Irresistible Red Velvet Cheesecake

This Red Velvet Strawberry Cheesecake combines the elegance of red velvet cake, the creaminess of cheesecake, and the sweetness of fresh strawberries into one show-stopping dessert. A perfect centerpiece for special occasions, it delivers layers of vibrant flavor and texture in every bite.

The first time I made this, it was for a friend's birthday, and it quickly became the most requested dessert for gatherings in my circle.

Ingredients

For the Red Velvet Cake Base

• All-purpose flour: the foundation for the cake layer with the right consistency
• Unsweetened cocoa powder: just a hint for authentic red velvet flavor
• Baking soda: ensures the cake base rises gently
• Salt: balances the sweetness
• Unsalted butter softened: adds richness
• Granulated sugar: sweetens the cake layer perfectly
• Large egg: gives structure to the cake
• Buttermilk: provides moisture and authentic tanginess
• Red food coloring: for the signature vibrant red color
• Vanilla extract: enhances the overall flavor
• White vinegar: reacts with the baking soda for a tender crumb

For the Cheesecake Filling

• Cream cheese softened: the hallmark ingredient of any classic cheesecake
• Granulated sugar: balances the tang of cream cheese
• Eggs: give the cheesecake structure and consistency
• Sour cream: for a tangy finish and creamy texture
• Vanilla extract: enriches the creamy filling's flavor

For the Strawberry Layer

• Fresh strawberries sliced: naturally sweet and adds a fruity element
• Granulated sugar: helps draw out the juices from strawberries
• Lemon juice: brightens the strawberries without overpowering them

How To Make Red Velvet Strawberry Cheesecake

Prepare the Red Velvet Cake Layer:

Mix the flour with cocoa powder, baking soda, and salt to create a uniform blend. Cream butter and sugar together on medium speed until light and airy, about 3 minutes. Add the egg while mixing thoroughly. Slowly pour in buttermilk, vanilla, vinegar, and red food coloring, mixing well. Gradually fold in the dry ingredients until combined. Bake the batter at 350°F 175°C for 20 to 25 minutes in a greased and lined springform pan. Let the cake layer cool completely before proceeding.

Prepare the Strawberry Layer:

Combine the sliced strawberries with sugar and a touch of lemon juice. Allow them to sit for approximately 10 to 15 minutes until they release their natural juices. Drain off the excess liquid to avoid the cheesecake from becoming soggy.

Make the Cheesecake Filling:

Beat softened cream cheese with an electric mixer until it is smooth and lump-free. Gradually mix in the sugar until fully incorporated. Add eggs one at a time, ensuring each is well blended. Stir in the sour cream and vanilla lightly to maintain a creamy texture without overmixing.

Assemble the Cheesecake:

Place the fully cooled red velvet cake layer at the base of the same springform pan. Spread half of the cheesecake filling evenly over the cake base. Arrange the drained strawberries over the cheesecake layer, distributing them evenly. Pour the remaining cheesecake filling over the strawberry layer, smoothing the top carefully.

Bake the Cheesecake:

Place the springform pan into a larger dish filled with a shallow water bath. Bake at 325°F 165°C for 55 to 65 minutes. The center should have a slight jiggle but will firm up as it cools. Turn off the oven and allow the cheesecake to cool in the oven before refrigerating.

Chill and Set:

Refrigerate the cheesecake for a minimum of six hours to allow the layers to fully set. Preferably, let it chill overnight before removing it from the pan and decorating as desired.

My personal favorite in this recipe is the fresh strawberries. They add natural sweetness and a touch of tartness that balances the richness of the cheesecake and the slightly chocolatey red velvet base.

Storage Tips

Store in the refrigerator covered with plastic wrap or in an airtight container for up to three days. For longer storage, slice and freeze individual portions wrapped tightly in foil.

Ingredient Substitutions

If you’re out of buttermilk, use a mixture of milk and a teaspoon of vinegar as a substitute. Frozen strawberries can replace fresh ones, just thaw them first and drain the liquid thoroughly.

Serving Suggestions

Serve the cheesecake with a drizzle of chocolate ganache or a dollop of whipped cream. For a festive look, garnish with additional fresh strawberries on top before serving.

Recipe FAQs

→ How do I ensure the red velvet cake layer remains moist?

Use buttermilk in the batter and avoid overbaking. Remove the cake from the oven once a toothpick comes out with a few moist crumbs.

→ Can I use frozen strawberries instead of fresh?

Yes, thaw frozen strawberries and drain excess moisture before using. Fresh strawberries are preferred for better texture and flavor.

→ How can I prevent cracks in the cheesecake layer?

Bake the cheesecake in a water bath and refrain from overmixing the cheesecake batter. Let the cheesecake cool gradually in the oven.

→ How long should I chill the cheesecake before serving?

Chill the cheesecake for at least 6 hours, preferably overnight, to allow it to set and enhance the flavors.

→ Can I make this dessert ahead of time?

Absolutely! You can prepare and chill the cheesecake a day or two in advance. Add fresh decorations just before serving if desired.