Description
Red Velvet Strawberry Cheesecake is a stunning layered dessert featuring a moist red velvet cake base, a rich and creamy cheesecake filling, and a fresh strawberry topping. Perfect for celebrations and special occasions, this indulgent treat delivers a beautiful balance of cocoa, tangy cream cheese, and sweet fruity flavor.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 16 oz (450g) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups fresh strawberries, sliced
- 1/4 cup granulated sugar (for topping)
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, mixed with 1 tablespoon water)
- Whipped cream (optional garnish)
- Fresh strawberries (optional garnish)
- Chocolate shavings (optional garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
- In another bowl, mix sugar and oil. Add egg, buttermilk, vinegar, vanilla extract, and red food coloring. Combine well.
- Gradually mix dry ingredients into wet ingredients until smooth. Pour into prepared pan and bake for 10 minutes. Remove and set aside.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in vanilla extract and sour cream.
- Pour cheesecake batter over the partially baked red velvet base and smooth the top.
- Place the pan in a roasting pan and add hot water halfway up the sides to create a water bath.
- Bake for 45–55 minutes until edges are set and center slightly jiggles.
- Turn off oven, crack the door, and cool for 30 minutes. Remove and cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight.
- For topping, cook strawberries, sugar, and lemon juice over medium heat until softened. Add cornstarch slurry if thicker sauce is desired. Cool completely.
- Spread strawberry topping over chilled cheesecake. Garnish as desired before serving.
Notes
- Use full-fat cream cheese for best texture and flavor.
- A water bath helps prevent cracks and ensures even baking.
- Cheesecake tastes better after chilling overnight.
- Frozen strawberries can be used if thawed and drained.
- For clean slices, dip a knife in hot water and wipe dry between cuts.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
