A beautifully sliced piece of Red Velvet Strawberry Cheesecake on a minimalist white plate, showcasing distinct layers of dark chocolate crust, red velvet cake, creamy white cheesecake, and vibrant red strawberry compote, topped with a swirl of fluffy cream cheese frosting. A few artful crumbs and a tiny drip of compote are visible on the plate. Shot with natural morning light from an east window, on marble countertops with a subtle wooden accent in the background. Fresh mint sprigs are lightly visible, and the same wooden cutting board is casually present in the soft shadows, maintaining warm tones and a clean, tidy presentation.

Red Velvet Strawberry Cheesecake: My Dream Dessert!

ByMaya
A close-up, slightly elevated 3:4 shot of a full Red Velvet Strawberry Cheesecake, still in its springform pan but with the sides removed, sitting on the same wooden cutting board. The top is generously covered with fluffy cream cheese frosting and a thick layer of glistening strawberry compote, with some fresh strawberry halves nestled on top. The distinct layers are visible along the exposed sides. Shot with natural morning light from an east window, reflecting softly on the marble countertops. Fresh mint or small basil leaves are in the background, adding a hint of fresh green. The scene is clean but conveys a homemade, inviting feel with soft shadows and warm tones.

Red Velvet Strawberry Cheesecake

Red Velvet Strawberry Cheesecake, oh where do I even begin? This dessert is a true labor of love, born from a desire to combine two cherished family favorites: my grandma’s classic red velvet cake and my dad’s legendary strawberry cheesecake. I envisioned a masterpiece, a decadent fusion that would wow everyone at our next gathering!

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Let’s just say my first attempt was more deconstructed art than dessert, with crumbly layers and a cheesecake that stubbornly refused to set! But you know me, I don’t give up easily – whether I’m perfecting a classic like Watergate Cake or even exploring intriguing variations like Black Velvet Cake. After countless tweaks, late-night baking, and a secret ingredient or two, I finally cracked the code to this absolute showstopper: a Red Velvet Strawberry Cheesecake that’s rich, creamy, perfectly tangy, and utterly stunning to behold. This isn’t just a recipe; it’s a celebration of persistence, a delicious tribute to family recipes, and my new favorite way to impress absolutely everyone.

Red Velvet Strawberry Cheesecake: My Dream Dessert!
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Red Velvet Strawberry Cheesecake: My Dream Dessert!

Recipe by MayaCourse: DessertsCuisine: AmericanDifficulty: Intermediate
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

This Red Velvet Strawberry Cheesecake features a rich chocolate cookie crust, a luscious red velvet cake layer, a velvety smooth classic cheesecake, topped with a vibrant strawberry compote and a dreamy cream cheese frosting. It’s a dessert designed to impress!

Ingredients

  • For the Chocolate Cookie Crust:

  • 1 ¾ cups chocolate sandwich cookie crumbs (about 18-20 cookies)

  • ¼ cup granulated sugar

  • 6 tablespoons unsalted butter, melted

  • For the Red Velvet Cake Layer:

  • ½ cup all-purpose flour

  • ¼ cup granulated sugar

  • 1 tablespoon unsweetened cocoa powder

  • ¼ teaspoon baking soda

  • Pinch of salt

  • ¼ cup buttermilk

  • 2 tablespoons vegetable oil

  • ½ teaspoon white vinegar

  • ½ teaspoon vanilla extract

  • ¼ teaspoon red gel food coloring

  • For the Cheesecake Filling:

  • 3 (8-ounce) packages cream cheese, softened

  • 1 cup granulated sugar

  • 3 large eggs, room temperature

  • 1 teaspoon vanilla extract

  • ¼ cup sour cream

  • For the Strawberry Compote:

  • 1 ½ cups fresh strawberries, hulled and quartered

  • ¼ cup granulated sugar

  • 1 tablespoon lemon juice

  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

  • For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened

  • ½ cup unsalted butter, softened

  • 3 cups powdered sugar, sifted

  • 1 teaspoon vanilla extract

  • 2 tablespoons milk or heavy cream

Directions

  • Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty foil.
  • For the Crust: Combine cookie crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of the prepared springform pan. Bake for 8 minutes, then remove and cool.
  • For the Red Velvet Cake: In a small bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, whisk buttermilk, oil, vinegar, vanilla, and food coloring. Add wet ingredients to dry and mix until just combined. Pour batter over the cooled crust.
  • Bake red velvet layer for 12-15 minutes, or until a toothpick comes out with moist crumbs. Let cool slightly.
  • Reduce oven temperature to 325°F (160°C).
  • For the Cheesecake Filling: Beat softened cream cheese and sugar until smooth. Beat in eggs one at a time. Stir in vanilla and sour cream. Pour filling over the red velvet cake layer.
  • Place springform pan in a larger roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the springform. Bake for 60-75 minutes, or until the edges are set and the center jiggles slightly.
  • Turn off oven, prop door open, and let cheesecake cool in water bath for 1 hour. Remove from water bath, remove foil, and cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.
  • For the Strawberry Compote: Combine strawberries, sugar, and lemon juice in a saucepan. Bring to a simmer, then stir in cornstarch slurry. Cook, stirring, until thickened, about 5-7 minutes. Let cool completely.
  • For the Cream Cheese Frosting: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and milk/cream. Beat until light and fluffy. Spread or pipe over the chilled cheesecake. Top with cooled strawberry compote and fresh strawberries.

Notes

    • Water Bath Wisdom: Don’t skip the water bath! It’s your secret weapon against cheesecake cracks, ensuring an even, gentle bake and that signature creamy texture. Just make sure your springform pan is well-wrapped in foil to prevent any leaks!
    • Strawberry Season Secret: While fresh strawberries are best for the compote, you can totally use frozen ones in a pinch! Just thaw them first and drain any excess liquid before cooking. The flavor will still be fantastic.
    • Chill Out: This isn’t a race, folks! The long chill time is non-negotiable for cheesecake. It allows the cheesecake to fully set, making for clean slices and the best possible texture. Plan ahead, and your patience will be rewarded!

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