Save to Pinterest This Strawberry Red Velvet Cheesecake is all about drama on the dessert table with layers of vivid red velvet cake, silky cheesecake, and juicy strawberries. It is the dessert I turn to when I want to wow friends and family with something both pretty and nostalgic. There is nothing quite like slicing into those vibrant layers to reveal a hidden surprise at your holiday table.
The first time I made this my sister declared it the most beautiful dessert she had ever seen and it was gone before the coffee finished brewing.
Ingredients
- All-purpose flour: brings structure to the red velvet sponge, look for a fresh unbleached bag for best flavor
- Granulated sugar: sweetens both layers consistently
- Cocoa powder: provides the subtle chocolaty notes that are classic in red velvet, pick a high fat content for richness
- Baking soda: helps the cake rise and stay fluffy
- Salt: balances flavors and sharpens the chocolate undertone
- Buttermilk: adds gentle tanginess and extra moisture, use the real deal if you can
- Vegetable oil: keeps the cake tender and soft even after chilling
- Egg: gives structure to both cake and cheesecake, use room temperature for a smooth mix
- Vanilla extract: ties together all the flavors, go for pure extract not imitation
- White vinegar: activates the baking soda for lightness in the red velvet part
- Red food coloring: delivers that signature bold look, gel color will prevent excess liquid
- Cream cheese: makes the cheesecake layer ultra smooth and tangy, full fat is best here
- Sour cream: gives extra silkiness and a little tang
- Fresh strawberries: add brightness and freshness
- Strawberry jam or preserves: create a glossy topping, look for a jar with whole fruit and less corn syrup
- Lemon juice: brings a gentle tartness that wakes up the topping
Instructions
- Prepare the Pan:
- Line a nine inch springform pan with parchment and grease well pan to ensure the cake comes out easily This is key for clean slicing
- Mix the Red Velvet Batter:
- Whisk all the dry ingredients flour sugar cocoa salt and baking soda together until evenly combined Use a separate bowl for buttermilk oil egg vanilla vinegar and color Stir until smooth before gradually combining wet and dry ingredients Make sure to scrape down the bowl for a lump free batter
- Bake the Red Velvet Layer:
- Pour the red velvet batter into the pan Tap it a few times on the counter to pop bubbles Bake at three fifty degrees until the top springs back gently and a toothpick in the center comes out mostly clean This usually takes about twenty two minutes Cool completely to avoid melting the cheesecake layer
- Make the Cheesecake Batter:
- Reduce oven to three twenty five degrees Beat softened cream cheese with sugar until no lumps remain Slowly add eggs one at a time mixing well after each Stir in vanilla and sour cream Take your time with this step so the cheesecake turns out truly creamy
- Layer and Bake the Cheesecake:
- Pour cheesecake batter gently over the cooled red velvet Using a spatula smooth the top Place a roasting pan of hot water on the lower oven rack to create steam This helps prevent cracks Bake until just set with a slight jiggle in the center about forty five to fifty minutes
- Chill Slowly:
- Turn off the oven and leave the cheesecake inside with the door cracked open Let it rest for an hour before moving it Carefully transfer it to the fridge and chill at least four hours Best flavor emerges overnight
- Prepare and Add Strawberry Topping:
- Gently heat jam and lemon juice in a small saucepan until smooth Let it cool slightly so it thickens Arrange fresh strawberry slices over the cold cheesecake then spoon the glaze over for a gorgeous shiny finish
- Serve and Savor:
- Run a thin knife around the edge of the pan to loosen before unlatching the ring Slice with a sharp knife cleaned between cuts Each piece shows off those layers beautifully
Save to Pinterest The vibrant strawberries are always my favorite part They bring so much color and freshness that even just arranging them feels special I remember laughing with my daughter as we tried to fit one last berry in the center just for fun
Storage Tips
Keep the cheesecake covered in the fridge for up to five days For leftovers wrap slices individually in plastic and store in an airtight container Freezing is easy just remember to thaw in the fridge overnight for the best texture
Ingredient Substitutions
If you do not have buttermilk mix regular milk with a squeeze of lemon juice and let it sit for five minutes Chocolate cake mix works in a pinch for the base Greek yogurt can replace sour cream in the filling
Serving Suggestions
Serve chilled right from the fridge for the most refreshing bite I love pairing it with a cup of dark roast coffee or sweet iced tea A dollop of extra whipped cream on the side makes this feel even more festive
A Touch of History
Red velvet cake became an American favorite in the early twentieth century thanks to its dramatic hue and buttery cocoa flavor Pairing it with cheesecake and strawberries brings together a Southern classic with a modern flair This dessert always starts conversations at my table because everyone remembers their first slice
Seasonal Adaptations
Swap strawberries for fresh raspberries or sweet cherries in midsummer In winter use frozen mixed berries and a bit of orange zest in the glaze Try adding freeze dried strawberries powder for extra pink color in the topping
Success Stories
The first time I brought this cheesecake to a family cookout my aunt insisted on the recipe and it has since become our go to for birthdays One neighbor called it a kitchen miracle for how easy it was to slice and serve since the layers hold together so well
Freezer Meal Conversion
To freeze let your cheesecake cool completely Chill it uncut Wrap the whole cake in two layers of plastic wrap and then in foil Place in the freezer for up to two months Thaw overnight in the refrigerator before slicing and finishing with fresh berries
Save to Pinterest Each vibrant slice of this cheesecake will make any occasion feel special Serve it chilled, and watch those gorgeous red velvet and strawberry layers disappear fast.
Common Recipe Questions
- → How do I prevent cracks in the cheesecake layer?
Bake with a pan of hot water in the oven to create steam and cool the cheesecake slowly with the oven door slightly open.
- → Can I use frozen strawberries for the topping?
Fresh strawberries give the best appearance and flavor, but thawed and drained frozen berries can be used in a pinch.
- → What kind of pan is best?
A 9-inch springform pan is recommended for easy removal and neat layers.
- → How long does chilling take?
Chill for at least 4 hours, preferably overnight, to set the cheesecake layer and enhance the texture.
- → Can I make this dessert ahead?
Yes, assembling and chilling the day before serving allows flavors to develop and makes the cake easier to slice.