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