Red Velvet Strawberry Cheesecake ❤️🍰🍓
Introduction
Red Velvet Strawberry Cheesecake is an elegant dessert that combines the velvety richness of red velvet cake with a creamy strawberry cheesecake filling. It’s perfect for celebrations or whenever you’re craving something special. The bright red cake paired with a pink strawberry cheesecake layer creates a stunning presentation that tastes as delightful as it looks.
Why Make This Recipe
This cheesecake is a showstopper that merges two favorite desserts: red velvet cake and strawberry cheesecake. It’s rich, creamy, and has the perfect balance of sweetness and tang. Whether for Valentine’s Day, birthdays, or just because, this dessert will impress everyone.
How to Make Red Velvet Strawberry Cheesecake
You’ll start by baking a classic red velvet cake, then top it with a light and creamy strawberry cheesecake filling. After chilling, you’ll have a stunning layered cheesecake topped with fresh strawberries that’s both visually and flavorfully irresistible.
Ingredients:
For the Red Velvet Cake Base:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cocoa powder
- 1 cup 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 Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed (about 8-10 strawberries)
- 1 cup heavy whipping cream
For Topping:
- Fresh strawberries, halved
- Whipped cream (optional)
Directions:
- Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan. - Make the Red Velvet Cake:
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared springform pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before moving on.
- Prepare the Strawberry Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
- Stir in the pureed strawberries, ensuring everything is well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the strawberry cheesecake mixture until light and fluffy.
- Assemble the Cheesecake:
- Once the red velvet cake has cooled, carefully remove it from the springform pan and place it on your serving dish.
- Spread the strawberry cheesecake filling evenly on top of the red velvet cake.
- Place the cheesecake in the refrigerator and chill for at least 4 hours, or until the filling is set.
- Serve:
- Before serving, garnish with fresh strawberry halves on top. You can also add a dollop of whipped cream for an extra touch of decadence.
How to Serve Red Velvet Strawberry Cheesecake
Serve this cheesecake chilled for the best experience. The combination of the moist red velvet cake and the creamy strawberry cheesecake filling is sure to delight everyone who tries it.
How to Store Red Velvet Strawberry Cheesecake
Store any leftovers in the refrigerator for up to 3 days. Ensure it’s well-covered or kept in an airtight container to maintain freshness.
Tips to Make Red Velvet Strawberry Cheesecake
- Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temperature to create a smoother, creamier texture for both the cake and the cheesecake layers.
- Chill Time: Don’t rush the chilling process. The cheesecake needs time to set for the best results.
- Pureed Strawberries: For an extra smooth texture, strain the strawberry puree to remove seeds.
FAQs
1. Can I use frozen strawberries for the cheesecake filling?
Yes, but be sure to thaw and drain them thoroughly before pureeing.
2. Can I make this dessert ahead of time?
Absolutely! You can prepare the cake and cheesecake layers a day ahead, then assemble them when you’re ready to serve.
3. Can I use a different type of food coloring?
If you prefer, you can use gel food coloring instead of liquid, but adjust the amount accordingly.
Enjoy this beautiful Red Velvet Strawberry Cheesecake for any special occasion, or simply to treat yourself
Red Velvet Strawberry Cheesecake
Ingredients
- For the Red Velvet Cake Base:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cocoa powder
- 1 cup 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 Filling:
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries pureed (about 8-10 strawberries)
- 1 cup heavy whipping cream
- For Topping:
- Fresh strawberries halved
- Whipped cream optional
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan.
- Make the Red Velvet Cake:
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared springform pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before moving on.
- Prepare the Strawberry Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
- Stir in the pureed strawberries, ensuring everything is well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the strawberry cheesecake mixture until light and fluffy.
- Assemble the Cheesecake:
- Once the red velvet cake has cooled, carefully remove it from the springform pan and place it on your serving dish.
- Spread the strawberry cheesecake filling evenly on top of the red velvet cake.
- Place the cheesecake in the refrigerator and chill for at least 4 hours, or until the filling is set.
- Serve:
- Before serving, garnish with fresh strawberry halves on top. You can also add a dollop of whipped cream for an extra touch of decadence.