🍓 Red Velvet Strawberry Cheesecake
A luscious dessert that layers soft red velvet cake with creamy strawberry cheesecake — beautiful to serve, unforgettable to taste.
📋 Recipe Overview
• Prep Time: 45 minutes
• Bake Time: 1 hour 10 minutes
• Chill Time: At least 4 hours (preferably overnight)
• Servings: 10–12 slices
🧁 Ingredients
🔴 For the Red Velvet Cake Base:
• 1 cup (125g) all-purpose flour
• ¾ cup (150g) granulated sugar
• 1 tbsp unsweetened cocoa powder
• ½ tsp baking soda
• ½ tsp salt
• 1 large egg
• ½ cup (120ml) vegetable oil
• ½ cup (120ml) buttermilk
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 tbsp red food coloring (gel or liquid)
🍓 For the Strawberry Cheesecake Layer:
• 16 oz (450g) cream cheese, room temperature
• ½ cup (100g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ⅓ cup (80ml) sour cream
• ⅓ cup (80ml) pureed fresh strawberries (or thawed frozen)
• Optional: 1–2 drops of pink or red food coloring for a more vibrant look
🍓🍰 For the Strawberry Topping:
• 1½ cups fresh strawberries, hulled and halved
• 2 tbsp sugar
• 1 tbsp lemon juice
• Optional: 1 tbsp strawberry jam for glaze
👩🍳 Instructions
1. Prepare the Red Velvet Cake Base:
1 Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
2 In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3 In another bowl, mix egg, oil, buttermilk, vanilla, vinegar, and red food coloring.
4 Combine wet and dry ingredients until smooth.
5 Pour the batter into the prepared pan and bake for 20–22 minutes, or until a toothpick comes out clean.
6 Let it cool while you prepare the cheesecake layer.
2. Make the Strawberry Cheesecake Layer:
1 Reduce oven temperature to 325°F (160°C).
2 In a mixing bowl, beat cream cheese and sugar until smooth and fluffy (2–3 minutes).
3 Add eggs one at a time, mixing well after each.
4 Mix in vanilla, sour cream, and pureed strawberries. Add a drop of coloring if desired.
5 Pour the cheesecake batter gently over the cooled red velvet base in the same pan.
3. Bake the Cheesecake:
1 Wrap the outside of your springform pan in foil to prevent leaks.
2 Place it in a larger pan filled with 1 inch of hot water (water bath).
3 Bake for 50–55 minutes, or until the edges are set and the center slightly wobbles.
4 Turn off the oven, crack the door open, and let it cool inside for 1 hour.
5 Refrigerate for at least 4 hours (preferably overnight) to fully set.
4. Prepare the Strawberry Topping:
1 Toss halved strawberries with sugar and lemon juice.
2 Let sit for 10–15 minutes to macerate.
3 For a glossy finish, warm jam slightly and brush over strawberries before topping the cake.
🎂 Assemble and Serve:
• Once the cheesecake is fully chilled, top with the strawberry mixture.
• Slice with a hot, sharp knife for clean cuts.
• Optional: Garnish with whipped cream or white chocolate shavings.
💡 Tips & Variations:
• Shortcut: Use a box red velvet cake mix for the base if you're in a rush.
• Extra strawberry flavor: Add a swirl of strawberry jam into the cheesecake layer before baking.
• White chocolate drizzle: A few zigzags of melted white chocolate over the strawberries take it over the top.