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Red Velvet Strawberry Cheesecake Recipe

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4.3 from 14 reviews

This Red Velvet Strawberry Cheesecake is a luscious dessert combining the rich, velvety texture of red velvet cake with a creamy cheesecake layer, topped with a fresh strawberry glaze. Perfect for special occasions, it features a crisp graham cracker crust, a moist red velvet base, a smooth cheesecake filling, and a vibrant topping of strawberries mixed with preserves and lemon juice, offering a balanced sweetness and a touch of tartness.

Ingredients

Graham Cracker Crust

  • 1½ cups graham crackers, finely crushed
  • 6 tbsp unsalted butter, melted
  • 3 tbsp brown sugar, packed

Red Velvet Layer

  • 1¼ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • ¾ cup buttermilk
  • 1 tbsp red food coloring, liquid or gel
  • 1 tsp vanilla extract, pure
  • ½ tsp baking soda
  • 1 tsp white vinegar
  • ½ tsp fine salt

Cheesecake Layer

  • 24 oz cream cheese, softened
  • ¾ cup granulated sugar
  • 3 large eggs, room temperature
  • ½ cup sour cream
  • 1 tsp vanilla extract, pure
  • ¼ cup heavy cream

Strawberry Topping

  • 2 cups fresh strawberries, sliced
  • ⅓ cup strawberry preserves
  • 1 tbsp lemon juice, freshly squeezed
  • 2 tbsp powdered sugar

Instructions

  1. Make Crust: In a bowl, combine finely crushed graham crackers, melted unsalted butter, and packed brown sugar until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan, ensuring an even layer to form the crust.
  2. Preheat Oven & Prepare Pan: Preheat your oven to 325°F (163°C). Wrap the outside of the springform pan with foil to prevent water from seeping in during the water bath baking.
  3. Prepare Red Velvet Batter: In one bowl, sift together all-purpose flour, unsweetened cocoa powder, baking soda, and fine salt. In another large bowl, whisk together granulated sugar, vegetable oil, eggs, buttermilk, red food coloring, white vinegar, and vanilla extract. Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined without overmixing. Pour this red velvet batter evenly over the cooled graham cracker crust.
  4. Make Cheesecake Layer: In a separate mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and continue beating until creamy. Add eggs one at a time, beating well after each addition. Fold in sour cream, vanilla extract, and heavy cream carefully to maintain a smooth texture. Pour the cheesecake mixture evenly over the red velvet layer in the pan.
  5. Bake Cheesecake: Place the springform pan into a large roasting pan. Fill the roasting pan with hot water about halfway up the sides of the springform pan to create a water bath (bain-marie). Carefully transfer to the preheated oven and bake for 55 to 65 minutes until the cheesecake is mostly set but still slightly jiggly in the center.
  6. Cool & Chill: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Then remove from the oven and water bath, unwrap the foil from the pan, and refrigerate the cheesecake overnight (at least 6 hours) to fully set and develop flavors.
  7. Prepare Strawberry Topping: In a bowl, mix sliced fresh strawberries with strawberry preserves, freshly squeezed lemon juice, and powdered sugar. Toss gently to coat the strawberries evenly and create a glossy glaze.
  8. Serve: Before serving, spoon the strawberry topping evenly over the chilled cheesecake. Slice and enjoy the rich layers of red velvet, creamy cheesecake, and fresh strawberries.

Notes

  • Ensure cream cheese and eggs are at room temperature to avoid lumps in the cheesecake batter.
  • Wrapping the springform pan with foil prevents water from leaking in during baking in the water bath.
  • Do not overmix the red velvet or cheesecake batter to maintain a tender crumb and smooth filling.
  • Use a sharp knife dipped in hot water and wiped clean between slices for neat cheesecake servings.
  • For best flavor, prepare the cheesecake a day ahead to allow it to chill thoroughly.

Find it online: https://dishcooks.com/red-velvet-strawberry-cheesecake-recipe/