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Red Velvet Strawberry Cheesecake

Irresistible Red Velvet Strawberry Cheesecake You’ll Adore

A stunning Red Velvet Strawberry Cheesecake that delights the taste buds and dazzles the eyes, perfect for celebrations.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 4 hours
Total Time 6 hours 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups All-Purpose Flour Sift to remove lumps
  • 1 cup Granulated Sugar Can substitute with brown sugar
  • 1 tablespoon Cocoa Powder Dutch-process enhances flavor
  • 1 teaspoon Baking Powder Substitute with baking soda and vinegar
  • 0.5 teaspoon Salt Kosher recommended
  • 0.5 cup Unsalted Butter Melted or softened
  • 2 large Eggs Can use flax eggs for vegan
  • 1 teaspoon Vanilla Extract Alternative: almond extract
  • 1 tablespoon Red Food Coloring Natural options include beet juice
  • 1 cup Buttermilk Greek yogurt thinned with water can substitute
  • 1 teaspoon White Vinegar Lemon juice can be a substitute
For the Cheesecake Layer
  • 16 ounces Cream Cheese Room temperature
  • 1 cup Granulated Sugar
  • 2 large Eggs Add one at a time
  • 1 teaspoon Vanilla Extract
  • 0.5 cup Sour Cream Can substitute with Greek yogurt
  • 2 tablespoons All-Purpose Flour
For the Strawberry Topping
  • 2 cups Fresh Strawberries Can substitute with raspberries
  • 0.25 cup Granulated Sugar Can use honey or maple syrup
  • 1 tablespoon Lemon Juice Lime juice can be an alternative

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Pastry cutter
  • Saucepan

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or cooking spray.
  2. In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, and salt.
  3. Add softened butter to the dry mixture and mix until the texture resembles coarse crumbs.
  4. In a separate bowl, whisk together eggs, vanilla extract, food coloring, buttermilk, and vinegar.
  5. Pour the wet mixture into the dry mixture and fold gently until just combined.
  6. Pour the batter into the springform pan and smooth the top. Bake for 25 minutes.
  7. Beat cream cheese until smooth, then gradually add sugar and mix on low speed.
  8. Add eggs one at a time, mixing well, then stir in vanilla extract, sour cream, and flour.
  9. After the cake layer has baked, lower the oven temperature to 325°F (160°C). Pour cheesecake batter over cake layer.
  10. Bake for 50-60 minutes until edges are firm but the center jiggles slightly.
  11. Allow the cheesecake to cool at room temperature for 1 hour, then refrigerate for at least 4 hours.
  12. For the topping, combine strawberries, sugar, and lemon juice in a saucepan and simmer for 10 minutes.
  13. Spread the strawberry topping over the chilled cheesecake, slice, and serve.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 65mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 600IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for a smooth mixture. Avoid opening the oven to prevent cracks in the cheesecake layer.

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