Red Velvet Strawberry Cheesecake is a perfect blend of creamy cheesecake, the iconic red velvet flavor, and fresh, juicy strawberries. With a buttery red velvet crust, rich and velvety cheesecake filling, and a sweet strawberry topping, this dessert is sure to be a crowd-pleaser at any event. Whether you’re preparing it for a special occasion or just to satisfy your sweet tooth, this cheesecake will make every bite feel indulgent and delicious.
Why You’ll Love This Red Velvet Strawberry Cheesecake
- Irresistible Red Velvet Flavor: A beautiful and bold red velvet crust gives this cheesecake a unique twist.
- Smooth and Creamy Cheesecake Filling: The filling is velvety smooth and pairs perfectly with the red velvet base.
- Fresh Strawberry Topping: Sweet and tangy strawberries on top make this cheesecake even more irresistible.
- Perfect for Special Occasions: Whether for a birthday, holiday, or dinner party, this cheesecake will impress everyone.
Ingredients
the Red Velvet Cake:
- 2 ½ cups (312g) all-purpose flour
- 2 tbsp (15g) unsweetened cocoa powder
- 1 ½ tsp (7g) baking powder
- 1 tsp (5g) baking soda
- 1 tsp (5g) salt
- 1 ½ cups (300g) granulated sugar
- 1 cup (240ml) vegetable oil
- 2 large eggs
- 1 tbsp (15ml) red food coloring
- 1 tsp (5g) vanilla extract
- 1 cup (240ml) buttermilk
- 1 tbsp (15ml) white vinegar
For the Cheesecake Layer:
- 3 (8 oz) packages cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 tsp (5g) vanilla extract
- ½ cup (120ml) sour cream
For the Strawberry Topping:
- 2 cups (300g) fresh strawberries, hulled and sliced
- 2 tbsp (30g) granulated sugar
- 1 tbsp (15ml) lemon juice
Instructions
the Crust:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan.
- In a bowl, mix the flour, sugar, salt, cocoa powder, and red food coloring until combined.
- Add the softened butter, egg, and vanilla extract, mixing until a dough forms.
- Press the dough evenly into the bottom of the prepared pan. Bake for 12-15 minutes, or until set. Remove and let cool.
the Cheesecake Filling:
- Lower the oven temperature to 325°F (165°C).
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the sour cream, flour, and vanilla extract. Mix until smooth.
- Pour the cheesecake mixture over the cooled red velvet crust.
- Bake for 45-50 minutes, or until the center is set but slightly wobbly. Turn off the oven, leave the door ajar, and let the cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight.
the Strawberry Topping:
- In a small bowl, combine the sliced strawberries, sugar, and lemon juice. Let it sit for 10-15 minutes to release the juice.
- Spoon the strawberries and syrup over the chilled cheesecake before serving.
Tips for the Perfect Red Velvet Strawberry Cheesecake
- Don’t overbake: The cheesecake should still have a slight jiggle in the center when done.
- Let it chill: For the best texture and flavor, let the cheesecake chill overnight.
- Make it ahead: You can prepare this cheesecake a day in advance, making it perfect for events or gatherings.
Nutritional Information (Per Serving)
- Calories: 350
- Protein: 5g
- Carbohydrates: 45g
- Fat: 20g
- Fiber: 2g
A Decadent Delight
This Red Velvet Strawberry Cheesecake is the ultimate dessert for anyone who loves the rich flavor of red velvet combined with the creaminess of cheesecake and the freshness of strawberries. It’s easy to make, yet impressive enough for special occasions. Whether you’re treating yourself or sharing with loved ones, this cheesecake will surely be a hit!
