Summary
This Red Velvet Strawberry Cheesecake recipe creates a three-layer dessert featuring a red velvet cake base, creamy cheesecake filling, and fresh strawberry topping. The recipe serves 12 and requires approximately 4 hours total time including chilling. The result is a restaurant-quality dessert that combines rich chocolate notes, tangy cream cheese, and fresh fruit flavors.
Equipment
- 9-inch springform pan
- Electric mixer (stand or hand mixer)
- Large mixing bowls (3-4 bowls)
- Medium saucepan
- Wire cooling rack
- Rubber spatula
- Measuring cups and spoons
- Fine-mesh sieve
- Aluminum foil
- Roasting pan (for water bath)
Ingredients
Red Velvet Base:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ¼ cup cocoa powder
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- ½ cup buttermilk
Cheesecake Filling:
- 32 oz cream cheese, room temperature
- 1 cup granulated sugar
- 4 large eggs
- ½ cup sour cream
- 2 teaspoons vanilla extract
- ¼ cup heavy cream
Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- Additional whole strawberries for garnish
Instructions
Prepare the Red Velvet Base:
- Preheat oven to 350°F. Grease and flour a 9-inch springform pan.
- In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, then vanilla and food coloring.
- In a separate bowl, whisk together flour and cocoa powder.
- Combine baking soda and vinegar in a small bowl.
- Alternately add dry ingredients and buttermilk to the creamed mixture, beginning and ending with flour mixture.
- Fold in the vinegar mixture.
- Pour batter into prepared pan and bake for 25-30 minutes until a toothpick comes out clean.
- Cool completely in pan.
Make the Cheesecake Layer:
- Reduce oven temperature to 325°F.
- Beat cream cheese until smooth and creamy, about 3 minutes.
- Gradually add sugar, beating until combined.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream, vanilla, and heavy cream until smooth.
- Pour cheesecake filling over cooled red velvet base.
- Wrap bottom of springform pan in aluminum foil.
- Place in a roasting pan and add hot water halfway up the sides.
- Bake for 55-65 minutes until center is almost set.
- Turn off oven and let cool in oven with door cracked for 1 hour.
- Remove from water bath and cool completely, then refrigerate at least 4 hours.
Prepare Strawberry Topping:
- Combine sliced strawberries, sugar, and cornstarch in a medium saucepan.
- Cook over medium heat, stirring frequently, until thickened, about 5-7 minutes.
- Stir in lemon juice and cool completely.
- Spread over chilled cheesecake before serving.
- Garnish with fresh whole strawberries.
Notes
Ensure all ingredients are at room temperature before beginning to prevent lumps in the cheesecake filling. The water bath is crucial for preventing cracks in the cheesecake surface. Don’t skip the cooling process as it allows the cheesecake to set properly. The Red Velvet Strawberry Cheesecake can be made up to 2 days ahead for easier entertaining.
Tips for Success
Always use room temperature cream cheese to avoid lumps in your Red Velvet Strawberry Cheesecake filling. Don’t overbeat the mixture once eggs are added, as this can cause cracks. The water bath should contain hot water, not boiling, to ensure gentle, even cooking. Test doneness by gently shaking the pan – the center should jiggle slightly but not be liquid. Allow full cooling time for the best texture and clean slicing.
Additional Tips and Variations
Create a chocolate ganache drizzle by heating ½ cup heavy cream and pouring over 4 oz chopped dark chocolate. For a lighter version, substitute half the cream cheese with Greek yogurt. Try different berry combinations like mixed berries or raspberry compote. Add a graham cracker crust layer for extra texture. The Red Velvet Strawberry Cheesecake can be made into individual portions using ramekins, adjusting baking time to 20-25 minutes.
Frequently Asked Questions (FAQ)
Q: Can I make this Red Velvet Strawberry Cheesecake without a water bath? A: While possible, the water bath prevents cracking and ensures even cooking. Without it, your cheesecake may crack or cook unevenly.
Q: How do I prevent cracks in my cheesecake? A: Use room temperature ingredients, don’t overbeat, use a water bath, and allow gradual cooling in the oven.
Q: Can I freeze this Red Velvet Strawberry Cheesecake? A: Yes, wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight.
Q: Why is my red velvet layer dense? A: Overmixing or incorrect measurements can cause density. Measure ingredients accurately and mix just until combined.
Q: How long does this cheesecake need to set? A: Allow at least 4 hours of refrigeration, though overnight is preferred for the best texture.
Conclusion
This Red Velvet Strawberry Cheesecake represents the perfect harmony of flavors, textures, and visual appeal that will make any occasion truly special. The combination of rich red velvet cake, creamy cheesecake filling, and fresh strawberry topping creates a dessert that’s both impressive and deeply satisfying. Whether you’re an experienced baker or just starting your culinary journey, this Red Velvet Strawberry Cheesecake recipe provides clear instructions and helpful tips to ensure your success. The result is a restaurant-quality dessert that will have your guests asking for the recipe and remembering your creation long after the last bite. Make this Red Velvet Strawberry Cheesecake your signature dessert, and prepare to receive countless compliments on your baking skills.