If you’re looking for a dessert that is sure to wow everyone, the Red Velvet Strawberry Cheesecake is the one! This stunning dessert combines rich red velvet cake with creamy cheesecake, all topped with fresh strawberries. It’s a perfect treat for any occasion!
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Why Make This Recipe
You should definitely try making this Red Velvet Strawberry Cheesecake. It’s not only beautiful but also delicious. Whether it’s for a birthday, holiday, or just a special family dinner, this cheesecake will impress your guests. Plus, the vibrant colors and the sweet taste make it an unforgettable dessert that everyone will love!
How to Make Red Velvet Strawberry Cheesecake
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 16 oz cream cheese, softened
- 1 cup sugar
- 4 large eggs
- 1 tsp vanilla extract
- Fresh strawberries
- Strawberry preserves
- Whipped cream (optional)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until everything is combined.
- Divide the red velvet cake batter between the prepared springform pan and a separate 9-inch round cake pan.
- Bake both pans for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
- In a mixing bowl, beat the cream cheese and sugar together until smooth.
- Add the eggs, one at a time, mixing well after each addition.
- Pour the cheesecake batter over the cooled red velvet cake layer in the springform pan.
- Bake the cheesecake for 50-60 minutes or until it’s set and the edges look lightly golden.
- Allow it to cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Once chilled, remove the cheesecake from the springform pan. Top it with fresh strawberries and drizzle with strawberry preserves. Optionally, pipe whipped cream around the edges for an extra touch.
- Serve and enjoy!
How to Serve Red Velvet Strawberry Cheesecake
Serve this cheesecake chilled for the best flavor. You can slice it up and place it on individual plates. Use additional fresh strawberries and whipped cream to make it even more tempting.
How to Store Red Velvet Strawberry Cheesecake
You can keep the cheesecake covered in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn.
Tips to Make Red Velvet Strawberry Cheesecake
- Measure your ingredients precisely to ensure the best texture.
- Use room-temperature cream cheese for a creamy filling.
- Don’t rush the chilling process—chill overnight for the best results.
Variation
You can add chocolate chips to the cheesecake batter for an extra sweet flavor. Another idea is to switch up the topping with raspberries or blueberries for a different fruity twist.
Red Velvet Strawberry Cheesecake
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 16 oz cream cheese softened
- 1 cup sugar
- 4 large eggs
- 1 tsp vanilla extract
- Fresh strawberries
- Strawberry preserves
- Whipped cream optional
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until everything is combined.
- Divide the red velvet cake batter between the prepared springform pan and a separate 9-inch round cake pan.
- Bake both pans for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
- In a mixing bowl, beat the cream cheese and sugar together until smooth.
- Add the eggs, one at a time, mixing well after each addition.
- Pour the cheesecake batter over the cooled red velvet cake layer in the springform pan.
- Bake the cheesecake for 50-60 minutes or until it’s set and the edges look lightly golden.
- Allow it to cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Once chilled, remove the cheesecake from the springform pan. Top it with fresh strawberries and drizzle with strawberry preserves. Optionally, pipe whipped cream around the edges for an extra touch.
- Serve and enjoy!
Notes
- Measure your ingredients precisely to ensure the best texture.
- Use room-temperature cream cheese for a creamy filling.
- Don’t rush the chilling process—chill overnight for the best results.
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FAQs
Q: Can I make the cake ahead of time?
A: Yes, you can bake the cake layers in advance and store them in the fridge until you’re ready to make the cheesecake layer.
Q: Is it okay to use a different type of food coloring?
A: Yes, you can use a gel or liquid food coloring, but adjust the amount to achieve your desired color.
Q: Can I make this cheesecake without red food coloring?
A: Yes, you can skip the food coloring, but the cake won’t have the classic red velvet look. The flavor will still be wonderful!
