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, lusciousness of cheesecake, all topped with fresh strawberries. This dessert is not just a treat for the taste buds; it’s a feast for the eyes, making it a perfect centerpiece for any celebration. The origins of red velvet cake can be traced back to the early 20th century, where it gained popularity in the Southern United States, often associated with special occasions and holidays.

People adore Red Velvet Strawberry Cheesecake for its unique combination of flavors and textures. The slight cocoa undertone of the red velvet pairs beautifully with the tangy cream cheese filling, while the strawberries add a refreshing burst of sweetness. Whether you’re hosting a dinner party or simply indulging in a sweet craving, this dessert is both convenient to make and impressively elegant. Join me as we dive into this scrumptious recipe that will surely 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 Strawberry Topping:
• 2 cups fresh strawberries, hulled and sliced
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• For the Whipped Cream:
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

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 until just combined. Be careful not to overmix; a few lumps are okay.
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, turn them out onto 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 until smooth and creamy. This usually takes about 2-3 minutes.
3. Add the granulated sugar and vanilla extract to the cream cheese, mixing until well combined.
4. Next, add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can lead to cracks in your cheesecake.
5. In a separate bowl, puree the fresh strawberries using a blender or food processor. You should have about 1 cup of strawberry puree.
6. Fold the strawberry puree and lemon juice into the cream cheese mixture until fully incorporated.
7. Pour the cheesecake batter into a greased 9-inch springform pan. Smooth the top with a spatula.
8. Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is still slightly jiggly. It will firm up as it cools.
9. Once done, turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about an hour. This helps prevent cracks.
10. 

    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, consider pairing this cheesecake with a dollop of whipped cream or a drizzle of chocolate sauce for an extra indulgent touch. You can also experiment with variations by adding different fruit toppings, such as raspberries or blueberries, or even incorporating a layer of chocolate ganache for a decadent twist. The possibilities are endless, and I encourage you to get creative! I truly believe that once you try this Red Velvet Strawberry Cheesecake, it will become a favorite in your dessert repertoire. So, gather your ingredients, roll up your sleeves, and dive into this delicious recipe. I can’t wait to hear about your experience, so be sure to share your thoughts and any variations you come up with. Happy baking! Print

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

    

    Print Recipe

    This stunning Red Velvet Strawberry Cheesecake combines the rich flavors of red velvet cake with a creamy strawberry cheesecake layer, topped with fresh strawberries and whipped cream. Perfect for special occasions or a delightful dessert treat!

    • Author: Dottie
    • Prep Time: 30 minutes
    • Cook Time: 90 minutes
    • Total Time: 120 minutes
    • Yield: 12 servings

    Ingredients

    • Sliced strawberries
    • Granulated sugar
    • Lemon juice
    • Heavy whipping cream
    • Powdered sugar
    • Vanilla extract
    • Red velvet cake layers

    Instructions

    1. After cooling, remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
    2. In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently to coat the strawberries in the sugar and lemon juice.
    3. Let the mixture sit for about 15-20 minutes to allow the strawberries to release their juices.
    4. In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
    5. Using an electric mixer, whip the cream on medium-high speed until soft peaks form. Be careful not to overwhip, as it can turn into butter.
    6. Once the red velvet cakes and cheesecake have cooled completely, place one red velvet cake layer on a serving plate.
    7. Spread a layer of whipped cream on top of the first cake layer, followed by the cheesecake layer.
    8. Top the cheesecake with the second red velvet cake layer.
    9. Spread more whipped cream on top of the second cake layer and decorate with the strawberry topping.
    10. Slice and serve chilled. Enjoy your delicious Red Velvet Strawberry Cheesecake!

    Notes

    • For best results, use room temperature ingredients for both the cake and cheesecake layers.
    • Feel free to adjust the sweetness of the strawberry topping according to your taste.
    • This cake can be made a day in advance and stored in the refrigerator.