Red Velvet Strawberry Crumble Cheesecake
Recipe Introduction
Ever crave something that's both comforting and kinda fancy? You know, something that hits all the right spots? That’s where Red Velvet Strawberry Cheesecake: A comes in.
Honestly, this recipe is like a hug in cake form. I’ve been baking for years.
Quick Hook
Are you a red desserts fan? If yes, then get ready for this Red Velvet Cheesecake Cake recipe! It's the perfect blend of the classic cake and creamy cheesecake with a strawberry twist.
This is a cake you will be proud to bake and share!.
Brief Overview
Originating from classic Southern baking, this Velvet Cheesecake masterpiece takes the richness of red velvet and blends it with a cool, creamy Strawberry Crumble Cheesecake Recipe, for an unforgettable dessert.
It’s easier than you think! You can make it. It takes about 3 and a half hours, including chill time.
This recipe makes about 10-12 slices. Perfect for sharing, if you want to, that is.
Main Benefits
The cream cheese in our Velvet Cheesecake filling is packed with protein and calcium, making it a little bit good for you, right? Perfect for a special occasion or just because you deserve it.
Seriously, Homemade Sweets like this are pure joy. What makes this recipe special? Its the amazing flavor and wonderful textures.
Let’s talk ingredients.
Ingredients & Equipment for This Amazing Dessert!
Okay, let's talk shop. Making Red Velvet Strawberry Cheesecake: A isn't brain surgery, but having your ducks in a row before you start is key.
Honestly, I've rushed it before, and ended up with a right mess. This Cheesecake Cake will be your best Red Velvet Cheesecake Cake you will ever taste.
Main Players in Our Red Velvet Show
- Flour: 1 ½ cups (192g) all-purpose, not self raising, mind you. Spoon it lightly into your measuring cup!
- Cocoa: ¼ cup (25g) unsweetened. Go for good quality stuff, it makes a difference.
- Butter: ½ cup (113g) unsalted, softened. Important! Hard butter is not your friend here.
- Sugar: ¾ cup (150g) granulated for the cake, ¾ cup (150g) for the filling. Simple!
- Cream Cheese: 24 ounces (680g) . Full fat, obviously. Don't even think about using the low-fat stuff! Let it get to room temperature. That's really vital!
- Strawberries: 1 cup (150g) fresh, diced. Look for ripe ones that smell amazing . That's your indicator.
This Homemade Sweets recipe can easily turn into Red Desserts if you use a lot of Strawberry Crumble Cheesecake Recipe , so beware.
Spice It Up: Seasoning Notes
For the Red Velvet Strawberry base, the combo of vanilla, vinegar and a good pinch of salt is essential. Don't skip the vinegar, seriously! It reacts with the baking soda and gives that lovely tang that makes Velvet Cheesecake special.
A dash of cinnamon in the crumble topping elevates this Fall Cheesecake Desserts and Red Velvet Cake with Strawberry Filling .
Gear You'll Need (No Fancy Pants Required)
You absolutely need a 9 inch springform pan . Full stop. I've tried cheating with regular cake tins, and it's never pretty.
An electric mixer (stand or hand) is a must have. Trust me. Mixing bowls, spatulas... basic kitchen stuff, you know? Parchment paper makes life so much easier for lining the pan.
Saves a lot of swearing later. If you are a cheese lover, then try our special Red Velvet Cheesecake .
Cooking Up a Storm: The Red Velvet Strawberry Cheesecake Show!
Right then, fancy a slice of heaven? We're diving headfirst into making Red Velvet Strawberry Cheesecake: A dessert that's both comforting and impressive.
Think homemade sweets with a touch of Red Velvet Cake with Strawberry Filling class. Honestly, this cheesecake cake is a crowd pleaser every time.
Prep Steps: Getting Your Ducks in a Row
First things first, let's get organised. Measure out all your ingredients. Soften your butter and cream cheese - trust me, it makes a world of difference.
Plus, grease and line your springform pan! We don't want a sticky situation later, do we? Remember to always wash your hands before getting started.
It's basic hygiene, but important.
Baking Our Masterpiece, step-by-step
- Cake Time: Mix the dry ingredients for the red velvet cake. Cream the butter and sugar separately.
- Mix It All Up: Combine wet and dry. Stir in that oh-so-important red food colouring.
- Bake that Base: Pour into your springform pan. Bake at 350° F ( 175° C) until a toothpick comes out clean.
- Cheesecake Dreams: Beat the cream cheese and sugar. Gently fold in the strawberries.
- Layer Up: Pour the cheesecake filling over the cooled cake base.
- Crumble Magic: Mix flour, brown sugar, cinnamon and butter. Crumble it evenly on top.
- Bake it Again: Bake at 325° F ( 160° C) until golden and set.
Pro Tips for Velvet Cheesecake Greatness
- Don't overbake! A slight jiggle is good.
- Use cold butter for that perfect crumble. You know you need that strawberry crumble cheesecake recipe .
- Got time? Make the red velvet base a day ahead.
- If you want to add more flair to Red Velvet Strawberry mix some chocolate in the red velvet base.
Honestly, this Red Velvet Cheesecake Cake can be a bit fiddly. The key is patience and not being afraid to get your hands dirty.
Now, get baking. and enjoy this Fall Cheesecake Desserts .
Recipe Notes
Right then, let's talk nitty gritty about this Red Velvet Strawberry Cheesecake: A absolute stunner! Trust me, there's a few things to keep in mind to make sure it turns out as amazing as it sounds.
So, grab a cuppa and have a read. Honestly, this is where the magic really happens!
Pretty as a Picture: Serving Suggestions
Presentation is everything, innit? For that extra "wow," think about plating. A dusting of icing sugar. A few fresh strawberry slices.
Or even a cheeky sprig of mint. It elevates the whole experience. For sides, a simple dollop of whipped cream does the trick.
It keeps it light. Beverage wise, something bubbly like prosecco would cut through the richness beautifully .
Keepin' it Fresh: Storage Tips
Right, so you've slaved away and made this masterpiece. Now, how to keep it ship shape? For refrigeration, cling film or an airtight container are your best bet.
Honestly, it'll be good for about 3-4 days. Freezing? Yep, you can! Wrap individual slices tightly. It'll keep for about a month or two.
Reheating? Just let it thaw in the fridge overnight. Sorted.
Mix it Up: Variations
Fancy a tweak? You got it! For a dietary adaptation, use gluten-free flour in the cake base and crumble topping.
Boom! gluten-free goodness. Swap out strawberries for raspberries. Different tang, same deliciousness. Also consider the different Fall Cheesecake Desserts , and make it as creative as possible!
Get Your Facts Right: Nutrition Basics
Now, before you tuck in, a quick word on the health side of things. This Red Velvet Cheesecake Cake is a treat, not a health food.
But hey, a little indulgence never hurt anyone! Key health benefits? Well, strawberries contain Vitamin C. I am no expert, but there's your lot.
Closing thoughts on your masterpiece of Homemade Sweets .
So there you have it. All the tips and tricks to make the Strawberry Crumble Cheesecake Recipe a showstopper. Don't be scared to experiment! Baking is all about having fun.
So, get in the kitchen and get creative. You got this!. This recipe is an easy option when thinking about Red Desserts you can make at home with common ingredients.
The Velvet Cheesecake will be delicious. You can't wait to get started. It is a delicious Red Velvet Cake with Strawberry Filling
Frequently Asked Questions
My Red Velvet Strawberry Cheesecake: A cracked! What did I do wrong?
Ah, the dreaded cheesecake crack! It's a common baking woe. Most likely, it was either overbaked or cooled too quickly. Try baking it in a water bath next time that helps keep the moisture even and prevents cracking.
Also, after baking, turn off the oven and crack the door open for about 30 minutes to allow it to cool gradually. Patience, my friend, patience!
Can I make this Red Velvet Strawberry Cheesecake: A ahead of time?
Absolutely! In fact, this dessert is better if made ahead. The chilling time is crucial for the flavors to meld and the cheesecake to fully set. I recommend making it a day or two in advance. Just wrap it tightly in plastic wrap or foil after it's completely cooled and store it in the fridge.
I don't have buttermilk. What can I use instead for the red velvet cake?
No worries, easy peasy! You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and then filling the rest of the cup with milk (whole milk is best, but any kind will do in a pinch) to equal 1 cup.
Let it sit for 5 minutes to curdle slightly, and Bob's your uncle! You've got buttermilk.
How do I store leftover Red Velvet Strawberry Cheesecake: A ?
To keep your cheesecake tasting its best, store any leftovers in the refrigerator. Wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh for up to 5 days.
However, if you see any signs of mold or if it develops an off smell, it's best to toss it, just like with any cream cheese based product.
Can I freeze this Red Velvet Strawberry Cheesecake: A?
Yes, you can freeze it, but be aware that the texture might change slightly upon thawing. To freeze, wrap the cooled cheesecake tightly in several layers of plastic wrap and then a layer of foil. Freeze for up to 2-3 months. When ready to eat, thaw it in the refrigerator overnight.
The crumble might lose some of its crispness, but it will still taste delicious!
I'm not a fan of strawberries. Can I substitute another fruit in the cheesecake filling?
Definitely! Feel free to experiment. Raspberries would be a lovely alternative, giving you a similar sweet tart flavor profile. You could also try blueberries, blackberries, or even a combination of mixed berries. Just make sure to dice the fruit into small pieces before folding it into the cheesecake batter.
Red Velvet Strawberry Crumble Cheesecake
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 500 calories |
|---|---|
| Fat | 30g |
| Fiber | 2g |
