Velvet Strawberry Cheesecake

Make any party truly special with this eye-catching combo dessert. This decadent treat combines velvety red cake layers with smooth strawberry cheesecake for a knockout sweet that tastes just as amazing as it appears. Every mouthful delivers the ideal mix of chocolate-infused red cake and juicy strawberry goodness.

Whenever I make this cheesecake, I think back to my starter job at a bakery where they taught me all about making the perfect cheesecake. The way the soft cake meets the creamy cheesecake creates something truly wonderful to eat.

Key Components:

• Cream cheese (full-fat blocks): Your cheesecake base needs room temp blocks for the smoothest results
• Fresh strawberries: Look for completely red, sweet-smelling berries to get the tastiest outcome
• Buttermilk: True cultured stuff makes the red velvet part extra soft
• Dutch-process cocoa powder: Gives richer taste and better red color than regular cocoa
• Heavy cream: You'll need at least 36% fat to build the right texture
• Gel food coloring: Works better than liquid since it won't thin your batter

Preparation Method:

Starting The Red Base:

Put your oven rack in the middle and heat to 350°F (175°C). Get your 8-inch springform pan ready by greasing it well and adding parchment on the bottom. Wrap outside with thick foil.

Mixing Dry Stuff:

In a big bowl, sift 2½ cups all-purpose flour, ¼ cup Dutch-process cocoa, 1½ teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt together. Sifting helps everything mix better.

Blending Wet Items:

With your stand mixer and paddle, mix 1½ cups sugar and ½ cup vegetable oil until smooth. Drop in 2 large eggs one by one, mixing well each time. Add 1 cup buttermilk, 2 teaspoons vanilla, and 1 tablespoon red gel coloring.

Putting Batter Together:

Slowly add your dry mix to the wet stuff in three batches, mixing on low just until combined. Scrape the bowl sides often for even mixing. Stir in 1 teaspoon white vinegar at the end.

Making Cheesecake Part:

Turn oven down to 325°F (163°C). Whip 32 ounces soft cream cheese until totally smooth. Slowly add 1 cup sugar, then mix in 1 cup sour cream and ½ cup heavy cream. Add 4 eggs one by one on low speed. Fold in 1½ cups strawberry puree and 1 teaspoon vanilla.

Finishing And Baking:

Pour cheesecake mix over your cooled red cake base. Set in water bath and bake 60-70 minutes until edges set but middle still jiggles slightly. Let cool in oven with door open for an hour.

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In all my baking years, I've found that nothing beats fresh strawberries in this dish. When I use local berries at peak ripeness, the flavor just pops and gives a gorgeous natural pink color too.

Getting That Smooth Feel:

Nailing the right texture comes down to watching temperatures and how you mix things. Whenever I whip up this cheesecake, I make sure everything sits out until it reaches room temp first. This easy step keeps lumps away and makes everything silky smooth.

Awesome Swirl Patterns:

When you're mixing in the strawberry puree, fold it gently to keep the batter light. I've made tons of these and found that stirring too much makes a heavy, dense cheesecake instead of the fluffy, creamy one we want.

Water Bath Success:

The water bath creates moisture that helps everything bake evenly. I always use three layers of strong foil around my pan so no water sneaks in and ruins the bottom.

Changing With The Seasons:

When strawberries are at their best, I often load up with twice the fruit on top. The way fresh berries play against the creamy cake is so good my family always asks for seconds.

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After tweaking this dish for years, I've realized it's more than just dessert - it's the showstopper that makes any gathering special. The mix of red velvet with strawberry cheesecake creates something so memorable that folks always want another slice.

Frequently Asked Questions

→ Can I make this in advance?

Sure! Prep up to two days ahead, but add the strawberries when ready to serve.

→ Can frozen strawberries work?

Absolutely! Just defrost and drain thoroughly before using.

→ Why didn't my filling set properly?

Check that the cream cheese is soft and the whipped cream forms firm peaks before mixing.

→ Can I store this in the freezer?

Yes, you can freeze it for up to a month. Let it thaw in the fridge overnight.

→ Is buttermilk a must?

Not necessarily—mix 1 cup milk and 1 tablespoon lemon juice to make your own.