Easy Strawberry Red Velvet Cheesecake

Strawberry Red Velvet Cheesecake: The Only Recipe You’ll Ever Need

Imagine transforming your dessert game with a Strawberry Red Velvet Cheesecake that’s not just indulgent but also infused with the fresh, tart burst of ripe strawberries, making it the ultimate treat for any occasion. This Strawberry Red Velvet Cheesecake recipe from cookinwithlalyta.com combines the classic richness of red velvet with creamy cheesecake and a vibrant strawberry twist, creating a dessert that’s as visually stunning as it is delicious. As the go-to expert for home bakers, Chef Lalybeth shares her secret for achieving an extra-tart strawberry infusion that elevates this recipe above the rest, ensuring every bite is a perfect balance of flavors.

This Strawberry Red Velvet Cheesecake tantalizes the senses with its velvety smooth texture, where the moist red velvet base meets the luscious, creamy cheesecake layer. Picture the aroma of warm cocoa and vanilla wafting through your kitchen, mingled with the fresh, juicy essence of strawberries that adds a delightful tartness. Each forkful delivers a symphony of flavors: the subtle cocoa undertones from the red velvet, the rich creaminess of the cheesecake, and the bright, fruity pop from the strawberries, all culminating in a dessert that’s both comforting and refreshing.

What sets this Strawberry Red Velvet Cheesecake apart on cookinwithlalyta.com is Chef Lalybeth’s decades of baking expertise, turning a simple recipe into a foolproof masterpiece. You’ll discover the “Chef’s Secret” for maximizing that fresh strawberry infusion, along with step-by-step guidance that guarantees success, even for beginners. By the end of this post, you’ll feel confident creating this showstopping dessert, complete with tips on substitutions, storage, and serving ideas to impress your guests.

Why This Strawberry Red Velvet Cheesecake Recipe is a Game-Changer

The Chef’s Secret behind this Strawberry Red Velvet Cheesecake lies in the fresh strawberry infusion technique, where sliced strawberries are mixed with strawberry jam and layered on top, creating a tart, vibrant topping that cuts through the richness without overpowering it. This method not only enhances the flavor profile but also ensures the strawberries release their natural juices during chilling, infusing the entire cheesecake with a subtle fruity essence that makes this recipe uniquely refreshing compared to traditional versions.

Unbeatable Texture: The science here involves the careful balance of ingredients like buttermilk and vegetable oil in the red velvet base, which creates a tender, moist crumb that contrasts perfectly with the dense, creamy cheesecake layer. This combination prevents the cake from becoming overly dry, as the oil retains moisture while the cream cheese provides a silky smoothness, resulting in a melt-in-your-mouth experience that’s scientifically optimized for the best results.

Foolproof for a Reason: This Strawberry Red Velvet Cheesecake recipe has been tested multiple times in our kitchen to ensure reliability, with precise baking times and temperatures that account for variations in ovens. Home cooks can trust that following these steps will yield consistent, professional-quality results every time, making it ideal for beginners and experts alike.

Ingredient Spotlight: Quality Makes the Difference

For the red velvet base, 2 cups of all-purpose flour serve as the foundation, providing structure and a tender crumb. High-quality flour with a fine texture ensures the cake rises evenly; opting for unbleached flour enhances the natural flavor. If you’re gluten-sensitive, substitute with a 1:1 gluten-free flour blend, but note that it may slightly alter the texture.

Granulated sugar, used at 1 1/2 cups in the cake and 1/2 cup in the cheesecake, adds sweetness and helps with browning. Choose organic cane sugar for a purer taste that complements the strawberries’ tartness. A substitution could be coconut sugar for a lower-glycemic option, though it might introduce a subtle caramel note.

Baking soda and salt, at 1 teaspoon each, are crucial for leavening and flavor balance in the red velvet layer. Fresh baking soda ensures proper rising; if it’s old, replace it to avoid a flat cake. There’s no direct substitution for baking soda, but if needed, combine it with cream of tartar for similar effects in a pinch.

Cocoa powder, just 1 teaspoon, imparts that signature red velvet depth without overwhelming the strawberry notes. Use natural cocoa for its authentic taste; Dutch-processed can mute the flavor. If cocoa is unavailable, a tiny amount of dark chocolate powder works, but it will intensify the chocolate aspect.

Vegetable oil, at 1 1/2 cups, keeps the cake moist and fluffy. Opt for a neutral oil like canola for the best results; substitute with melted coconut oil for a hint of tropical flavor, though it might solidify if refrigerated.

Buttermilk, 1 cup, adds tang and tenderness; it’s key for the red velvet’s signature moisture. For a dairy-free swap, mix 1 cup of almond milk with 1 tablespoon of lemon juice to mimic the acidity, ensuring the cake remains light and airy.

Eggs, used in both the cake (2 large) and cheesecake (2 large plus 2 for the mixture), provide binding and richness. Fresh, room-temperature eggs ensure even incorporation; for vegan versions, use flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) to maintain structure.

Red food coloring, 2 tablespoons, gives the vibrant hue; for a natural alternative, consider beet juice to align with the strawberry theme. Vanilla extract, 1 teaspoon in the cake and another in the cheesecake, enhances overall flavor—always use pure extract for authenticity, and substitute with vanilla bean paste for a more intense aroma.

White vinegar, 1 tablespoon, reacts with baking soda for lift; apple cider vinegar can substitute without altering taste much. For the cheesecake layer, 16 oz of softened cream cheese is essential for creaminess—full-fat varieties yield the best results; swap with vegan cream cheese for a dairy-free option.

Finally, for the strawberry topping, 2 cups of fresh strawberries and 1/4 cup of strawberry jam bring the fresh burst. Use ripe, in-season berries for maximum flavor and tartness; frozen strawberries can substitute, but thaw and drain them first to prevent excess moisture.

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Pan

Begin by preheating your oven to 350°F (175°C) and greasing a 9-inch springform pan with a light coating of butter or non-stick spray for easy release. This step ensures even baking and prevents sticking.

Pro Tip: Use a pastry brush to evenly distribute the grease, which helps create a flawless edge on your Strawberry Red Velvet Cheesecake.

Step 2: Mix the Dry Ingredients for the Red Velvet Base

In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon cocoa powder until fully combined and free of lumps.

Common Mistake to Avoid: Don’t over-whisk the dry ingredients, as this can make the batter tough; mix just until blended to keep the texture light.

Step 3: Add Wet Ingredients to the Dry Mixture

Add 1 1/2 cups vegetable oil, 1 cup buttermilk, 2 large eggs, 2 tablespoons red food coloring, 1 teaspoon vanilla extract, and 1 tablespoon white vinegar to the dry ingredients. Stir until the batter is smooth and uniform, about 2 minutes with a hand mixer.

Pro Tip: Ensure all wet ingredients are at room temperature to promote even mixing and a smoother batter for your Strawberry Red Velvet Cheesecake.

Step 4: Pour and Bake the Red Velvet Batter

Pour the red velvet batter into the prepared springform pan and bake for 20 minutes, or until it starts to set. Rotate the pan halfway through for even baking.

Common Mistake to Avoid: Overbaking at this stage can dry out the cake; check doneness with a toothpick—it should come out with a few moist crumbs.

Step 5: Prepare the Cheesecake Layer

While the cake bakes, beat 16 oz softened cream cheese and 1/2 cup granulated sugar in a bowl until smooth. Add 2 large eggs and 1 teaspoon vanilla extract, beating on low speed until just combined to avoid incorporating too much air.

Pro Tip: Use a stand mixer for this step to achieve a creamy consistency without lumps, enhancing the luxurious feel of your Strawberry Red Velvet Cheesecake.

Step 6: Add Cheesecake Layer to the Cake

After 20 minutes, remove the cake from the oven and carefully spread the cheesecake mixture evenly over the top using a spatula.

Common Mistake to Avoid: Pouring the mixture too quickly can cause it to sink; spread it gently to maintain layers in your Strawberry Red Velvet Cheesecake.

Step 7: Bake the Combined Layers

Return the pan to the oven and bake for an additional 25-30 minutes, or until the cheesecake layer is set but still slightly jiggly in the center.

Pro Tip: Place a water bath in the oven to prevent cracks on the cheesecake surface, ensuring a smooth finish for your Strawberry Red Velvet Cheesecake.

Step 8: Cool and Add the Strawberry Topping

Let the cheesecake cool completely on a wire rack, then mix 2 cups sliced fresh strawberries with 1/4 cup strawberry jam and spread it over the top.

Common Mistake to Avoid: Adding the topping while the cheesecake is warm can make it soggy; always cool first for the best texture in your Strawberry Red Velvet Cheesecake.

Step 9: Chill and Serve

Refrigerate the cheesecake for at least 2 hours to set fully before slicing and serving.

Pro Tip: Chill overnight for enhanced flavor infusion from the strawberries, making your Strawberry Red Velvet Cheesecake even more irresistible.

Serving & Presentation

Elevate your Strawberry Red Velvet Cheesecake by slicing it with a warm knife for clean cuts, revealing the stunning layers of red velvet and creamy cheesecake topped with glossy strawberries. For an impressive garnish, add a dusting of powdered sugar or fresh mint leaves to contrast the colors and add a pop of green. This dessert pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate sauce for extra indulgence, making it a perfect finale to a summer barbecue or holiday feast.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prepare the red velvet base up to 3 days in advance by baking and storing it in an airtight container in the fridge; assemble the cheesecake layer and topping on the day of serving to keep the strawberries fresh. This allows you to focus on other meal elements without stress.

Storing Leftovers: Cover any remaining Strawberry Red Velvet Cheesecake tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 5 days. For longer storage, freeze individual slices wrapped in foil for up to 2 months, ensuring they retain their moisture and flavor.

The Best Way to Reheat: Thaw frozen slices in the fridge overnight, then bring to room temperature for about 30 minutes before serving. If needed, warm gently in the oven at 250°F for 10 minutes to restore the original creamy texture without melting the topping.

Frequently Asked Questions (FAQ)

Print

Strawberry Red Velvet Cheesecake

---

• Author: Chef Lalybeth
• Total Time: 80 minutes
• Yield: 10 1x

Print Recipe

Pin Recipe

Description

A decadent fusion of red velvet cake and creamy cheesecake, infused with fresh strawberries for a tart twist.

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 tablespoon white vinegar
• For the cheesecake layer:
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• For the strawberry topping:
• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup strawberry jam

---

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
2. In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
3. Add oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar to the dry ingredients; mix until smooth.
4. Pour the red velvet batter into the prepared pan and bake for 20 minutes.
5. While the cake is baking, prepare the cheesecake layer: Beat cream cheese and sugar until smooth, then add eggs and vanilla extract.
6. After 20 minutes, remove the cake from the oven and spread the cheesecake mixture over the top.
7. Return to the oven and bake for an additional 25-30 minutes, or until the cheesecake is set.
8. Let cool completely, then top with sliced strawberries mixed with strawberry jam.
9. Refrigerate for at least 2 hours before serving.

Notes

For the best results, use fresh, ripe strawberries and ensure the cheesecake is fully chilled before adding the topping to prevent it from becoming soggy.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Method: Dessert
• Cuisine: American

Nutrition

• Calories: 450
• Sugar: 35g
• Fat: 22g
• Carbohydrates: 55g
• Protein: 7g