Strawberry Red Velvet Cheesecake

This Strawberry Red Velvet Cheesecake is a decadent and visually stunning dessert that combines the rich, cocoa-infused flavor of red velvet cake with the creamy smoothness of cheesecake. Topped with fresh strawberries and a glossy strawberry glaze, this dessert is perfect for special occasions such as birthdays, holidays, or any time you want to impress your guests with a sophisticated yet delicious treat.

Why You’ll Love This Recipe

This cheesecake is a showstopper in every sense. The red velvet cake base adds a rich, chocolatey flavor with a beautiful color, while the creamy cheesecake layer balances the richness with its smooth texture. Topped with fresh strawberries and a shiny glaze, it’s not only a feast for the taste buds but also for the eyes. Whether you’re a fan of classic cheesecake or looking for something new, this Strawberry Red Velvet Cheesecake will quickly become a favorite.

Ingredients

For the Red Velvet Cake Base:

• 1 1/4 cups (160g) all-purpose flour

• 1 cup (200g) granulated sugar

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/4 cup (60g) unsalted butter, softened

• 1/4 cup (60ml) vegetable oil

• 1 large egg

• 1 tsp vanilla extract

• 1/2 cup (120ml) buttermilk

• 1 tbsp red food coloring

• 1 tsp white vinegar

• 1 tbsp cocoa powder

For the Cheesecake Layer:

• 16 oz (450g) cream cheese, softened

• 1/2 cup (100g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

For the Strawberry Topping:

• 1 1/2 cups (225g) fresh strawberries, halved

• 1/4 cup (60ml) strawberry glaze or jam

• Whipped cream (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Red Velvet Cake Base:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. In a medium bowl, sift together the flour, baking soda, cocoa powder, and salt. Set aside.

3. In a large bowl, cream the softened butter, oil, and sugar until light and fluffy. Beat in the egg and vanilla extract.

4. Mix in the buttermilk, red food coloring, and vinegar. Gradually add the dry ingredients, mixing until just combined.

5. Pour the batter into the prepared pan and bake for 15-20 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.

Prepare the Cheesecake Layer:

1. Lower the oven temperature to 325°F (160°C).

2. In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

3. Pour the cheesecake batter over the cooled red velvet cake base and smooth the top.

4. Bake for 40-45 minutes, or until the center is set but still slightly jiggly.

5. Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight to set.

Add the Strawberry Topping:

1. Arrange the halved strawberries on top of the chilled cheesecake.

2. Warm the strawberry glaze or jam and drizzle it over the strawberries to give them a glossy finish.

3. Optionally, garnish with whipped cream before serving.

Servings and Timing

• Servings: 10

• Prep Time: 25 minutes

• Cook Time: 1 hour

• Chill Time: 4 hours

• Total Time: 5 hours 25 minutes

Variations

• Chocolate Drizzle: For a richer flavor, drizzle melted chocolate over the strawberries before serving.

• Flavored Toppings: Experiment with other fruit toppings like raspberries or blueberries for a different flavor profile.

• Gluten-Free Option: Use a gluten-free all-purpose flour blend for the red velvet base to make this dessert gluten-free.

Storage/Reheating

• Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days.

• Freezing: You can freeze leftover cheesecake for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQs

1. Can I use a different color instead of red food coloring?

Yes, you can use other food colors or even leave it out for a different look, but the traditional red velvet flavor benefits from the coloring.

2. Can I make this dessert in advance?

Yes, this cheesecake needs to chill for several hours, so it can be made the day before serving.

3. Can I make this cheesecake without the red velvet base?

While it’s not the same recipe, you can make a traditional cheesecake layer and skip the red velvet base entirely.

4. Can I make this cheesecake without a springform pan?

You can use a regular cake pan, but a springform pan is ideal for easy removal. If using a regular pan, make sure to line it well with parchment paper.

5. How do I prevent the cheesecake from cracking?

To prevent cracks, make sure to bake the cheesecake at a lower temperature and avoid overbaking. A water bath is also recommended for an even texture.

6. Can I add extra flavors to the cheesecake layer?

Yes, you can incorporate chocolate chips, lemon zest, or vanilla beans into the cheesecake batter for added flavor.

7. Can I use store-bought strawberry glaze?

Yes, store-bought strawberry glaze or jam works perfectly for the topping. You can also make your own by simmering fresh strawberries and sugar.

8. Can I use non-dairy alternatives for the cheesecake layer?

Yes, you can substitute dairy-free cream cheese and non-dairy milk (like almond milk) to make a vegan version.

9. How do I know when the cheesecake is done?

The center of the cheesecake should be set but slightly jiggly. It will firm up more as it cools.

10. Can I add a crumb crust to the bottom?

Yes, you can add a graham cracker or Oreo crust for extra texture and flavor.

Conclusion

This Strawberry Red Velvet Cheesecake is a luxurious dessert that combines the best of both worlds: rich red velvet cake and smooth, creamy cheesecake. With a beautiful topping of fresh strawberries and a glossy glaze, it’s perfect for any special occasion. Whether you’re celebrating a birthday, holiday, or simply treating yourself, this cheesecake will undoubtedly impress and delight everyone who tries it!

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