Prepare to be absolutely delighted by a dessert that truly has it all: our Showstopping Red Velvet Strawberry Cheesecake! This incredible creation brings together the deep, tender crumb of classic red velvet cake with a rich, velvety smooth cheesecake, all beautifully crowned with a bright, sweet strawberry topping. It’s a celebration of flavors and textures, making it the perfect centerpiece for any special occasion or a luxurious treat just because!

We all adore red velvet for its distinctive color and subtle cocoa tang, and cheesecake for its irresistible creaminess. This recipe elevates both, creating a multi-layered marvel that's guaranteed to impress. Every forkful offers a delightful contrast – the slight acidity of the cheesecake and strawberries perfectly balances the sweetness of the cake. If you love unique cheesecake combinations, you might also enjoy our Pumpkin Caramel Cheesecake: 10 Essential Tips for a Flawless Fall Dessert!

Crafting Your Masterpiece: Key to Success

Creating a layered dessert like this Red Velvet Strawberry Cheesecake is incredibly rewarding. While it looks impressive, the steps are straightforward, especially with a few expert tips.

The Red Velvet Cake Layer

Starting with a moist, flavorful red velvet cake base is crucial. This recipe uses cocoa powder to achieve that classic subtle chocolate flavor and a hint of vinegar to activate the baking soda, ensuring a tender crumb and vibrant red hue. Make sure your buttermilk is at room temperature for the best results. For another easy and delightful dessert that uses a cake base, check out Easy Brownie Mix Cookies: Your Shortcut to Chewy, Chocolatey Bliss.

The Smooth Cheesecake Filling

The secret to a perfectly smooth, crack-free cheesecake lies in a few simple techniques:

• Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature. This allows them to blend together seamlessly, preventing lumps.
• Don't Overmix: Once you add the eggs, mix only until just combined. Overmixing incorporates too much air, which can cause the cheesecake to puff up too much and crack as it cools.
• The Water Bath Advantage: Baking your cheesecake in a water bath provides gentle, even heat, significantly reducing the risk of cracks and resulting in an incredibly creamy texture.
• Gradual Cooling: After baking, turn off the oven, prop the door open slightly, and let the cheesecake cool gradually inside for about an hour before transferring it to a wire rack to cool completely, and then to the refrigerator. This slow cooling process is key to preventing cracks.

The Fresh Strawberry Topping

A simple, vibrant strawberry topping adds a burst of freshness and a beautiful visual appeal. Using fresh, ripe strawberries is essential for the best flavor. A little sugar and lemon juice enhance their natural sweetness and brightness. For more tips on making perfect fruit toppings, you can explore resources like Simply Recipes, a fantastic external resource for all things cooking and baking.

This Red Velvet Strawberry Cheesecake isn't just a dessert; it's an experience. It’s a labor of love that yields an unforgettable result, perfect for celebrating big moments or making an ordinary day extraordinary. Dive into this recipe and prepare to create a truly spectacular treat that everyone will remember!

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Showstopping Red Velvet Strawberry Cheesecake

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• Total Time: 8 hours (including chilling)
• Yield: 12-16 servings 1x
• Diet: Standard

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Description

A truly decadent dessert featuring layers of moist red velvet cake, creamy vanilla cheesecake, and a fresh, bright strawberry topping, perfect for any celebration.

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Ingredients

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For the Red Velvet Cake Layers:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 tbsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 large egg, room temperature
1 tsp vanilla extract
1/2 cup buttermilk, room temperature
1 tbsp red food coloring
1 tsp white vinegar
For the Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
1/4 cup all-purpose flour
1 tsp vanilla extract
1/2 tsp lemon zest (optional)
3 large eggs, room temperature
1/2 cup sour cream, room temperature
For the Strawberry Topping:
2 lbs fresh strawberries, hulled and sliced
1/4 cup granulated sugar (or more to taste)
1 tbsp lemon juice

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Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
Step 2: In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt for the red velvet cake. Set aside.
Step 3: In a large bowl, cream the softened butter and egg until light and fluffy. Beat in the vanilla extract.
Step 4: In a separate small bowl, combine the buttermilk, red food coloring, and vinegar.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Step 6: Divide the batter evenly between the two prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
Step 7: Reduce oven temperature to 325°F (160°C). Prepare a 9-inch springform pan by wrapping the outside with heavy-duty foil to prevent water from seeping in during the water bath.
Step 8: In a large bowl, beat the softened cream cheese with granulated sugar and flour until smooth. Add vanilla extract and lemon zest (if using), mixing until just combined.
Step 9: Beat in the eggs one at a time, mixing on low speed until just incorporated after each addition. Do not overmix. Stir in the sour cream until smooth.
Step 10: Place one cooled red velvet cake layer in the bottom of the foil-wrapped springform pan. Carefully pour the cheesecake batter over the cake layer.
Step 11: Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water about halfway up the sides of the springform pan.
Step 12: Bake for 1 hour to 1 hour 15 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the water bath in the oven for 1 hour.
Step 13: Remove the cheesecake from the water bath, remove the foil, and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 6 hours, or preferably overnight, until thoroughly chilled.
Step 14: Just before serving, prepare the strawberry topping. In a medium bowl, gently toss the sliced strawberries with granulated sugar and lemon juice. Let sit for 10-15 minutes to allow juices to release.
Step 15: Carefully remove the sides of the springform pan from the chilled cheesecake. Place the second red velvet cake layer on top of the cheesecake. Spread the strawberry topping evenly over the top.
Step 16: Slice and serve immediately. Enjoy your decadent Red Velvet Strawberry Cheesecake!

Notes

For a more intense red velvet color, you can add an extra teaspoon of red food coloring to the cake batter. Ensure all your dairy and eggs are at room temperature for the smoothest cheesecake batter. The chilling time is crucial for the cheesecake to set properly.

• Prep Time: 45 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 550 kcal
• Sugar: 45g
• Sodium: 380mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 150mg

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