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Red Velvet Strawberry Cheesecake

A visually stunning dessert combining the rich flavors of red velvet cake and creamy cheesecake, topped with fresh strawberries.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Red Velvet Cake Layer
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar for the cake layer
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 tablespoon cocoa powder
  • 1 large egg
  • 1 cup buttermilk
  • 0.5 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 tablespoons red food coloring or as needed
  • 1 teaspoon white vinegar
For the Cheesecake Layer
  • 3 packages cream cheese softened
  • 1 cup granulated sugar for the cheesecake layer
  • 1 teaspoon vanilla extract for the cheesecake layer
  • 3 large eggs for the cheesecake layer
  • 1 cup sour cream
For the Strawberry Topping
  • 1 pint fresh strawberries
  • 2 tablespoons granulated sugar for the topping
  • 1 tablespoon lemon juice
  • to taste Fresh mint leaves for garnish

Method
 

Make the Red Velvet Cake Layer
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. In a mixing bowl, whisk together the all-purpose flour, 1 cup of granulated sugar, baking soda, salt, and cocoa powder.
  3. In a separate bowl, blend the egg, buttermilk, vegetable oil, vanilla extract, and red food coloring until smooth.
  4. Combine the wet and dry ingredients, stirring gently, and fold in the white vinegar.
  5. Pour the batter into the prepared pan, and bake for 20-25 minutes or until a toothpick comes out clean. Let it cool completely.
Make the Cheesecake Layer
  1. Lower the oven temperature to 325°F (163°C).
  2. In a bowl, beat the softened cream cheese until silky smooth.
  3. Gradually add in the granulated sugar and vanilla extract.
  4. Add in the eggs one at a time, blending well after each addition.
  5. Fold in the sour cream, then pour the cheesecake filling over the cooled red velvet cake layer.
  6. Bake for another 45-50 minutes, then allow it to cool in the oven for 1 hour before refrigerating for at least 4 hours or overnight.
Prepare the Strawberry Topping
  1. In a mixing bowl, toss the sliced fresh strawberries with granulated sugar and lemon juice.
  2. Let the mixture sit for about 20-30 minutes to marinate.
Assemble
  1. Carefully remove the cheesecake from the springform pan.
  2. Top it generously with the marinated strawberries and their syrup.
  3. Garnish with fresh mint leaves if desired, slice, and serve.

Notes

For best results, use high-quality vanilla extract. Adjust red food coloring for a deeper hue. Consider adding almond extract for flavor enhancement.