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Red Velvet Strawberry Cheesecake: A Dreamy Dessert Delight

Indulge in a delightful Red Velvet Strawberry Cheesecake, blending rich cocoa flavors and creamy cheesecake for an unforgettable dessert experience.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 5 hours
Total Time 6 hours 45 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 cup Granulated Sugar Can be replaced with brown sugar for a deeper flavor.
  • 1 cup Cocoa Powder Dutch-process cocoa gives a richer taste.
  • 2 teaspoons Baking Powder Can be substituted with baking soda if paired with an acid.
  • 1 teaspoon Salt Use kosher salt for best results.
  • 1 cup Unsalted Butter Can be melted for easier incorporation.
  • 2 large Eggs Flax eggs can work for a vegan version.
  • 1 teaspoon Vanilla Extract Almond extract is a lovely alternative.
  • 1 tablespoon Red Food Coloring Try beet juice for a natural option.
  • 1 cup Buttermilk Thinned Greek yogurt is a good substitute.
  • 1 teaspoon White Vinegar Lemon juice can be used if needed.
For the Cheesecake Layer
  • 2 packages Cream Cheese Ensure it's at room temperature to prevent lumps.
  • 1 cup Sour Cream Greek yogurt works as a substitute.
For the Topping
  • 2 cups Strawberries (Fresh) Raspberries make a tasty alternative.
  • 2 tablespoons Lemon Juice Lime juice can also work beautifully.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan thoroughly.
  2. Combine all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt in a large mixing bowl.
  3. Add softened unsalted butter to dry ingredients and mix until it resembles coarse crumbs.
  4. Whisk together eggs, vanilla extract, red food coloring, buttermilk, and white vinegar until combined.
  5. Fold the wet mixture into the dry ingredients until just combined.
  6. Pour the batter into the prepared pan and bake for approximately 25 minutes.
  7. Beat cream cheese until smooth, then gradually add granulated sugar until well mixed.
  8. Add eggs one at a time, mixing well after each, then stir in vanilla extract, sour cream, and flour.
  9. Reduce oven temperature to 325°F (160°C) and pour cheesecake mixture over the baked cake layer.
  10. Bake for 50-60 minutes until edges are set and the center has a slight jiggle.
  11. Turn off the oven and let the cheesecake cool inside for 1 hour, then chill for at least 4 hours.
  12. Simmer fresh strawberries, sugar, and lemon juice until strawberries are tender, about 10 minutes.
  13. Spread the strawberry topping over the cheesecake and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 24gSaturated Fat: 15gCholesterol: 90mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 2mg

Notes

Remember to ensure cream cheese is at room temperature for a smooth mixture, and use a hot, clean knife to slice for a beautiful presentation.

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