If you are looking for a dessert that truly wows both in flavor and appearance, look no further than this Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe. Combining the rich, velvety texture of classic red velvet with luscious strawberry and smooth cheesecake, it’s a showstopper perfect for any occasion. This dessert brings together a beautiful balance of tangy cream cheese, fresh strawberries, and a moist red velvet crust that’s simply irresistible. Get ready to impress everyone with a slice that tastes as good as it looks!
Ingredients You’ll Need
This recipe is delightfully straightforward with ingredients that each play a crucial role in building layers of flavor and texture. From the crumbly red velvet crust to the creamy, fruity filling, every component is essential to achieving that perfect harmony.
- Red Velvet Cake Crumbs (1½ cups / 180g): The foundation for the crust, these add vibrant color and classic flavor; homemade or store-bought both work great.
- Melted Unsalted Butter (⅓ cup / 75g): Binds the crust together and adds rich moisture.
- Granulated Sugar (various amounts): Sweetens crust, filling, and glaze to just the right note.
- Vanilla Extract (¼ tsp + 1 tsp + 1 tsp): Enhances flavor depth in crust, filling, and whipped cream topping.
- Full-fat Cream Cheese (24 oz / 680g): The creamy heart of the cheesecake; softened for easy mixing and ultimate smoothness.
- Fresh Lemon Juice (1 tbsp): Adds subtle brightness to balance sweetness in the filling and glaze.
- Eggs (3 large): Provide structure and richness to the cheesecake filling.
- Sour Cream (½ cup / 120ml): Adds tang and creaminess for a tender texture.
- Fresh Strawberries (1 cup chopped + extra): Bring juicy sweetness and vibrant color to the filling and topping.
- Strawberry Puree (1 tbsp): Concentrates fresh strawberry flavor throughout the filling.
- Cornstarch (1 tsp) and Water (1 tsp): Thicken the luscious strawberry glaze perfectly.
- Heavy Whipping Cream (1 cup / 240ml): Whipped to fluffy perfection for a light and elegant finish.
- Powdered Sugar (2 tbsp): Sweetens the whipped cream without graininess.
- Optional Garnishes: Candied cherries or chocolate curls add extra charm.
How to Make Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe
Step 1: Prepare the Red Velvet Crust
Start by preheating your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides lightly to prevent sticking. Combine your crushed red velvet cake crumbs with melted butter, sugar, and vanilla extract in a bowl. Press this mixture firmly and evenly into the pan’s base to create a sturdy crust. Bake for 10 minutes, then remove and allow it to cool as you prepare the heavenly filling.
Step 2: Make the Strawberry Cheesecake Filling
In a large mixing bowl, beat the softened full-fat cream cheese until silky smooth. Add sugar, fresh lemon juice, and vanilla extract, mixing well until the ingredients blend evenly. Incorporate the eggs one at a time, beating thoroughly after each addition to keep the texture light and creamy. Stir in sour cream until fully combined. Gently fold in the finely chopped strawberries along with the strawberry puree to keep those delightful fruit bits intact and distributed throughout the filling.
Step 3: Assemble and Bake the Cheesecake
Pour the luscious filling atop the cooled red velvet crust, spreading it evenly. Gently tap the pan on your countertop to release any trapped air bubbles that could cause cracks. Place the springform pan inside a larger baking dish and carefully pour hot water halfway up the sides of the pan to create a water bath. Bake for 50 to 55 minutes, watching for the center to set but remain slightly jiggly. After baking, turn off the oven and leave the door slightly ajar for one hour to cool gradually, which prevents cracks. Once cooled, remove from the water bath and let it cool on a wire rack before refrigerating uncovered for at least six hours or overnight.
Step 4: Prepare the Strawberry Glaze
In a small saucepan, combine chopped fresh strawberries, sugar, water, and lemon juice. Simmer over medium heat for 8 to 10 minutes until the strawberries soften and release their juices. Strain the mixture through a fine mesh sieve to remove seeds and solids, then return the smooth puree to the pan. Bring it back to a gentle simmer and whisk in the cornstarch mixture. Cook for an additional minute until the glaze thickens beautifully. Let it cool completely—it will further thicken as it cools.
Step 5: Whip the Cream Topping
Beat the chilled heavy whipping cream with powdered sugar and vanilla extract in a cold bowl until stiff, luscious peaks form. This whipped cream will add an airy, indulgent layer that perfectly balances the dense cheesecake filling.
Step 6: Finish and Serve Your Masterpiece
Once the cheesecake has chilled thoroughly, carefully remove it from the springform pan. Drizzle the smooth strawberry glaze elegantly over the top, allowing it to cascade down the sides for that stunning visual appeal. Pipe rosettes of whipped cream around the edges and center of the cake. Garnish with fresh strawberries, and if you like, add a few candied cherries or chocolate curls for an extra touch of elegance. Your Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe is now ready to dazzle!
How to Serve Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe
Garnishes
Fresh strawberries are the perfect, simple garnish that elevate this dessert’s natural flavors and appeal. Consider adding mint leaves for a pop of color or dusting with a little powdered sugar for extra charm. Candied cherries or delicate chocolate curls make lovely finishing touches that turn this cheesecake into an impressive centerpiece.
Side Dishes
This cheesecake pairs wonderfully with light accompaniments like a scoop of vanilla bean ice cream or a dollop of freshly whipped cream on the side. If serving at a party, fresh fruit platters featuring berries or citrus add a refreshing contrast to this rich, creamy dessert.
Creative Ways to Present
For an unforgettable presentation, serve individual slices on pretty dessert plates with a drizzle of extra strawberry glaze artistically swirled around the edge. You can also showcase the cheesecake on a glass cake stand topped with fresh flowers or edible petals to create a stunning look that invites everyone to indulge.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It stays fresh and creamy for up to 4 days, making it a delicious treat to enjoy even after the initial celebration.
Freezing
You can freeze this cheesecake if you want to prepare it ahead of time. Wrap it securely in plastic wrap and then aluminum foil to avoid freezer burn. It will keep well for up to 2 months. Thaw overnight in the fridge before serving to maintain that creamy texture.
Reheating
Cream cheesecakes are best enjoyed chilled, so reheating is not recommended. Simply allow frozen cheesecake to thaw completely in the refrigerator for the best texture and taste experience.
FAQs
Can I use store-bought red velvet cake crumbs for the crust?
Absolutely! Using store-bought red velvet cake crumbs is a convenient shortcut that works perfectly well. Just make sure the crumbs are finely crushed to create an even crust.
What can I substitute if I don’t have sour cream?
If sour cream is unavailable, plain Greek yogurt is an excellent substitute that will maintain the creamy texture and slight tanginess of the filling.
How do I prevent cracks in the cheesecake?
Using a water bath during baking and allowing the cheesecake to cool gradually with the oven door slightly open are crucial steps to prevent cracks. Also, avoid overmixing the batter to keep air bubbles minimal.
Is it necessary to use fresh strawberries?
Fresh strawberries provide the best natural flavor and texture but if unavailable, frozen strawberries can be used—just thaw and drain excess moisture before adding to the filling and glaze.
Can this cheesecake be made gluten-free?
Yes! Simply ensure your red velvet cake crumbs are from a gluten-free recipe or mix. Many boxed mixes or homemade recipes can be adjusted to be gluten-free without sacrificing flavor.
Final Thoughts
This Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe is a true celebration of flavor and elegance combined. Whether you’re treating yourself or preparing for a special occasion, this cake will delight with its vibrant colors, creamy texture, and irresistible strawberry sweetness. Give it a try—you just might find it becomes your new go-to dessert for impressive yet approachable indulgence!
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Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 7 hours 30 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Red Velvet Strawberry Cheesecake is a creamy, stunning dessert combining a rich red velvet crust with a luscious strawberry-infused cheesecake filling, topped with a fresh strawberry glaze and whipped cream. Perfect for special occasions or indulgent treats, it features a moist red velvet base, juicy fresh strawberries, and a smooth, tangy cheesecake baked in a water bath for the perfect texture.
Ingredients
For the Red Velvet Crust:
- 1½ cups (180g) crushed red velvet cake crumbs (or make from scratch using a box mix)
- ⅓ cup (75g) melted unsalted butter
- 2 tbsp (25g) granulated sugar
- ¼ tsp vanilla extract
For the Strawberry Cheesecake Filling:
- 24 oz (680g) full-fat cream cheese, softened to room temperature
- ¾ cup (150g) granulated sugar
- 1 tbsp (15ml) fresh lemon juice
- 1 tsp pure vanilla extract
- 3 large eggs, at room temperature
- ½ cup (120ml) sour cream
- 1 cup (150g) finely chopped fresh strawberries, plus extra for garnish
- 1 tbsp (15ml) strawberry puree (from blended strawberries, strained)
For the Strawberry Glaze:
- 1 cup (150g) fresh strawberries, hulled and chopped
- ¼ cup (50g) granulated sugar
- 1 tbsp (15ml) water
- 1 tsp cornstarch mixed with 1 tsp cold water
- 1 tsp lemon juice
For Topping:
- 1 cup (240ml) heavy whipping cream, chilled
- 2 tbsp (25g) powdered sugar
- 1 tsp vanilla extract
- Fresh strawberries, sliced or whole, for garnish
- Optional: candied cherries or chocolate curls
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper on the bottom and lightly grease the sides. In a bowl, combine red velvet cake crumbs, melted butter, sugar, and vanilla extract. Press the mixture firmly and evenly into the bottom of the pan to form the crust. Bake for 10 minutes, then remove and let cool while preparing the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar, fresh lemon juice, and vanilla extract; mix thoroughly until combined. Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in sour cream until the filling is smooth. Gently fold in the finely chopped strawberries and strawberry puree, taking care not to overmix to maintain texture.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust in the springform pan. Tap the pan lightly on the counter to release any air bubbles. Place the pan inside a larger baking dish and fill the larger dish with hot water halfway up the sides to create a water bath. Bake for 50 to 55 minutes, until the center is set but slightly jiggly. Turn off the oven and leave the door ajar; let the cheesecake rest in the oven for 1 hour to prevent cracking. Remove from the water bath and cool completely on a wire rack. Refrigerate uncovered for at least 6 hours or preferably overnight.
- Prepare the Strawberry Glaze: In a small saucepan, combine chopped strawberries, granulated sugar, water, and lemon juice. Simmer over medium heat for 8 to 10 minutes until the strawberries soften. Strain the mixture through a fine mesh sieve to remove seeds, then return the liquid to the saucepan. Bring back to a simmer and stir in the cornstarch slurry. Cook for an additional 1 minute until the glaze thickens. Allow it to cool completely; it will thicken further as it cools.
- Whip the Cream: Using a chilled bowl and beaters, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a smooth and fluffy whipped cream topping.
- Finish and Serve: Once the cheesecake is fully chilled, carefully remove it from the springform pan. Drizzle the cooled strawberry glaze over the top so it cascades down the sides. Pipe rosettes of whipped cream around the edges and center of the cheesecake. Garnish with fresh strawberries and, if desired, candied cherries or chocolate curls for an elegant presentation.
Notes
- Using a water bath during baking helps to prevent cracks and ensures a creamy, smooth cheesecake texture.
- Make sure all dairy ingredients and eggs are at room temperature for best mixing and texture.
- Chilling the cheesecake overnight enhances the flavor and makes slicing easier.
- Extra strawberry glaze can be stored in the refrigerator and used as a topping for other desserts.
- Optional garnishes like candied cherries and chocolate curls add elegance but can be omitted for a simpler presentation.
