Red Velvet Strawberry Cheesecake (Printer-Friendly)

Decadent red velvet with strawberry cheesecake and fresh berries, offering vibrant flavor, texture, and visual appeal.

# List of Ingredients:

→ Red Velvet Cake Base

01 - 1 cup all-purpose flour, spooned and leveled
02 - 3/4 cup granulated sugar
03 - 1 tablespoon unsweetened Dutch process cocoa powder
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon baking soda
06 - 1/4 teaspoon fine sea salt
07 - 1/3 cup vegetable oil
08 - 1/2 cup buttermilk, well shaken
09 - 1 large egg, room temperature
10 - 1 tablespoon red gel food coloring
11 - 1 teaspoon pure vanilla extract
12 - 1 teaspoon white vinegar

→ Strawberry Cheesecake Layer

13 - 16 ounces full-fat cream cheese, softened
14 - 3/4 cup granulated sugar
15 - 1/4 cup sour cream
16 - 1/4 cup heavy cream
17 - 2 large eggs, room temperature
18 - 1 teaspoon pure vanilla extract
19 - 1/2 cup fresh strawberry puree (strained from about 4 ounces strawberries)

→ Strawberry Topping

20 - 1 pound fresh strawberries, hulled and sliced
21 - 1/4 cup granulated sugar
22 - 1 tablespoon freshly squeezed lemon juice

# Preparation Steps:

01 - Preheat oven to 350°F. Line the bottom of an 8-inch springform pan with parchment paper and lightly grease the sides for easy release.
02 - In a large mixing bowl, sift together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Stir until uniformly blended.
03 - In a separate bowl, whisk vegetable oil, buttermilk, egg, food coloring, vanilla, and vinegar until fully emulsified and smooth.
04 - Add wet mixture into dry ingredients, gently folding just until combined. Do not overmix. Pour batter into the prepared pan and smooth the surface evenly.
05 - Bake for 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool completely in the pan on a wire rack.
06 - Reduce oven temperature to 325°F to prepare for baking the cheesecake layer.
07 - With an electric mixer, beat softened cream cheese until perfectly smooth and no lumps remain.
08 - Add granulated sugar to cream cheese and mix until fully incorporated. Blend in sour cream and heavy cream, then add eggs one at a time, mixing after each. Finally, stir in vanilla extract and strawberry puree until evenly combined.
09 - Carefully pour cheesecake mixture atop the cooled cake layer inside the springform pan. Smooth surface gently to avoid disturbing the cake.
10 - Set pan on a baking sheet and bake for 60 to 70 minutes, until edges are just set but center has a slight wobble.
11 - Turn off oven, leave door ajar, and let cheesecake rest inside for 1 hour to gradually cool and minimize cracking.
12 - Refrigerate cheesecake for at least 4 hours, preferably overnight, to achieve optimal slicing texture.
13 - Toss sliced strawberries with granulated sugar and lemon juice in a bowl. Let sit for 10 minutes until glossy and juicy.
14 - Remove cheesecake from pan and top generously with macerated strawberries. Slice with a warm, clean knife and serve chilled.

# Additional Suggestions:

01 - Ensure all dairy and eggs are at room temperature for the smoothest cheesecake texture.
02 - Fully cool the cake layer before adding cheesecake batter to prevent sinking.
03 - Use gel food coloring for intense red color without altering texture.
04 - Clean knife between slices for sharp presentation.
05 - Leftovers keep in an airtight container in the refrigerator for up to 3 days.

Go Back