Red Velvet Strawberry CheesecakeA Decadent Dessert for Every Season

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Introduction: A Slice of Family Tradition

Every time I think of Red Velvet Strawberry Cheesecake, I’m transported back to my grandmother’s sunny kitchen in New Jersey. She was famous for blending bold American classics with seasonal fruits from her garden. One summer, while we were elbow-deep in strawberries, she looked at me and said, “Let’s dress up cheesecake in red velvet for something really special.” That was the first time we made this show-stopping dessert together—and now, it’s a tradition every holiday and barbecue.

Whether you’re indulging in a cozy winter evening or celebrating a warm summer soirée, this Red Velvet Strawberry Cheesecake offers the perfect blend of creamy richness, vibrant color, and berry-bright freshness.

Why You’ll Love This Red Velvet Strawberry Cheesecake

  • Dual-Season Charm: Strawberries bring a burst of summer, while red velvet richness makes it winter-holiday worthy.
  • Striking Appearance: The deep red base, creamy topping, and glistening strawberries make this dessert table-ready.
  • Balance of Textures: Moist, slightly tangy red velvet cake layered with smooth cheesecake—perfection!
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Ingredients

For the Red Velvet Cake Base:

  • 1 ¼ cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • 1 large egg
  • ½ cup buttermilk
  • 1 tablespoon red food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract

For the Cheesecake Layer:

  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract

For the Strawberry Topping:

  • 1 ½ cups fresh strawberries, hulled and halved
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice

Equipment Needed

  • 9-inch springform pan
  • Stand mixer or hand mixer
  • Mixing bowls
  • Rubber spatula
  • Wire rack
  • Small saucepan

Step-by-Step Instructions

Step 1: Prepare the Red Velvet Base

Prep time: 15 minutes
Bake time: 25 minutes

  1. Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan.
  2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, whisk the sugar and oil until smooth. Add the egg and mix well.
  4. Stir in buttermilk, red food coloring, vinegar, and vanilla extract.
  5. Gradually add the dry ingredients into the wet, mixing just until combined.
  6. Pour the batter into the pan and smooth the top.
  7. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool completely before adding the cheesecake layer.

Step 2: Make the Cheesecake Layer

Prep time: 10 minutes
Bake time: 45 minutes

  1. Preheat the oven to 325°F (160°C).
  2. In a large bowl, beat the cream cheese and sugar until creamy and lump-free.
  3. Add eggs one at a time, mixing well after each.
  4. Mix in sour cream and vanilla until smooth.
  5. Pour the cheesecake batter over the cooled red velvet cake.
  6. Wrap the bottom of the pan with foil and place it in a larger baking dish filled with 1 inch of hot water (a water bath).
  7. Bake for 45 minutes. The edges should be set but the center slightly jiggly.
  8. Cool in the oven with the door cracked for 1 hour, then refrigerate for at least 4 hours (preferably overnight).

Step 3: Make the Strawberry Topping

Prep time: 5 minutes
Cook time: 5 minutes

  1. In a small saucepan, combine strawberries, sugar, and lemon juice.
  2. Cook over medium heat until the strawberries soften and release juices (about 5 minutes).
  3. Let the mixture cool, then spoon over the chilled cheesecake.

Tips for the Perfect Cheesecake

  • Room Temperature Cream Cheese: Prevents lumps and gives a silky texture.
  • Water Bath: Helps prevent cracks and ensures even baking.
  • Chilling Time: Don’t rush this! Overnight refrigeration develops the best flavor and texture.

Seasonal Variations

  • Summer Touch: Add a hint of lemon zest to the cheesecake filling for brightness.
  • Winter Twist: Add a teaspoon of cinnamon or nutmeg to the red velvet base for warmth.

Pairing SuggestioN

Storing and Serving

  • Storage: Store covered in the refrigerator for up to 5 days.
  • Freezing: Freeze individual slices wrapped in plastic for up to 2 months.
  • Serving Tip: Slice with a knife dipped in hot water and wiped dry for clean cuts.

Reader’s Corner

Have you made this cheesecake? Share your twist! Did you use raspberries or maybe swirl some chocolate ganache? Drop a comment below—I’d love to hear your

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