Dreamy Red Velvet Strawberry Cheesecake for Easy Celebrations
This Easy Red Velvet Strawberry Cheesecake is a must-try dessert that combines the luscious flavors of red velvet and strawberry cheesecake, perfect for any celebration.
Equipment
- 9-inch springform pan
- Mixing bowls
- Whisk
- Oven
- - Roasting pan
Ingredients
For the Cake
- 1 cup all-purpose flour Consider using gluten-free flour for a gluten-free option
- 1 tbsp unsweetened cocoa powder Adds a subtle chocolate flavor
- 1 cup granulated sugar Coconut sugar can be used for a less refined sweetness
- 1/2 cup vegetable oil Melted coconut oil is a substitute
- 2 large eggs Ensure they're at room temperature
- 1 cup buttermilk Use milk mixed with a splash of vinegar as substitute
- 1 tbsp red food coloring Gel food coloring or beet juice can be used
- 1 tsp vanilla extract Opt for pure extract for best flavor
- 1 tsp baking soda
- 1 tbsp white vinegar
- 1/2 tsp fine salt
For the Cheesecake Layer
- 16 oz cream cheese Light cream cheese can be used
- 1/2 cup sour cream Greek yogurt works as a substitute
- 1 cup heavy cream Coconut cream is a dairy-free substitute
For the Crust
- 1 cup graham crackers Gluten-free options available
- 1/2 cup unsalted butter Margarine or vegan butter can be used
- 1/4 cup brown sugar
For the Topping
- 2 cups fresh strawberries Mix in other berries if desired
- 1/4 cup strawberry preserves A fresh strawberry compote can be used
- 1 tbsp lemon juice Lime juice can provide a twist
- 2 tbsp powdered sugar
Instructions
Instructions
- Preheat your oven to 325°F (160°C).
- Wrap a 9-inch springform pan in aluminum foil. Crush the graham crackers and mix with melted butter and brown sugar. Press into the bottom of the pan and bake for 10 minutes. Allow it to cool completely.
- In a mixing bowl, combine the dry ingredients. In another bowl, whisk together the wet ingredients. Mix the dry into the wet until just combined, then spread over the cooled crust.
- Beat the cream cheese until smooth. Gradually add sugar, mixing well. Add eggs one at a time, then fold in sour cream and vanilla. Pour over the red velvet layer.
- Place the springform pan in a larger roasting pan. Fill with hot water halfway up the sides. Bake for 55-65 minutes, or until the center is slightly jiggly. Cool slowly in the oven for about an hour.
- After cooling to room temperature, refrigerate overnight.
- Mix fresh strawberries with strawberry preserves, lemon juice, and powdered sugar. Spread this mixture over the chilled cheesecake.
Notes
Allow the cheesecake to chill overnight for the best flavors and texture. Optional: Garnish with whipped cream or fresh mint leaves if desired.