Red Velvet Strawberry Cheesecake: A Decadent Dessert Dream

If you’re looking for a dessert that combines elegance, indulgence, and classic flavors, the Red Velvet Strawberry Cheesecake is a masterpiece worth every bite. Imagine the velvety texture of rich red velvet cake, the creamy decadence of smooth cheesecake, and the bright sweetness of fresh strawberries—all layered together in a show-stopping dessert that’s as beautiful as it is delicious.

This dessert isn’t just about taste—it’s a full sensory experience. The vibrant red hue of the cake layers contrasts beautifully with the white cheesecake center and the glistening strawberry topping. Perfect for Valentine’s Day, birthdays, holidays, or any time you want to impress, this cheesecake is a guaranteed centerpiece that will have everyone asking for seconds.

Preparation and Baking Time

Preparation Time: 35 minutes
Baking Time: 1 hour 15 minutes
Cooling and Chilling Time: 4–5 hours (minimum)
Total Time: Approximately 6 hours
Servings: 12 slices
Calories: Approximately 540 per serving

Ingredients

For the Red Velvet Cake Layers:

1 ½ cups all-purpose flour
1 tablespoon unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk, room temperature
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
½ teaspoon red gel food coloring (add more for deeper color)
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature

For the Cheesecake Layer:

16 oz (450 g) cream cheese, softened
¾ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
½ cup sour cream
2 tablespoons heavy cream

For the Strawberry Topping:

2 cups fresh strawberries, hulled and sliced
¼ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
½ cup water

For the Cream Cheese Frosting (Optional, for decoration):

4 oz (115 g) cream cheese, softened
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar
Fresh strawberries for garnish

Instructions

Step 1: Prepare the Red Velvet Cake Batter

Preheat the Oven: Set your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
Mix Wet Ingredients: In a measuring cup, combine buttermilk, vinegar, vanilla extract, and food coloring. Stir well until the color is evenly mixed.
Cream the Butter and Sugar: In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes.
Add Eggs: Beat in eggs one at a time, ensuring each is fully incorporated.
Combine Mixtures: Alternate adding dry ingredients and the buttermilk mixture to the butter mixture, starting and ending with the dry ingredients. Mix until smooth.

Step 2: Bake the Cake Layers

Divide the batter evenly between the prepared pans.
Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 3: Prepare the Cheesecake Layer

Reduce oven temperature to 325°F (160°C). Line an 8-inch springform pan with parchment paper and grease the sides.
In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Add vanilla extract and mix well.
Beat in eggs one at a time, scraping the bowl between additions.
Stir in sour cream and heavy cream until smooth and silky.
Pour the mixture into the prepared springform pan and smooth the top.
Bake using a water bath: Place the pan inside a larger baking dish and fill it halfway with hot water. Bake for about 55–65 minutes until the center is just set but slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Remove from oven, let cool to room temperature, then chill for at least 4 hours or overnight.

Step 4: Prepare the Strawberry Topping

In a small saucepan, combine sliced strawberries, sugar, cornstarch, lemon juice, and water.
Cook over medium heat until the mixture thickens and the strawberries release their juices, about 5–7 minutes.
Remove from heat and let it cool completely.

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