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Strawberry Red Velvet Cheesecake

A rich and velvety cheesecake layered with red velvet cake and topped with fresh strawberries, perfect for gatherings or date nights.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Red Velvet Cake Base
  • 1.5 cups all-purpose flour
  • 1 cups granulated sugar
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 tablespoon cocoa powder
  • 1 cups vegetable oil
  • 1 cups buttermilk, room temperature
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon vinegar
For the Cheesecake Layer
  • 16 oz cream cheese, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups sour cream
For the Topping
  • Fresh strawberries, sliced
  • Whipped cream (optional, but highly recommended)

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C).
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
  3. In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla, and vinegar until smooth.
  4. Slowly add the dry ingredients to the wet mixture, mixing just until combined.
  5. Pour the batter into a greased 9-inch springform pan and bake for about 30-35 minutes, or until a toothpick comes out clean.
  6. Set the red velvet layer aside to cool.
Cheesecake Layer
  1. In a large mixing bowl, beat the softened cream cheese until smooth.
  2. Gradually add the sugar, followed by the eggs, one at a time, mixing well after each addition.
  3. Stir in the vanilla extract and sour cream until everything is blended beautifully.
  4. Once the red velvet layer has cooled completely, pour the cheesecake mixture over it. Smooth the top.
  5. Bake the cheesecake for 45-50 minutes at 325°F (160°C) or until the edges are set and the center is slightly jiggly.
  6. Allow the cheesecake to cool in the pan for an hour, then refrigerate for at least 4 hours, preferably overnight.
Serving
  1. Before serving, layer on your fresh sliced strawberries and a dollop of whipped cream if desired.

Notes

Make sure cream cheese, eggs, and buttermilk are at room temperature. Avoid overmixing the batter to prevent a dense cake. Doubling the strawberries is a great way to add freshness.