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Red Velvet Strawberry Cheesecake

Red Velvet Strawberry Cheesecake
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A visually stunning and irresistibly delicious Red Velvet Strawberry Cheesecake that combines the rich, velvety texture of classic red velvet cake with a creamy, luscious strawberry-infused cheesecake layer. Perfect for celebrations or cozy nights, this dessert delivers moist, creamy layers with vibrant colors and balanced flavors.

Ingredients

Scale

Red Velvet Cake Ingredients

  • 1 ½ cups all-purpose flour (or gluten-free flour blend)
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (or beet juice/powdered freeze-dried strawberries)
  • 1 cup buttermilk
  • 1 teaspoon white vinegar

Strawberry Cheesecake Layer Ingredients

  • 16 ounces cream cheese, softened (or vegan cream cheese for vegan version)
  • ½ cup sour cream
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup fresh strawberries, pureed
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Red Velvet Cake Batter: Mix the dry ingredients (flour, cocoa powder, baking soda, salt) in a bowl. In another bowl, cream the softened butter with sugar until fluffy. Add eggs, vanilla extract, and red food coloring, mixing well. Alternate adding the dry ingredients and buttermilk, combining until smooth. Finally, stir in vinegar to react with baking soda for lift.
  2. Make the Strawberry Cheesecake Layer: Puree fresh strawberries until smooth. In a mixing bowl, beat softened cream cheese, sour cream, sugar, and eggs until creamy. Gently fold in the strawberry puree and vanilla extract, mixing just until combined without overworking.
  3. Layering in the Pan: Grease a springform pan. Pour half of the red velvet batter evenly into the bottom. Carefully pour the strawberry cheesecake mixture on top. Cover with the remaining red velvet batter over the cheesecake layer to create a layered effect.
  4. Bake with Care: Bake at 325°F (160°C) placed on a baking sheet for 60-70 minutes. Check doneness by inserting a toothpick into the center—look for moist crumbs without raw batter. Baking slowly at moderate temperature prevents cracks and ensures even cooking.
  5. Cool and Chill: Let the cheesecake cool to room temperature before removing from the springform pan. Refrigerate for at least 4 hours, preferably overnight, to allow layers to set firmly and flavors to meld.

Notes

  • Use room temperature ingredients (cream cheese, butter, eggs) for smooth batter without lumps.
  • Fresh strawberries provide best color and natural sweetness; thaw and drain if using frozen.
  • Do not overmix the cheesecake layer to prevent cracks during baking.
  • Bake slowly at moderate temperature for even setting and to avoid cracking.
  • Optionally bake in a water bath for extra smooth texture and moisture retention.
  • Chill thoroughly before slicing for perfect texture and flavor development.

Nutrition

Keywords: red velvet cheesecake, strawberry cheesecake, layered cake, gluten-free dessert, cream cheese dessert, holiday cake, celebration dessert

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