Strawberry Red Velvet Cheesecake

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There’s something undeniably special about a dessert that combines the best of two worlds. This Strawberry Red Velvet Cheesecake does just that by marrying the rich, velvety texture of cheesecake with the moist, cocoa-infused layers of classic red velvet cake. Topped with juicy strawberries and a luscious strawberry glaze, it’s a dessert that is as visually stunning as it is delicious.

The Perfect Dessert for Any Occasion

This decadent cheesecake is perfect for celebrations, romantic dinners, or just because you’re in the mood for something indulgent. The vibrant red velvet base and creamy cheesecake layer create a delightful harmony of textures and flavors, while the fresh strawberries add a refreshing finish.

Whether you’re an experienced baker or a novice looking to impress, this recipe is a showstopper that will leave everyone asking for seconds. Let’s dive into the details of creating this unforgettable dessert.

Ingredients for Strawberry Red Velvet Cheesecake

To create this showstopping dessert, you’ll need a combination of ingredients for the red velvet cake base, the cheesecake layer, and the strawberry topping. Each component works together to make a truly unforgettable treat.

For the Red Velvet Cake Base:

• 1 1/4 cups (160g) all-purpose flour – The foundation for the moist and tender red velvet layer.
• 1 cup (200g) granulated sugar – Sweetens the cake perfectly.
• 1/2 tsp baking soda – Helps the cake rise just right.
• 1/4 tsp salt – Balances the sweetness.
• 1/4 cup (60g) unsalted butter, softened – Adds richness and flavor.
• 1/4 cup (60ml) vegetable oil – Keeps the cake moist.
• 1 large egg – Binds the batter together.
• 1 tsp vanilla extract – Enhances the flavor.
• 1/2 cup (120ml) buttermilk – Provides tanginess and ensures a soft texture.
• 1 tbsp red food coloring – For the signature red hue.
• 1 tsp white vinegar – Activates the baking soda for a light and fluffy texture.
• 1 tbsp cocoa powder – Adds a hint of chocolate flavor.

For the Cheesecake Layer:

• 16 oz (450g) cream cheese, softened – The star of the creamy cheesecake layer.
• 1/2 cup (100g) granulated sugar – Sweetens the cheesecake.
• 2 large eggs – Create a smooth and rich consistency.
• 1 tsp vanilla extract – Adds depth to the cheesecake flavor.

For the Strawberry Topping:

• 1 1/2 cups (225g) fresh strawberries, halved – Sweet and juicy for the topping.
• 1/4 cup (60ml) strawberry glaze or jam – Adds a glossy finish and enhances the strawberry flavor.
• Whipped cream (optional) – For an extra touch of elegance when serving.

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How to Make Strawberry Red Velvet Cheesecake

This recipe is broken into three parts—making the red velvet base, preparing the cheesecake layer, and finishing it with the strawberry topping. Follow these steps for a dessert that’s as impressive as it is delicious.

Step 1: Prepare the Red Velvet Cake Base

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal.
2. In a medium bowl, sift together the flour, baking soda, cocoa powder, and salt. Set aside.
3. In a large mixing 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 until combined. Gradually add the dry ingredients, mixing until just incorporated.
5. Pour the red velvet batter into the prepared pan, spreading it evenly. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.

Step 2: Prepare the Cheesecake Layer

1. Lower the oven temperature to 325°F (160°C).
2. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Pour the cheesecake batter over the cooled red velvet cake base, spreading it evenly. Smooth the top with a spatula.
5. Bake for 40-45 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let it cool at room temperature before refrigerating for at least 4 hours (preferably overnight).

Step 3: Add the Strawberry Topping

1. Once the cheesecake is fully set, carefully remove it from the springform pan and transfer it to a serving plate.
2. Arrange the halved strawberries on top of the cheesecake.
3. Warm the strawberry glaze slightly and drizzle it over the strawberries for a shiny, professional finish.
4. Optionally, pipe whipped cream around the edges for an elegant touch.

Your Strawberry Red Velvet Cheesecake is now ready to be sliced and served!

How Long to Bake Strawberry Red Velvet Cheesecake

The baking times are critical to ensure each layer of this dessert is perfectly cooked. Here’s a breakdown for each part of the recipe:

• Red Velvet Cake Base – Bake at 350°F (175°C) for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
• Cheesecake Layer – Bake at 325°F (160°C) for 40-45 minutes. The cheesecake should be set but slightly jiggly in the center when you gently shake the pan.

To prevent overbaking, keep a close eye on your cheesecake during the last few minutes. Overbaking can cause cracks to form, but don’t worry if this happens—a layer of strawberries and glaze will hide imperfections beautifully.

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How to Store Leftovers

If you have any leftover Strawberry Red Velvet Cheesecake, here’s how to store it so you can enjoy it later:

• Refrigerator – Store the cheesecake in an airtight container or tightly wrap it with plastic wrap. It will stay fresh in the fridge for up to 4-5 days.
• Freezer – To freeze, wrap the cheesecake tightly in plastic wrap and then foil to prevent freezer burn. It can be stored for up to 2 months. Thaw in the refrigerator overnight before serving.

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Tips for the Perfect Strawberry Red Velvet Cheesecake

Here are a few extra tips to ensure your cheesecake turns out perfect every time:

• Use Room-Temperature Ingredients – This applies especially to cream cheese, eggs, and butter. Room-temperature ingredients blend more smoothly, preventing lumps in your cheesecake layer.
• Cool Between Layers – Let the red velvet base cool completely before adding the cheesecake layer to prevent sinking or uneven layers.
• Prevent Cracks in Cheesecake – Bake the cheesecake in a water bath for even cooking and to reduce the risk of cracks. Simply wrap the outside of your springform pan in foil and place it in a larger pan filled with about 1 inch of hot water.
• Decorate Just Before Serving – To keep the strawberries fresh and glossy, add the topping right before serving.
• Experiment with Garnishes – While fresh strawberries are classic, you can also add white chocolate shavings, a drizzle of melted chocolate, or even a sprinkle of powdered sugar for extra flair.

This Strawberry Red Velvet Cheesecake is sure to become a favorite dessert for any occasion!

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