Velvet Strawberry Cheesecake

Turn any party into a memorable event with this eye-catching dessert mashup. This decadent treat combines velvety chocolate-red cake with smooth strawberry cheesecake, making a bold dessert that's as delicious as it appears. Every mouthful offers just the right mix of chocolate-infused red velvet and bright strawberry notes.

Whenever I make this cheesecake, I remember my early days working at a bakery where I picked up all the tricks for perfect cheesecake. The way different textures come together - soft cake meeting creamy cheesecake - it's just magic when you take a bite.

Key Ingredients:

• Cream cheese (full-fat blocks): The backbone of any good cheesecake, needs to sit out until soft for best results
• Fresh strawberries: Look for totally red, sweet-smelling berries without green tops for maximum flavor
• Buttermilk: True cultured buttermilk helps make the red velvet part super soft
• Dutch-process cocoa powder: Gives richer taste and better color than regular cocoa
• Heavy cream: At least 36% fat helps everything hold its shape
• Gel food coloring: Stronger than the liquid kind and won't mess up your batter

Instructions Steps:

Getting Your Red Velvet Ready:

Put your oven rack right in the middle and heat to 350°F (175°C). Get an 8-inch springform pan ready by greasing it well and putting parchment on the bottom. Wrap the outside with thick foil.

Mixing Dry Stuff:

In a big bowl, sift 2½ cups all-purpose flour, ¼ cup Dutch-process cocoa powder, 1½ teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt together. Sifting gets rid of any clumps for better mixing.

Blending Wet Ingredients:

With a stand mixer using the paddle, mix 1½ cups granulated sugar and ½ cup vegetable oil until they're combined well. Add 2 large eggs one by one, mixing thoroughly after each. Stir in 1 cup buttermilk, 2 teaspoons vanilla extract, and 1 tablespoon red gel food coloring.

Putting Batter Together:

Slowly add your dry mix to the wet stuff in three batches, mixing on low just until they come together. Make sure to scrape the bowl sides often. Add 1 teaspoon white vinegar at the end.

Making Cheesecake Part:

Turn oven down to 325°F (163°C). Beat 32 ounces softened cream cheese until it's totally smooth. Slowly add 1 cup sugar, then mix in 1 cup sour cream and ½ cup heavy cream. Add 4 eggs one at a time, mixing gently. Fold in 1½ cups strawberry puree and 1 teaspoon vanilla extract.

Putting It All Together and Baking:

Pour cheesecake mix over the cooled red velvet base. Put it in a water bath and bake for 60-70 minutes until the edges look set but the middle still jiggles slightly. Let it cool in the oven with the door open a bit for an hour.

Pin it

After baking for years, I've noticed fresh strawberries really do make this dessert special. I find that berries from local farms during peak season give you the strongest flavor and prettiest natural pink color.

Getting The Right Feel:

To nail the perfect texture, you've gotta watch your temperatures and how you mix things. Whenever I bake this cheesecake, I let everything sit out until it's room temperature before I start. This easy step stops lumps and gives you that smooth, silky finish everybody loves.

Making Beautiful Swirls:

When you mix in the strawberry puree, fold it in gently to keep the batter light and airy. I've made tons of these and learned that if you stir too much, you'll end up with a heavy, dense cheesecake instead of something light and creamy.

Getting The Water Bath Right:

A good water bath gives you the moist air needed for even baking. I always use three layers of heavy-duty foil around my springform pan so no water sneaks in and ruins the bottom.

Changing With The Seasons:

When strawberries are at their best, I usually throw in twice as many for the topping. The way fresh berries taste against the creamy cheesecake is so good my family asks for it again and again.

Pin it

After tweaking this recipe for years, I've found it's not just dessert - it's the star of any get-together. The combo of red velvet with strawberry cheesecake makes something really special that has folks always asking for another slice.

Frequently Asked Questions

→ Can this dessert be made early?

Yes, prepare it up to 2 days in advance. Keep chilled and add strawberries just before serving.

→ Is it okay to use frozen berries?

Yes, but let them thaw fully and remove extra liquid before using.

→ Why isn’t my filling setting properly?

Make sure the cream cheese is softened and the whipped cream is thickened enough before mixing.

→ Is freezing an option for this dessert?

Yes, you can freeze it for a month. Defrost it gently overnight in the fridge.

→ What if I don’t have buttermilk?

Combine one tablespoon of lemon juice with a cup of milk as a quick substitute.