Description
This Red Velvet Strawberry Cheesecake combines the rich, moist texture of classic red velvet cake with a smooth, creamy strawberry cheesecake layer. Topped with fresh strawberries, it’s a stunning dessert perfect for special occasions or indulgent treats.
Ingredients
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
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract (for cheesecake filling)
1 cup fresh strawberries pureed (about 8–10 strawberries)
1 cup heavy whipping cream
Fresh strawberries, halved (for topping)
Whipped cream (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan.
- In a large bowl, sift together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
- Gradually add dry ingredients to wet mixture, stirring until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cake cool completely in the pan.
- Beat softened cream cheese in a large bowl until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, mixing well.
- Stir in pureed strawberries.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into strawberry cheesecake mixture until light and fluffy.
- Carefully remove cooled red velvet cake from springform pan and place on serving dish.
- Spread strawberry cheesecake filling evenly over the cake.
- Refrigerate for at least 4 hours or until set.
- Garnish with fresh strawberry halves and whipped cream if desired before serving.
Notes
Substitute fresh strawberries with raspberry puree for a tangy twist.
Add a graham cracker crust at the bottom for extra crunch.
Use a mix of cream cheese and mascarpone for an even creamier filling.
Swap red food coloring for natural beet juice for a natural dye option.
Incorporate finely chopped nuts or chocolate chips into the cake batter for added texture.
Store cheesecake covered in the refrigerator for up to 3 days; reheating not recommended.
Freeze cheesecake (without fresh topping) wrapped tightly for up to 1 month; thaw overnight in refrigerator before serving.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 75 mg
