Red Velvet Strawberry Cheesecake

This layered dessert combines a moist red velvet base with a creamy strawberry-infused cheesecake center, crowned with fresh macerated strawberries. It delivers a striking balance of richness and fruitiness, perfect for celebrations and gatherings. Each bite offers a velvety texture, vibrant flavor, and stunning presentation. Serve it well chilled for the best taste and texture. Leftovers store beautifully for up to three days, so you can enjoy its elegance beyond the first slice.

I first served this at my anniversary dinner and the entire table fell silent after the first bite. It was a perfect moment of sweet appreciation that I cherish every time I make this dessert.

Ingredients

• All purpose flour: provides structure to the red velvet base. Use a spoon and level method for accurate measuring
• Granulated sugar: sweetens both layers. Use finely granulated sugar for smooth blending
• Unsweetened cocoa powder: adds the signature richness to the cake. Look for high-quality Dutch process for better depth of flavor
• Baking powder and baking soda: ensure the cake rises well. Check expiration to guarantee reliable lift
• Salt: enhances the overall flavor in both layers. Fine sea salt distributes evenly
• Vegetable oil: keeps the cake moist even after chilling. Choose neutral flavored oil to not overpower taste
• Buttermilk: tenderizes the crumb and adds a slight tang. You can make a substitute by adding lemon juice to milk
• Eggs: provide structure and binding in both cake and cheesecake layers. Use room temperature eggs for best mix and texture
• Red food coloring: delivers the classic red hue. Gel coloring gives a more intense color with less volume
• Vanilla extract: introduces a warm background flavor. Opt for pure vanilla for the best taste
• White vinegar: reacts with baking soda to enhance the red color and leavening
• Cream cheese: forms the smooth, rich body of the cheesecake. Use full-fat and soften well before mixing
• Sour cream: adds tanginess and creaminess to balance the filling
• Heavy cream: contributes extra richness and a smooth texture
• Fresh strawberries: bring brightness both pureed in the filling and sliced in the topping. Use ripe berries at peak season
• Lemon juice: in the topping brightens and balances the sweetness of strawberries

Instructions

Preheat the Oven and Prep the Pan:

Preheat your oven to three hundred fifty degrees Fahrenheit. Line the bottom of an eight-inch springform pan with parchment paper and lightly grease the sides. This preparation ensures you can release the cake easily after baking.

Mix the Dry Ingredients:

Sift together the all purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl. Sifting creates a smooth, lump-free base that will help the batter mix evenly.

Combine the Wet Ingredients:

In a separate bowl whisk together the vegetable oil, buttermilk, egg, red food coloring, vanilla extract, and white vinegar until well combined. Proper mixing here prevents streaks in the cake batter and improves its texture.

Make the Cake Batter:

Pour the wet ingredients into the dry ones and gently stir just until combined. Avoid overmixing as this can toughen the cake. Pour the batter into your prepared pan and smooth the surface evenly.

Bake the Red Velvet Base:

Place the pan in the oven and bake for twenty-five to thirty minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan on a wire rack before adding the cheesecake layer.

Lower the Oven Temperature:

Once the cake is cooled, reduce your oven temperature to three hundred twenty-five degrees Fahrenheit in preparation for baking the cheesecake layer.

Beat the Cream Cheese:

Using an electric mixer, beat the softened cream cheese until completely smooth. This step is important to ensure the cheesecake filling has no lumps and is creamy.

Incorporate Cheesecake Ingredients:

Add sugar to the cream cheese and mix thoroughly. Then add sour cream and heavy cream, mixing until combined. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Finally, stir in the vanilla extract and strawberry puree until the mixture is uniform.

Assemble the Layers:

Gently spoon the cheesecake filling over the cooled red velvet cake base in the springform pan. Use a spatula to smooth the top carefully without disrupting the cake layer beneath.

Bake the Cheesecake:

Place the pan on a baking sheet and bake for sixty to seventy minutes. The edges should puff slightly and the center be just set but still have a slight wobble.

Cool the Cheesecake Gradually:

Turn off the oven and crack the door open. Let the cheesecake rest inside for one hour. This gradual cooling helps prevent cracks on the surface by reducing temperature shock.

Chill Thoroughly:

Transfer the cheesecake to the refrigerator and chill for at least four hours or overnight. This chilling step is essential for clean slices and developing full flavor.

Prepare the Strawberry Topping:

In a bowl, toss sliced strawberries with sugar and lemon juice. Let them sit for ten minutes to release their juices and become glossy.

Finish and Serve:

Remove the chilled cheesecake from the springform pan. Top generously with the macerated strawberries. Slice and serve cold for the best flavor and texture.

The strawberry layer always reminds me of summers spent picking berries with my sister and baking late into the evening. It adds a nostalgic brightness that lifts every bite.

Storage Tips

Store leftover cheesecake in an airtight container inside the refrigerator for up to three days. To freeze, wrap individual slices tightly in plastic wrap, then foil, and store in the freezer for up to one month. Always thaw frozen slices overnight in the fridge rather than at room temperature to keep the texture intact.

Ingredient Substitutions

You can swap Greek yogurt for sour cream with no loss in tang or creaminess. If fresh strawberries are not available, frozen berries thawed and pureed work perfectly in the cheesecake layer. For richer color, gel food coloring offers a stronger red with less effect on batter consistency compared to liquid food coloring.

Serving Suggestions

For neat slices, heat your knife with warm water and wipe it clean after each cut. Add a dollop of whipped cream or a fresh mint sprig to each slice for an elegant touch. This dessert pairs wonderfully with a cup of coffee or a chilled glass of rosé, balancing richness with refreshing flavors.

Chill the cheesecake thoroughly before slicing to get clean, elegant pieces. Serve cold and garnish with macerated strawberries for the best flavor.

Common Questions About the Recipe

→ Can I use frozen strawberries for the topping?

Yes, but thaw and drain them well before macerating to avoid excess liquid and maintain texture.

→ How do I prevent the cheesecake from cracking?

Use room temperature ingredients, cool slowly in the oven, and consider a water bath to ensure even baking.

→ Can this dessert be made in advance?

Absolutely. Prepare it the day before and chill overnight for the best flavor and texture.

→ What can substitute for buttermilk?

Mix 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice as a quick and effective substitute.

→ How should leftover slices be stored?

Wrap slices tightly and keep refrigerated for up to three days, or freeze for up to one month, thawing overnight before serving.