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This vibrant Red Velvet Strawberry Cheesecake combines two beloved desserts into one show-stopping treat. The rich crimson cake layer provides the perfect foundation for the luscious, berry-infused cheesecake topping, creating a dessert that's as beautiful as it is delicious.
I first made this for my daughter's birthday when she couldn't decide between red velvet cake and cheesecake. The family was so impressed that it's now requested for every celebration where we want to make a lasting impression.
Ingredients
- All purpose flour: Forms the foundation of our cake with just the right structure
- Granulated sugar: Provides sweetness while helping create that tender crumb
- Cocoa powder: Gives red velvet its signature subtle chocolate flavor
- Buttermilk: Creates tenderness and adds a slight tanginess
- Red food coloring: Delivers that iconic vibrant hue (look for gel coloring for the most intense color)
- White vinegar: Activates with baking soda to create a perfectly risen cake
- Cream cheese: Use full-fat for the creamiest result and ensure it's completely softened
- Fresh strawberries: The star ingredient that adds natural flavor and beautiful color
- Heavy whipping cream: Creates a lighter mousse-like texture rather than dense cheesecake
- Vanilla extract: Enhances the strawberry flavor without overwhelming it
Step-by-Step Instructions
- Prepare the Pan:
- Carefully grease your springform pan and line with parchment paper ensuring the paper comes at least 1 inch up the sides. This prevents sticking and makes removal effortless after baking.
- Create the Perfect Batter:
- Sift all dry ingredients together thoroughly to eliminate any lumps, especially in the cocoa powder. In a separate bowl, whisk wet ingredients until completely combined. The red color should be uniform throughout. When combining wet and dry ingredients, fold gently just until incorporated. Overmixing will create a tough cake.
- Bake with Precision:
- Pour batter into your prepared pan and smooth the top with an offset spatula for an even layer. Bake in the middle rack of your preheated oven, checking at 25 minutes by inserting a toothpick in the center. The cake should be just set and springy to touch.
- Master the Cheesecake Filling:
- Beat cream cheese until absolutely smooth and lump-free, about 3 minutes on medium speed. This step is crucial for a silky texture. Add powdered sugar gradually while mixing on low to prevent a sugar cloud, then increase speed once incorporated. When folding in whipped cream, use a large rubber spatula and gentle cutting motions to maintain maximum air and fluffiness.
- Assemble with Care:
- Once cake is completely cooled, carefully run a knife around the edges before releasing the springform. Position cake on serving platter before adding filling as it will be difficult to move afterward. Spread filling using an offset spatula, working from the center outward for the most even layer.
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The secret to this recipe's success is in the strawberry puree. I learned to strain it through a fine mesh sieve after pureeing to remove seeds and create the smoothest filling possible. My grandmother taught me this trick and it’s small touches like these that elevate homemade desserts to bakery quality.
Make Ahead Magic
This cheesecake actually improves with time in the refrigerator. The flavors meld beautifully when allowed to rest overnight, making it an ideal dessert to prepare in advance. The red velvet layer becomes even more moist while the cheesecake topping firms up to the perfect consistency. For best results, make this dessert a full day before serving.
Creative Variations
While strawberries create the classic pairing with red velvet, try substituting raspberries for a more intense berry flavor or blackberries for a sophisticated twist. For chocolate lovers, add mini chocolate chips to the cheesecake layer or drizzle with chocolate ganache before serving. During the holidays, add a touch of peppermint extract to the filling and garnish with crushed candy canes for a festive presentation.
Serving Suggestions
This dessert makes a dramatic statement when served on a white cake stand, allowing its vibrant colors to truly shine. Cut slices with a hot, clean knife for the cleanest presentation, wiping the blade between cuts. A dusting of powdered sugar just before serving adds an elegant touch, while a drizzle of raspberry sauce creates a beautiful finishing accent. For the ultimate indulgence, serve with a side of lightly sweetened whipped cream.
Frequently Asked Questions
- → Can I use frozen strawberries for the filling?
Yes, you can use frozen strawberries, but make sure to thaw and drain any excess liquid before pureeing.
- → What can I substitute for buttermilk?
If you don't have buttermilk, mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
- → How long does the cheesecake need to chill?
Chill the cheesecake in the refrigerator for at least 4 hours to ensure the filling sets properly.
- → Can I make this dessert ahead of time?
Yes, this dessert can be made a day in advance. Keep it refrigerated until ready to serve.
- → What type of cocoa powder works best?
Use unsweetened cocoa powder for the best flavor and balance in the cake base.