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Heavenly Red Velvet Strawberry Cheesecake

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Heavenly Red Velvet Strawberry Cheesecake is the ultimate dessert, combining the rich flavors of red velvet cake with a creamy cheesecake layer and fresh strawberries. This stunning, indulgent treat is perfect for birthdays, holidays, or any special occasion. With a velvety texture, a hint of cocoa, and a sweet-tangy cheesecake filling, every bite is pure heaven!

Why You’ll Love This Recipe

  • Showstopping Dessert: A visually stunning cake with bold red velvet and creamy cheesecake.
  • Rich & Creamy Texture: Moist cake layers meet silky cheesecake for the perfect bite.
  • Perfect for Special Occasions: Ideal for Valentine’s Day, birthdays, or the holidays.
  • Fresh Strawberry Flavor: A fruity touch that pairs beautifully with the creamy filling.
  • Make-Ahead Friendly: Can be prepared in advance for stress-free entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Red Velvet Cake:

  • All-purpose flour
  • Cocoa powder
  • Baking soda
  • Salt
  • Unsalted butter (softened)
  • Granulated sugar
  • Eggs
  • Buttermilk
  • White vinegar
  • Vanilla extract
  • Red food coloring

For the Cheesecake Layer:

  • Cream cheese (softened)
  • Granulated sugar
  • Eggs
  • Sour cream
  • Vanilla extract
  • Lemon juice

For the Strawberry Topping:

  • Fresh strawberries (sliced)
  • Sugar
  • Lemon juice
  • Cornstarch (for thickening, optional)

For the Cream Cheese Frosting:

  • Cream cheese (softened)
  • Butter (softened)
  • Powdered sugar
  • Vanilla extract

Directions

this recipe

Step 1: Make the Cheesecake Layer

  1. Preheat Oven:
    • Set oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper.
  2. Mix the Cheesecake Batter:
    • Beat cream cheese and sugar until smooth.
    • Add eggs one at a time, mixing after each.
    • Stir in sour cream, vanilla, and lemon juice.
  3. Bake the Cheesecake:
    • Pour batter into the springform pan.
    • Bake for 45-50 minutes, until the edges are set but the center is slightly jiggly.
    • Cool completely, then refrigerate for at least 4 hours (or overnight).

Step 2: Make the Red Velvet Cake

  1. Preheat Oven:
    • Set oven to 350°F (175°C). Grease two 9-inch cake pans and line with parchment paper.
  2. Mix Dry Ingredients:
    • Whisk flour, cocoa powder, baking soda, and salt in a bowl.
  3. Cream Butter & Sugar:
    • Beat butter and sugar until light and fluffy. Add eggs one at a time.
  4. Add Wet Ingredients:
    • Mix in buttermilk, vinegar, vanilla, and red food coloring.
  5. Combine Everything:
    • Gradually add dry ingredients, mixing until smooth.
  6. Bake the Cakes:
    • Divide batter between pans and bake for 25-30 minutes.
    • Cool completely before assembling.

Step 3: Make the Strawberry Topping

  1. Cook the Strawberries:
    • In a saucepan, combine strawberries, sugar, and lemon juice.
    • Simmer for 5-7 minutes, stirring occasionally.
    • If needed, mix 1 tsp cornstarch with 1 tbsp water and add to thicken.
    • Cool completely.

Step 4: Make the Cream Cheese Frosting

  1. Beat the Ingredients:
    • Beat cream cheese and butter until creamy.
    • Gradually add powdered sugar and vanilla, mixing until fluffy.

Step 5: Assemble the Cheesecake

  1. Layer the Cake:
    • Place one red velvet cake layer on a serving plate.
    • Top with the chilled cheesecake layer.
    • Add the second red velvet cake layer.
  2. Frost the Cake:
    • Spread cream cheese frosting evenly over the top and sides.
  3. Add the Strawberry Topping:
    • Spoon fresh strawberry topping over the cake.
  4. Chill Before Serving:
    • Refrigerate for at least 1 hour before slicing.

Servings and Timing

  • Servings: 12-14
  • Prep Time: 30 minutes
  • Baking Time: 75 minutes (total)
  • Cooling/Chilling Time: 6 hours
  • Total Time: 7 hours

Variations

  • Chocolate Drizzle: Add a chocolate ganache topping for extra indulgence.
  • Nutty Crunch: Sprinkle chopped pecans or almonds over the frosting.
  • Shortcut Version: Use a red velvet cake mix to save time.
  • Berry Mix: Use raspberries or blueberries along with strawberries.
  • Gluten-Free: Substitute gluten-free flour for the cake layers.

Storage/Reheating

  • Storage: Keep covered in the fridge for up to 5 days.
  • Freezing: Freeze unfrosted cake and cheesecake layers separately for up to 3 months. Assemble after thawing.
  • No Reheating Needed: Serve chilled or at room temperature.

FAQs

Can I make this ahead of time?

Yes! You can make the cheesecake and red velvet layers a day in advance and assemble before serving.

What’s the best way to slice this cake?

Use a sharp, warm knife (run under hot water and dry) for clean slices.

Can I use store-bought cream cheese frosting?

Yes, but homemade tastes much better!

Do I have to use red food coloring?

No, but red velvet’s signature look comes from it. You can use natural beet powder instead.

Can I use frozen strawberries?

Yes! Just thaw them before cooking.

What’s the difference between red velvet and chocolate cake?

Red velvet has less cocoa powder and a tangy flavor from buttermilk and vinegar.

How do I keep the cheesecake layer from cracking?

Use a water bath while baking and let it cool gradually.

Can I make mini versions of this cake?

Yes! Use cupcake tins or mini springform pans for individual servings.

What’s the best pan for the cheesecake layer?

A springform pan is ideal for easy removal.

Can I add white chocolate to the cheesecake?

Yes! Melted white chocolate adds an extra creamy texture.

Conclusion

Heavenly Red Velvet Strawberry Cheesecake is a stunning, decadent dessert that’s perfect for special occasions. With rich red velvet cake, creamy cheesecake, and a fresh strawberry topping, this cake is guaranteed to impress. Make it for your next gathering and enjoy every bite of this sweet masterpiece!

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Heavenly Red Velvet Strawberry Cheesecake

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  • Author: clara
  • Prep Time: 20 minutes
  • Chill Time: 4+ hours
  • Cook Time: 1 hour 10 minutes
  • Total Time: 5 hours 30 minutes
  • Yield: Serves 10–12 1x
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: American
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Description

This Heavenly Red Velvet Strawberry Cheesecake is the ultimate showstopper—a velvety red velvet cake layer, topped with rich, creamy cheesecake, and finished with fresh strawberries and a luscious strawberry glaze. It’s the perfect dessert for Valentine’s Day, birthdays, or any special occasion!

Ingredients

Units Scale

For the Red Velvet Cake Layer:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp cocoa powder
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk (or 1/2 cup milk + 1 tsp vinegar)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 1 tbsp red food coloring

For the Cheesecake Layer:

  • 16 oz (2 blocks) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1 tbsp cornstarch (for stability)

For the Strawberry Topping:

  • 1 1/2 cups fresh strawberries, sliced
  • 1/3 cup strawberry jam or preserves
  • 1 tbsp lemon juice
  • 1 tbsp water

Instructions

1. Prepare the Red Velvet Cake Layer:

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
  2. In a bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
  3. In another bowl, whisk together oil, buttermilk, egg, vanilla, vinegar, and red food coloring.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Pour the batter into the prepared pan and bake for 12-15 minutes, until slightly set but not fully baked (it will finish baking with the cheesecake).
  6. Remove from oven and let cool slightly.

2. Make the Cheesecake Layer:

  1. Reduce oven temperature to 325°F (163°C).
  2. In a large bowl, beat cream cheese and sugar until smooth.
  3. Add eggs, one at a time, mixing on low speed until just combined.
  4. Stir in vanilla extract, sour cream, and cornstarch until smooth.
  5. Pour the cheesecake batter over the partially baked red velvet cake.
  6. Place the springform pan in a water bath (wrap the bottom with foil and place in a roasting pan with 1 inch of hot water).

3. Bake the Cheesecake:

  1. Bake at 325°F (163°C) for 50-55 minutes, until the edges are set but the center is slightly jiggly.
  2. Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour inside.
  3. Refrigerate for at least 4 hours (preferably overnight).

4. Make the Strawberry Topping:

  1. In a saucepan, heat strawberry jam, lemon juice, and water over low heat until melted and smooth.
  2. Remove from heat and toss with sliced strawberries.

5. Assemble & Serve:

  1. Remove the cheesecake from the pan and place on a serving platter.
  2. Spoon the strawberry topping over the cheesecake.
  3. Slice and enjoy this heavenly dessert!

Notes

  • No buttermilk? Use ½ cup milk + 1 tsp vinegar and let sit for 5 minutes.
  • For a thicker cheesecake layer, use 24 oz cream cheese (3 blocks).
  • Make ahead: Cheesecake keeps well in the fridge for 4-5 days.
  • No water bath? Place a pan of hot water on the lower oven rack to prevent cracks.

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