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Strawberry Velvet Cheesecake

Strawberry Velvet Cheesecake: The Ultimate Decadent Dessert

Indulge in the rich and creamy layers of this Strawberry Velvet Cheesecake recipe. Perfect for any occasion, it’s a showstopping dessert that’s surprisingly easy to make. Try it today!
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Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Cooling Time: 2 hours
Total Time: 3 hours 35 minutes
Servings: 12 people
Calories: 320kcal
Cost: $20

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • 9-inch springform pan
  • Baking dish (for water bath)
  • Aluminum foil

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon sodium bicarbonate (baking soda)
  • 1 teaspoon cocoa powder
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk, at room temperature
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 16 oz (2 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 2 cups fresh strawberries, sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • q.s. whipped cream for decoration

Instructions

  • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap with aluminum foil.
  • In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
  • In another bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Gradually mix into the dry ingredients.
  • Pour the red velvet batter into the prepared pan and spread evenly.
  • In a separate bowl, beat softened cream cheese and sugar until creamy. Add vanilla extract and mix well.
  • Add eggs one at a time, blending gently. Stir in sour cream until smooth.
  • Pour the cheesecake mixture over the red velvet layer in the pan. Gently tap to release air bubbles.
  • Place the springform pan inside a larger baking dish and fill with hot water halfway up the sides. Bake for 70-80 minutes, or until the center is set but slightly jiggly.
  • Once baked, turn off the oven, slightly open the door, and let cool for 30 minutes before removing from the oven.
  • After cooling, prepare the strawberry topping by mixing sliced strawberries with sugar and lemon juice.
  • Decorate the cheesecake with the strawberry topping before serving.

Notes

Use room-temperature ingredients for smoother mixing and better texture. Don’t skip the water bath—it's essential for preventing cracks in the cheesecake. Let the cheesecake chill overnight for the best flavor and texture. Store tightly covered in the refrigerator for up to 5 days or freeze individual slices for longer storage. Thaw overnight before serving. Garnish with extra strawberry slices or a dollop of whipped cream for an elegant presentation.

Nutrition

Calories: 320kcal | Carbohydrates: 40g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 210mg | Potassium: 200mg | Fiber: 1g | Sugar: 25g | Vitamin A: 400IU | Vitamin C: 15mg | Calcium: 70mg | Iron: 1mg
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