Red Velvet Strawberry Cheesecake (Printer-Friendly)
Layered dessert combining moist red velvet and creamy strawberry cheesecake with fresh strawberries on top.
# What You’ll Need:
→ Red Velvet Cake Base
01 -
1 1/3 cups all-purpose flour
02 -
1 cup granulated sugar
03 -
1 tablespoon unsweetened Dutch-process cocoa powder
04 -
1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon fine sea salt
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1/3 cup vegetable oil
08 -
1/2 cup buttermilk (or 1/2 cup milk + 1/2 teaspoon lemon juice)
09 -
1 large egg, room temperature
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2 teaspoons red gel food coloring
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1 teaspoon vanilla extract
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1/2 teaspoon white vinegar
→ Strawberry Cheesecake Layer
13 -
16 oz full-fat cream cheese, softened
14 -
3/4 cup granulated sugar
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1/2 cup sour cream
16 -
1/4 cup heavy cream
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2 large eggs, room temperature
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1 teaspoon vanilla extract
19 -
1/2 cup fresh strawberry puree
→ Strawberry Topping
20 -
1 1/2 cups fresh sliced strawberries
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2 tablespoons granulated sugar
22 -
1 tablespoon fresh lemon juice
# Steps to Make This:
01 -
Preheat the oven to 350°F. Line the bottom of an 8-inch springform pan with parchment paper and lightly grease the sides for easy removal.
02 -
Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl for a smooth, lump-free base.
03 -
Whisk the vegetable oil, buttermilk, egg, red gel food coloring, vanilla extract, and white vinegar in a separate bowl until fully combined.
04 -
Fold the wet ingredients into the dry mixture, stirring just until blended. Avoid overmixing. Pour into the prepared pan and smooth the surface.
05 -
Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before continuing.
06 -
Reduce oven heat to 325°F to prepare for the cheesecake layer.
07 -
Beat softened cream cheese with an electric mixer until smooth. Add sugar and mix well, then incorporate sour cream and heavy cream. Add eggs one at a time, mixing fully after each, then stir in vanilla extract and strawberry puree until uniform.
08 -
Pour the cheesecake filling over the cooled red velvet cake base and smooth the top carefully to maintain layer integrity.
09 -
Place the pan on a baking sheet and bake for 60 to 70 minutes until edges are lightly puffed and the center is just set.
10 -
Turn off the oven and crack the door open, allowing the cheesecake to rest inside for 1 hour to prevent cracking.
11 -
Transfer the pan to the refrigerator and chill for at least 4 hours or overnight to develop flavor and improve slicing.
12 -
Toss sliced strawberries with sugar and lemon juice in a bowl. Let sit for 10 minutes until juices form and berries appear glossy.
13 -
Remove the chilled layered dessert from the pan and top with the macerated strawberries. Slice and serve chilled for optimal texture and flavor.
# Additional Notes:
01 -
Using room temperature ingredients and gradual cooling prevents cracks and ensures silky texture.
02 -
Chilling overnight enhances flavors and improves sliceability.
03 -
A water bath may be used to help prevent cracking during baking.