Red Velvet Strawberry Cheesecake: A Decadent Dessert Recipe You Must Try

Red Velvet Strawberry Cheesecake is a delightful fusion of flavors that brings together the rich, velvety texture of red velvet cake and the creamy, tangy goodness of cheesecake, all topped with luscious strawberries. This dessert not only looks stunning with its vibrant red hue and fresh fruit garnish, but it also carries a sense of celebration and indulgence that makes it perfect for special occasions. Originating from the Southern United States, red velvet cake has a storied history, often associated with love and romance, making it an ideal choice for anniversaries or Valentine’s Day.

People adore Red Velvet Strawberry Cheesecake for its unique combination of taste and texture. The moist, tender cake layers contrast beautifully with the smooth, rich cheesecake filling, while the strawberries add a refreshing burst of flavor. Plus, this dessert is surprisingly convenient to make, allowing you to impress your guests without spending hours in the kitchen. Join me as we dive into this delectable recipe that is sure to become a favorite in your household!

Ingredients:

• For the Red Velvet Cake Layer:
• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 ½ cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• For the Strawberry Cheesecake Layer:
• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup fresh strawberries, pureed
• 1 tablespoon lemon juice
• For the Topping:
• 1 cup fresh strawberries, sliced
• 1 cup whipped cream
• Mint leaves for garnish (optional)

Preparing the Red Velvet Cake Layer

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This will ensure that your cakes come out easily after baking.
2. In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. This helps to aerate the dry ingredients and ensures an even distribution of the leavening agents.
3. In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until well combined. The vinegar will react with the baking soda to give your cake a nice rise.
4. Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula or a hand mixer on low speed until just combined. Be careful not to overmix; a few lumps are perfectly fine.
5. Divide the batter evenly between the prepared cake pans. Use a spatula to smooth the tops if necessary.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overbaking.
7. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.

Preparing the Strawberry Cheesecake Layer

1. While the red velvet cakes are cooling, let’s prepare the cheesecake layer. Preheat your oven to 325°F (160°C).
2. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. This usually takes about 2-3 minutes.
3. Add the granulated sugar and vanilla extract to the cream cheese, and continue to beat until well combined.
4. Add the eggs, one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is well incorporated.
5. Next, add the pureed strawberries and lemon juice. Mix until the strawberry puree is fully incorporated into the cheesecake batter. The lemon juice will enhance the flavor of the strawberries.
6. Pour the cheesecake batter into a greased 9-inch springform pan. Smooth the top with a spatula.
7. Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. It will firm up as it cools.
8. Once done, turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about an hour. This helps prevent cracking.
9. After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, or overnight for best results.

Assembling the Red Velvet Strawberry Cheesecake

<

Conclusion:

In summary, this Red Velvet Strawberry Cheesecake is an absolute must-try for anyone looking to impress their friends and family with a stunning dessert that tastes as good as it looks. The rich, velvety layers of red velvet cake combined with the creamy, luscious cheesecake filling create a delightful harmony of flavors that will leave everyone asking for seconds. Plus, the vibrant red and fresh strawberry topping make it a showstopper for any occasion, whether it’s a birthday party, holiday gathering, or just a sweet treat to enjoy at home. For serving suggestions, I recommend pairing this cheesecake with a dollop of whipped cream and a sprinkle of crushed graham crackers for added texture. You can also experiment with variations by adding a hint of chocolate or even a layer of chocolate ganache for an extra indulgent twist. If you’re feeling adventurous, try incorporating different fruits like raspberries or blueberries to complement the strawberries, or even a drizzle of caramel sauce for a decadent finish. I truly encourage you to give this Red Velvet Strawberry Cheesecake a try. I promise you won’t be disappointed! Once you’ve made it, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a picture of your beautiful creation. Let’s spread the joy of baking together! Happy baking!

Print