Red Velvet Strawberry Cheesecake: A Stunning Dessert That Tastes as Good as It Looks
If you’re looking for a dessert that’s as stunning on the table as it is irresistible on the fork, look no further than this Red Velvet Strawberry Cheesecake. With its bold layers, velvety texture, and show-stopping flavor, it’s the perfect marriage of two iconic desserts — the beloved red velvet cake and creamy, decadent cheesecake — all crowned with sweet, juicy strawberries.
Whether you’re celebrating a holiday, planning a romantic dinner, or just satisfying a serious dessert craving, this cheesecake is a guaranteed crowd-pleaser.
Why You’ll Love This Dessert
Elegant appearance that’s perfect for special occasions
Rich, velvety texture with just the right balance of sweetness
Luscious layers of red velvet and cheesecake — two desserts in one
Fresh strawberries add a juicy, refreshing finish
Make-ahead friendly, which means less stress when entertaining
Ingredients
For the Red Velvet Cake Layer:
1 cup all-purpose flour
1 tbsp unsweetened cocoa powder
½ tsp baking soda
½ tsp salt
½ cup buttermilk
1 tsp vanilla extract
1 tsp white vinegar
1 oz red food coloring
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
For the Cheesecake Layer:
2 (8 oz) packages cream cheese, softened
½ cup granulated sugar
2 large eggs
½ tsp vanilla extract
¼ cup sour cream (for extra creaminess)
For the Strawberry Topping:
1½ cups fresh strawberries, hulled and sliced
2 tbsp sugar
1 tbsp lemon juice
Optional: 1 tsp cornstarch + 1 tbsp water (for thickening)
How to Make Red Velvet Strawberry Cheesecake
1. Prepare the Red Velvet Base
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. In one bowl, sift flour, cocoa, baking soda, and salt. In another, whisk buttermilk, vanilla, vinegar, and red food coloring. Cream butter and sugar, then beat in egg. Alternate adding dry and wet ingredients until just combined. Pour into pan and bake for 20–25 minutes. Let cool.
2. Make the Cheesecake Layer
Reduce oven to 325°F (160°C). Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in vanilla and sour cream. Pour gently over the cooled red velvet layer.
Place the pan in a water bath (wrap in foil to prevent leaks) and bake for 50–60 minutes until the center is set but slightly jiggly. Cool completely, then chill for at least 4 hours or overnight.
3. Prepare the Strawberry Topping
Combine strawberries, sugar, and lemon juice in a saucepan. Heat over medium until the juices release. If a thicker sauce is desired, stir in the cornstarch slurry and cook until slightly thickened. Cool before topping the cheesecake.
4. Assemble and Serve
Spoon strawberry topping over the chilled cheesecake. Garnish with fresh berries or whipped cream, if desired. Slice and serve!
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