Discover the perfect marriage of red velvet cake and strawberry cheesecake in this show‑stopping dessert. Layered with a moist cocoa‑tinted red velvet sponge and a rich, strawberry‑folded cheesecake filling, it’s ideal for celebrations or any time you crave something extraordinary.
Why You’ll Love This Red Velvet Strawberry Cheesecake
- Double indulgence: Combines two classic desserts in one elegant presentation.
- Vibrant color: The striking red cake contrasts beautifully with the pale, fruit‑flecked cheesecake.
- Make‑ahead friendly: Chill time allows the flavors to develop and makes prep stress‑free on serving day.
try also : Chocolate Overload Explosion Cake and find more in pinterest
Ingredients for Red Velvet Strawberry Cheesecake
Red Velvet Cake Layer
- 2 cups (260 g) all‑purpose flour
- 1½ cups (300 g) granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs, room temperature
- ½ cup (113 g) unsalted butter, melted
- 1 cup (240 ml) buttermilk, room temperature
- 2 tbsp unsweetened cocoa powder
- 1 tbsp red food coloring
- 1 tsp vanilla extract
Strawberry Cheesecake Layer
- 16 oz (454 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup chopped fresh strawberries
Equipment Needed
- 9″ springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Wire rack
- Plastic wrap
Step‑by‑Step Instructions
1. Prepare the Pan & Oven
Preheat your oven to 350°F (175°C). Grease the sides and bottom of a 9″ springform pan, then lightly dust with flour or line the bottom with parchment paper.
2. Mix Dry Cake Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder until fully combined.
3. Combine Wet Cake Ingredients
In a separate large bowl, beat the eggs and sugar until pale. Add the melted butter, buttermilk, vanilla extract, and red food coloring, mixing until smooth.
4. Make the Cake Batter
Gradually add the dry ingredients to the wet mixture, stirring on low speed until just incorporated. Avoid overmixing to keep the cake tender.
5. Prepare the Cheesecake Filling
In a clean bowl, beat the cream cheese and sugar on medium speed until smooth and lump‑free. Add the eggs one at a time, blending each fully before adding the next. Mix in vanilla extract. Gently fold in the chopped strawberries.
6. Assemble the Layers
- Pour half of the red velvet batter into the prepared pan.
- Spoon the cheesecake filling over the cake layer, spreading evenly.
- Carefully dollop and smooth the remaining red velvet batter on top of the cheesecake.
7. Bake & Cool
Bake for 50–60 minutes, or until the cheesecake center is set (it should jiggle slightly). Remove from the oven and let cool on a wire rack for 1 hour. Then cover and refrigerate for at least 4 hours, or overnight, to fully set.
8. Release & Serve
Run a thin knife around the pan’s edge to loosen. Unlock and remove the springform ring. Slice with a sharp knife, wiping between cuts for clean layers.
Expert Tips
- Room‑temperature ingredients ensure a lump‑free cheesecake and even cake crumb.
- Gentle folding of strawberries prevents coloring the cheesecake pink; they remain distinct in the white layer.
- Water bath alternative: For an ultra‑creamy cheesecake, place the springform pan in a larger pan filled with hot water (about 1″ deep) during baking to reduce cracking.
- Prevent cracks: Avoid opening the oven door during the bake and turn off the oven before the end of baking, letting the cake sit inside with the door ajar for 15 minutes.
Variations & Serving Suggestions
- Berry medley: Swap strawberries for raspberries or blueberries for a mixed‑berry cheesecake.
- Chocolate drizzle: Melt semi‑sweet chocolate and drizzle over slices before serving.
- Whipped cream topping: Pipe fresh whipped cream rosettes around the edges and garnish with strawberry halves.
- Nuts for crunch: Press a thin layer of crushed pecans or graham crackers into the bottom for texture.
Storage & Make‑Ahead
- Refrigerator: Keep in an airtight container for up to 5 days.
- Freezer: Wrap individual slices tightly in plastic wrap and foil; freeze for up to 1 month. Thaw overnight in the fridge.
Frequently Asked Questions
Can I use frozen strawberries?
Yes—thaw and pat dry to remove excess moisture before folding into the cheesecake.
What’s the best way to cut clean slices?
Heat your knife under hot water, dry it, then slice; repeat between cuts.
Why did my cheesecake crack?
Rapid temperature changes can cause cracks. Use a water bath, cool gradually, and avoid overbaking.
This Red Velvet Strawberry Cheesecake brings together rich cocoa cake and creamy strawberry‑laced cheesecake in one unforgettable dessert. Perfect for holidays, birthdays, or any gathering where you want to impress. Happy baking!