Red Velvet Strawberry Cheesecake (Print-Friendly Version)
Moist red velvet cake layered with creamy strawberry filling and topped with fresh berries.
# What You’ll Need to Make This:
→ Red Velvet Cake Base
01 -
190 g all-purpose flour
02 -
200 g granulated sugar
03 -
1 teaspoon baking powder
04 -
1 teaspoon baking soda
05 -
0.5 teaspoon fine salt
06 -
1 tablespoon unsweetened cocoa powder
07 -
240 ml vegetable oil
08 -
240 ml buttermilk, room temperature
09 -
2 large eggs, room temperature
10 -
2 tablespoons red food coloring
11 -
1 teaspoon vanilla extract
12 -
1 teaspoon white vinegar
→ Strawberry Cheesecake Filling
13 -
450 g cream cheese, softened
14 -
120 g powdered sugar
15 -
1 teaspoon vanilla extract
16 -
150 g fresh strawberries, pureed (about 8-10 strawberries)
17 -
240 ml heavy whipping cream
→ Topping
18 -
Fresh strawberries, halved
19 -
Whipped cream (optional)
# How to Prepare:
01 -
Preheat oven to 175°C. Grease and line a 23 cm springform pan with baking parchment.
02 -
In a large mixing bowl, sift together flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder.
03 -
In a separate bowl, whisk vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
04 -
Gradually incorporate dry ingredients into wet mixture, stirring only until just combined. Avoid overmixing.
05 -
Transfer batter to the prepared springform pan and level the top with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center emerges clean.
06 -
Let the cake cool completely within the pan before removing and assembling.
07 -
In a large bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until fully incorporated. Stir in pureed strawberries until well combined.
08 -
In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the strawberry cheesecake mixture to achieve a light, airy texture.
09 -
Remove cooled red velvet cake from pan and place on a serving platter. Evenly spread the strawberry cheesecake filling over the cake base.
10 -
Refrigerate assembled cheesecake for a minimum of 4 hours, or until the filling is fully set.
11 -
Garnish with halved fresh strawberries before serving. Whipped cream may be added for additional indulgence.
# Extra Tips:
01 -
Ensure the red velvet cake layer is fully cooled before assembling to prevent the cheesecake layer from melting.
02 -
For a more intense strawberry flavor, increase the amount of pureed strawberries or incorporate strawberry extract.