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Red Velvet Strawberry Cheesecake

Decadent Red Velvet Strawberry Cheesecake for Sweet Moments

An exquisite Red Velvet Strawberry Cheesecake that marries soft, rich flavors with a luscious filling, perfect for celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 5 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Red Velvet Cake
  • 2 cups All-Purpose Flour Can be substituted with gluten-free flour blend.
  • 1.5 cups Granulated Sugar Coconut sugar can be used for a lower glycemic option.
  • 1 tablespoon Baking Powder Ensure it's fresh for best results.
  • 1 teaspoon Baking Soda Do not substitute baking powder for sodium bicarbonate directly.
  • 1 teaspoon Salt Essential for balance; cannot be omitted.
  • 1 tablespoon Cocoa Powder Unsweetened cocoa can usually be used.
  • 1 cup Vegetable Oil Can substitute with melted coconut oil or unsweetened applesauce.
  • 1 cup Buttermilk Full-fat yogurt mixed with water can be a substitute.
  • 2 large Eggs Flaxseed meal can be used as a vegan substitute.
  • 1 tablespoon Red Food Coloring Gel food coloring can be used for a more vibrant result.
  • 1 teaspoon Vanilla Extract Choose pure extract for best flavor.
  • 1 tablespoon White Vinegar Can be swapped with lemon juice for a similar effect.
For the Cheesecake Filling
  • 16 oz Cream Cheese Mascarpone cheese can be used as a substitute.
  • 1 cup Powdered Sugar Confectioner’s sugar is ideal.
  • 2 cups Fresh Strawberries Frozen strawberries can be used if thawed and drained.
  • 1 cup Heavy Whipping Cream Can substitute with coconut cream for dairy-free options.
For the Topping
  • 1 cup Fresh Strawberries (Topping) Any seasonal fruits can be substituted.
  • 1 cup Whipped Cream Can use store-bought or homemade.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it lightly or lining with parchment paper.
  2. Sift together all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder in a large mixing bowl.
  3. In a separate bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until fully combined.
  4. Gently fold the wet ingredients into the dry ingredients. Mix just until combined without overmixing.
  5. Pour the batter into the prepared pan and bake for 25-30 minutes, checking for doneness with a toothpick.
  6. Allow the cake to cool completely in the pan on a wire rack.
  7. Beat the cream cheese until smooth, then gradually add the powdered sugar and vanilla extract, followed by pureed fresh strawberries.
  8. Whip the heavy cream to stiff peaks and fold it into the strawberry mixture.
  9. Once cooled, remove the cake from the springform pan and spread the cheesecake filling on top.
  10. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  11. Garnish with fresh strawberry halves and whipped cream before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 6gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 1mg

Notes

Ensure ingredients are at room temperature for a smoother filling. Let the cake cool completely before adding the filling.

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