Go Back
–+ servings
Red Velvet Cheesecake Delight

Red Velvet Cheesecake Delight: The Ultimate Showstopper Recipe

Indulge in the rich and creamy layers of this Red Velvet Cheesecake Delight recipe. Perfect for any occasion, it’s a show-stopping dessert that’s surprisingly easy to make. Discover how to create this vibrant treat today!
Print Recipe Pin Recipe
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Chilling Time: 4 hours
Total Time: 5 hours 45 minutes
Servings: 12 pieces
Calories: 250kcal
Cost: $15

Equipment

  • Mixing bowls
  • Electric mixer
  • Spatula
  • 9-inch springform pan
  • Saucepan for the optional sauce

Ingredients

  • 180 g all-purpose flour
  • 200 g granulated sugar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring or gel food coloring
  • 120 ml buttermilk
  • 60 g unsalted butter softened
  • 1 large egg
  • 1 tsp white vinegar
  • 450 g cream cheese softened
  • 100 g granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 180 g fresh strawberries pureed
  • 2 tbsp all-purpose flour optional, for a thicker filling
  • 150 g fresh strawberries chopped
  • 50 g granulated sugar
  • 1 tbsp lemon juice
  • Fresh strawberries whole or sliced
  • Whipped cream optional

Instructions

  • Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
  • Whisk together flour, sugar, baking soda, salt, and cocoa powder in a bowl.
  • In another bowl, mix buttermilk, melted butter, egg, vanilla, and red food coloring until smooth.
  • Gradually combine the wet and dry ingredients, then stir in vinegar.
  • Pour the batter into the pan and bake for 20-25 minutes. Let it cool completely.
  • Lower the oven temperature to 325°F (160°C).
  • Beat softened cream cheese and sugar until smooth.
  • Add eggs one at a time, mixing well after each addition.
  • Stir in vanilla and pureed strawberries, adding flour if desired.
  • Once the red velvet layer is cool, pour the cheesecake mixture over it and smooth the top.
  • Bake for 45-50 minutes, then let it cool before refrigerating for at least 4 hours.
  • For the optional sauce, combine chopped strawberries, sugar, and lemon juice in a saucepan and cook until thickened.
  • Once the cheesecake is set, remove it from the springform pan and garnish with fresh strawberries and sauce.
  • Slice and serve.

Notes

For the best results, use room-temperature ingredients to achieve a smooth batter. The cheesecake can be made a day ahead; it actually tastes better after chilling overnight! Avoid opening the oven during baking to minimize cracking. Store leftovers wrapped tightly in the fridge for up to 5 days, or freeze slices for up to 2 months.

Nutrition

Calories: 250kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 220mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 1mg
Tried this recipe?Let us know how it was!