Red Velvet Strawberry Cheesecake (Printer-Friendly)

Velvety red velvet base with creamy strawberry cheesecake center and fresh strawberry topping in a stunning layered dessert.

# What You’ll Need:

→ Red Velvet Cake Base

01 - 2 1/4 cups all-purpose flour
02 - 1 1/2 cups granulated sugar
03 - 2 tablespoons unsweetened Dutch-process cocoa powder
04 - 1 teaspoon baking powder
05 - 1 teaspoon baking soda
06 - 1/2 teaspoon fine sea salt
07 - 1 cup vegetable oil
08 - 1 cup buttermilk (or 1 cup milk with 1/2 tablespoon lemon juice/vinegar)
09 - 2 large eggs, room temperature
10 - 2 tablespoons red gel food coloring
11 - 1 teaspoon pure vanilla extract
12 - 1 teaspoon white vinegar

→ Strawberry Cheesecake Layer

13 - 680 grams (24 oz) full-fat cream cheese, softened
14 - 1 cup granulated sugar
15 - 1/2 cup sour cream (or Greek yogurt)
16 - 1/2 cup heavy cream
17 - 3 large eggs, room temperature
18 - 1 teaspoon pure vanilla extract
19 - 1/2 cup fresh strawberry puree

→ Strawberry Topping

20 - 2 cups sliced fresh strawberries
21 - 2 tablespoons granulated sugar
22 - 1 tablespoon fresh lemon juice

# Steps to Make This:

01 - Preheat oven to 350°F (177°C). Line an 8-inch springform pan bottom with parchment paper and lightly grease the sides for easy removal.
02 - Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl to ensure smooth, lump-free base.
03 - In a separate bowl, whisk vegetable oil, buttermilk, eggs, red gel food coloring, vanilla extract, and white vinegar until well combined and emulsified.
04 - Pour wet ingredients into dry ingredients and gently stir until combined. Avoid overmixing to keep cake tender. Pour batter into prepared pan and smooth 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 in the pan before adding cheesecake layer.
06 - Lower oven temperature to 325°F (163°C) to prepare for baking cheesecake layer.
07 - Beat softened cream cheese with electric mixer until smooth and lump-free. Add sugar and mix fully. Incorporate sour cream and heavy cream. Add eggs one at a time, beating fully after each addition. Stir in vanilla extract and strawberry puree until uniform.
08 - Gently spoon cheesecake filling atop cooled red velvet base in springform pan. Smooth the top carefully to avoid disturbing bottom layer.
09 - Place pan on a baking sheet and bake for 60 to 70 minutes until edges puff slightly and center is just set to the touch.
10 - Turn off oven and crack door open. Allow cheesecake to cool inside oven for 1 hour to minimize cracking.
11 - Transfer to refrigerator and chill for at least 4 hours or overnight to set and develop flavor.
12 - Toss sliced strawberries with sugar and lemon juice in a bowl. Let sit 10 minutes to macerate and release juices.
13 - Remove chilled layered dessert from springform pan. Top generously with macerated strawberries. Slice with a warm knife and serve cold.

# Additional Notes:

01 - Use room temperature ingredients for smooth textures and prevent cracks. Chilling overnight improves slicing and flavor. Gel food coloring offers more vivid color with less liquid impact.
02 - Red velvet's characteristic color results from the reaction between cocoa, vinegar, and food coloring.
03 - Leftovers store up to 3 days refrigerated or freeze slices tightly for up to one month.

Go Back