Description

This Red Velvet Strawberry Cheesecake is a stunning layered dessert featuring a moist red velvet cake base, a creamy strawberry-infused cheesecake layer, and a fresh strawberry topping. Perfect for special occasions or anytime you want to impress with a fruity, rich, and colorful treat.

Ingredients

1 cup all-purpose flour

1 tbsp unsweetened cocoa powder

½ tsp baking soda

¼ tsp salt

½ cup buttermilk (room temp)

½ cup granulated sugar (for cake)

½ cup vegetable oil

1 large egg

1 tsp white vinegar

1 tsp vanilla extract (for cake)

1 tbsp red food coloring

16 oz cream cheese (softened)

½ cup granulated sugar (for cheesecake)

1 tsp vanilla extract (for cheesecake)

2 large eggs

½ cup sour cream

½ cup strawberry puree (fresh or frozen)

Optional: pink/red food coloring (for cheesecake layer)

Fresh strawberries (sliced, for topping)

Strawberry jam or glaze

Whipped cream (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another bowl, mix sugar, oil, egg, vanilla, vinegar, red food coloring, and buttermilk until smooth.
Combine wet and dry ingredients. Pour batter into the pan and bake for 18–22 minutes or until a toothpick inserted comes out clean. Let cool completely in the pan.
Reduce oven temperature to 325°F (160°C).
Beat softened cream cheese until smooth. Add sugar and mix until combined.
Add eggs one at a time, mixing gently. Then mix in sour cream, vanilla, and strawberry puree. Add food coloring if desired.
Pour cheesecake mixture over the cooled red velvet base.
Wrap the springform pan base with foil and place in a water bath. Bake for 50–60 minutes, until edges are set and center is slightly jiggly.
Turn off oven, crack the door, and let the cheesecake sit inside for 30 minutes.
Cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
Before serving, spread strawberry jam or glaze on top, add sliced strawberries, and pipe whipped cream around the edges if desired.

Notes

Simmer the strawberry puree before adding it to intensify the flavor.

You can substitute the cake layer with store-bought red velvet cake or a cookie crust for convenience.

Swirl extra strawberry puree into the cheesecake for a marbled look.

Top with a variety of berries or drizzle with chocolate for extra flair.

Make mini cheesecakes in a muffin tin for individual servings.

Store in the refrigerator for up to 5 days or freeze individual slices for up to 2 months.

To avoid cracks, use a water bath and avoid overmixing the cheesecake batter.

Prep Time: 30 minutes
Cook Time: 80 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 28g
Sodium: 290mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 6g
Cholesterol: 90mg