Description

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.

Ingredients

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.

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Instructions

For the Red Velvet Cake Base

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.
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.
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

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.
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

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.
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