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
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Unsalted Butter (½ cup, softened): Adds richness and moisture to the cake.
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Granulated Sugar (¾ cup): Sweetens and helps create a tender crumb.
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Large Egg (1): Binds the ingredients and adds structure.
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Cocoa Powder (2 tbsp): Gives the red velvet its subtle chocolate flavor.
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Red Food Coloring (1 oz): Creates the iconic vibrant red hue. Use gel for a more intense color.
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Vanilla Extract (1 tsp): Enhances the overall flavor.
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Buttermilk (½ cup): Adds tanginess and keeps the cake moist.
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All-Purpose Flour (1 ¼ cups): Forms the cake’s structure.
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Salt (½ tsp): Balances sweetness.
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Baking Soda (½ tsp): Helps the cake rise.
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White Vinegar (½ tsp): Reacts with baking soda for a light, fluffy texture.
For the Cheesecake Layer
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Cream Cheese (3 x 8 oz blocks, softened): The star of the cheesecake, providing creamy richness.
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Granulated Sugar (1 cup): Sweetens without overpowering the tanginess.
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Large Eggs (3): Add structure and smoothness.
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Vanilla Extract (1 tsp): Boosts flavor.
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Sour Cream (½ cup): Adds a tangy depth and silky texture.
For the Topping
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Strawberry Pie Filling (1 cup): Brings a sweet, fruity finish that complements the rich layers.
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Whipped Cream: A light, fluffy garnish for extra flair.
Substitutions and Variations
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Buttermilk: No buttermilk? Mix ½ cup milk with ½ tsp lemon juice or vinegar and let sit for 5 minutes.
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Food Coloring: Use natural beet juice for a chemical-free red tint, though the color may be less vibrant.
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Cream Cheese: Neufchâtel cheese works for a slightly lighter option.
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Sour Cream: Greek yogurt is a great substitute for similar tanginess.
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Topping: Swap strawberry pie filling for fresh sliced strawberries, raspberry compote, or cherry pie filling for a different fruit vibe.
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Gluten-Free: Use a 1:1 gluten-free flour blend for the cake base.
Instructions
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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.
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Make the Red Velvet Base:
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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).
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Beat in 1 egg until fully combined.
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Mix in 2 tbsp cocoa powder, 1 oz red food coloring, and 1 tsp vanilla extract until smooth.
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Stir in ½ cup buttermilk, then gradually add 1 ¼ cups flour, ½ tsp salt, and ½ tsp baking soda. Mix until just combined.
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Add ½ tsp white vinegar and stir gently. The batter will be thick.
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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.
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Make the Cheesecake Layer:
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In a large bowl, beat 3 (8 oz) blocks of softened cream cheese until smooth and creamy (about 2 minutes).
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Add 1 cup granulated sugar and beat until fully combined.
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Mix in 3 eggs, one at a time, beating well after each addition.
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Stir in 1 tsp vanilla extract and ½ cup sour cream until smooth.
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Assemble and Bake:
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Pour the cheesecake batter over the cooled red velvet base, smoothing the top with a spatula.
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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).
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Bake for 45–50 minutes, until the edges are set but the center jiggles slightly.
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Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
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Chill: Remove from the water bath, cover, and refrigerate for at least 4 hours, preferably overnight, for the best texture.
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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
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Room-Temperature Ingredients: Softened butter and cream cheese blend smoothly, and room-temperature eggs prevent lumps.
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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.
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Avoid Overmixing: Mix the cheesecake batter just until combined to avoid incorporating too much air, which can cause cracks.
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Clean Slices: Dip a knife in hot water and wipe it clean between cuts for neat slices.