Oh my goodness, let me tell you about my absolute favorite dessert: red velvet strawberry cheesecake! It’s like a dream come true – rich, creamy, and bursting with fruity goodness. The first time I made this beauty, I was so nervous but excited. I had just moved into my first apartment, and I wanted to impress my friends with something special for a gathering. As soon as I pulled this cheesecake out of the oven, the vibrant red color and sweet strawberry topping stole the show! The combination of the velvety cake and the luscious cheesecake filling is a match made in heaven. Trust me, the moment you slice into it, you’ll see the creamy layers and juicy strawberries, and your heart will skip a beat. This recipe is my go-to for celebrations, and it never fails to bring smiles all around!
Ingredients for Red Velvet Strawberry Cheesecake
- 1 1/2 cups crushed red velvet cake
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1 cup fresh strawberries, sliced
- 1/2 cup strawberry sauce
How to Prepare Red Velvet Strawberry Cheesecake
Alright, let’s dive into the steps that will take you from your kitchen to cheesecake heaven! Don’t worry; I’ll walk you through it step by step. Just keep that excitement rolling, and let’s get baking!
Step-by-Step Instructions
First things first, you need to preheat your oven to 325°F (160°C). This way, it’s nice and hot when we’re ready to pop the cheesecake in. While that’s heating up, grab a bowl and mix your 1 1/2 cups of crushed red velvet cake with 1/2 cup of melted unsalted butter. This will form a delicious crust! Make sure everything is well combined so it sticks together nicely. Once mixed, press this buttery goodness into the bottom of a springform pan to create a solid base. Press down firmly; you want it to hold together when it’s baked.
Next, let’s whip up that dreamy cheesecake filling! In a separate bowl, beat 2 cups of softened cream cheese and 1 cup of granulated sugar until it’s smooth and creamy. This part is super satisfying – the mixture should be fluffy and light. Now, add 1 teaspoon of vanilla extract and crack in 3 large eggs, one at a time. Make sure to beat well after each addition to keep that texture perfect. Then, stir in 1/4 cup of sour cream until it’s all nicely combined. You should be left with a velvety, luscious mixture that smells heavenly!
Now, carefully pour this cheesecake filling over the crust in your springform pan. It’s going to look gorgeous! Slide it into your preheated oven and bake for 50-60 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle – that’s the sweet spot for a creamy cheesecake! Once it’s baked, let it cool in the pan. I know, the aroma is tempting, but patience is key here.
After it’s cooled to room temperature, pop it in the fridge for at least four hours (or, even better, overnight!). This will help the flavors meld and the cheesecake to firm up beautifully. When you’re ready to serve, top it off with 1 cup of fresh sliced strawberries and a drizzle of 1/2 cup of strawberry sauce. The bright red strawberries on top are not just a treat for the taste buds but also a feast for the eyes!
And voilà! You’ve created a stunning red velvet strawberry cheesecake that’s bound to impress. Trust me, the wait will be worth it when you see the smiles it brings!
Why You’ll Love This Recipe
- Rich and Decadent Flavor: The combination of red velvet cake and creamy cheesecake creates a flavor explosion that’s simply irresistible.
- Beautiful Presentation: The vibrant red color and fresh strawberries on top make it a stunning centerpiece for any gathering.
- Easy to Prepare: With straightforward steps, you don’t need to be a baking expert to whip up this showstopper.
- Perfect for Any Occasion: Whether it’s a birthday, holiday, or just because, this cheesecake is bound to impress your friends and family.
- Make-Ahead Delight: It chills beautifully overnight, making it a stress-free dessert option for busy days.
Tips for Success
To ensure your red velvet strawberry cheesecake turns out perfect every time, here are some tried-and-true tips! First off, chilling the cheesecake overnight is a game changer. It helps the flavors develop and gives the cake a nice, firm texture. Trust me, waiting is tough, but it’s worth it!
Also, always use fresh ingredients, especially for the strawberries. They add a burst of flavor that makes your cheesecake shine! When you slice those strawberries, aim for even thickness so they look beautiful on top. And don’t skip the step of pressing the crust firmly; a well-packed crust will hold its shape when you slice into your masterpiece.
Lastly, if you want to take it up a notch, try adding a bit of zest from a lemon or orange to the cheesecake mixture. It adds a delightful freshness that complements the sweetness of the strawberries perfectly. Happy baking!
Nutritional Information
Before we dig into this delicious red velvet strawberry cheesecake, it’s important to remember that the nutritional values can vary based on the specific ingredients and brands you use. However, here’s a general idea of what you can expect per serving:
- Calories: 350
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 300mg
- Total Carbohydrates: 30g
- Fiber: 1g
- Sugar: 25g
- Protein: 5g
These values can help you make informed choices, especially if you’re counting calories or just curious about what’s in your dessert. Enjoy every creamy, dreamy bite!
FAQ about Red Velvet Strawberry Cheesecake
Q1: Can I use store-bought red velvet cake for this recipe?
Absolutely! If you’re short on time, using a store-bought red velvet cake can save you some effort. Just make sure to crush it finely so it forms a nice crust.
Q2: How do I know when the cheesecake is done baking?
Great question! The cheesecake is done when the edges are set, but the center should still have a slight jiggle. This ensures it will be creamy and not overcooked. Let it cool and firm up in the fridge for the best texture!
Q3: Can I substitute the cream cheese with a dairy-free alternative?
Yes! If you want to make this cheesecake dairy-free, look for a dairy-free cream cheese alternative. Just keep in mind that the flavor and texture may vary slightly, but it can still be delicious!
Q4: What’s the best way to slice my cheesecake without it falling apart?
To get clean slices, try using a sharp knife dipped in hot water. Wipe the knife clean between cuts for perfectly smooth edges. This trick helps keep the layers intact and looking beautiful!
Q5: How long can I store the leftovers?
You can store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Just make sure to keep it chilled, and it will still taste amazing!
Storage & Reheating Instructions
Storing your leftover red velvet strawberry cheesecake is super simple! Just place any uneaten slices in an airtight container and pop it in the refrigerator. It’ll stay fresh for up to 5 days, but trust me, it’s so delicious, it might not last that long!
If you want to enjoy it warm, you can reheat individual slices in the microwave. Just pop a slice on a microwave-safe plate, cover it with a damp paper towel (to keep it moist), and heat for about 15-20 seconds. Check it to make sure it’s warm but not too hot. You’ll still get that creamy texture and rich flavor. Enjoy your cheesecake, whether cold or warm—it’s a delightful treat either way!
Serving Suggestions for Red Velvet Strawberry Cheesecake
Now that you’ve whipped up this stunning red velvet strawberry cheesecake, let’s talk about how to elevate the experience even further! Here are a few delightful serving suggestions that will make your dessert stand out even more:
- Fresh Whipped Cream: A dollop of freshly whipped cream on the side adds a light, airy touch that complements the rich cheesecake perfectly.
- Chocolate Shavings: For those who love chocolate, sprinkle some dark or white chocolate shavings on top. The combination of chocolate and strawberries is simply divine!
- Mint Leaves: A few fresh mint leaves make for a beautiful garnish. Not only do they add a pop of color, but they also bring a refreshing aroma that enhances the overall presentation.
- Fruit Salad: Serve your cheesecake alongside a vibrant fruit salad. Mixing berries, kiwi, and citrus will create a colorful and refreshing contrast to the creamy cheesecake.
- Pair with Coffee or Tea: A warm cup of coffee or herbal tea can round out the meal beautifully. The flavors will play off each other, making each bite of cheesecake even more enjoyable!
These simple additions will not only enhance the visual appeal of your dessert but also create a delightful balance of flavors that your guests will love. Enjoy every moment of serving this masterpiece!
Print
Red Velvet Strawberry Cheesecake: 7 Blissful Sensations
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and creamy red velvet strawberry cheesecake topped with fresh strawberries.
Ingredients
- 1 1/2 cups crushed red velvet cake
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1 cup fresh strawberries, sliced
- 1/2 cup strawberry sauce
Instructions
- Preheat your oven to 325°F (160°C).
- Mix crushed red velvet cake and melted butter in a bowl.
- Press the mixture into the bottom of a springform pan to form a crust.
- In another bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract and eggs, one at a time, beating well after each addition.
- Mix in sour cream until combined.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until set.
- Let it cool and refrigerate for at least four hours.
- Top with sliced strawberries and drizzle with strawberry sauce before serving.
Notes
- Chill the cheesecake overnight for best results.
- Use fresh strawberries for garnish.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: red velvet strawberry cheesecake, cheesecake, dessert, red velvet
