Red Velvet Strawberry Cheesecake (Printable Version)
Moist red velvet cake with creamy strawberry cheesecake and fresh strawberry topping, perfect for celebrations.
# Everything You’ll Need:
→ Red Velvet Cake Base
01 -
1 1/4 cups all-purpose flour, spooned and leveled
02 -
3/4 cup granulated sugar
03 -
1 tablespoon unsweetened Dutch-process cocoa powder
04 -
1/2 teaspoon baking powder
05 -
1/4 teaspoon baking soda
06 -
1/4 teaspoon fine sea salt
07 -
1/2 cup vegetable oil, neutral flavor
08 -
1/2 cup buttermilk (or substitute: 1/2 cup milk + 1/2 tablespoon lemon juice)
09 -
1 large egg, room temperature
10 -
1 teaspoon red gel food coloring
11 -
1 teaspoon pure vanilla extract
12 -
1 teaspoon white vinegar
→ Cheesecake Filling
13 -
16 oz full-fat cream cheese, softened
14 -
3/4 cup granulated sugar
15 -
1/2 cup sour cream (or Greek yogurt)
16 -
1/4 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 -
1 cup fresh strawberries, sliced
21 -
2 tablespoons granulated sugar
22 -
1 teaspoon fresh lemon juice
# Steps to Cook:
01 -
Preheat oven to 350°F (175°C). Line an 8-inch springform pan bottom with parchment paper and lightly grease the sides.
02 -
Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl for a smooth, lump-free base.
03 -
Whisk vegetable oil, buttermilk, egg, red gel food coloring, vanilla extract, and vinegar in a separate bowl until emulsified.
04 -
Pour wet mixture into dry ingredients and stir gently just until combined. Avoid overmixing. Pour batter into 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 in the pan on a wire rack.
06 -
Lower oven temperature to 325°F (163°C) for the cheesecake layer.
07 -
Using an electric mixer, beat softened cream cheese until smooth and free of lumps.
08 -
Add sugar and mix until combined. Blend in sour cream and heavy cream. Beat in eggs one at a time until fully incorporated. Stir in vanilla extract and strawberry puree evenly.
09 -
Gently spread cheesecake filling over the cooled red velvet base in the springform pan. Smooth the surface carefully to avoid disturbing the cake.
10 -
Place pan on a baking sheet and bake for 60 to 70 minutes until edges puff slightly and center is set but still slightly jiggly.
11 -
Turn off oven, crack the door, and let cheesecake rest inside for 1 hour to prevent surface cracks.
12 -
Transfer cheesecake to refrigerator and chill at least 4 hours or overnight for optimal texture and slicing.
13 -
In a bowl, toss sliced strawberries with sugar and lemon juice. Let macerate for 10 minutes until juices release and berries appear glossy.
14 -
Remove cheesecake from springform pan, top generously with macerated strawberries, slice cleanly, and serve chilled.
# Extra Suggestions:
01 -
Use room temperature ingredients for a smooth, lump-free cheesecake. Chilling is essential for clean slices and flavor development.
02 -
A water bath or placing a pan of hot water in the oven during baking helps prevent cheesecake cracks.