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Red Velvet Strawberry Cheesecake Recipe

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This Red Velvet Strawberry Cheesecake combines the rich flavors of classic red velvet cake with a creamy strawberry-infused cheesecake topping. A decadent dessert perfect for special occasions or whenever you crave a delightful fusion of chocolate, cream, and fresh fruit.

Ingredients

Dry 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

Wet Ingredients

  • 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

  • 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. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease or line a 9-inch springform pan to ensure easy cake removal after baking.
  2. Mix dry ingredients: In a large bowl, sift together the flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder. This ensures even distribution and a smooth batter.
  3. Combine wet ingredients: In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth and well mixed.
  4. Mix wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
  5. Bake the cake: Pour the batter into the prepared springform pan and spread evenly. 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. This helps the cheesecake topping set properly without melting.
  7. Prepare the cheesecake topping: Beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Then fold in the pureed strawberries gently, followed by the whipped heavy cream, combining until light and fluffy.
  8. Assemble and chill: Spoon the strawberry cheesecake mixture evenly over the cooled red velvet cake layer. Cover and refrigerate the assembled cheesecake for at least 4 hours, or overnight, to allow it to set firmly.
  9. Garnish and serve: Before serving, garnish the cheesecake with halved fresh strawberries and optional whipped cream for an extra touch of elegance and flavor.

Notes

  • Ensure all refrigerated ingredients, especially eggs and buttermilk, are at room temperature for better batter consistency.
  • Do not overmix the batter to keep the cake light and fluffy.
  • Puree strawberries using a blender or food processor for a smooth cheesecake layer.
  • Chilling time can be extended for a firmer cheesecake texture; overnight chilling is best.
  • The red food coloring can be adjusted based on desired color intensity.

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