Red Velvet Strawberry Cheesecake

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This indulgent Red Velvet Strawberry Cheesecake combines the rich, velvety texture of a classic red velvet cake with the creamy goodness of strawberry cheesecake. With layers of luscious cream cheese filling and a swirl of fresh strawberries, this dessert is a showstopper for any occasion.

Ingredients

For the Red Velvet Cake Layer:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 large egg
  • ½ cup buttermilk
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring
  • 1 tsp white vinegar

For the Cheesecake Layer:

  • 16 oz cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream

For the Strawberry Topping:

  • 1 lb fresh strawberries, sliced
  • ¼ cup granulated sugar
  • 1 tbsp lemon juice

Instructions

  1. Prepare the Red Velvet Cake Layer:
  • Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  • In a separate bowl, mix the egg, buttermilk, oil, vanilla extract, and red food coloring.
  • Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
  • Stir in white vinegar. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely.
  1. Prepare the Cheesecake Layer:
  • In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
  • Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
  • Pour the cheesecake mixture over the cooled red velvet cake layer.
  1. Bake the Cheesecake:
  • Reduce the oven temperature to 325°F (160°C).
  • Bake the cheesecake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
  • Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
  1. Prepare the Strawberry Topping:
  • In a medium saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens (about 10 minutes).
  • Let the strawberry topping cool before spreading it over the chilled cheesecake.
  1. Assemble and Serve:
  • Once the cheesecake has set, carefully remove it from the springform pan.
  • Spread the strawberry topping evenly over the cheesecake.
  • Slice and serve for a decadent dessert that’s sure to impress!

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