Red Velvet Strawberry Cheesecake combines two show‑stoppers—moist red velvet cake and creamy strawberry‑kissed cheesecake—into a single dessert that turns ordinary gatherings into celebrations. Picture a ruby‑hued crumb hugging a silky cheesecake layer, swirled with fresh strawberry ribbons and capped with whipped cream. The contrast of light cocoa notes, tangy cream cheese, and bright berry sweetness delivers a flavor profile that keeps guests talking long after the last bite.

This step‑by‑step guide walks you through everything—from stocking your pantry to slicing the finished masterpiece—using clear language, everyday tools, and techniques that make bakery‑quality results achievable in any kitchen. You will learn how temperature, mixing order, and pan prep work together to create a crack‑free cheesecake and a delicate crumb, ensuring your cheesecake recipe is a success. Expect reliable timing, practical storage advice, and chef‑tested shortcuts that suit busy schedules while you bake the cheesecake.

Why You’ll Love Red Velvet Strawberry Cheesecake

• Show‑piece impact: The vivid red crumb encasing a snow‑white cheesecake layer creates dramatic height and color contrast that photographs beautifully.
• Dual texture: the creamy filling pairs perfectly with the crumbly red velvet cake layers. Each forkful moves from fluffy cake to creamy cheesecake, delivering an irresistible mouthfeel.
• Flavor synergy: Light cocoa in the red velvet batter balances the tang of cream cheese while strawberry puree brightens every bite, especially when you add a strawberry topping.
• Make‑ahead friendly: Both cake and cheesecake components hold quality for several days when chilled, allowing stress‑free planning.
• Versatile spin‑offs: Swap crusts or toppings for seasonal twists without jeopardizing structure.

 Ingredients You’ll Need

Pantry

• 2 cups (250 g) all‑purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 ¼ cups granulated sugar
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 tablespoon Dutch‑process cocoa powder (extra depth)

Chilled

• 16 oz Philadelphia cream cheese, room temperature
• 3 large eggs, room temperature
• 1 cup buttermilk, room temperature
• ½ cup heavy cream
• ¼ cup unsalted butter, melted and cooled

Flavor boosters

• 1 tablespoon red food coloring gel
• 1 teaspoon white vinegar
• 2 teaspoons pure vanilla extract

Strawberry ribbon

• 1 cup ripe strawberries, hulled
• 2 tablespoons strawberry preserves

Finishing

• 1 cup whipped cream (soft peaks)
• Fresh strawberries for garnish can elevate your dessert, especially when you add a strawberry topping.
• Optional: shaved white chocolate or red velvet cake crumbs

Equipment

• Use a 9‑inch springform pan lined with parchment paper for easy removal after you make the cheesecake.
• Stand mixer with paddle and whisk attachments (or hand mixer)
• Fine‑mesh sieve
• Water bath set‑up: roasting pan + hot water kettle
• Instant‑read thermometer

How to Make Red Velvet Strawberry Cheesecake

Preheat, Prep, and Pulse

1. Preheat the oven to 325 °F (160 °C). Position the rack in the lower third to give the cheesecake layer room to rise without browning the top too quickly.
2. Wrap the outside of the springform pan in a double layer of foil to guard against leaks during the water bath. Lightly coat the inside with non‑stick spray and line the base with parchment for easy release.

Blend Dry Ingredients

In a large bowl, whisk flour, both cocoas, baking soda, and salt. Sifting eliminates hidden lumps and encourages a uniform, delicate crumb.

Beat the Wet Mixture

1. In the stand mixer fitted with a paddle, beat sugar and melted butter on medium until the mixture looks like damp sand—about 1 minute.
2. Add eggs one at a time, beating 20 seconds after each. Scrape the bowl to prevent dense pockets.
3. Pour in buttermilk, red food coloring, vinegar, and 1 teaspoon vanilla. Beat cream cheese on low until combined; the batter will appear loose but will firm up as it bakes.

Combine and Tint

Tip the dry ingredients into the wet mix in two additions, blending on low until the batter turns a consistent rich red. Over‑mixing triggers gluten and toughens cake, so stop once streaks disappear.

Create the Cheesecake Batter

1. Switch to the whisk attachment to ensure a smooth consistency for the cheesecake filling. In a clean bowl, beat the softened cream cheese on medium‑high until fluffy—about 2 minutes.
2. Add heavy cream, remaining vanilla, and strawberry preserves. Mix on low, then raise to medium until glossy and smooth, ensuring the ingredients for your cheesecake recipe are well combined.
3. Beat in one egg at a time just until incorporated. Over‑beating here pumps excess air into the batter, which can cause cracks.

Layer and Swirl

Pour half of the red velvet batter into the pan, ensuring a nice cake layer forms. Spoon the cheesecake batter over it, then finish with the remaining red velvet batter. Use a thin skewer to swirl three or four figure‑eights, dragging color through the cheesecake layer to create strawberry ribbons.

Bake in a Gentle Water Bath

1. Place the foil‑wrapped springform pan in the roasting pan. Pour boiling water until it reaches halfway up the sides of the springform.
2. Bake for 60–70 minutes or until the perimeter looks set and an instant‑read thermometer inserted 2 inches from the edge registers 165 °F (74 °C). The center should wobble slightly when the pan is nudged.
3. Turn off the oven, crack the door, and let the cheesecake rest for 1 hour. Slow cooling prevents sudden temperature shock that causes surface cracks.

Chill Thoroughly

Remove the pan from the water bath, discard foil, and cool to room temperature before you bake the cheesecake. Cover and refrigerate for at least 6 hours, preferably overnight, so the cheesecake layer firms.

Unmold and Decorate

Release and lift off the ring from the cake pan to reveal the cheesecake. Slide the cake onto a serving plate. Pipe whipped cream rosettes, sprinkle with red velvet crumbs, and nestle fresh strawberries on top for a showy finish. Serve slices with a warm, dry knife for clean edges.

Pro Tips and Variations

Serving Suggestions

• Berry burst: Add a drizzle of warmed strawberry puree seconds before serving.
• Chocolate lovers: try our red velvet cheesecake recipe for a decadent twist. Dust the rim with shaved dark chocolate or cocoa powder.
• Brunch vibes: Offer small wedges alongside fresh fruit and sparkling rosé for a midday treat.
• Celebration touch: Light a sparkler candle in the center; the tall profile protects the sides from wax splatter.

Conclusion

Red Velvet Strawberry Cheesecake lives up to its “Ultimate Craving” promise, especially when you make this recipe for a special occasion. The recipe delivers dramatic visuals, balanced sweetness, and bakery‑level polish without complicated tools. Once you master the layering and gentle baking method, alternate flavors open up endless possibilities in your cheesecake recipe. Whether you present this show‑piece for Valentine’s Day, a milestone birthday, or a casual weekend gathering, it guarantees rave reviews and zero leftovers.

For an extra dose of chocolate delight, be sure to try our internal recipe for The Most Amazing Chocolate Cake.

FAQs

How long does Red Velvet cheesecake last in the fridge?

Homemade cheesecake maintains peak quality for 4 to 7 days when tightly wrapped and stored below 40 °F (4 °C). Flavor holds best within the first four days, but food‑safety authorities consider up to one week acceptable for dairy desserts kept continuously cold Taste of Home features a variety of cheesecake recipes that are sure to impress.Taste of Home.

Does a red velvet cake need to be refrigerated?

If the cake features cream cheese frosting or a cheesecake layer, refrigeration is required to prevent bacterial growth. Plain, unfrosted red velvet cake can stay at room temperature in an airtight container for up to two days, but once dairy fillings or frostings are added, the cake belongs in the fridge to cool completely. Better Homes & Gardens.

Is Red Velvet cheesecake strain Indica or Sativa?

The cannabis cultivar called Red Velvet Cheesecake is indica‑dominant (about 70 % indica / 30 % sativa), bred from Red Velvet and Cherry Cheesecake genetics AllBud. Consumers describe relaxing, body‑forward effects rather than an energizing uplift.

Can you freeze fresh strawberry cheesecake?

Yes. Chill the cheesecake until firm, then wrap the whole cake (or individual slices) in plastic wrap followed by foil. Freeze for up to two months for best taste and texture. Thaw overnight in the refrigerator; remove the wrap after the cake defrosts to avoid condensation Taste of Home.

Why does my red velvet cake turn out brown?

Two common culprits:

1. Insufficient red food coloring relative to cocoa powder; the cocoa’s natural brown can dominate.
2. Alkaline batter—if baking soda is heavy‑handed or the buttermilk is swapped for regular milk, the pH rises, dulling the red pigment derived from anthocyanins in cocoa. Stick to the stated vinegar‑buttermilk balance and gel coloring to keep the crumb vivid.

How long can cream cheese sit out?

Follow the two‑hour rule: refrigerated foods, including cream cheese, should not remain at room temperature longer than two hours (one hour if above 90 °F) due to rapid bacterial growth U.S. Food and Drug AdministrationSouthern Living. For quick softening, microwave an unwrapped block for 10‑15 seconds instead of leaving it on the counter.

Red Velvet Strawberry Cheesecake

C. Sophie

Red Velvet Strawberry Cheesecake merges velvety cocoa cake with creamy berry‑swirled cheesecake. Get foolproof tips, pro tricks, and serve‑worthy flair.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 5 minutes mins

Chill Time 6 hours hrs

Total Time 7 hours hrs 45 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 520 kcal

Ingredients

  

Dry Ingredients

• 2 cups 250 g all‑purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon Dutch‑process cocoa powder
• 1 ¼ cups granulated sugar
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt

Wet Ingredients

• ¼ cup unsalted butter melted and cooled
• 3 large eggs room temperature
• 1 cup buttermilk room temperature
• 1 tablespoon red food coloring gel
• 1 teaspoon white vinegar
• 2 teaspoons pure vanilla extract

Cheesecake Layer

• 16 oz 450 g Philadelphia cream cheese, room temperature
• ½ cup heavy cream
• 2 tablespoons strawberry preserves
• 1 large egg room temperature

For Swirl & Finish

• 1 cup hulled fresh strawberries (for puree and garnish)
• 1 cup whipped cream soft peaks
• Optional: white chocolate shavings or cake crumbs

Instructions

 

Prepare Pan & Oven

• Preheat oven to 325 °F (160 °C).
• Wrap a 9″ springform pan in foil. Line base with parchment and spray sides.

Mix Dry Ingredients

• Whisk flour, both cocoas, baking soda, and salt in a bowl. Set aside.

Make Red Velvet Batter

• In a mixer, beat melted butter and sugar until sand‑like (~1 min).
• Add eggs one at a time, beating 20 sec each; scrape bowl.
• Pour in buttermilk, coloring, vinegar, and 1 tsp vanilla; mix on low.
• Fold in dry mix in two additions until just combined.

Prepare Cheesecake Batter

• Whisk cream cheese until fluffy (2 min).
• Add heavy cream, preserves, remaining vanilla; mix until smooth.
• Beat in egg until just incorporated.

Layer & Swirl

• Pour half red velvet batter into pan.
• Top with cheesecake batter, then remaining red velvet.
• Drag a skewer through layers to create swirls.

Bake in Water Bath

• Place pan in a larger pan; pour hot water to mid‑side height.
• Bake 60–70 min until edges set and center ~165 °F.
• Turn off oven, crack door, and rest cheesecake 1 hour inside.

Chill

• Remove from water bath. Cool to room temp, cover, and refrigerate ≥6 hours.

Unmold & Garnish

• Release pan ring; transfer to plate.
• Pipe whipped cream, add strawberry halves, and sprinkle shavings.
• Slice with a warm knife for clean edges.

Notes

Nutrition Information (per slice)

Nutrient	Amount
Calories	520 kcal
Total Fat	36 g
Saturated Fat	20 g
Cholesterol	140 mg
Sodium	290 mg
Total Carbohydrates	42 g
Dietary Fiber	1 g
Sugars	28 g
Protein	7 g

Keyword Red Velvet Strawberry Cheesecake