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.

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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.