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Red Velvet Strawberry Cheesecake

Red Velvet Strawberry Cheesecake

This Red Velvet Strawberry Cheesecake combines the rich flavor of red velvet cake with the creamy, smooth texture of cheesecake. Topped with fresh strawberries, it’s a stunning dessert that will wow your guests!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Red Velvet Cake Layer
  • 1 1/2 cups all-purpose flour
  • 1 tbsp cocoa powder unsweetened
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup boiling water
For the Cheesecake Layer
  • 2 pkg cream cheese softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
For the Strawberry Topping
  • 1 cup fresh strawberries sliced
  • 1/4 cup granulated sugar for macerating strawberries

Equipment

  • 9-inch Springform Pan
  • Mixing bowls
  • Electric mixer
  • Oven
  • Spatula

Method
 

  1. For the Red Velvet Cake Layer: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
  2. In a bowl, mix the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a separate bowl, beat the butter and sugar until fluffy. Add the eggs one at a time, then stir in the vanilla and red food coloring.
  4. Alternately add the dry ingredients and buttermilk to the butter mixture, mixing until smooth. Finally, stir in the boiling water.
  5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let cool completely.
  6. For the Cheesecake Layer: In a mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, followed by the vanilla extract.
  7. Mix in the sour cream and heavy cream until fully combined.
  8. Pour the cheesecake batter over the cooled red velvet cake in the springform pan. Bake at 325°F (160°C) for 50-60 minutes, or until the center is set.
  9. Let cool completely, then refrigerate for at least 4 hours or overnight.
  10. For the Strawberry Topping: Toss the sliced strawberries with sugar and let sit for 30 minutes to macerate.
  11. Top the cheesecake with macerated strawberries before serving. Slice and enjoy!

Notes

This cheesecake can be made a day ahead for better flavor. Feel free to add more toppings like whipped cream or chocolate shavings!