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Red Velvet Strawberry Cheesecake

Indulgent Red Velvet Strawberry Cheesecake to Savor

This Red Velvet Strawberry Cheesecake combines rich flavors and textures, making it an unforgettable dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling Time 12 hours
Total Time 13 hours 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Red Velvet Base
  • 2 cups all-purpose flour Essential for structure and texture in this delightful base.
  • 1 cup unsweetened cocoa powder Adds depth of flavor while enhancing the red velvet essence.
  • 1.5 cups granulated sugar Sweetens your cake and balances the flavors perfectly.
  • 1 cup vegetable oil Keeps the cake moist and indulgent.
  • 2 large eggs Ensure they’re at room temperature for optimal mixing and rising.
  • 1 cup buttermilk Contributes tenderness and a slight tang to the rich cake.
  • 2 tablespoons red food coloring Vital for that striking red hue of red velvet.
  • 1 teaspoon vanilla extract Pure extract intensifies the overall sweetness and aroma.
  • 1 teaspoon baking soda Helps the cake rise, creating that signature light texture.
  • 1 tablespoon white vinegar Reacts with baking soda for a perfect rise and tenderness.
  • 1 teaspoon fine salt Enhances all the other flavors and balances the sweetness.
For the Cheesecake Layer
  • 16 ounces cream cheese Ensure it’s softened to create a smooth texture.
  • 1 cup granulated sugar Sweetens the cheesecake, balancing against the tang of cream cheese.
  • 3 large eggs Also at room temperature, they're crucial for a velvety consistency.
  • 1 cup sour cream Adds a delightful tang and creaminess to the mixture.
  • 1 teaspoon vanilla extract Pure, enhances the cheesecake flavor beautifully.
  • 1 cup heavy cream Makes the cheesecake extra-rich and luxurious.
For the Graham Crust
  • 1.5 cups graham crackers The base of the crust, finely crushed for a great texture.
  • 0.5 cup unsalted butter Binds the crumbs together and adds richness.
  • 0.25 cup brown sugar Adds a slight molasses flavor for depth.
For the Strawberry Topping
  • 2 cups fresh strawberries Juicy and sweet, they add a burst of freshness to each slice.
  • 0.5 cup strawberry preserves Enhances sweetness and adds a beautiful glaze.
  • 1 tablespoon lemon juice Brightens the dish and complements the strawberries.
  • 2 tablespoons powdered sugar Optional, but adds a touch of sweetness to the topping.

Equipment

  • Springform Pan
  • Mixing Bowl
  • roasting dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and wrap the springform pan with aluminum foil to prevent water seepage.
  2. Combine crushed graham crackers, melted unsalted butter, and brown sugar in a bowl. Press into the bottom of the pan and bake for 10 minutes, then let cool.
  3. Whisk together flour, cocoa powder, baking soda, and salt in one bowl. In another bowl, mix vegetable oil, sugar, eggs, buttermilk, food coloring, and vanilla extract. Combine wet into dry and pour over the crust.
  4. Beat the cream cheese until smooth, then add sugar and eggs one at a time. Fold in sour cream, vanilla extract, and heavy cream. Pour over the red velvet batter.
  5. Place the springform pan in a larger dish, adding hot water halfway up the sides. Bake for 55 to 65 minutes until the center jiggles slightly.
  6. Turn off the oven, leaving the door ajar, and cool the cheesecake in the gentle heat for 1 hour.
  7. Move the cheesecake to a cooling rack and refrigerate overnight.
  8. Mix sliced strawberries with preserves, lemon juice, and powdered sugar. Stir until well coated.
  9. Remove the cheesecake from the pan and top with the strawberry mixture before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 7gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 270mgPotassium: 180mgFiber: 2gSugar: 30gVitamin A: 900IUVitamin C: 10mgCalcium: 85mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results.

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