Description

This Red Velvet Strawberry Cheesecake is a decadent dessert that combines the rich flavors of red velvet cake with the creamy goodness of cheesecake. Topped with fresh strawberries, it's the perfect treat for special occasions or when you just want to indulge in something extraordinary. With its vibrant red hue and creamy layers, this cheesecake is sure to impress!

Ingredients

Scale

For the Red Velvet Cake Base:

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

For the Cheesecake Filling:

16 oz cream cheese, softened
½ cup granulated sugar
2 tsp vanilla extract
2 large eggs
1 cup sour cream
1 tbsp all-purpose flour

For the Strawberry Topping:

1 ½ cups fresh strawberries, sliced
2 tbsp granulated sugar
1 tbsp lemon juice

Instructions

Step 1: Prepare the Red Velvet Cake Base

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and vinegar.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Pour the batter into the prepared cake pan, smoothing the top.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.

Step 2: Make the Cheesecake Filling

In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs, one at a time, beating well after each addition. Stir in vanilla extract and flour until smooth.
Pour the cheesecake mixture over the cooled red velvet cake base, spreading it evenly.
Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for an hour.
Refrigerate the cheesecake for at least 4 hours, or overnight.

Step 3: Make the Strawberry Topping

In a bowl, combine sliced strawberries, sugar, and lemon juice. Stir gently and let sit for 15-20 minutes until the strawberries release their juices.
Once the cheesecake is chilled, top it with the macerated strawberries.

Notes

Cool Completely: Be sure to let both the cake and cheesecake layers cool completely before assembling the dessert to avoid a runny filling.
Chill Before Serving: Allow the cheesecake to chill for at least 4 hours before serving. It’s even better when left overnight to set fully.
Customization: If you prefer a no-bake cheesecake filling, you can substitute the baked filling with a no-bake cheesecake mixture of cream cheese, whipped cream, and sugar.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes

Nutrition

Calories: 419
Sugar: 29g
Sodium: 290mg
Fat: 28g
Saturated Fat: 16g
Carbohydrates: 39g
Fiber: 1g
Protein: 6g
Cholesterol: 95mg