Introduction
Ever wondered what happens when you combine the rich, velvety charm of red velvet cake with the creamy decadence of cheesecake and top it with sweet strawberries? You get a Red Velvet Strawberry Cheesecake that’s a showstopper for any occasion! This dessert is a crowd-pleaser that looks fancy but is surprisingly doable, even if you’re new to baking. Curious about how to create this stunning, delicious treat that’ll have everyone asking for seconds? Let’s dive into the magic of making this irresistible dessert!
Overview: Why Red Velvet Strawberry Cheesecake Is Special
This Red Velvet Strawberry Cheesecake is a dreamy fusion of two classic desserts: a moist, cocoa-infused red velvet cake base and a silky, tangy cheesecake layer, all crowned with vibrant strawberry topping. It’s perfect for holidays, birthdays, or just because you deserve something sweet. What sets it apart? The contrast of textures—soft cake, creamy cheesecake, and fruity topping—plus its gorgeous red-and-white look that screams celebration.
- Time Requirement:
- Prep: 30 minutes
- Cooking: 70 minutes (20 minutes for cake, 45–50 minutes for cheesecake)
- Chilling: At least 4 hours (overnight is best)
- Total: About 5 hours 40 minutes
- Difficulty Level: Moderate. The recipe has a few steps, but clear instructions and tips make it approachable for beginners.
- Why It’s Special: It’s a two-in-one dessert that’s both indulgent and refreshing, thanks to the strawberry topping. It’s also versatile—great for special occasions or casual gatherings—and can be made ahead for stress-free hosting.
Essential Ingredients
The ingredients for this Red Velvet Strawberry Cheesecake are straightforward, but each plays a key role in creating its signature flavor and texture. Here’s the lineup:
For the Red Velvet Cake Base
- Unsalted Butter (½ cup, softened): Adds richness and moisture to the cake.
- Granulated Sugar (¾ cup): Sweetens and helps create a tender crumb.
- Large Egg (1): Binds the ingredients and adds structure.
- Cocoa Powder (2 tbsp): Gives the red velvet its subtle chocolate flavor.
- Red Food Coloring (1 oz): Creates the iconic vibrant red hue. Use gel for a more intense color.
- Vanilla Extract (1 tsp): Enhances the overall flavor.
- Buttermilk (½ cup): Adds tanginess and keeps the cake moist.
- All-Purpose Flour (1 ¼ cups): Forms the cake’s structure.
- Salt (½ tsp): Balances sweetness.
- Baking Soda (½ tsp): Helps the cake rise.
- White Vinegar (½ tsp): Reacts with baking soda for a light, fluffy texture.
For the Cheesecake Layer
- Cream Cheese (3 x 8 oz blocks, softened): The star of the cheesecake, providing creamy richness.
- Granulated Sugar (1 cup): Sweetens without overpowering the tanginess.
- Large Eggs (3): Add structure and smoothness.
- Vanilla Extract (1 tsp): Boosts flavor.
- Sour Cream (½ cup): Adds a tangy depth and silky texture.
For the Topping
- Strawberry Pie Filling (1 cup): Brings a sweet, fruity finish that complements the rich layers.
- Whipped Cream: A light, fluffy garnish for extra flair.
Substitutions and Variations
- Buttermilk: No buttermilk? Mix ½ cup milk with ½ tsp lemon juice or vinegar and let sit for 5 minutes.
- Food Coloring: Use natural beet juice for a chemical-free red tint, though the color may be less vibrant.
- Cream Cheese: Neufchâtel cheese works for a slightly lighter option.
- Sour Cream: Greek yogurt is a great substitute for similar tanginess.
- Topping: Swap strawberry pie filling for fresh sliced strawberries, raspberry compote, or cherry pie filling for a different fruit vibe.
- Gluten-Free: Use a 1:1 gluten-free flour blend for the cake base.
Step-by-Step Instructions
Follow these steps to create a Red Velvet Strawberry Cheesecake that’s as beautiful as it is delicious. Take your time, and you’ll be rewarded with a masterpiece!
- Preheat the Oven: Set your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- Make the Red Velvet Base:
- In a large bowl, cream ½ cup softened butter and ¾ cup granulated sugar with a hand mixer until light and fluffy (about 2 minutes).
- Beat in 1 egg until fully combined.
- Mix in 2 tbsp cocoa powder, 1 oz red food coloring, and 1 tsp vanilla extract until smooth.
- Stir in ½ cup buttermilk, then gradually add 1 ¼ cups flour, ½ tsp salt, and ½ tsp baking soda. Mix until just combined.
- Add ½ tsp white vinegar and stir gently. The batter will be thick.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 20 minutes, or until a toothpick comes out clean. Let cool in the pan.
- Make the Cheesecake Layer:
- In a large bowl, beat 3 (8 oz) blocks of softened cream cheese until smooth and creamy (about 2 minutes).
- Add 1 cup granulated sugar and beat until fully combined.
- Mix in 3 eggs, one at a time, beating well after each addition.
- Stir in 1 tsp vanilla extract and ½ cup sour cream until smooth.
- Assemble and Bake:
- Pour the cheesecake batter over the cooled red velvet base, smoothing the top with a spatula.
- Place the springform pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan (this water bath prevents cracks).
- Bake for 45–50 minutes, until the edges are set but the center jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Chill: Remove from the water bath, cover, and refrigerate for at least 4 hours, preferably overnight, for the best texture.
- Top and Serve: Spread 1 cup strawberry pie filling over the chilled cheesecake. Pipe or dollop whipped cream around the edges or in the center for decoration.
Cooking Tips
- Room-Temperature Ingredients: Softened butter and cream cheese blend smoothly, and room-temperature eggs prevent lumps.
- Water Bath: Wrap the springform pan in foil to prevent water from seeping in, or place a pan of water on the rack below the cheesecake.
- Avoid Overmixing: Mix the cheesecake batter just until combined to avoid incorporating too much air, which can cause cracks.
- Clean Slices: Dip a knife in hot water and wipe it clean between cuts for neat slices.
Assembly: Building the Perfect Cheesecake
Assembling this cheesecake is all about layering and presentation to make it look as good as it tastes:
- Red Velvet Base: Ensure the cake layer is fully cooled before adding the cheesecake batter to prevent sogginess.
- Cheesecake Layer: Pour the batter gently and smooth the top with a spatula for an even surface.
- Topping:
- Spread the strawberry pie filling evenly, leaving a small border for a clean look.
- Pipe whipped cream in swirls or rosettes using a star tip for a professional touch, or dollop it casually for a rustic vibe.
- Presentation Tips:
- Serve on a cake stand to show off the vibrant layers.
- Garnish with fresh strawberries or a dusting of powdered sugar for extra wow factor.
- Pair with coffee or tea to balance the richness.
Storage and Make-Ahead Tips
This cheesecake is perfect for planning ahead, and proper storage keeps it fresh:
- Refrigerator: Store covered in the fridge for up to 5 days. Add the strawberry topping and whipped cream just before serving to prevent sogginess.
- Freezer: Wrap the cheesecake (without topping) tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before adding the topping.
- Make-Ahead: Bake the cheesecake up to 2 days in advance and store in the fridge. It tastes even better after a day as the flavors meld.
- Reheating: No reheating needed! Serve chilled for the best texture.
Recipe Variations
Get creative with these fun twists to make the cheesecake your own:
- Chocolate Red Velvet: Add ½ cup chocolate chips to the red velvet batter for extra decadence.
- Lemon Strawberry: Mix 1 tbsp lemon zest into the cheesecake batter for a zesty contrast to the strawberries.
- Berry Medley: Replace strawberry pie filling with mixed berry compote for a colorful, tart topping.
- No-Bake Version: Skip the red velvet base and use a graham cracker crust, then make a no-bake cheesecake layer with whipped cream and gelatin.
- Mini Cheesecakes: Divide the batter into a muffin tin with cupcake liners for individual servings. Reduce baking time to 20–25 minutes.
Conclusion
Baking a Red Velvet Strawberry Cheesecake is like creating a little piece of dessert heaven. With its rich red velvet base, creamy cheesecake, and sweet strawberry topping, it’s a treat that looks impressive but is totally doable with a bit of patience. Whether you’re serving it at a party or sneaking a slice for yourself, this cheesecake is sure to make any moment special. So grab your ingredients, put on your favorite playlist, and have fun making this delicious masterpiece. You’ve got this!
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Red Velvet Strawberry Cheesecake
Description
Ever wondered what happens when you combine the rich, velvety charm of red velvet cake with the creamy decadence of cheesecake and top it with sweet strawberries? You get a Red Velvet Strawberry Cheesecake that’s a showstopper for any occasion! This dessert is a crowd-pleaser that looks fancy but is surprisingly doable, even if you’re new to baking.
Ingredients
For the Red Velvet Cake Base
-
Unsalted Butter (½ cup, softened): Adds richness and moisture to the cake.
-
Granulated Sugar (¾ cup): Sweetens and helps create a tender crumb.
-
Large Egg (1): Binds the ingredients and adds structure.
-
Cocoa Powder (2 tbsp): Gives the red velvet its subtle chocolate flavor.
-
Red Food Coloring (1 oz): Creates the iconic vibrant red hue. Use gel for a more intense color.
-
Vanilla Extract (1 tsp): Enhances the overall flavor.
-
Buttermilk (½ cup): Adds tanginess and keeps the cake moist.
-
All-Purpose Flour (1 ¼ cups): Forms the cake’s structure.
-
Salt (½ tsp): Balances sweetness.
-
Baking Soda (½ tsp): Helps the cake rise.
-
White Vinegar (½ tsp): Reacts with baking soda for a light, fluffy texture.
For the Cheesecake Layer
-
Cream Cheese (3 x 8 oz blocks, softened): The star of the cheesecake, providing creamy richness.
-
Granulated Sugar (1 cup): Sweetens without overpowering the tanginess.
-
Large Eggs (3): Add structure and smoothness.
-
Vanilla Extract (1 tsp): Boosts flavor.
-
Sour Cream (½ cup): Adds a tangy depth and silky texture.
For the Topping
-
Strawberry Pie Filling (1 cup): Brings a sweet, fruity finish that complements the rich layers.
-
Whipped Cream: A light, fluffy garnish for extra flair.
Substitutions and Variations
-
Buttermilk: No buttermilk? Mix ½ cup milk with ½ tsp lemon juice or vinegar and let sit for 5 minutes.
-
Food Coloring: Use natural beet juice for a chemical-free red tint, though the color may be less vibrant.
-
Cream Cheese: Neufchâtel cheese works for a slightly lighter option.
-
Sour Cream: Greek yogurt is a great substitute for similar tanginess.
-
Topping: Swap strawberry pie filling for fresh sliced strawberries, raspberry compote, or cherry pie filling for a different fruit vibe.
-
Gluten-Free: Use a 1:1 gluten-free flour blend for the cake base.
Instructions
-
Preheat the Oven: Set your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
-
Make the Red Velvet Base:
-
In a large bowl, cream ½ cup softened butter and ¾ cup granulated sugar with a hand mixer until light and fluffy (about 2 minutes).
-
Beat in 1 egg until fully combined.
-
Mix in 2 tbsp cocoa powder, 1 oz red food coloring, and 1 tsp vanilla extract until smooth.
-
Stir in ½ cup buttermilk, then gradually add 1 ¼ cups flour, ½ tsp salt, and ½ tsp baking soda. Mix until just combined.
-
Add ½ tsp white vinegar and stir gently. The batter will be thick.
-
Pour the batter into the prepared pan, spreading it evenly. Bake for 20 minutes, or until a toothpick comes out clean. Let cool in the pan.
-
-
Make the Cheesecake Layer:
-
In a large bowl, beat 3 (8 oz) blocks of softened cream cheese until smooth and creamy (about 2 minutes).
-
Add 1 cup granulated sugar and beat until fully combined.
-
Mix in 3 eggs, one at a time, beating well after each addition.
-
Stir in 1 tsp vanilla extract and ½ cup sour cream until smooth.
-
-
Assemble and Bake:
-
Pour the cheesecake batter over the cooled red velvet base, smoothing the top with a spatula.
-
Place the springform pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan (this water bath prevents cracks).
-
Bake for 45–50 minutes, until the edges are set but the center jiggles slightly.
-
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
-
-
Chill: Remove from the water bath, cover, and refrigerate for at least 4 hours, preferably overnight, for the best texture.
-
Top and Serve: Spread 1 cup strawberry pie filling over the chilled cheesecake. Pipe or dollop whipped cream around the edges or in the center for decoration.
Cooking Tips
-
Room-Temperature Ingredients: Softened butter and cream cheese blend smoothly, and room-temperature eggs prevent lumps.
-
Water Bath: Wrap the springform pan in foil to prevent water from seeping in, or place a pan of water on the rack below the cheesecake.
-
Avoid Overmixing: Mix the cheesecake batter just until combined to avoid incorporating too much air, which can cause cracks.
-
Clean Slices: Dip a knife in hot water and wipe it clean between cuts for neat slices.
FAQs
Q: Can I make this cheesecake without a springform pan?
A: A springform pan is ideal for easy removal, but you can use a 9-inch round cake pan lined with parchment paper. It’s trickier to remove, so lift carefully.
Q: Is Red Velvet Strawberry Cheesecake healthy?
A: It’s an indulgent dessert, but the strawberries add antioxidants, and you can lighten it up with reduced-fat cream cheese or Greek yogurt instead of sour cream. Enjoy in moderation!
Q: Why did my cheesecake crack?
A: Cracks happen from overmixing, rapid temperature changes, or no water bath. Use a a water bath, cool slowly in the oven, and mix gently to prevent this.
Q: Can I use fresh strawberries instead of pie filling?
A: Yes! Toss 1 cup sliced fresh strawberries with 2 tbsp sugar and let sit for 10 minutes to release juices, then spoon over the cheesecake.
Q: How do I know when the cheesecake is done?
A: The edges should be set, and the center should jiggle slightly when you gently shake the pan. It will firm up as it chills.
Q: Can I freeze the cheesecake with the topping?
A: It’s best to freeze without the strawberry topping, as it can become watery when thawed. Add the topping fresh before serving.