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Red Velvet Strawberry Cheesecake

A stunning dessert that combines two classics: red velvet cake and creamy cheesecake, topped with fresh strawberries for an exquisite treat perfect for special occasions.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 3 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Red Velvet Cake Base
  • 1.5 cups all-purpose flour This will give our cake a soft texture.
  • 1 cup granulated sugar Balances the cocoa's slight bitterness.
  • 1 tablespoon cocoa powder Adds a subtle hint of chocolate flavor.
  • 1 teaspoon baking powder Provides lift to the cake.
  • 0.5 teaspoon salt Enhances all the flavors.
  • 0.5 cup unsalted butter, softened Adds richness and moisture.
  • 2 large eggs Help bind the ingredients.
  • 1 teaspoon vanilla extract For aromatic flavor.
  • 1 tablespoon red food coloring Gives the cake its iconic color.
  • 0.5 cup buttermilk Makes the cake tender and adds tanginess.
  • 1 teaspoon white vinegar Works with baking soda for a fluffy cake.
For the Cheesecake Layer
  • 3 packages (8 oz each) cream cheese, softened Forms the creamy base.
  • 1 cup granulated sugar Essential for sweetness.
  • 3 large eggs Ensures the cheesecake sets perfectly.
  • 1 teaspoon vanilla extract Enhances the richness.
  • 0.33 cup sour cream Adds tang and creaminess.
  • 2 tablespoons all-purpose flour Provides stability to the cheesecake.
For the Strawberry Topping
  • 2 cups fresh strawberries, hulled and sliced Bursting with juiciness.
  • 0.25 cup granulated sugar To bring out the sweetness.
  • 1 tablespoon lemon juice Brightens the flavors.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing and lining it with parchment paper.
  2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, and salt. Mix until combined.
  3. Add the softened butter and combine using a mixer until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together eggs, vanilla extract, red food coloring, buttermilk, and vinegar. Gradually add this to the dry ingredients, mixing until just combined.
  5. Pour the red velvet batter into the prepared pan, spreading it evenly.
Candy Layer
  1. In another bowl, beat the softened cream cheese until smooth. Gradually add the sugar, mixing until creamy.
  2. Add the eggs one at a time, mixing gently after each addition. Stir in vanilla extract, sour cream, and flour until smooth.
  3. Pour the cheesecake batter over the red velvet layer in the pan.
  4. Bake for 50-60 minutes, until the center is set but slightly jiggly. Allow it to cool completely before refrigerating for at least four hours or overnight.
Strawberry Topping
  1. Combine hulled and sliced strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the strawberries release juices and it thickens (about 5-7 minutes).
  2. Let the topping cool completely and then spread it over the chilled cheesecake.
Serving
  1. Carefully remove the cheesecake from the springform pan and transfer it to a serving platter before slicing. Enjoy!

Notes

Ensure all ingredients are at room temperature for a creamy batter. Do not over-bake to keep the cheesecake moist. Chill overnight for best flavor and texture. You can swap the fruit topping based on preference and season.