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Red Velvet Strawberry Cheesecake

Decadent Red Velvet Strawberry Cheesecake for Sweet Moments

Red Velvet Strawberry Cheesecake is a stunning dessert with creamy layers and strawberry topping.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 4 hours
Total Time 5 hours 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups all-purpose flour Can substitute with gluten-free flour for gluten-sensitive diets.
  • 1.5 cups granulated sugar Brown sugar can work as a substitute for added moisture.
  • 0.5 cups cocoa powder Use Dutch-process cocoa for a deeper flavor.
  • 1 teaspoon baking powder Can substitute with baking soda if needed.
  • 1 pinch salt Kosher salt is recommended.
  • 0.5 cups unsalted butter Both melted or softened can be used.
  • 2 large eggs Flax eggs can be used for a vegan version.
  • 1 teaspoon vanilla extract Almond extract can work as an alternative.
  • 1 tablespoon red food coloring Natural options like beet juice can also be substituted.
  • 1 cup buttermilk Thin Greek yogurt with water can serve as a substitute.
  • 1 tablespoon white vinegar Lemon juice can be an alternative.
For the Cheesecake Layer
  • 16 ounces cream cheese Ensure it is at room temperature for a smooth mixture.
  • 1 cup sour cream Can be substituted with Greek yogurt.
For the Topping
  • 2 cups fresh strawberries Raspberries can be a suitable alternative.
  • 1/4 cup sugar
  • 1 tablespoon lemon juice Lime juice can be substituted.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • whisk
  • Sifter
  • spatula
  • Wire Rack
  • Saucepan

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. In a large mixing bowl, sift together all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt.
  3. Add softened unsalted butter to the dry ingredients and mix until the texture resembles fine crumbs.
  4. In a separate bowl, whisk together eggs, vanilla extract, red food coloring, buttermilk, and white vinegar until well combined.
  5. Gradually fold the wet mixture into the dry ingredients using a spatula to avoid overmixing.
  6. Pour the batter into the prepared springform pan and smooth the top before baking for 25 minutes.
Cheesecake Layer
  1. Beat cream cheese in a bowl until smooth, then gradually add sugar and mix well.
  2. Incorporate eggs, vanilla extract, sour cream, and flour to create a creamy batter.
Baking
  1. Once the cake layer has cooled for 10 minutes, pour the cheesecake batter over it.
  2. Lower the oven temperature to 325°F (160°C) and bake for 50 to 60 minutes.
  3. Let the cheesecake cool on a wire rack for about 1 hour, then refrigerate for at least 4 hours.
Topping
  1. In a small saucepan, combine fresh strawberries, sugar, and lemon juice, and simmer until thickened.
  2. Once chilled, spread the strawberry topping over the cheesecake and slice to serve.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 6gFat: 25gSaturated Fat: 15gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 200mgPotassium: 220mgFiber: 1gSugar: 30gVitamin A: 800IUVitamin C: 30mgCalcium: 60mgIron: 1mg

Notes

Ensure all ingredients are at room temperature to achieve the best texture. Store tightly covered in the refrigerator for up to 5 days.

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