Strawberry Red Velvet Cheesecake

If you’re searching for a show-stopping dessert that combines rich flavors and vibrant colors, look no further than our Strawberry Red Velvet Cheesecake. This indulgent treat pairs the classic tang of cheesecake with the iconic red velvet cake and a fresh strawberry topping, creating a dessert that’s as delightful to the eyes as it is to the palate. Perfect for special occasions or simply as a weekend treat, this recipe will surely become a new favorite.

Why You’ll Love This Strawberry Red Velvet Cheesecake

Unique Flavor Fusion: This cheesecake brings together the best of both worlds—creamy cheesecake with the distinct taste of red velvet cake, and a sweet, fruity strawberry topping.
Beautiful Presentation: With its striking red velvet base and vibrant strawberry topping, this cheesecake is sure to impress your guests and make any occasion feel extra special.

Perfect for Any Occasion: Whether it’s a holiday celebration, a family gathering, or just a treat for yourself, this cheesecake is versatile enough to fit any event.

Ingredients

For the Red Velvet Cake Base:

1 1/2 cups all-purpose flour
1 cup granulated sugar

1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda

1/2 teaspoon salt
1/2 cup vegetable oil
1 large egg

1/2 cup buttermilk
2 tablespoons red food coloring
1 teaspoon vanilla extract

1 teaspoon white vinegar

For the Cheesecake Filling:

4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar

1 teaspoon vanilla extract
4 large eggs
1 cup sour cream

1 cup heavy cream

For the Strawberry Topping:

2 cups fresh strawberries, hulled and sliced
1/2 cup granulated sugar

1 tablespoon lemon juice

Instructions

Prepare the Red Velvet Cake Base:

Preheat Oven: Set your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Mix Dry Ingredients: In a medium bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, egg, buttermilk, red food coloring, vanilla extract, and white vinegar.
Combine and Bake: Gradually add the dry ingredients to the wet mixture, stirring until smooth. Pour the batter into the prepared springform pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely before adding the cheesecake filling.

Prepare the Cheesecake Filling:

Blend Cream Cheese: In a large bowl, beat the cream cheese until smooth. Gradually add sugar and vanilla extract, mixing until well combined.

Add Eggs: Add eggs one at a time, beating well after each addition.
Incorporate Cream: Blend in sour cream and heavy cream until the mixture is smooth.
Bake: Pour the cheesecake filling over the cooled red velvet cake base. Bake at 325°F (160°C) for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for an hour.

Chill: Refrigerate the cheesecake for at least 4 hours or overnight to fully set.

Prepare the Strawberry Topping:

Cook Strawberries: In a medium saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juice and the mixture thickens, about 10-15 minutes.
Cool: Let the strawberry mixture cool to room temperature before spreading over the chilled cheesecake.

Serving Suggestions

Garnish: Garnish with additional fresh strawberries or a drizzle of chocolate sauce for an extra touch of elegance.
Pairing: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

Conclusion

Our Strawberry Red Velvet Cheesecake is a luxurious dessert that combines the classic flavors of red velvet cake and creamy cheesecake with a fresh strawberry topping. It’s a crowd-pleaser that looks as spectacular as it tastes. Whether you’re celebrating a special occasion or simply enjoying a delicious treat, this cheesecake is sure to satisfy your sweet tooth. Try this recipe today and experience the ultimate dessert indulgence!

Serving and Storage Tips for Strawberry Red Velvet Cheesecake

Serving Tips

Chill Before Serving: Ensure that your cheesecake is well chilled before serving. This helps it to set properly and makes it easier to slice. Allow the cheesecake to sit at room temperature for about 10-15 minutes before cutting to make slicing easier.
Use a Hot Knife: To achieve clean slices, dip a knife in hot water and wipe it dry between cuts. This prevents the cheesecake from sticking to the knife and ensures smooth, professional-looking slices.
Garnish Creatively: For added visual appeal, garnish each slice with a fresh strawberry or a mint leaf. You can also drizzle extra strawberry sauce or a bit of chocolate ganache for a decadent touch.

Serve with Extras: Accompany your cheesecake with a dollop of whipped cream or a scoop of vanilla ice cream. This adds extra richness and complements the flavors of the cheesecake.
Portion Control: Since this cheesecake is rich and indulgent, small slices are often enough to satisfy your guests. Consider serving smaller portions alongside other dessert options if you’re hosting a gathering.

Storage Tips

Refrigeration: Store the cheesecake in the refrigerator for up to 5-7 days. Cover it with plastic wrap or place it in an airtight container to prevent it from absorbing any odors from the fridge.

Freezing: If you need to store the cheesecake for a longer period, you can freeze it. Wrap the cheesecake tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 2-3 months.
Thawing: To thaw, transfer the cheesecake from the freezer to the refrigerator and let it thaw overnight. For quicker thawing, you can leave it at room temperature for a couple of hours, but be careful not to let it sit out too long.
Storage of Toppings: If you have leftover strawberry topping, store it separately in an airtight container in the refrigerator. It can be used to top the cheesecake or as a topping for yogurt, pancakes, or ice cream.

Serving Frozen Cheesecake: If serving directly from the freezer, allow the cheesecake to sit at room temperature for about 20-30 minutes before slicing to make it easier to cut.

1. Can I use a different type of food coloring if I don’t have red?

Yes, you can use other colors if you prefer, though it will alter the visual appeal of the cheesecake. For example, you could use pink food coloring for a lighter look or even gel colors to achieve a more intense hue. Just be sure to use food-safe coloring and adjust the amount to achieve your desired shade.

2. Can I make this cheesecake ahead of time?

Absolutely! Strawberry Red Velvet Cheesecake is perfect for making ahead of time. You can prepare it up to 2 days in advance and store it in the refrigerator. If you need to make it even earlier, you can freeze it for up to 2-3 months. Just remember to thaw it in the refrigerator overnight before serving.

3. How can I prevent the cheesecake from cracking?

To minimize the risk of cracks, follow these tips:

Avoid Overmixing: Mix the cheesecake filling until just combined to avoid incorporating too much air, which can cause cracks.

Use a Water Bath: Bake the cheesecake in a water bath to help maintain a steady, moist environment in the oven. Place the springform pan in a larger pan filled with hot water.
Don’t Overbake: The cheesecake should be set but still slightly jiggly in the center. Overbaking can lead to cracks.

4. What should I do if my cheesecake sinks in the middle?

If your cheesecake sinks in the middle, it may be due to overmixing or an imbalance in the filling. To prevent this issue, ensure you don’t overmix the batter and follow the recipe’s baking time closely. If it happens, don’t worry—top it with extra strawberry sauce or whipped cream to cover up the dip and still serve a beautiful dessert.