If you’re craving a dessert that combines vibrant color, luscious creaminess, and irresistible fruity sweetness, your search ends here. This Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe is an absolute showstopper, blending the classic rich tang of cheesecake with the playful allure of fresh strawberries and red velvet cake crumbs. Every forkful delivers that perfect balance of flavors and textures, from the velvety red crust to the smooth, berry-speckled filling and glossy strawberry glaze. It’s a recipe that not only tastes divine but looks like it belongs in a bakery window, making it ideal for celebrations or whenever you want to impress yourself or loved ones with something truly special.
Ingredients You’ll Need
These ingredients are refreshingly simple yet crucial in creating the perfect harmony of taste, texture, and color that defines the Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe. Each one plays its part, from the tangy cream cheese that delivers smooth richness, to the fresh strawberries that provide natural sweetness and a pop of red.
- Red velvet cake crumbs (1½ cups): Offers the iconic color and tender crumb that form the flavorful crust base.
- Unsalted butter (⅓ cup, melted): Binds the crust crumbs together and adds a rich mouthfeel.
- Granulated sugar (various amounts): Sweetens both crust and filling for balanced flavor.
- Vanilla extract (¼ tsp for crust, 1 tsp for filling and topping): Enhances the depth and warmth of the dessert.
- Full-fat cream cheese (24 oz): The star of the filling that gives cheesecake its signature creamy texture.
- Fresh lemon juice (1 tbsp): Brightens flavors and adds a subtle zing that cuts through richness.
- Eggs (3 large): Provide structure while keeping the filling smooth and silky.
- Sour cream (½ cup): Adds moisture and a slight tang for depth.
- Fresh strawberries (1 cup finely chopped plus extras for glaze and garnish): Infuse the filling with fresh berry flavor and texture.
- Strawberry puree (1 tbsp): Intensifies the strawberry taste without overpowering texture.
- Cornstarch (1 tsp): Thickens the strawberry glaze for beautiful shine.
- Heavy whipping cream (1 cup): Whipped to top the cheesecake with luscious rosettes.
- Powdered sugar (2 tbsp): Sweetens the whipped cream just right for a light finish.
- Lemon juice (1 tsp for glaze): Balances the sweetness of the glaze with a hint of acidity.
- Optional toppings: Candied cherries or chocolate curls for that extra wow factor.
How to Make Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe
Step 1: Prepare the Red Velvet Crust
First things first—preheat your oven to 350°F (175°C) and get that crust started. Combining crushed red velvet cake crumbs with melted butter, sugar, and vanilla, then pressing this mixture firmly into the bottom of a greased and lined springform pan will form your stunning base. Baking it for 10 minutes ensures a slight crispness that perfectly contrasts with the creamy filling.
Step 2: Mix the Strawberry Cheesecake Filling
This is where the magic happens. Beat your softened cream cheese until smooth, then add sugar, fresh lemon juice, and vanilla extract to build layers of flavor. Slowly incorporate eggs, one at a time, to keep the texture silky. Finally, stir in sour cream and fold in the finely chopped strawberries along with strawberry puree, keeping everything light and fresh.
Step 3: Assemble and Bake in a Water Bath
Pour the luscious strawberry cheesecake filling over your cooled crust and gently tap to release any air bubbles—this step will help your cheesecake bake evenly without cracks. Using a water bath by placing your springform pan inside a larger dish filled halfway with hot water maintains moisture and gives you the ultimate creamy texture. Bake for about 50 to 55 minutes until the center is just set but still gives a gentle jiggle, then leave it to cool slowly in the oven with the door slightly open for an hour.
Step 4: Chill Thoroughly
Cooling completely at room temperature before refrigerating uncovered for at least six hours or overnight lets the flavors meld and the cheesecake set properly. This patience pays off in every bite, creating a decadent yet airy experience.
Step 5: Prepare the Strawberry Glaze
Meanwhile, simmer fresh strawberries with sugar, water, and lemon juice until tender. Strain out seeds for a smooth finish, return the mixture to heat, and thicken with a cornstarch slurry until luscious and glossy. This glaze adds both shine and bursts of vibrant strawberry flavor that perfectly complement the creamy filling.
Step 6: Whip the Cream for Topping
Chill your mixing bowl and beat heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. This whipped cream topping adds a cloud-like lightness and a touch of sweetness, crowning the cheesecake beautifully.
Step 7: Finishing Touches and Serving
When your cheesecake is completely chilled, carefully release it from the pan and drizzle the strawberry glaze all over, letting it elegantly drip down the sides. Pipe whipped cream rosettes around the edges and center, then crown with fresh strawberries and, if you like, candied cherries or chocolate curls to create a dessert that’s as stunning visually as it is decadent in flavor.
How to Serve Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe
Garnishes
Fresh strawberries are a must, adding a burst of color and juicy freshness. The whipped cream rosettes not only make the cheesecake look inviting but also balance the sweetness. For an extra festive vibe, consider topping with candied cherries or chocolate curls—they bring both visual appeal and an added texture contrast.
Side Dishes
A light, crisp salad with lemon vinaigrette or a delicate herbal tea can be the perfect palate cleanser alongside this rich treat. If you want something indulgent, a scoop of vanilla bean ice cream or a dollop of fresh whipped cream elevates the experience further.
Creative Ways to Present
Try serving individual slices on elegant dessert plates with a drizzle of extra strawberry glaze artistically pooled around the edges. For parties, mini versions in cupcake liners or jars can wow guests. Layering a few extra fresh strawberries or edible flowers can turn this cheesecake into a centerpiece-worthy masterpiece.
Make Ahead and Storage
Storing Leftovers
Once your Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe is made, cover it loosely with plastic wrap or an airtight lid and store it in the refrigerator. It stays fresh and luscious for up to four days, allowing you to enjoy this delightful treat at your leisure without losing its charm or texture.
Freezing
You can freeze cheesecake slices individually by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. Frozen, they keep well for up to two months. Thaw overnight in the refrigerator before serving to preserve that creamy consistency and fresh flavor.
Reheating
Cheesecake is best enjoyed chilled, so reheating isn’t necessary or recommended as it may alter the texture. If you prefer a slightly softer temperature, leave a slice out at room temperature for 15 to 20 minutes before eating to unlock the creamy richness without compromising its solidity.
FAQs
Can I use store-bought red velvet cake crumbs for the crust?
Absolutely! Using store-bought crumbs is a fantastic time-saver and works perfectly. Just make sure they’re finely crushed for the best crust texture. If you prefer homemade, you can easily bake a red velvet cake and crumble it yourself.
Can I substitute frozen strawberries for fresh ones in this recipe?
Fresh strawberries are ideal for the vibrant flavor and texture they provide, especially in the filling and garnish. However, if frozen strawberries are all you have, thaw and drain them well to avoid excess moisture impacting the cheesecake’s texture.
How do I prevent cracks in my cheesecake?
One key trick is using the water bath method, which gently cooks the cheesecake and helps maintain moisture. Also, avoid over-beating the batter or opening the oven door too often during baking. Letting the cheesecake cool gradually with the oven door ajar also minimizes cracking.
What’s the best way to slice the cheesecake without it sticking?
To get clean slices, dip your knife in hot water before cutting, then wipe it dry between each slice. This warms the blade and allows for smoother cuts through the creamy layers, preserving every beautiful piece’s presentation.
Can I make this cheesecake gluten-free?
Yes! Simply use gluten-free red velvet cake crumbs or bake your own gluten-free red velvet base. The rest of the ingredients are naturally gluten-free, making this sumptuous dessert accessible for gluten-sensitive friends and family.
Final Thoughts
There is truly nothing quite like sharing a slice of this Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe with friends and family. It’s more than just a dessert—it’s an experience filled with rich textures, beautiful colors, and unforgettable flavors that brighten any occasion. So go ahead, dive into making this gem, and enjoy every luscious bite of the magic you created!
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Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 7 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Red Velvet Strawberry Cheesecake combines the rich flavors of red velvet cake with a creamy strawberry-infused cheesecake filling, topped with a luscious strawberry glaze and whipped cream. Perfectly baked in a water bath to ensure a smooth texture, this elegant dessert is both stunning in presentation and delightful in taste, making it an ideal centerpiece for special occasions or indulgent treats.
Ingredients
For the Red Velvet Crust
- 1½ cups (180g) crushed red velvet cake crumbs (or make from scratch using a box mix)
- ⅓ cup (75g) melted unsalted butter
- 2 tbsp (25g) granulated sugar
- ¼ tsp vanilla extract
For the Strawberry Cheesecake Filling
- 24 oz (680g) full-fat cream cheese, softened to room temperature
- ¾ cup (150g) granulated sugar
- 1 tbsp (15ml) fresh lemon juice
- 1 tsp pure vanilla extract
- 3 large eggs, at room temperature
- ½ cup (120ml) sour cream
- 1 cup (150g) finely chopped fresh strawberries, plus extra for garnish
- 1 tbsp (15ml) strawberry puree (from blended strawberries, strained)
For the Strawberry Glaze
- 1 cup (150g) fresh strawberries, hulled and chopped
- ¼ cup (50g) granulated sugar
- 1 tbsp (15ml) water
- 1 tsp cornstarch mixed with 1 tsp cold water
- 1 tsp lemon juice
For Topping
- 1 cup (240ml) heavy whipping cream, chilled
- 2 tbsp (25g) powdered sugar
- 1 tsp vanilla extract
- Fresh strawberries, sliced or whole, for garnish
- Optional: candied cherries or chocolate curls
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper on the bottom and lightly grease the sides. In a bowl, combine the red velvet cake crumbs, melted butter, sugar, and vanilla extract. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then remove from the oven and let cool while preparing the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar, lemon juice, and vanilla extract, mixing well to combine. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream until the mixture is smooth. Gently fold in the chopped strawberries and strawberry puree to maintain the texture.
- Assemble & Bake: Pour the cheesecake filling over the cooled crust in the springform pan. Tap the pan gently on the counter to release any air bubbles. Place the springform pan inside a larger baking dish and add hot water halfway up the sides of the springform pan to create a water bath. Bake in the preheated oven for 50 to 55 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the door ajar for 1 hour to prevent cracking. Remove the cheesecake from the water bath and cool completely on a wire rack. Refrigerate uncovered for at least 6 hours or overnight to set fully.
- Prepare the Glaze: In a small saucepan, combine the chopped strawberries, granulated sugar, water, and lemon juice. Simmer over medium heat for 8 to 10 minutes until the strawberries are soft. Strain the mixture through a fine mesh sieve to remove seeds. Return the strained liquid to the saucepan and bring back to a simmer. Stir in the cornstarch slurry and cook for 1 more minute until thickened. Remove from heat and let cool completely; the glaze will thicken further as it cools.
- Whip the Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a fluffy whipped cream topping.
- Finish & Serve: Once the cheesecake is fully chilled, carefully remove it from the springform pan. Drizzle the cooled strawberry glaze over the top, allowing it to cascade down the sides beautifully. Pipe whipped cream rosettes around the edges and center of the cheesecake. Garnish with fresh strawberries and, if desired, optional candied cherries or chocolate curls. Serve and enjoy your stunning red velvet strawberry cheesecake!
Notes
- Make sure all dairy ingredients are at room temperature to ensure a smooth cheesecake batter.
- The water bath helps prevent cracks and promotes even baking of the cheesecake.
- If you don’t have red velvet cake crumbs, you can use red velvet cake from a box mix, baked and crushed.
- Chilling overnight improves the cheesecake’s texture and flavor.
- Use fresh, ripe strawberries for the best flavor in the filling and glaze.
- To avoid a soggy crust, ensure the crust is baked and cooled properly before adding the filling.
