Red Velvet Strawberry Cheesecake

Introduction

Craving a dessert that’s as stunning as it is delicious? What if you could combine the rich, velvety charm of red velvet cake with the creamy decadence of cheesecake, topped with sweet strawberry goodness? Say hello to Red Velvet Strawberry Cheesecake! This show-stopping dessert features a moist red velvet cake base, a silky cheesecake layer, and a vibrant strawberry pie filling, finished with fluffy whipped cream. Perfect for birthdays, holidays, or any special occasion, it’s a treat that’s sure to impress. Ready to create some layered, luscious magic? Let’s grab a springform pan and get baking!

Overview

Red Velvet Strawberry Cheesecake is a multi-layered dessert with a tender red velvet cake base, a creamy cheesecake middle, and a sweet strawberry pie filling topping, garnished with whipped cream. What makes it special? It marries the tangy, cocoa-infused flavor of red velvet with the rich smoothness of cheesecake, elevated by fruity strawberries. This recipe takes about 5 hours 40 minutes (30 minutes prep, 70 minutes baking, 4+ hours chilling) and serves 12, making it ideal for gatherings or celebrations.

• Time Requirement: 5 hours 40 minutes (30 minutes prep, 70 minutes baking, 4 hours chilling)
• Difficulty Level: Moderate (requires careful layering and chilling)
• Servings: 12 slices
• Calories: Approximately 470 kcal per slice

Essential Ingredients

The magic of Red Velvet Strawberry Cheesecake lies in its vibrant, high-quality ingredients. Here’s what you’ll need and why each one matters:

For the Red Velvet Cake Base

• Unsalted Butter (½ cup, softened): Adds richness and moisture to the cake.
• Granulated Sugar (¾ cup): Sweetens and tenderizes the cake.
• Large Egg (1): Binds the ingredients and provides structure.
• Cocoa Powder (2 tbsp): Gives the signature red velvet cocoa flavor.
• Red Food Coloring (1 oz): Creates the iconic vibrant red hue.
• Vanilla Extract (1 tsp): Enhances the flavor with a warm note.
• Buttermilk (½ cup): Adds tanginess and tenderness, reacting with baking soda for lift.
• All-Purpose Flour (1¼ cups): Provides structure for a soft, fluffy cake.
• Salt (½ tsp): Balances sweetness and enhances flavors.
• Baking Soda (½ tsp): Works with buttermilk and vinegar for leavening.
• White Vinegar (½ tsp): Reacts with baking soda to create a tender crumb.

For the Cheesecake Layer

• Cream Cheese (3 blocks, 8 oz each, softened): Forms a creamy, tangy cheesecake base.
• Granulated Sugar (1 cup): Sweetens the cheesecake without overpowering.
• Large Eggs (3): Provide structure and richness.
• Vanilla Extract (1 tsp): Adds a sweet, balancing note.
• Sour Cream (½ cup): Enhances creaminess and adds a slight tang.

For the Topping

• Strawberry Pie Filling (1 cup): Adds a sweet, fruity layer with vibrant color.
• Whipped Cream (for garnish): Provides a light, fluffy finish for elegance.

Substitutions and Variations

• Butter: Use salted butter (omit added salt) or vegan butter for a dairy-free cake base.
• Buttermilk: Substitute with ½ cup milk (or non-dairy milk) mixed with ½ tsp lemon juice or vinegar, rested for 5 minutes.
• Red Food Coloring: Use natural red food coloring (like beet juice) or omit for a cocoa-colored cake, adjusting flavor slightly.
• Flour: Swap with a 1:1 gluten-free flour blend for a gluten-free version.
• Cream Cheese: Use low-fat cream cheese or vegan cream cheese, noting a softer texture.
• Sour Cream: Replace with Greek yogurt or non-dairy yogurt for a dairy-free option.
• Strawberry Pie Filling: Substitute with homemade strawberry compote (1 cup strawberries, ¼ cup sugar, cooked until thick) or raspberry pie filling.
• Whipped Cream: Use store-bought whipped topping, coconut whipped cream, or omit for a simpler finish.
• Add-Ins: Mix ½ cup white chocolate chips into the cheesecake batter or sprinkle crushed freeze-dried strawberries over the topping.

Step-by-Step Instructions

Making Red Velvet Strawberry Cheesecake is a rewarding process with distinct layers. Follow these instructions for a perfect dessert every time:

For the Red Velvet Cake Base

1. Preheat and Prep:
   • Preheat the oven to 325°F (163°C).
   • Grease a 9-inch springform pan and line the bottom with parchment paper. Lightly grease the parchment.
   • Tip: Wrap the outside of the pan with foil if using a water bath to prevent leaks.
2. Make the Red Velvet Batter:
   • In a large mixing bowl, use a stand mixer or handheld mixer on medium speed to cream ½ cup softened unsalted butter and ¾ cup granulated sugar until light and fluffy, about 2–3 minutes.
   • Beat in 1 large egg until fully incorporated.
   • Mix in 2 tbsp cocoa powder, 1 oz red food coloring, and 1 tsp vanilla extract until smooth.
   • Add ½ cup buttermilk, mixing until combined.
   • In a separate bowl, whisk together 1¼ cups all-purpose flour, ½ tsp salt, and ½ tsp baking soda. Gradually add to the wet ingredients, mixing until just combined.
   • Stir in ½ tsp white vinegar, mixing briefly to incorporate.
   • Tip: Scrape the bowl to ensure even mixing, and avoid overmixing to keep the cake tender.
3. Bake the Cake Base:
   • Pour the red velvet batter into the prepared springform pan, smoothing the top with a spatula.
   • Bake for 20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
   • Remove from the oven and let cool completely in the pan on a wire rack, about 1 hour.
   • Tip: Cool fully to prevent the cheesecake layer from melting or sinking.

For the Cheesecake Layer

4. Make the Cheesecake Batter:
   • In a large mixing bowl, beat 3 (8 oz) blocks softened cream cheese on medium speed until smooth and creamy, about 2 minutes.
   • Add 1 cup granulated sugar and beat until fully combined, about 1 minute.
   • Add 3 large eggs, one at a time, mixing well after each addition.
   • Mix in 1 tsp vanilla extract and ½ cup sour cream until smooth, scraping the bowl as needed.
   • Tip: Soften cream cheese at room temperature for 30–60 minutes to avoid lumps, and mix gently to prevent excess air.
5. Bake the Cheesecake:
   • Pour the cheesecake batter over the cooled red velvet base, smoothing the top with a spatula.
   • Optional: Place the springform pan in a larger roasting pan and add hot water to the roasting pan (about 1 inch up the sides) for a water bath to prevent cracks and ensure a smooth texture.
   • Bake at 325°F for 45–50 minutes, until the edges are set and the center has a slight jiggle.
   • Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
   • Remove from the oven, cool to room temperature (about 1 hour), then cover and refrigerate for at least 4 hours, preferably overnight.
   • Tip: The center should wobble slightly but not be liquid; overbaking can cause a dry texture.

For the Topping and Assembly

6. Add the Strawberry Topping:
   • Once the cheesecake is fully chilled, carefully remove it from the springform pan and place it on a serving platter.
   • Spread 1 cup strawberry pie filling evenly over the top, using a spatula to create a smooth layer.
   • Tip: Drain excess liquid from the pie filling for a neater presentation, and spread gently to avoid disturbing the cheesecake.
7. Garnish and Serve:
   • Pipe or dollop whipped cream around the edges or in decorative swirls on top of the strawberry filling for a festive touch.
   • Slice into 12 wedges using a sharp knife dipped in hot water and wiped clean between cuts.
   • Serve chilled, optionally with extra fresh strawberries or a drizzle of chocolate sauce.
   • Tip: Chill the cheesecake after adding the topping for 30 minutes to set the layers before slicing.

Assembly

Assembling Red Velvet Strawberry Cheesecake is all about creating a stunning, multi-layered dessert with vibrant flavors. Here’s how to make it look and taste incredible:

• Layer Thoughtfully: Bake a tender red velvet base, add a smooth cheesecake layer, and top with a glossy strawberry finish for a balanced texture and flavor.
• Baking Tips:
  • Use a water bath for a crack-free, creamy cheesecake, ensuring the foil is tightly wrapped to prevent leaks.
  • Cool the cake base completely before adding the cheesecake batter to maintain distinct layers.
  • Chill overnight for the best texture and easiest slicing.
• Presentation Tips:
  • Serve on a cake stand or platter to showcase the red velvet base, creamy cheesecake, and bright strawberry topping.
  • Garnish with whipped cream rosettes, fresh strawberry slices, or white chocolate shavings for an elegant touch.
  • Pair with a glass of sparkling wine, coffee, or milk for a complete dessert experience, perfect for birthdays, Valentine’s Day, or holiday gatherings.
  • Use a cake server to lift slices cleanly, highlighting the vibrant layers.

Storage and Make-Ahead Tips

Red Velvet Strawberry Cheesecake is best chilled and can be prepped or stored with these tips to maintain its quality:

• Make-Ahead:
  • Bake the cheesecake up to 2 days in advance, wrap tightly, and refrigerate without the strawberry topping. Add the topping and whipped cream the day of serving.
  • Prepare the red velvet base up to 1 day ahead, cool, wrap, and store at room temperature until ready to add the cheesecake layer.
  • Tip: Don’t add the strawberry topping too early, as it may soften the cheesecake surface.
• Storage:
  • Store the cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. The strawberry topping may soften slightly over time.
  • Keep in the springform pan until serving to protect the shape, or transfer slices to a container.
  • Tip: Cover tightly to prevent the cheesecake from absorbing fridge odors.
• Freezing:
  • Freeze the cheesecake (without strawberry topping or whipped cream) wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight, then add fresh toppings before serving.
  • Freeze individual slices for quick portions, wrapping each tightly to prevent freezer burn.
  • Tip: Avoid freezing with the strawberry topping, as it may become watery when thawed.

Recipe Variations

Red Velvet Strawberry Cheesecake is versatile and fun to customize. Here are some creative twists to try:

• Chocolate Red Velvet Cheesecake: Add ½ cup melted chocolate to the cheesecake batter and top with chocolate ganache instead of strawberry filling.
• Blueberry Red Velvet Cheesecake: Swap strawberry pie filling for blueberry pie filling and garnish with fresh blueberries.
• White Chocolate Red Velvet Cheesecake: Mix ½ cup melted white chocolate into the cheesecake batter and drizzle with white chocolate instead of whipped cream.
• Lemon Red Velvet Cheesecake: Add 1 tbsp lemon zest to the cheesecake batter and top with lemon curd instead of strawberry filling.
• Gluten-Free Cheesecake: Use a 1:1 gluten-free flour blend for the red velvet base and ensure all other ingredients are gluten-free.
• Vegan Cheesecake: Use vegan cream cheese, vegan butter, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), non-dairy sour cream, and non-dairy milk for buttermilk, with a vegan whipped topping.

Conclusion

You’re now ready to bake a Red Velvet Strawberry Cheesecake that’s as irresistible as it is beautiful! This 5-hour 40-minute recipe is perfect for special occasions, holidays, or anytime you want to dazzle with a decadent dessert. With its tender red velvet base, creamy cheesecake layer, and sweet strawberry topping, it’s a treat that’s sure to steal the show. Feel free to tweak the toppings, flavors, or garnishes to make it your own. Grab your springform pan, layer those ingredients, and enjoy every rich, velvety bite. Happy baking, and savor the strawberry-red velvet bliss!

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FAQs

1. Can I use a different pan size?
Yes, but adjust baking times. An 8-inch springform pan will need 22–25 minutes for the cake base and 50–55 minutes for the cheesecake. A 10-inch pan may need less time; check with a toothpick and for a set center.

2. Is this cheesecake healthy?
It’s an indulgent dessert, but you can lighten it with low-fat cream cheese, reduced sugar (½ cup in each layer), or smaller slices. Enjoy in moderation.

3. Can I make this vegan?
Yes! Use vegan cream cheese, vegan butter, flax eggs, non-dairy sour cream, and non-dairy milk for buttermilk. Top with vegan whipped cream and ensure the pie filling is vegan-friendly.

4. Why did my cheesecake crack?
Overmixing, overbaking, or rapid cooling can cause cracks. Use a water bath, mix gently, and cool slowly in the oven to prevent them.

5. Can I skip the water bath?
Yes, but a water bath ensures a smooth, crack-free cheesecake. Without it, monitor closely to avoid overbaking, and expect possible minor cracks.

6. How do I get clean slices?
Chill the cheesecake overnight, use a sharp knife dipped in hot water, and wipe clean between cuts for neat, professional slices.

7. Can I prep this for a party?
Yes! Bake up to 2 days ahead, refrigerate without toppings, and add strawberry filling and whipped cream the day of serving for a fresh look.

8. What’s the best way to store leftovers?
Store covered in the fridge for up to 5 days. Keep in the springform pan or transfer slices to an airtight container to maintain texture.