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Red Velvet Strawberry Cheesecake Recipe

Red Velvet Strawberry Cheesecake Recipe
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4.9 from 27 reviews

Indulge in the perfect combination of red velvet cake and creamy cheesecake with a fresh strawberry topping in this decadent Red Velvet Strawberry Cheesecake recipe.

Ingredients

Scale

For the Red Velvet Cake Layer:

  • 1 1/4 cups (160 g) all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120 ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 tablespoon red food coloring
  • 1/2 cup (120 ml) buttermilk

For the Cheesecake Layer:

  • 16 ounces (450 g) cream cheese, softened
  • 2/3 cup (130 g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) sour cream

For the Strawberry Topping:

  • 2 cups (300 g) fresh strawberries, hulled and sliced
  • 1/3 cup (70 g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

For Garnish:

  • Fresh whole strawberries
  • Whipped cream (optional)

Instructions

  1. Prepare the Cake Layer: Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan. In a bowl, sift together flour, cocoa, baking soda, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in oil, vanilla, vinegar, and red food coloring. Alternate adding dry ingredients and buttermilk until batter is smooth. Spread evenly in the prepared pan. Bake for 20–25 minutes, until set but not overbaked. Cool slightly.
  2. Make Cheesecake Layer: In a large bowl, beat cream cheese and sugar until creamy. Add eggs one at a time, then stir in vanilla and sour cream. Pour over the baked red velvet cake layer, smoothing the top. Bake at 325°F (160°C) for 45–50 minutes, until the center is almost set. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.
  3. Prepare Strawberry Topping: In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until strawberries release their juices, about 5–7 minutes. If you prefer a thicker topping, stir in the cornstarch mixture and cook for 1–2 minutes until slightly thickened. Let cool completely.
  4. Assemble the Cheesecake: Remove the chilled cheesecake from the springform pan. Spoon the cooled strawberry topping over the cheesecake.
  5. Decorate & Serve: Garnish with fresh whole strawberries and whipped cream if desired. Slice and enjoy this indulgent, bakery-worthy dessert!

Nutrition

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Find it online: https://maicook.com/red-velvet-strawberry-cheesecake-recipe/