Print

Red Velvet Strawberry Cheesecake

Red Velvet Strawberry Cheesecake
Print Recipe

This Red Velvet Strawberry Cheesecake is a decadent dessert featuring moist red velvet cake layers combined with creamy cheesecake and fresh strawberries. Its vibrant red hues and luscious texture make it perfect for any celebration, from birthdays to holidays, delivering a perfect balance of rich flavor and fresh berry sweetness.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

Red Velvet Cake Batter

  • 1 1/4 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup granulated sugar
  • 2 large eggs
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 6 tablespoons unsalted butter, melted and cooled
  • 1 tablespoon red food coloring

Cheesecake Filling

  • 24 ounces full-fat cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

Additional

  • Fresh strawberries (thinly sliced or pureed for swirling), about 1 cup

Instructions

  1. Prepare the Crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the base of a 9-inch springform pan to form a crisp, buttery crust. Chill in the refrigerator while preparing the fillings.
  2. Make the Red Velvet Batter: In a medium bowl, sift together flour, cocoa powder, salt, and baking soda. In a separate large bowl, whisk sugar, eggs, buttermilk, vanilla extract, melted butter, and red food coloring until smooth. Gently fold the dry ingredients into the wet ingredients until combined, taking care not to overmix.
  3. Prepare the Cheesecake Filling: Beat the softened cream cheese with sugar using an electric mixer until creamy and smooth. Add eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract to complete the cheesecake mixture.
  4. Layer and Combine: Pour half of the red velvet batter evenly over the chilled crust. Gently spread half of the cheesecake filling on top. Scatter thin strawberry slices or swirl in strawberry puree. Repeat by layering remaining red velvet batter, cheesecake filling, and strawberries to create beautiful marbled layers.
  5. Bake and Cool: Place the springform pan in a water bath to prevent cracking. Bake at 325°F (163°C) for about 50-60 minutes, or until the edges are set but the center still jiggles slightly. Remove from oven and cool on a wire rack to room temperature. Refrigerate overnight to allow layers to set and flavors to meld for perfect slicing.

Notes

  • Use cream cheese and eggs at room temperature for a smoother batter without lumps.
  • Do not overmix the batter to avoid a dense or tough cheesecake.
  • Fresh strawberries add the best flavor and texture.
  • Bake in a water bath to prevent cracks and promote even baking.
  • Chill the cheesecake for at least 8 hours before serving for best results.

Nutrition

Keywords: Red Velvet Cheesecake, Strawberry Cheesecake, Red Velvet Cake, Cheesecake Recipe, Berry Dessert, Layered Cheesecake, Holiday Dessert

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