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Red Velvet Strawberry Cheesecake Recipe

Red Velvet Strawberry Cheesecake Recipe
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★★★★★

4.7 from 26 reviews

This Red Velvet Strawberry Cheesecake is a luscious layered dessert combining moist red velvet cake, a creamy cheesecake center, fresh strawberry compote, and smooth cream cheese frosting. Perfect for special occasions or a delightful treat, it combines classic flavors with vibrant colors for a stunning presentation.

Ingredients

Scale

For the Red Velvet Cake Layers:

  • 1¾ cups (220g) all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ¾ cup (180ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar
  • 1 tablespoon red food coloring (gel preferred for deeper color)

For the Cheesecake Layer:

  • 16 oz (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • ½ cup (120ml) sour cream
  • 1 teaspoon vanilla extract

For the Strawberry Compote:

  • 1½ cups (200g) fresh or frozen strawberries, sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch + 1 tablespoon water (slurry)

For the Cream Cheese Frosting:

  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3½ cups (420g) powdered sugar
  • 1 teaspoon vanilla extract

For Garnish:

  • Fresh strawberries (whole or sliced)
  • Red velvet crumbs (optional)

Instructions

  1. Prepare the Cheesecake Layer: Preheat your oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and lightly grease it to ensure the cheesecake doesn’t stick. In a medium bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition to maintain a smooth texture. Stir in the sour cream and vanilla extract for richness. Pour this mixture into the prepared pan and bake for 35 to 40 minutes or until the center is almost set but still slightly jiggly. Let it cool completely, then refrigerate for at least 3 hours or overnight to set firmly.
  2. Make the Red Velvet Cake Layers: Increase the oven temperature to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper for easy removal. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to evenly distribute the dry ingredients. In a separate large bowl, whisk the granulated sugar and vegetable oil until combined, then add the eggs, buttermilk, vanilla extract, white vinegar, and red food coloring. Mix the wet ingredients gently into the dry ingredients until you achieve a smooth batter with vibrant red color. Divide the batter evenly between the two pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before assembling.
  3. Prepare the Strawberry Compote: Combine sliced strawberries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat until the strawberries release their juices and soften, about 5 minutes. Mix the cornstarch with water to create a slurry, then stir it into the cooking strawberries to thicken the compote. Cook for another minute until thickened, then remove from heat and let it cool completely.
  4. Make the Cream Cheese Frosting: In a large bowl, beat the softened unsalted butter and cream cheese together until creamy and smooth. Add the vanilla extract for flavor, then gradually beat in the powdered sugar until the frosting is light, fluffy, and easy to spread.
  5. Assemble the Cake: Place one red velvet cake layer on a serving plate. Spread a thin layer of the cream cheese frosting over this layer to help the next layer stick. Add the chilled cheesecake layer on top of the frosted cake layer. Spread a thin layer of the chilled strawberry compote over the cheesecake. Top with the second red velvet cake layer. Use the remaining cream cheese frosting to cover the top and sides of the cake evenly.
  6. Decorate: Garnish the top of the cake with fresh whole or sliced strawberries for a fresh burst of flavor and beauty. Optionally, sprinkle red velvet crumbs around the edges for an attractive finish that ties all the flavors together visually.
  7. Chill and Serve: Refrigerate the assembled cake for at least 1 hour before serving to allow it to set properly. This step ensures clean slicing and enhances the flavor harmony. Serve chilled and enjoy your impressive layered Red Velvet Strawberry Cheesecake!

Notes

  • Ensure all dairy ingredients like eggs, buttermilk, and cream cheese are at room temperature for smooth batter and frosting.
  • You can prepare the cheesecake layer the day before to allow ample chilling time for best texture.
  • Use gel food coloring for deeper red color without thinning the batter.
  • The strawberry compote can be made with frozen strawberries if fresh are not available; just thaw before cooking.
  • Store leftover cake covered in the refrigerator for up to 4 days.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

Nutrition

Keywords: Red Velvet Cheesecake, Strawberry Cheesecake, Layer Cake, Cream Cheese Frosting, Red Velvet Cake, Strawberry Compote, Valentines Dessert, Holiday Dessert

Find it online: https://maicook.com/red-velvet-strawberry-cheesecake-recipe-2/