magine biting into a slice of pure bliss—creamy, flavorful, and bursting with the perfect balance of tangy red velvet and sweet strawberry notes. Our Red Velvet Strawberry Cheesecake is the ultimate dessert that brings family and friends together with every delightful bite.
I first discovered this recipe at a family gathering, where its vibrant color and irresistible aroma stole the show. Unlike our classic New York Cheesecake, this version is simpler to prepare and offers a unique twist with its rich red velvet base. Get ready to experience a dessert that’s both quick to make and utterly unforgettable!
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What is Red Velvet Strawberry Cheesecake?
Red Velvet Strawberry Cheesecake is more than just a dessert; it’s a celebration of color and flavor. Ever wonder how the name came about? This innovative treat combines the classic allure of red velvet cake with the smooth, tangy creaminess of cheesecake and the fresh burst of strawberries.
It’s playful and indulgent, much like the saying, “the way to a man’s heart is through his stomach.” Legend has it that this dessert was named during a festive family reunion, where the unexpected mix of red velvet and strawberries left everyone smiling. Ready to dive into this culinary delight? Give it a try and let your taste buds dance!
Why You’ll Love This Red Velvet Strawberry Cheesecake
There are plenty of reasons why this Red Velvet Strawberry Cheesecake will quickly become your new favorite dessert. First, its velvety texture and rich cream cheese base make every bite an indulgence. Second, making it at home is cost-effective and satisfying—nothing beats the pride of a homemade masterpiece! Third, the vibrant strawberry topping adds a refreshing burst of flavor that elevates the entire experience. Compared to our other popular treats like the Chocolate Ganache Cake, this cheesecake offers a unique twist that’s both visually stunning and deliciously distinct. Embrace this dessert and treat yourself to a slice of heaven today!
How to Make Red Velvet Strawberry Cheesecake
Quick Overview
Our Red Velvet Strawberry Cheesecake is a delightful treat that’s as simple as it is delicious. With a rich red velvet base, a creamy cheesecake layer, and a vibrant strawberry topping, this dessert dazzles with every bite. The recipe takes roughly 30 minutes to prep and about an hour to bake, making it a perfect choice for busy kitchens that don’t want to compromise on flavor.
Key Ingredients for Red Velvet Strawberry Cheesecake
Below is a list of all the ingredients you’ll need to create this irresistible dessert.
- For the Red Velvet Base:
- 1 box red velvet cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, for thicker sauce)
- For Garnish:
- Fresh strawberries, halved
- A light dusting of powdered sugar
Step-by-Step Instructions
- Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with a little butter or nonstick spray. Line the bottom with parchment paper for easy removal later. - Make the Red Velvet Base:
In a large bowl, combine the red velvet cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined. Pour the batter into the prepared springform pan and spread evenly to form the base. Bake for 15 minutes until just set. Remove from the oven and let it cool slightly while you prepare the cheesecake layer. - Prepare the Cheesecake Layer:
In another bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Blend in sour cream, lemon juice, and vanilla extract. Pour this cheesecake mixture over the partially baked red velvet base, smoothing the top with a spatula. - Bake the Combined Layers:
Return the pan to the oven and bake for 40-45 minutes. The cheesecake layer should be set around the edges but still slightly wobbly in the center. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour to prevent cracks. - Chill to Set:
Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight. This step is crucial for a creamy and firm texture. - Make the Strawberry Topping:
In a small saucepan over medium heat, combine sliced strawberries, sugar, lemon juice, and cornstarch (if using). Stir occasionally and cook until the strawberries soften and release their juices, forming a thick sauce. Remove from heat and let cool completely. - Assemble and Garnish:
Once the cheesecake is thoroughly chilled, spread the strawberry topping evenly over the cheesecake. Garnish with additional fresh strawberry halves and a light dusting of powdered sugar for a beautiful finish.
What to Serve Red Velvet Strawberry Cheesecake With
Pair your Red Velvet Strawberry Cheesecake with complementary dishes and beverages to elevate your dessert experience. A cup of freshly brewed coffee or a hot chai latte enhances the rich flavors, while a scoop of vanilla ice cream adds an extra layer of indulgence. For a festive touch, serve with a side of fresh mint leaves or a drizzle of chocolate sauce.
This dessert also pairs wonderfully with a light dessert wine or sparkling water infused with lemon. These pairings not only balance the sweetness but also add contrast, making every bite a delightful exploration of flavors and textures.
Top Tips for Perfecting Red Velvet Strawberry Cheesecake
Achieving dessert perfection is all about the details. Here are some expert tips to help you nail this recipe every time:
- Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free mixture.
- Don’t Overmix: When preparing the cheesecake layer, mix just until combined to prevent air bubbles that could lead to cracks.
- Layer Evenly: Use a spatula to ensure the cheesecake layer is evenly spread over the red velvet base.
- Watch the Bake Time: Keep a close eye on your cheesecake during baking to ensure it doesn’t overcook; the center should remain slightly jiggly.
- Chill Thoroughly: Allow the cheesecake to chill for the recommended time to develop a firm, creamy texture.
- Strawberry Sauce Consistency: If you prefer a thicker topping, add a bit more cornstarch and cook a little longer; for a thinner glaze, reduce the cornstarch.
- Garnish Creatively: Experiment with garnishes such as mint leaves, edible flowers, or a drizzle of balsamic glaze for an unexpected twist.
Storing and Reheating Tips
Proper storage of your Red Velvet Strawberry Cheesecake ensures that every slice remains as delicious as when freshly made.
- Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. Make sure to cover it well to prevent the absorption of other odors.
- Freezing: For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and then placed in a freezer bag for up to 2 months. Thaw overnight in the refrigerator for best results.
- Reheating: If you prefer a slightly warm slice, microwave individual portions for 15-20 seconds. Avoid overheating to maintain the creamy texture.
- Serving: For the best flavor and consistency, let refrigerated cheesecake sit at room temperature for about 10 minutes before serving.
Final Thoughts
Our Red Velvet Strawberry Cheesecake is not just a dessert; it’s a celebration of flavor, color, and creativity in the kitchen. With its vibrant red velvet base, smooth cheesecake layer, and luscious strawberry topping, every bite is a testament to the magic of combining classic ingredients in new and exciting ways.
Whether you’re preparing this dessert for a family gathering, a special celebration, or a simple treat on a busy day, it promises to deliver both in taste and presentation. Embrace the process, follow the tips, and let your culinary skills shine. This recipe is a must-try for anyone who loves to indulge in a little decadence while keeping things delightfully simple.
If you enjoyed this recipe, don’t hesitate to try more of our delicious creations! Here are some recipes you might love:”
- Coconut Poke Cake Recipe
- Purple Velvet Cake Recipe
- Amish Peanut Butter Cream Pie
- Easy Gino’s East Recipe
- Sugar-Free Ice Cream Recipe
- Hot Fudge Brownie Bread
- Amish Peanut Butter Cream Pie Recipe – Easy Steps (Medium)
- Popular German Desserts – Iconic Recipes That Tell a Sweet Story (Medium)
Happy cooking and enjoy your sweet creations!
Red Velvet Strawberry Cheesecake
Equipment
- 9-inch springform pan
- Hand or stand mixer
- Mixing bowls
- Spatula
- Electric Beater (optional)
- Measuring cups and spoons
- Knife (for cutting the strawberries)
- Whisk (for the cheesecake filling)
- Cooling rack
Ingredients
- 1 box of Red Velvet Cake Mix
- 3 large Eggs
- 1/2 cup Buttermilk
- 1/2 cup Vegetable Oil
- 1 teaspoon Vanilla Extract
- 2 packages 16 oz total Cream Cheese, softened
- 1 cup Sour Cream
- 1 cup Granulated Sugar
- 2 teaspoons Vanilla Extract
- 1/4 cup All-Purpose Flour
- 1 cup Fresh Strawberries for topping
- Powdered Sugar for dusting, optional
Instructions
- Prepare the Red Velvet Cake Base:
- Preheat your oven to 350°F (175°C).
- Prepare the red velvet cake mix according to package instructions, adding eggs, buttermilk, oil, and vanilla.
- Pour the batter into a greased 9-inch springform pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let it cool.
- Make the Cheesecake Filling:
- In a mixing bowl, beat softened cream cheese and sour cream until smooth and creamy.
- Add granulated sugar and vanilla extract, and continue beating until fully combined.
- Gradually add the flour and beat until smooth.
- Assemble the Cheesecake:
- Once the red velvet cake layer has cooled, pour the cheesecake mixture over the cake layer in the springform pan.
- Bake for 45-50 minutes at 325°F (160°C) or until the center is set but slightly wobbly.
- Allow the cheesecake to cool to room temperature, then refrigerate for 4-6 hours (or overnight).
- Add the Toppings:
- Before serving, slice fresh strawberries and arrange them on top of the cheesecake. Dust with powdered sugar if desired for a finishing touch.
Notes
You can make this cheesecake a day in advance for the best flavor and texture.
For a more intense red color, you can add a few drops of red food coloring to the cake mix.
FAQs
Q: Can I use a boxed red velvet mix for the base?
A: Yes, using a boxed red velvet mix is perfect for creating a quick and reliable base. It’s designed to work well with the cheesecake layer and ensures consistent results.
Q: What if I don’t have fresh strawberries?
A: Frozen strawberries can be used instead—just thaw and drain them well before cooking the topping to prevent excess liquid from affecting the texture.
Q: How do I prevent cracks in the cheesecake layer?
A: Ensure all ingredients are at room temperature, mix gently, and allow the cheesecake to cool gradually in the oven with the door ajar. Proper chilling is also crucial.
Q: Can this recipe be made ahead of time?
A: Absolutely! This cheesecake actually improves in flavor when made a day ahead, making it an excellent choice for parties or special occasions.
Q: What is the best way to serve this dessert?
A: Serve chilled with your favorite beverage, such as coffee or tea. A light dusting of powdered sugar or a few extra fresh strawberries on top can add a perfect finishing touch.
Enjoy creating your very own Red Velvet Strawberry Cheesecake and share your results with friends and family. With each step, from mixing the velvety batter to garnishing with fresh strawberries, you’re not just making a dessert—you’re crafting a memorable culinary experience. Happy baking, and here’s to many more delightful desserts in your kitchen!
Yummy , thank you