Strawberry Red Velvet Cheesecake Recipe

Indulge in the luxurious combination of a classic red velvet cake, creamy cheesecake, and the sweet, fruity taste of fresh strawberries with this Strawberry Red Velvet Cheesecake recipe. This dessert is the perfect showstopper for any special occasion, combining the rich flavors of red velvet and the smooth texture of cheesecake, topped with a vibrant strawberry sauce that adds a burst of freshness to every bite. Whether you’re a fan of traditional red velvet cake or a lover of creamy cheesecakes, this recipe brings the best of both worlds together, creating a dessert that’s as beautiful as it is delicious.

### Strawberry Red Velvet Cheesecake Recipe

**Ingredients:**

#### For the Red Velvet Cake Layer:
– 1 cup all-purpose flour
– 1 tablespoon cocoa powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– ½ cup buttermilk
– 1 tablespoon red food coloring
– 1 teaspoon white vinegar

#### For the Cheesecake Layer:
– 16 oz cream cheese, softened
– ¾ cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– ½ cup sour cream

#### For the Strawberry Topping:
– 1 ½ cups fresh strawberries, hulled and sliced
– ¼ cup granulated sugar
– 1 tablespoon lemon juice
– 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)

**Instructions:**

1. **Prepare the Red Velvet Cake Layer:**
– Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan.
– In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
– In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg and vanilla extract, mixing well.
– In a small bowl, combine the buttermilk, red food coloring, and vinegar. Add the dry ingredients to the wet mixture in two parts, alternating with the buttermilk mixture. Mix until just combined.
– Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

2. **Prepare the Cheesecake Layer:**
– Reduce the oven temperature to 325°F (160°C).
– In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, beating after each addition. Mix in the vanilla extract and sour cream until fully incorporated.
– Pour the cheesecake batter over the cooled red velvet cake layer in the springform pan. Smooth the top with a spatula.
– Bake for 50-60 minutes, or until the cheesecake is set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
– Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.

3. **Prepare the Strawberry Topping:**
– In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and soften, about 5-7 minutes.
– Stir in the cornstarch mixture and cook for an additional 1-2 minutes, until the sauce thickens slightly. Remove from heat and let the sauce cool to room temperature.

4. **Assemble the Cheesecake:**
– Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving plate.
– Spoon the strawberry topping over the cheesecake, allowing some to drip down the sides for a beautiful presentation.
– Slice and serve the Strawberry Red Velvet Cheesecake, enjoying the delightful combination of flavors in every bite.

Conclusion
This Strawberry Red Velvet Cheesecake is sure to impress your guests with its striking appearance and irresistible taste. The vibrant red velvet cake layer, creamy cheesecake, and fresh strawberry topping come together to create a dessert that’s not only visually stunning but also rich and decadent. Perfect for birthdays, holidays, or any time you want to treat yourself or your loved ones to something special!

Strawberry Red Velvet Cheesecake Recipe

Indulge in the luxurious combination of a classic red velvet cake, creamy cheesecake, and the sweet, fruity taste of fresh strawberries with this Strawberry Red Velvet Cheesecake recipe.

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Ingredients

  

• For the Red Velvet Cake Layer:
• - 1 cup all-purpose flour
• - 1 tablespoon cocoa powder
• - ½ teaspoon baking soda
• - ½ teaspoon salt
• - ½ cup unsalted butter softened
• - 1 cup granulated sugar
• - 1 large egg
• - 1 teaspoon vanilla extract
• - ½ cup buttermilk
• - 1 tablespoon red food coloring
• - 1 teaspoon white vinegar
• #### For the Cheesecake Layer:
• - 16 oz cream cheese softened
• - ¾ cup granulated sugar
• - 2 large eggs
• - 1 teaspoon vanilla extract
• - ½ cup sour cream
• #### For the Strawberry Topping:
• - 1 ½ cups fresh strawberries hulled and sliced
• - ¼ cup granulated sugar
• - 1 tablespoon lemon juice
• - 1 teaspoon cornstarch mixed with 2 teaspoons water for thickening

Instructions

 

• **Prepare the Red Velvet Cake Layer:**
• - Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan.
• - In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• - In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg and vanilla extract, mixing well.
• - In a small bowl, combine the buttermilk, red food coloring, and vinegar. Add the dry ingredients to the wet mixture in two parts, alternating with the buttermilk mixture. Mix until just combined.
• - Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
• **Prepare the Cheesecake Layer:**
• - Reduce the oven temperature to 325°F (160°C).
• - In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, beating after each addition. Mix in the vanilla extract and sour cream until fully incorporated.
• - Pour the cheesecake batter over the cooled red velvet cake layer in the springform pan. Smooth the top with a spatula.
• - Bake for 50-60 minutes, or until the cheesecake is set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
• - Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
• **Prepare the Strawberry Topping:**
• - In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and soften, about 5-7 minutes.
• - Stir in the cornstarch mixture and cook for an additional 1-2 minutes, until the sauce thickens slightly. Remove from heat and let the sauce cool to room temperature.
• **Assemble the Cheesecake:**
• - Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving plate.
• - Spoon the strawberry topping over the cheesecake, allowing some to drip down the sides for a beautiful presentation.
• - Slice and serve the Strawberry Red Velvet Cheesecake, enjoying the delightful combination of flavors in every bite.