Red Velvet Strawberry Swirl Cheesecake

Description of this recipe: This Red Velvet Strawberry Swirl Cheesecake is a decadent dessert that perfectly blends the classic flavors of red velvet cake with the creamy richness of cheesecake and the bright sweetness of fresh strawberries. It’s a stunning showstopper that’s surprisingly easy to make, layering a moist red velvet cake base with a light and airy strawberry cheesecake filling, topped with fresh berries and a swirl of whipped cream (optional).

Why you will love this recipe: You’ll fall head over heels for this dessert because it’s the best of both worlds: the familiar comfort of red velvet cake and the luxurious indulgence of cheesecake. The slight tang of the buttermilk in the red velvet beautifully complements the creamy, slightly tart strawberry cheesecake filling. The vibrant colors and the burst of fresh strawberry flavor create a dessert that’s as visually appealing as it is delicious. Plus, it’s a great make-ahead dessert, perfect for special occasions, holidays, or any time you want to impress your family and friends. It is balanced in flavor with something familiar yet interesting.

Introduction

Red velvet cake, with its distinctive crimson hue and subtle cocoa flavor, has long been a beloved dessert. Cheesecake, with its creamy texture and endless flavor possibilities, is another undeniable classic. This recipe brings these two favorites together, adding the vibrant touch of fresh strawberries to create a truly unforgettable dessert.

The Red Velvet Strawberry Swirl Cheesecake starts with a perfectly baked red velvet cake base, providing a moist and tender foundation. The strawberry cheesecake filling is light, airy, and bursting with fresh strawberry flavor, thanks to the inclusion of strawberry puree. The cheesecake is then chilled to set, creating a beautiful contrast in textures and flavors. Garnished with fresh strawberry halves and a swirl of whipped cream (optional), this cheesecake is a feast for the eyes and the palate.

This recipe is designed to be approachable for home bakers of all skill levels. While it may seem like a multi-step process, each element is straightforward and easy to execute. With a little planning and attention to detail, you’ll be rewarded with a dessert that’s sure to impress.

Ingredients:

For the Red Velvet Cake Base:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon cocoa powder
• 1 cup vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

For the Strawberry Cheesecake Filling:

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, pureed (about 8-10 strawberries)
• 1 cup heavy whipping cream

For Topping:

• Fresh strawberries, halved
• Whipped cream (optional)

Preparation:

Step 1: Preheat Oven & Prepare Pan Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. This ensures the cake releases easily after baking and creates a clean presentation. I prefer to grease the pan with a baking spray that contains flour for even easier release.

Step 2: Combine Dry Ingredients for Cake In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder. Sifting is an important step for achieving a light and tender cake. It eliminates any lumps in the dry ingredients and ensures they are evenly distributed throughout the batter. The cocoa powder provides the subtle chocolate flavor that characterizes red velvet cake.

Step 3: Combine Wet Ingredients for Cake In another bowl, whisk together the vegetable oil, buttermilk (at room temperature!), eggs (at room temperature!), red food coloring, vanilla extract, and white vinegar until smooth. Ensure all ingredients are well incorporated. Buttermilk adds moisture and a slight tang that complements the sweetness of the cake. The combination of red food coloring and cocoa powder gives the cake its signature red hue. Vinegar helps activate the baking soda, contributing to a light and airy texture. Room temperature ingredients blend better and help create a smoother batter.

Step 4: Combine Wet and Dry Ingredients Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake. Mix until the dry ingredients disappear into the wet mixture, and no streaks of flour remain.

Step 5: Bake the Red Velvet Cake Base Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Start checking for doneness around 25 minutes, as baking times can vary depending on your oven. Once baked, let the cake cool completely in the pan before moving on to the next step.

Step 6: Soften Cream Cheese While the cake is baking and cooling, prepare the cheesecake filling. Ensure your cream cheese is completely softened to room temperature. This is crucial for achieving a smooth and creamy cheesecake filling. If the cream cheese is cold, it will create lumps in the filling.

Step 7: Create the Cheesecake Base In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer (stand or hand mixer). Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated. Powdered sugar sweetens the filling without adding any graininess. Vanilla extract enhances the flavor of the cream cheese and strawberry.

Step 8: Prepare Strawberry Puree Wash and hull about 8-10 fresh strawberries. Puree them in a food processor or blender until smooth. This creates the fresh strawberry flavor and beautiful color for the cheesecake filling.

Step 9: Incorporate Strawberry Puree Stir in the pureed strawberries into the cheesecake base, ensuring everything is well combined. The strawberry puree should be evenly distributed throughout the filling to create a consistent flavor.

Step 10: Whip the Heavy Cream In a separate bowl, whip the heavy cream until stiff peaks form. This creates the light and airy texture of the cheesecake filling. Be careful not to overwhip the cream, as it can turn grainy.

Step 11: Fold in the Whipped Cream Gently fold the whipped cream into the strawberry cheesecake mixture until light and fluffy. Folding preserves the air in the whipped cream, resulting in a light and airy cheesecake filling.

Step 12: Assemble the Cheesecake Once the red velvet cake has cooled completely, carefully remove it from the springform pan and place it on your serving dish or a cake stand.

Step 13: Add the Filling Spread the strawberry cheesecake filling evenly on top of the red velvet cake. Use an offset spatula to create a smooth and even layer.

Step 14: Chill the Cheesecake Place the cheesecake in the refrigerator and chill for at least 4 hours, or preferably overnight, until the filling is set. This allows the cheesecake filling to firm up and the flavors to meld together.

Step 15: Garnish and Serve Before serving, garnish with fresh strawberry halves on top. You can also add a dollop of whipped cream for an extra touch of decadence. Slice and serve cold.

COOKING Rating: Intermediate

Serving Suggestions:

• Serve chilled, on its own, as a decadent dessert.
• Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
• Garnish with fresh mint leaves for a pop of color and freshness.
• Serve with a glass of dessert wine, such as Moscato or Sauternes.
• Cut into smaller squares for individual servings at a party or gathering.

Tips:

• Make sure all your ingredients, especially the cream cheese and buttermilk, are at room temperature for the best results.
• Don’t overmix the red velvet cake batter; mix until just combined to prevent a tough cake.
• Chill the cheesecake for at least 4 hours, or preferably overnight, to allow the filling to set properly.
• To prevent the red velvet cake from sticking to the pan, grease and line the bottom with parchment paper.
• For a richer flavor, use full-fat cream cheese.
• If you don’t have fresh strawberries, you can use frozen strawberries for the puree, but make sure to thaw them completely and drain off any excess liquid.
• Store leftover cheesecake in the refrigerator for up to 3 days.

Prep Time: 30 minutes

Cook Time: 25-30 minutes

Total Time: 4 hours 55 minutes (including chilling time)

Nutritional Information: (Estimates, will vary based on specific ingredients and serving size)

Calories: 450-550 per serving (estimated) Protein: 5-7 grams per serving (estimated) Sodium: 200-300mg per serving (estimated)

Conclusion

The Red Velvet Strawberry Swirl Cheesecake is more than just a dessert; it’s an experience. The combination of classic flavors, vibrant colors, and delightful textures makes it a truly unforgettable treat. Whether you’re celebrating a special occasion or simply want to indulge in something delicious, this cheesecake is sure to impress. Its delicate flavors are balanced and interesting, without feeling too complicated for even beginner bakers. Don’t be afraid to try it; you won’t be disappointed.

Q&A:

Q1: Can I make this cheesecake ahead of time? A1: Absolutely! In fact, it’s recommended to make this cheesecake at least a day in advance. Chilling it overnight allows the flavors to meld together and the filling to set properly, resulting in a better overall texture and taste.

Q2: Can I use a store-bought red velvet cake mix instead of making the cake from scratch? A2: While using a store-bought cake mix is an option to save time, I highly recommend making the red velvet cake from scratch. The homemade cake will have a better flavor and texture than a cake mix, making a difference in the final product. Also, it gives you more control to adjust sweetness.

Q3: What can I do if I don’t have a springform pan? A3: If you don’t have a springform pan, you can use a regular cake pan, but it might be difficult to remove the cheesecake without damaging it. If using a standard cake pan, heavily grease the pan, line it with parchment paper with overhang, and let the overhang serve as “handles” to lift the entire cake and filling out once cooled and set.

Q4: Can I use frozen strawberries instead of fresh strawberries for the puree? A4: Yes, you can use frozen strawberries for the puree. Make sure to thaw them completely and drain off any excess liquid before pureeing. This will prevent the cheesecake filling from becoming too watery.

Q5: How should I store leftover cheesecake? A5: Store leftover cheesecake in the refrigerator, covered tightly, for up to 3 days. To prevent the cheesecake from drying out, place a piece of plastic wrap directly on the surface of the cheesecake before covering it with a lid or foil.

Red Velvet Strawberry Swirl Cheesecake

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dessert

Calories 550 kcal

Ingredients

  

• For the Red Velvet Cake Base:
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon cocoa powder
• 1 cup vegetable oil
• 1 cup buttermilk room temperature
• 2 large eggs room temperature
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• For the Strawberry Cheesecake Filling:
• 16 oz cream cheese softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries pureed (about 8-10 strawberries)
• 1 cup heavy whipping cream
• For Topping:
• Fresh strawberries halved
• Whipped cream optional

Instructions

 

• Step 1: Preheat Oven & Prepare Pan
• Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. This ensures the cake releases easily after baking and creates a clean presentation. I prefer to grease the pan with a baking spray that contains flour for even easier release.
• Step 2: Combine Dry Ingredients for Cake
• In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder. Sifting is an important step for achieving a light and tender cake. It eliminates any lumps in the dry ingredients and ensures they are evenly distributed throughout the batter. The cocoa powder provides the subtle chocolate flavor that characterizes red velvet cake.
• Step 3: Combine Wet Ingredients for Cake
• In another bowl, whisk together the vegetable oil, buttermilk (at room temperature!), eggs (at room temperature!), red food coloring, vanilla extract, and white vinegar until smooth. Ensure all ingredients are well incorporated. Buttermilk adds moisture and a slight tang that complements the sweetness of the cake. The combination of red food coloring and cocoa powder gives the cake its signature red hue. Vinegar helps activate the baking soda, contributing to a light and airy texture. Room temperature ingredients blend better and help create a smoother batter.
• Step 4: Combine Wet and Dry Ingredients
• Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake. Mix until the dry ingredients disappear into the wet mixture, and no streaks of flour remain.
• Step 5: Bake the Red Velvet Cake Base
• Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Start checking for doneness around 25 minutes, as baking times can vary depending on your oven. Once baked, let the cake cool completely in the pan before moving on to the next step.
• Step 6: Soften Cream Cheese
• While the cake is baking and cooling, prepare the cheesecake filling. Ensure your cream cheese is completely softened to room temperature. This is crucial for achieving a smooth and creamy cheesecake filling. If the cream cheese is cold, it will create lumps in the filling.
• Step 7: Create the Cheesecake Base
• In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer (stand or hand mixer). Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated. Powdered sugar sweetens the filling without adding any graininess. Vanilla extract enhances the flavor of the cream cheese and strawberry.
• Step 8: Prepare Strawberry Puree
• Wash and hull about 8-10 fresh strawberries. Puree them in a food processor or blender until smooth. This creates the fresh strawberry flavor and beautiful color for the cheesecake filling.
• Step 9: Incorporate Strawberry Puree
• Stir in the pureed strawberries into the cheesecake base, ensuring everything is well combined. The strawberry puree should be evenly distributed throughout the filling to create a consistent flavor.
• Step 10: Whip the Heavy Cream
• In a separate bowl, whip the heavy cream until stiff peaks form. This creates the light and airy texture of the cheesecake filling. Be careful not to overwhip the cream, as it can turn grainy.
• Step 11: Fold in the Whipped Cream
• Gently fold the whipped cream into the strawberry cheesecake mixture until light and fluffy. Folding preserves the air in the whipped cream, resulting in a light and airy cheesecake filling.
• Step 12: Assemble the Cheesecake
• Once the red velvet cake has cooled completely, carefully remove it from the springform pan and place it on your serving dish or a cake stand.
• Step 13: Add the Filling
• Spread the strawberry cheesecake filling evenly on top of the red velvet cake. Use an offset spatula to create a smooth and even layer.
• Step 14: Chill the Cheesecake
• Place the cheesecake in the refrigerator and chill for at least 4 hours, or preferably overnight, until the filling is set. This allows the cheesecake filling to firm up and the flavors to meld together.
• Step 15: Garnish and Serve
• Before serving, garnish with fresh strawberry halves on top. You can also add a dollop of whipped cream for an extra touch of decadence. Slice and serve cold.

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