Why Make This Recipe
Indulging in a rich, creamy dessert that dazzles both the eyes and the palate is a delight everyone deserves. The Decadent Red Velvet Cheesecake with Fresh Strawberry Crown combines the charm of classic red velvet cake with velvety cheesecake, resulting in a stunning dessert for any occasion. This recipe truly stands out for a few reasons. First, the beautiful red hue enhances its visual appeal, making it a show-stopping addition to celebrations. Secondly, the mix of flavors — the rich creaminess of the cheesecake paired with the subtle chocolate notes of the red velvet cake — creates a luscious taste experience. Lastly, the fresh strawberry crown adds a burst of freshness and sweetness to every bite, bringing balance to this decadent treat. If you want to impress your friends and family, this cheesecake is the perfect choice.
How to Make Decadent Red Velvet Cheesecake with Fresh Strawberry Crown
Making this delightful Red Velvet Cheesecake may seem daunting at first, but with the right ingredients and a bit of patience, it is quite achievable. Follow these detailed steps to ensure that your cheesecake turns out beautifully.
Ingredients
- 1 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tbsp cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup vegetable oil
- ½ cup buttermilk or milk + 1 tsp vinegar (to make buttermilk)
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp white vinegar
- Red food coloring (gel preferred)
- 450 g cream cheese (room temperature)
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup heavy cream or sour cream
- 1 tsp vanilla extract
- 1 tbsp cornstarch or flour
- 2–3 cups fresh strawberries (halved)
- ¼ cup strawberry jam (warmed) or apricot glaze
Directions
Prepare the Pan: Begin by preheating your oven to 165°C (325°F). To prepare your 23 cm (9-inch) springform pan, line the base with parchment paper and grease the sides well to prevent sticking.
Red Velvet Base: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. In another larger bowl, mix the vegetable oil, ¾ cup granulated sugar, buttermilk (or milk with vinegar), egg, vanilla extract, white vinegar, and red food coloring. Combine these wet ingredients with the dry mixture and stir until you have a smooth batter. Pour this batter into the prepared pan and bake for about 15–18 minutes, or until just set. Remove from the oven and let it cool slightly while you prepare the cheesecake filling.
Cheesecake Filling: In a separate bowl, beat the cream cheese until it is silky smooth. Gradually add the sugar, mixing until well combined, then add the eggs one at a time. Next, mix in the heavy cream (or sour cream), vanilla extract, and cornstarch. Be careful not to overmix; just blend until everything is evenly incorporated. Pour this cheesecake mixture gently over the cooled red velvet base.
Bake: To prevent cracking, it’s best to bake the cheesecake in a water bath. Wrap the outside of the springform pan with aluminum foil to prevent any water from seeping in. Place the pan in a larger baking dish filled with hot water. Bake for 55–65 minutes, or until the edges of the cheesecake are set but the center still jiggles slightly. Once done, turn off the oven and crack the door open. Let it cool in the oven for about an hour. Afterward, chill the cheesecake in the refrigerator for at least 4 hours or overnight for best results.
Strawberry Crown: Once your cheesecake has chilled and set, it’s time to decorate! Arrange the halved strawberries in a circular crown on top of the cheesecake. For an added touch, brush the strawberries lightly with warmed strawberry jam or apricot glaze to give them a lovely shine and enhance the flavor.
How to Serve Decadent Red Velvet Cheesecake with Fresh Strawberry Crown
When it comes to serving this dessert, presentation is key. Carefully run a knife around the edge of the springform pan to loosen the cheesecake before removing the sides. Place the cheesecake on a decorative cake stand or serving plate to display its vibrant colors. Cut into slices with a sharp knife for clean edges. Consider serving each slice with a dollop of whipped cream or a scoop of vanilla ice cream on the side. This cheesecake pairs wonderfully with a cup of coffee or tea, making it a delightful end to a meal.
How to Store Decadent Red Velvet Cheesecake with Fresh Strawberry Crown
Proper storage is essential to keep your cheesecake fresh and delicious. After making and decorating your cheesecake, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It can be stored for up to 5 days. If you have leftover pieces, it’s best to keep them covered to prevent drying out. For longer storage, you can freeze individual slices of cheesecake. Wrap them tightly in plastic wrap and then place them in an airtight container. They can be frozen for up to 3 months. When ready to enjoy, allow your cheesecake to thaw in the refrigerator overnight before serving.
Tips to Make Decadent Red Velvet Cheesecake with Fresh Strawberry Crown
- Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature for a smoother filling. This helps in combining the ingredients more easily and preventing lumps.
- Avoid Cracks: Baking in a water bath, as mentioned earlier, helps keep the cheesecake moist and reduces the risk of cracking. Be sure the water is hot before placing it in the oven.
- Check for Doneness: The cheesecake is done when the edges are set, and the center still jiggles slightly. It will continue to set as it cools, so it’s better to underbake slightly than to overbake.
- Creative Decoration: Feel free to get creative with the topping. Other fruits like blueberries or raspberries can be used instead of strawberries, or even a drizzle of chocolate sauce for an extra indulgent touch.
Variation
For those who wish to modify the recipe slightly, a few simple variations come to mind. You can use a chocolate cake base instead of red velvet for a richer flavor. Alternatively, incorporating crushed Oreo cookies into the crust can add a delightful crunch and another layer of flavor. For a tropical twist, try replacing the strawberry crown with pineapple or mango slices and using a coconut cream for the topping. Each variation brings its unique touch while still keeping the integrity of the cheesecake intact.
FAQs
Q1: Can I use regular milk instead of buttermilk?
Yes, you can use regular milk! Just add 1 teaspoon of vinegar to the milk to mimic buttermilk and let it sit for about 5 minutes before using it in the recipe.
Q2: What if I don’t have a springform pan?
If you don’t have a springform pan, you can use a regular round cake pan. Just make sure to line it well with parchment paper for easier removal.
Q3: How can I tell if the cheesecake is done baking?
The cheesecake is done when the edges are set, and the center slightly jiggles when you gently shake the pan. It will firm up as it cools, so avoid overbaking.
Q4: Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two ahead of time. Just make sure to keep it refrigerated until you’re ready to serve it.
Q5: Can I use frozen strawberries for the crown?
Fresh strawberries are preferred for the crown, but if frozen strawberries are all you have, just ensure they are thawed and well-drained before using them as a topping, as they may release extra liquid.
With all these tips, tricks, and insights, you’re well on your way to making a stunning and delicious Decadent Red Velvet Cheesecake with Fresh Strawberry Crown. Enjoy the process and the delightful end result!
Print
Decadent Red Velvet Cheesecake with Fresh Strawberry Crown
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A stunning dessert that combines classic red velvet cake and velvety cheesecake, topped with fresh strawberries for a delightful finish.
Ingredients
- 1 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tbsp cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup vegetable oil
- ½ cup buttermilk or milk + 1 tsp vinegar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp white vinegar
- Red food coloring (gel preferred)
- 450 g cream cheese (room temperature)
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup heavy cream or sour cream
- 1 tsp vanilla extract
- 1 tbsp cornstarch or flour
- 2–3 cups fresh strawberries (halved)
- ¼ cup strawberry jam (warmed) or apricot glaze
Instructions
- Preheat the oven to 165°C (325°F). Prepare a 23 cm (9-inch) springform pan by lining with parchment paper and greasing the sides.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a larger bowl, mix vegetable oil, ¾ cup granulated sugar, buttermilk (or milk with vinegar), egg, vanilla extract, white vinegar, and red food coloring. Combine with the dry mixture until smooth and pour into the prepared pan. Bake for 15–18 minutes, then cool slightly.
- Beat cream cheese until smooth. Gradually mix in sugar, then add eggs one at a time. Mix in heavy cream (or sour cream), vanilla extract, and cornstarch without overmixing. Pour over the cooled red velvet base.
- Wrap the pan in aluminum foil for a water bath, place in a larger dish filled with hot water, and bake for 55–65 minutes, until edges set but the center jiggles slightly. Cool in the oven with the door cracked for an hour, then chill in the refrigerator for at least 4 hours or overnight.
- Decorate by arranging halved strawberries in a circular crown on top and brush with warmed strawberry jam or apricot glaze.
Notes
Ensure ingredients are at room temperature for a smoother filling. Bake in a water bath to prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, red velvet, dessert, strawberry, creamy, indulgent, cake