Red Velvet Strawberry Cheesecake: A Stunning Dessert Mashup

Introduction & Inspiration

This Red Velvet Strawberry Cheesecake is a glorious combination of two beloved desserts. Imagine a moist, vibrant red velvet cake forming the base for a luscious, creamy strawberry cheesecake filling, all topped off with fresh strawberries. It’s a dessert designed to impress, offering a fantastic contrast of flavors and textures.

My inspiration for this recipe comes from wanting to create a truly unique and celebratory dessert. I love both red velvet cake and strawberry cheesecake individually, and I thought combining them – with the red velvet acting as a surprise base – would be a fun and delicious twist.

This dessert is perfect for birthdays, holidays like Valentine’s Day (celebrated last month, but always good for romance!), or any special occasion where you want a showstopper. It looks stunning and tastes even better. It is a decadent dessert.

A perfect dessert, to share with family and friends.

Nostalgic Appeal

Both Red Velvet Cake and Strawberry Cheesecake hold significant nostalgic appeal. Red velvet, with its Southern roots, unique subtle chocolate flavor, and striking color, is often associated with celebrations and special treats. Strawberry cheesecake is a universally loved classic, evoking feelings of indulgence and the freshness of summer berries.

Combining these two powerhouses creates a dessert that feels both familiar and excitingly new. It taps into the comfort of classic flavors while offering an unexpected presentation that feels modern and special.

It’s a dessert that respects tradition while offering a delightful surprise. Perfect to create new memories.

Homemade Focus

This recipe is a celebration of homemade baking, even though the cheesecake layer is no-bake. We’re crafting the distinct red velvet cake base entirely from scratch, ensuring that unique flavor profile with buttermilk, vinegar, and a hint of cocoa. The creamy strawberry cheesecake filling is also made from scratch, using fresh strawberry puree and freshly whipped cream.

Making both components yourself allows for control over the quality of ingredients and the final taste. The difference between a homemade red velvet cake and a mix is noticeable, and the freshness of the strawberry cheesecake filling shines when made from scratch.

It’s about the satisfaction of creating a multi-component dessert that comes together beautifully. It is a rewarding recipe, with a delicious result.

Flavor Goal

The primary flavor goal for this Red Velvet Strawberry Cheesecake is a harmonious blend of the distinct red velvet flavor (subtly chocolatey, slightly tangy) and the sweet, creamy, and fruity notes of strawberry cheesecake. Neither flavor should completely overpower the other.

The red velvet base should be moist, tender, and vibrantly colored. The strawberry cheesecake filling needs to be smooth, creamy, tangy from the cream cheese, and bursting with fresh strawberry flavor, lightened by the whipped cream.

The textures should contrast beautifully – the soft cake against the smooth, cool cheesecake filling. Fresh strawberry garnish adds brightness and texture. The overall effect is rich and decadent, yet balanced.

A perfect balance of texture and flavour.

Ingredient Insights

For the Red Velvet Cake Base:

• All-Purpose Flour: Provides structure.
• Granulated Sugar: Sweetens the cake.
• Baking Powder & Baking Soda: Leavening agents. Baking soda reacts with the acidic buttermilk and vinegar.
• Salt: Enhances flavors.
• Cocoa Powder: Provides the characteristic subtle chocolate flavor of red velvet (it’s not meant to be intensely chocolatey).
• Vegetable Oil: Ensures a moist cake crumb.
• Buttermilk (Room Temperature): Adds moisture and tang, reacts with leaveners. Room temperature helps ingredients combine smoothly.
• Large Eggs (Room Temperature): Provide structure and richness.
• Red Food Coloring: Creates the signature vibrant red color. Liquid or gel coloring can be used.
• Vanilla Extract: Enhances overall flavor.
• White Vinegar: Adds a touch more acidity to react with baking soda for tenderness and rise, a classic red velvet ingredient.

For the Strawberry Cheesecake Filling:

• Cream Cheese (Softened): The base of the cheesecake, providing tanginess and creamy texture. Must be fully softened.
• Powdered Sugar: Sweetens the filling and dissolves easily for a smooth texture.
• Vanilla Extract: Complements the strawberry and cream cheese flavors.
• Fresh Strawberries (Pureed): Provide authentic strawberry flavor and color. Pureeing breaks them down smoothly.
• Heavy Whipping Cream (Whipped): Lightens the cheesecake filling, giving it an airy, mousse-like consistency.

For Topping:

• Fresh Strawberries (Halved): Add decoration, freshness, and reinforce the strawberry flavor.
• Whipped Cream (Optional): For extra decoration and creaminess.

Essential Equipment

• 9-Inch Springform Pan: Crucial for easily removing the finished dessert without damaging the layers.
• Parchment Paper: For lining the springform pan.
• Large Bowls (Multiple): For mixing cake batter and cheesecake filling.
• Electric Mixer (Stand Mixer or Handheld): Essential for beating cream cheese, whipping cream, and mixing cake batter.
• Sifter: For sifting dry ingredients for the cake.
• Rubber Spatula: For folding whipped cream and smoothing batters/fillings.
• Wire Rack: For cooling the red velvet cake base.
• Blender or Food Processor: For pureeing the fresh strawberries.

Ingredients

For the Red Velvet Cake Base:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon cocoa powder
• 1 cup vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

For the Strawberry Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, pureed (about 8-10 strawberries)
• 1 cup heavy whipping cream

For Topping:

• Fresh strawberries, halved
• Whipped cream, optional

Step-by-Step Instructions

1. Preheat Oven and Prepare Pan:

• Preheat your oven to 350°F (175°C).
• Grease the bottom and sides of a 9-inch springform pan. Line the bottom with a circle of parchment paper.

2. Make the Red Velvet Cake Batter:

• In a large bowl, sift together the flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder. Whisk to combine.
• In another bowl, whisk together the vegetable oil, room temperature buttermilk, room temperature eggs, red food coloring, vanilla extract, and white vinegar until smooth.
• Gradually add the dry ingredients to the wet mixture, stirring with a whisk or spatula until just combined. Do not overmix.

3. Bake the Red Velvet Base:

• Pour the batter into the prepared springform pan and smooth the top with a spatula.
• Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool completely in the pan on a wire rack before proceeding.

4. Prepare the Strawberry Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
• Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated and smooth.
• Stir in the pureed strawberries, ensuring everything is well combined.
• In a separate, clean bowl, whip the heavy cream with an electric mixer until stiff peaks form.
• Gently fold the whipped cream into the strawberry cheesecake mixture until light, fluffy, and evenly combined.

5. Assemble the Cheesecake:

• Once the red velvet cake base is completely cool, ensure it’s still in the springform pan (or carefully return it if removed, ensuring the pan sides are secured).
• Spread the strawberry cheesecake filling evenly over the top of the red velvet cake base within the springform pan. Smooth the top.

6. Chill Until Set:

• Place the cheesecake in the refrigerator and chill for at least 4 hours, or preferably overnight, until the cheesecake filling is firm and completely set.

7. Serve:

• Carefully run a thin knife around the edge of the cheesecake to loosen it from the springform pan sides. Release and remove the pan sides.
• Before serving, garnish the top of the cheesecake generously with fresh strawberry halves.
• If desired, add dollops or piped swirls of additional whipped cream for an extra touch. Slice and serve chilled.

Troubleshooting

• Red Velvet Cake is Dry: Could be overbaked, or ingredients overmixed. Bake just until a toothpick comes out clean. Mix batter minimally once flour is added.
• Cheesecake Filling Not Setting: Ensure cream cheese was properly softened but not melted. Ensure heavy cream was whipped to stiff peaks. Needs sufficient chilling time (at least 4 hours, overnight is best).
• Difficult to Remove from Springform: Ensure the cake base was fully cooled. Run a thin, flexible knife or offset spatula carefully around the edge before releasing the spring clamp.

Tips and Variations

• Room Temperature Ingredients: Crucial for both the cake (eggs, buttermilk) and the filling (cream cheese) to ensure smooth mixing.
• Don’t Overmix Cake Batter: Mix only until ingredients are just combined to keep the cake tender.
• Strawberry Puree: Ensure the puree is relatively smooth for an even filling texture.
• Chocolate Garnish: Add chocolate curls or mini chocolate chips along with the strawberries.
• Different Fruit: While strawberry is classic, raspberry puree could be substituted in the filling, garnished with fresh raspberries.
• Crust Alternative: Instead of a cake base, you could make a traditional graham cracker or Oreo crust in the springform pan and top with the no-bake strawberry cheesecake filling.

Serving and Pairing Suggestions

• Serve Chilled: This dessert must be served well-chilled for the best texture.
• Special Occasions: Perfect for Valentine’s Day, birthdays, anniversaries, or holiday dessert tables.
• With Sparkling Wine: A glass of Prosecco or sparkling rosé complements the dessert beautifully.
• With Coffee: A nice contrast to the richness.

Nutritional Information

(Note: Estimated, per slice, assuming 10-12 slices)

• Calories: 450-550
• Fat: 30-40g
• Saturated Fat: 15-20g
• Cholesterol: 100-130mg
• Sodium: 250-350mg
• Total Carbohydrates: 40-50g
• Dietary Fiber: 1-2g
• Sugars: 30-40g
• Protein: 6-8g

Print

Recipe Summary and Q&A

Summary: This Red Velvet Strawberry Cheesecake features a baked red velvet cake base in a springform pan, topped with a no-bake filling made from cream cheese, powdered sugar, pureed strawberries, and whipped cream. The dessert is chilled until firm and garnished with fresh strawberries. The process involves baking and cooling the cake, making the cheesecake filling, layering it over the cake, chilling thoroughly, and garnishing before serving.

Q&A:

• Q: Can I use a regular cake pan instead of a springform pan?
  • A: A springform pan is highly recommended because it allows you to easily remove the sides without inverting or damaging the layered dessert. It would be very difficult to remove cleanly from a regular pan.
• Q: Can I make this ahead of time?
  • A: Yes, this dessert needs to be made ahead to allow for proper chilling. You can make it up to 2 days in advance, keeping it covered in the refrigerator. Add fresh strawberry garnish just before serving for best appearance.
• Q: Can I use frozen strawberries for the puree?
  • A: Yes, thaw frozen strawberries completely and drain any excess liquid before pureeing for the filling. Fresh strawberries are still recommended for the topping.
• Q: How long will leftovers keep?
  • A: Leftovers should be kept covered in the refrigerator and consumed within 3-4 days.