Print

Red Velvet Strawberry Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 120 reviews

This luscious Red Velvet Strawberry Cheesecake combines the rich, velvety texture of classic red velvet cake with a fresh, fruity strawberry cheesecake topping. It's a stunning dessert perfect for special occasions, featuring a moist red velvet base topped with creamy strawberry-infused cheesecake and garnished with fresh strawberries and whipped cream for an irresistible treat.

Ingredients

Red Velvet Cake

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tbsp cocoa powder
  • 1 cup vegetable oil
  • 1 cup buttermilk (room temperature)
  • 2 large eggs (room temperature)
  • 2 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar

Strawberry Cheesecake Topping

  • 16 oz cream cheese (softened)
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries (pureed, about 8–10 strawberries)
  • 1 cup heavy whipping cream

Garnish

  • Fresh strawberries (halved)
  • Whipped cream (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a 9-inch springform pan to ensure easy removal of the cake later.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder until well combined.
  3. Mix Wet Ingredients: In a separate bowl, combine the vegetable oil, room temperature buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Whisk thoroughly to blend.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and gently mix until just combined without overmixing to keep the batter light and fluffy.
  5. Bake the Cake: Pour the batter evenly into the prepared springform pan and place it in the preheated oven. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool the Cake: Remove the cake from the oven and allow it to cool completely within the pan at room temperature to maintain its shape.
  7. Prepare Cheesecake Topping: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
  8. Add Strawberries and Whipped Cream: Fold in the pureed fresh strawberries gently, followed by the whipped heavy cream, to create a light and fluffy strawberry cheesecake mixture.
  9. Assemble and Chill: Spoon the strawberry cheesecake mixture evenly over the fully cooled red velvet cake in the pan. Cover and refrigerate for at least 4 hours to set properly.
  10. Garnish and Serve: Before serving, garnish the cheesecake with halved fresh strawberries and optionally add whipped cream dollops for extra indulgence. Slice and enjoy your delicious Red Velvet Strawberry Cheesecake.

Notes

  • Make sure the buttermilk and eggs are at room temperature to achieve the best batter consistency.
  • Do not overmix the batter to maintain a tender crumb in the cake.
  • Use fresh ripe strawberries for the best flavor in the cheesecake topping.
  • Allow sufficient chilling time to ensure the cheesecake topping sets properly.
  • The springform pan helps in removing the cake cleanly without damaging the layers.
  • Optional whipped cream garnish adds extra lightness but can be omitted if desired.

Find it online: https://mealsbykate.com/red-velvet-strawberry-cheesecake-recipe/