Red Velvet Cheesecake

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This Red Velvet Cheesecake is the ultimate showstopper dessert—featuring a rich, buttery red velvet cake base topped with a creamy cheesecake layer and finished with sweet strawberries. Whether you’re baking for the holidays, a birthday, or just craving something indulgent, this layered cheesecake delivers elegance and flavor in every bite

Why You’ll Love This Recipe

• Combines the best of two desserts—cheesecake and red velvet cake

• Beautifully layered for a dramatic presentation

• Perfect for special occasions and holidays

• Strawberry topping adds a refreshing fruity finish

• Crowd-pleasing and surprisingly easy to make

Ingredients Breakdown:

Red Velvet Cake Layer:

• All-Purpose Flour (1½ cups): Provides the base structure of the cake.

• Sugar (1 cup): Sweetens the cake layer.

• Unsalted Butter (½ cup, softened): Adds richness and moisture.

• Eggs (2): Bind and provide structure.

• Cocoa Powder (2 tbsp): Adds subtle chocolate depth.

• Vanilla Extract (1 tsp): Enhances flavor.

• Buttermilk (½ cup): Keeps the cake tender and slightly tangy.

• Red Food Coloring (1 tsp): Gives the iconic red velvet hue.

Cheesecake Layer:

• Cream Cheese (16 oz, softened): The star of the cheesecake—creamy, rich, and smooth.

• Sugar (½ cup): Sweetens the cheesecake.

• Eggs (2): Help bind the filling and give it a smooth texture.

• Vanilla Extract (1 tsp): Adds warmth and flavor.

Topping:

• Strawberries (1 cup): Fresh and vibrant, for a fruity contrast.

• Strawberry Sauce (¼ cup): Adds sweetness and a beautiful glossy finish.

Tips for Success

• Ensure the red velvet layer is completely cooled before adding the cheesecake to avoid sinking.

• Use full-fat cream cheese for the creamiest texture.

• Don’t overmix the cheesecake batter—air bubbles can cause cracks.

• For a clean slice, dip a sharp knife in warm water between cuts.

• Optional: Add a chocolate ganache drizzle for extra indulgence.

Variations and Add-Ons

• Mini Cheesecakes: Use a muffin tin for bite-sized versions—great for parties.

• Chocolate Crust: Swap the red velvet base with an Oreo crust for a twist.

• Berry Medley: Replace strawberries with raspberries or a mix of fresh berries.

• Whipped Topping: Pipe whipped cream around the edge for a bakery-style finish.

Storage Instructions

• Refrigerator: Store tightly covered for up to 5 days.

• Freezer: Freeze individual slices in airtight containers for up to 1 month. Thaw in the fridge overnight.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! This cheesecake is ideal for making a day in advance. It tastes even better once fully chilled.

Can I use a boxed red velvet cake mix?

Yes, for convenience, a box mix can replace the scratch-made base. Bake according to box instructions, then continue with the cheesecake layer.

How do I prevent cracks in the cheesecake?

Avoid overmixing the batter and let it cool slowly in the oven with the door slightly open before chilling.

Red Velvet Cheesecake

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• Author: easysweetmeal
• Total Time: 1 hour 40 minutes
• Yield: 12 servings 1x

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Description

A stunning fusion of moist red velvet cake and creamy cheesecake, topped with fresh strawberries and a luscious strawberry drizzle. Perfect for celebrations or when you crave something indulgent!

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Ingredients

Scale 1x2x3x

• 1½ cups all-purpose flour

• 1 cup granulated sugar

• ½ cup unsalted butter, softened

• 2 large eggs

• 2 tablespoons cocoa powder

• 1 teaspoon vanilla extract

• ½ cup buttermilk

• 1 teaspoon red food coloring

• 16 ounces cream cheese, softened

• ½ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup fresh strawberries, halved

• ¼ cup strawberry sauce (store-bought or homemade)

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Instructions

1. Prepare the Red Velvet Cake Layer

• Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.

• In a large mixing bowl, cream together butter and sugar until light and fluffy.

• Add eggs, cocoa powder, and vanilla extract. Mix until well combined.

• Blend in buttermilk and red food coloring until smooth.

• Pour batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

• Let the cake cool completely in the pan.

2. Make the Cheesecake Layer

• Lower oven temperature to 325°F (160°C).

• In a medium bowl, beat cream cheese until smooth.

• Add sugar, eggs, and vanilla extract. Mix until the batter is creamy and lump-free.

• Gently pour the cheesecake mixture over the cooled red velvet cake layer.

• Bake for 45–50 minutes, or until the center is just set.

• Let cool at room temperature, then refrigerate for at least 2 hours.

3. Add the Strawberry Topping

• Arrange halved strawberries on top of the chilled cheesecake.

• Drizzle with strawberry sauce for a glossy, sweet finish.

• Slice and serve chilled for best texture and flavor.

Notes

This red velvet cheesecake delivers bakery-quality results right at home. The flavor combo is timeless, the texture is irresistible, and the presentation is stunning. It’s the kind of dessert people will talk about long after the last slice disappears.

• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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