Strawberry Red Velvet Cheesecake

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A delightful combination of flavors, the Strawberry Red Velvet Cheesecake is the perfect marriage of velvety smooth cheesecake with the rich, bold flavors of red velvet cake. Topped with fresh strawberries and a dollop of whipped cream, this show-stopping dessert is sure to impress at any gathering. Whether you’re a fan of decadent cheesecakes or love the classic taste of red velvet, this recipe brings the best of both worlds in every bite!

Luxurious Strawberry Red Velvet Cheesecake

When it comes to cheesecake, we often think of creamy, rich, and decadent flavors, but adding red velvet cake to the mix elevates it to a whole new level. This Strawberry Red Velvet Cheesecake is moist, flavorful, and has the perfect balance of sweet and tangy flavors. The fresh strawberries add a refreshing pop that contrasts beautifully with the rich red velvet base and smooth cheesecake layer. Whether you’re looking to serve something special for the holidays, a birthday, or just because, this cheesecake will be a memorable centerpiece.

It’s surprisingly easy to make, with simple ingredients that come together for a truly show-stopping dessert.

Ingredients for Strawberry Red Velvet Cheesecake

Each layer of this cake brings something special to the table, from the dense red velvet cake to the creamy cheesecake topping. Here’s what you’ll need to create this masterpiece:

• Red Velvet Cake Layer:
  • 1 ½ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1 teaspoon white vinegar
• Cheesecake Layer:
  • 3 packages (8 oz each) of cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 2 tablespoons all-purpose flour
• Toppings:
  • 1 cup heavy whipping cream, whipped to stiff peaks
  • 1 ½ cups fresh strawberries, halved or quartered

How to Make Strawberry Red Velvet Cheesecake

This decadent dessert might look complex, but breaking it down into its two main components—red velvet cake and cheesecake—makes it easier to prepare than you might think! Follow these steps for a perfect Strawberry Red Velvet Cheesecake:

1. Prepare the Red Velvet Cake Layer:

• Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• Cream butter and sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition.
• Add buttermilk and color: Gradually add the buttermilk, vanilla extract, and red food coloring to the wet mixture. Slowly incorporate the dry ingredients until fully combined.
• Bake the cake: Pour the batter into a greased 9-inch springform pan and bake at 350°F (175°C) for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

2. Prepare the Cheesecake Layer:

• Beat the cream cheese: In a large bowl, beat the softened cream cheese until smooth. Add in the sugar and continue to mix until well-combined and creamy.
• Add eggs and sour cream: Beat in the eggs one at a time, then mix in the vanilla extract, sour cream, and flour until smooth.
• Bake the cheesecake: Pour the cheesecake batter over the cooled red velvet cake layer. Bake at 325°F (160°C) for 45-50 minutes, or until the cheesecake is just set in the center. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
• Cool and chill: Remove the cheesecake from the oven and allow it to cool completely. Once cooled, refrigerate for at least 4 hours or overnight to set.

3. Add the Final Touches:

• Whip the cream: In a chilled bowl, whip the heavy cream to stiff peaks.
• Decorate: Once the cheesecake has set, top it with the whipped cream and fresh strawberries. Slice and serve!

How to Store Strawberry Red Velvet Cheesecake

You can store this cheesecake in the refrigerator for up to 4 days. Make sure to keep it in an airtight container to preserve its freshness. If you’d like to make it ahead, you can also freeze the cheesecake (without toppings) for up to 3 months. Thaw it overnight in the refrigerator before serving.

Cooking Tips for Perfect Cheesecake

• Room temperature ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature to ensure a smooth and lump-free cheesecake batter.
• Avoid cracks: To prevent cracks in your cheesecake, bake it in a water bath or place a pan of water on the rack below the cheesecake to add moisture to the oven.
• Resting is key: Allow the cheesecake to rest in the oven after baking, as this gentle cooling will help the cake set without cracking.

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