Oh, my goodness! If you’re looking for a dessert that will make your heart sing and your taste buds dance, you’ve come to the right place! Today, I’m thrilled to share my recipe for a stunning Red Velvet Strawberry Cheesecake. This dessert is not only a feast for the eyes with its vibrant colors, but it’s also a creamy, dreamy delight that’s perfect for any occasion. Whether you’re hosting a summer gathering or just want to treat yourself after a long week, this cheesecake is sure to impress. And let’s be honest, who doesn’t love a good cheesecake? Plus, if you’re in need of some quick family dinners or easy pasta recipes, I’ve got you covered with some fantastic ideas throughout the blog!
Why You’ll Love This Recipe
- It’s a showstopper! The vibrant red velvet layer topped with creamy cheesecake and fresh strawberries is a visual delight.
- Perfect for summer gatherings or any special occasion.
- Easy to follow steps make it accessible for bakers of all levels.
- Combines the rich flavors of red velvet and the freshness of strawberries for a unique twist on traditional cheesecake.
- Can be made ahead of time, making it a great option for busy weeknight dinner ideas.
Ingredients
To create this delicious Red Velvet Strawberry Cheesecake, you’ll need the following ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- Whipped cream (store-bought or homemade)
- Fresh strawberries for garnish
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s dive into the steps to create this masterpiece:
- Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking soda, and salt. In another bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Pour the wet ingredients into the dry ingredients, mixing until just combined.
- Pour the red velvet batter into your prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow it to cool in the pan.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and then gently fold in the chopped strawberries.
- Once your red velvet base is cool, carefully pour the cheesecake mixture on top. Return it to the oven and bake for 50-60 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours (or overnight). Before serving, whip some cream and top your cheesecake with a dollop and extra strawberries.
Pro Tips for Making the Recipe
Here are some helpful suggestions to ensure your cheesecake turns out perfectly:
- Make sure your cream cheese is at room temperature for a smooth texture.
- Don’t skip the refrigeration step; it helps the cheesecake set properly.
- For a fun twist, try adding a layer of chocolate ganache on top before serving!
- If you’re short on time, you can use store-bought whipped cream for topping.
- Pair this cheesecake with a side of garlic herb roasted veggies for a delightful meal!
How to Serve
This Red Velvet Strawberry Cheesecake is perfect for any occasion! Here are some serving suggestions:
- Slice it up and serve it at your next gathering or potluck.
- Pair it with a cup of coffee or tea for a delightful afternoon treat.
- Top with additional fresh strawberries for that extra pop of color and flavor.
- For a fun summer dessert, serve it alongside a scoop of vanilla ice cream!
Make Ahead and Storage
This cheesecake can be made ahead of time, making it a great option for busy schedules. Here’s how to store it:
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- You can also freeze the cheesecake for up to 2 months. Just make sure to wrap it tightly in plastic wrap and then foil.
- Thaw in the refrigerator overnight before serving.
So there you have it! A delicious Red Velvet Strawberry Cheesecake that’s sure to be a hit. I hope you enjoy making this recipe as much as I do. And if you’re looking for more sweet recipes desserts, don’t forget to check out my Coconut cake with pineapple filling: a tropical delight for your table or my Cheesy broccoli bites for some savory options. Happy baking!
Red Velvet Strawberry Cheesecake
Ingredients
Cake Batter
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk room temperature
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Cheesecake Filling
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries chopped
Toppings
- Whipped cream store-bought or homemade
- Fresh strawberries for garnish
Instructions
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan.
- Mix dry ingredients; combine wet ingredients; pour into pan and bake 25-30 mins. Cool.
- Beat cream cheese and sugar; add eggs and vanilla; fold in strawberries. Pour over cooled cake.
- Bake cheesecake 50-60 mins until edges are set. Cool and refrigerate for 4 hours or overnight.
- Top with whipped cream and strawberries before serving.