16 oz (450 g) cream cheese, softened
• 2 large eggs
• 1 large egg
• 1 cup (240 ml) buttermilk
• ½ cup (120 ml) vegetable oil
• ½ cup (100 g) granulated sugar
• 2 cups (300 g) fresh strawberries, hulled and sliced
• ½ cup (60 ml) sour cream
• 1 tbsp cocoa powder
• 1 tbsp red food coloring
• 1 tbsp white vinegar
• 1 tbsp cornstarch
• 1 tsp baking soda
• 1 tsp vanilla extract
• ½ tsp vanilla extract
• ½ tsp salt
• ¼ cup (50 g) granulated sugar
• ¼ cup (60 ml) water

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Instructions

1. Cake Preparation: Grease and line two 8-inch round pans with parchment paper, then set oven to 350F (175C). Sift dry ingredients into mixing bowl, combining flour, sugar, cocoa powder, baking soda, and salt.
2. Batter Creation: Whisk wet ingredients including buttermilk, oil, egg, vanilla extract, vinegar, and red food coloring. Gently fold wet and dry mixtures until just incorporated, maintaining a smooth consistency.
3. Cake Baking: Distribute batter evenly between prepared pans and bake for 20-25 minutes until toothpick comes out clean. Cool layers completely at room temperature.
4. Cheesecake Foundation: Reset oven to 325F (160C) and prepare springform pan. Beat cream cheese and sugar until silky, then carefully incorporate eggs, vanilla extract, and sour cream with minimal mixing.
5. Cheesecake Baking: Pour batter into prepared pan, smoothing surface. Bake 45-50 minutes until edges set and center remains slightly wobbly. Turn off oven, leave door slightly ajar, and let cheesecake rest for one hour.
6. Strawberry Topping: Combine strawberries, sugar, cornstarch, and water in saucepan. Simmer over medium heat, stirring consistently until mixture becomes glossy and thickens (5-7 minutes). Cool completely.
7. Final Assembly: Layer first red velvet cake, position cheesecake, top with second cake layer. Spoon cooled strawberry topping over dessert, allowing elegant drips. Refrigerate for minimum 4 hours before serving chilled.

Notes

• Prevent Overmixing: Stir cake batter gently to maintain soft, tender texture and avoid dense, tough layers.
• Control Food Coloring: Use gel-based red food coloring for vibrant color without altering batter consistency.
• Master Cheesecake Baking: Watch for slight wobble in center during baking to prevent dry, cracked surface.
• Temperature Management: Allow gradual cooling to prevent cheesecake from cracking and ensure smooth, creamy texture.

• Prep Time: 30 minutes
• Cook Time: 4 hours
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 396
• Sugar: 34 g
• Sodium: 246 mg
• Fat: 23 g
• Saturated Fat: 6 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 83 mg