Oh, my sweet friends, there’s nothing quite like a dessert that whispers tales of comfort and celebration all at once. Today, we’re diving into a dream come true: the Red Velvet Strawberry Cheesecake. Imagine that tender, ruby-red cake peeking through a creamy, dreamy cheesecake, all crowned with the freshest, most vibrant strawberries. It’s a symphony of flavors and textures that simply sings to the soul.
I remember countless afternoons in Grandma’s kitchen, her hands dusted with flour as she taught me that patience and love were the secret ingredients to any truly magical treat. This recipe, much like those cherished memories, is about bringing a touch of homemade wonder to your table, an ode to the joy of baking.
This delight is incredibly satisfying and surprisingly approachable, making it perfect for your next family gathering or a special weekend treat. My best advice? Always use room temperature cream cheese for the silkiest, most lump-free filling!
What You Need to Make This Recipe
Crafting this Red Velvet Strawberry Cheesecake involves a few star players: crunchy red velvet cookies for the crust, fresh strawberries for a burst of summer sweetness, and rich cream cheese for the filling. I always use real vanilla extract for deeper flavor! Find the full list and measurements in the recipe card below.
How to Make Red Velvet Strawberry Cheesecake
Crafting this Red Velvet Strawberry Cheesecake is a joyful journey! We’ll start with a crunchy cookie crust, then create a vibrant strawberry swirl. Next, prepare the luscious red velvet cheesecake filling, assemble everything, and bake until perfectly set. An optional, dreamy cream cheese frosting adds the perfect final touch. It’s a process filled with sweet anticipation!
Red Velvet Strawberry Cheesecake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan. Cut a round of parchment paper to fit the bottom of the pan and place it inside.
- In a food processor, finely crush the red velvet cookies until they resemble fine crumbs. Transfer to a mixing bowl.
- Pour the melted butter over the crumbs and mix until well combined and moistened.
- Press the crumb mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from oven and let cool completely on a wire rack.
- In a medium saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring frequently, until the strawberries soften and release their juices, about 5-7 minutes.
- In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the simmering strawberry mixture and stir constantly until the mixture thickens, about 1-2 minutes.
- Remove from heat and let cool completely. If desired, mash some of the strawberries for a smoother consistency, leaving some chunks for texture.
- Reduce oven temperature to 325°F (160°C). Prepare a water bath by wrapping the outside of your springform pan tightly with several layers of heavy-duty aluminum foil to prevent water from seeping in. Place the wrapped pan in a large roasting pan.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until completely smooth and free of lumps, about 2-3 minutes. Scrape down the sides of the bowl.
- Gradually add the granulated sugar to the cream cheese, beating until just combined and smooth. Do not overmix.
- In a separate small bowl, whisk together the cocoa powder and all-purpose flour. Add this dry mixture to the cream cheese mixture and mix on low speed until just incorporated.
- Add the eggs and egg yolks one at a time, mixing on low speed after each addition until just combined. Scrape down the sides of the bowl as needed. Avoid incorporating too much air.
- Stir in the sour cream, vanilla extract, and red gel food coloring until the mixture is uniformly colored and smooth.
- Pour about half of the red velvet cheesecake batter over the cooled cookie crust in the springform pan.
- Spoon spoonfuls of the cooled strawberry swirl over the cheesecake batter. Pour the remaining red velvet batter over the strawberry layer.
- Gently dollop remaining strawberry swirl over the top of the cheesecake batter. Using a knife or skewer, gently swirl the strawberry mixture into the top layer of the cheesecake batter to create a marbled effect.
- Carefully place the roasting pan with the cheesecake into the preheated oven. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
- Bake for 60-75 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken. Do not overbake.
- Turn off the oven, crack the door open, and leave the cheesecake in the water bath for 1 hour to cool slowly. This helps prevent cracks.
- Remove the cheesecake from the oven and water bath. Carefully remove the foil. Let cool completely on a wire rack at room temperature.
- Once cooled, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.
- In a large bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy, about 2-3 minutes.
- Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until combined, then increasing to medium until smooth. Beat in the vanilla extract.
- If the frosting is too thick, add milk or heavy cream 1 tablespoon at a time until desired consistency is reached.
- When ready to serve, run a thin knife around the edge of the cheesecake before releasing the springform pan. Top with the optional cream cheese frosting (piped or spread) and fresh sliced strawberries.
Notes
Pro Tips for Making This Red Velvet Strawberry Cheesecake
Making a Red Velvet Strawberry Cheesecake might seem grand, but these tips ensure perfection every time.
- My Secret Trick: I always wrap the springform pan with double heavy-duty foil for a water bath. This prevents leaks, ensuring an even bake and wonderfully creamy texture.
- Always use room temperature cream cheese, eggs, and sour cream. This helps everything emulsify beautifully, avoiding lumps for a smooth, rich consistency.
- Don’t overmix the batter once eggs are added. Too much air can lead to cracks. Mix just until combined for that perfect, velvety texture in your Red Velvet Strawberry Cheesecake.
- Patience is key! Cool slowly in the oven, then chill for at least 6-8 hours, or overnight. This prevents cracking and allows flavors to fully develop.
Fun Variations for Red Velvet Strawberry Cheesecake
My kitchen is a place for joyful experimentation, and this Red Velvet Strawberry Cheesecake is wonderfully adaptable! Here are a few ways I love to play with it:
- Berry Bliss: While strawberries are divine, try swirling in other fresh berries like raspberries or a mixed berry compote. My sister always asks me to swirl in raspberry jam for an extra tangy burst that she adores!
- Chocolate Lover’s Dream: For an even more intense chocolate experience, consider using a chocolate cookie crust instead of red velvet, or drizzle melted dark chocolate over the top before serving. A friend loves when I top it with extra chocolate shavings.
- Spiced Up Swirl: A pinch of cinnamon or a tiny dash of almond extract in the strawberry swirl can add a surprising depth of flavor. It’s a subtle touch that truly elevates the classic taste of this Red Velvet Strawberry Cheesecake.
- Miniature Magic: For individual servings, bake these in cupcake liners as mini cheesecakes. They’re perfect for parties and look absolutely charming!
What to Serve With Red Velvet Strawberry Cheesecake
After all the love poured into baking this beautiful Red Velvet Strawberry Cheesecake, deciding what to serve alongside it is the final touch to make it a truly memorable occasion.
- A Scoop of Vanilla Bean Ice Cream: There’s something so classic and comforting about a cold, creamy scoop of vanilla bean ice cream melting ever so slightly against a warm slice of Red Velvet Strawberry Cheesecake. It’s my absolute favorite pairing!
- Freshly Whipped Cream: A dollop of lightly sweetened, homemade whipped cream adds an ethereal lightness that complements the richness of the cheesecake perfectly.
- A Warm Beverage: For those cozy evenings, I love pairing a slice with a rich, dark roast coffee or a soothing herbal tea. My mom always pairs it with hot cocoa in winter, a truly heartwarming combination.
- Extra Fresh Berries: Sometimes, simplicity is best. A scattering of extra fresh strawberries, perhaps some blueberries, adds a burst of freshness and a beautiful pop of color to each plate.
How to Store Red Velvet Strawberry Cheesecake
To keep your delightful Red Velvet Strawberry Cheesecake tasting as fresh and heavenly as the day you baked it, proper storage is key.
Fridge Storage
Once cooled, cover your Red Velvet Strawberry Cheesecake loosely with plastic wrap or aluminum foil and store it in the refrigerator for up to 4-5 days. I like storing cakes in airtight containers to keep them moist and prevent them from absorbing fridge odors.
Freezer Tips
For longer storage, slice the cheesecake into individual portions. Wrap each slice tightly in plastic wrap, then again in aluminum foil. Freeze for up to 1 month. Thaw individual slices in the refrigerator overnight before serving.
Reheating & Serving
Cheesecake is best served chilled, so no reheating is needed! Simply remove it from the fridge about 30 minutes before serving to allow the flavors to soften slightly. A light dusting of powdered sugar or a fresh strawberry garnish after chilling brings it back to life.
Nutritional Benefits
While we indulge in the pure joy of this Red Velvet Strawberry Cheesecake, it’s lovely to remember that some ingredients offer a little extra goodness! Fresh strawberries provide a wonderful dose of Vitamin C and antioxidants, making this treat both satisfying and nourishing in its own sweet way.
FAQs
What causes a cheesecake to crack?
Cheesecakes often crack from sudden temperature changes or overbaking. Ensure you use a water bath and allow the Red Velvet Strawberry Cheesecake to cool gradually in the turned-off oven with the door ajar. Avoid overmixing the batter, too, as this can introduce excess air.
Can I make the strawberry swirl ahead of time?
Absolutely! The strawberry swirl can be prepared up to 2-3 days in advance and stored in an airtight container in the refrigerator. This is a great time-saver when preparing your Red Velvet Strawberry Cheesecake, allowing for smoother assembly on baking day.
How do I know when my Red Velvet Strawberry Cheesecake is done baking?
Your Red Velvet Strawberry Cheesecake is done when the edges are set, but the center still has a slight wobble, like jello. It will continue to set as it cools. An internal temperature of 150°F (65°C) is a good indicator.
Can I use a different type of cookie for the crust?
Yes, absolutely! While red velvet cookies or Oreos are wonderful, you can certainly use graham cracker crumbs, vanilla wafers, or even chocolate cookies for the crust. Just ensure the crumb-to-butter ratio remains consistent for the Red Velvet Strawberry Cheesecake.
Conclusion
Baking is truly an act of love, and crafting this Red Velvet Strawberry Cheesecake is no exception. It’s a reminder that with a little time and passion, we can create stunning, comforting desserts that bring smiles and gather loved ones around the table. Embrace the joy of homemade, cherish those sweet moments, and let every slice of this beautiful Red Velvet Strawberry Cheesecake tell a story of warmth and flavor. Happy baking, my friends!
