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Red Velvet Strawberry Cheesecake Recipe

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This Red Velvet Strawberry Cheesecake combines the rich, moist texture of a classic red velvet cake with a luscious, creamy strawberry-flavored cheesecake topping. The vibrant red cake base pairs perfectly with the sweet and tangy strawberry cream cheese layer, garnished with fresh strawberries for a delightful and elegant dessert that’s perfect for celebrations or anytime indulgence.

Ingredients

Cake Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tbsp cocoa powder
  • 1 cup vegetable oil
  • 1 cup buttermilk (room temperature)
  • 2 large eggs (room temperature)
  • 2 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar

Cheesecake Topping Ingredients

  • 16 oz cream cheese (softened)
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries (pureed, about 8–10 strawberries)
  • 1 cup heavy whipping cream

Garnish

  • Fresh strawberries (halved)
  • Whipped cream (optional)

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and grease or line a 9-inch springform pan for easy removal of the cake.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder. Set aside.
  3. Mix Wet Ingredients: In another bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until well combined.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing to keep the cake tender.
  5. Bake the Cake: Pour the batter evenly into the prepared springform pan and bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
  7. Prepare Cheesecake Topping: Using a mixer, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Fold in the pureed fresh strawberries gently.
  8. Whip Heavy Cream: In a separate bowl, whip the heavy whipping cream to soft peaks. Gently fold the whipped cream into the strawberry cream cheese mixture until fully incorporated and smooth.
  9. Assemble the Cheesecake: Spoon and spread the strawberry cheesecake mixture evenly over the cooled red velvet cake base in the springform pan.
  10. Chill: Refrigerate the assembled cake for at least 4 hours, or until the topping is set.
  11. Garnish and Serve: Before serving, garnish the cheesecake with halved fresh strawberries and optional whipped cream dollops. Slice and enjoy!

Notes

  • Ensure the eggs and buttermilk are at room temperature for better mixing and texture.
  • Do not overmix the batter to keep the cake light and moist.
  • The cheesecake topping requires gentle folding to maintain the airy texture from the whipped cream.
  • Refrigerate the dessert well to allow proper setting and easier slicing.
  • You can substitute fresh strawberries with strawberry preserves if fresh is not available, but puree texture and sweetness may vary.

Find it online: https://forkvista.com/red-velvet-strawberry-cheesecake-recipe/