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Slice of Red Velvet Strawberry Cheesecake topped with fresh strawberries

Red Velvet Strawberry Cheesecake

A velvety red dessert that combines the richness of cheesecake with the softness of red velvet cake, topped with fresh strawberries.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Red Velvet Cake Base
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 0.5 cup buttermilk
  • 1 teaspoon white vinegar
For the Cheesecake Layer
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 0.33 cup sour cream
  • 2 tablespoons all-purpose flour
For the Strawberry Topping
  • 2 cups fresh strawberries, hulled and sliced
  • 0.25 cup granulated sugar
  • 1 tablespoon lemon juice

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
  2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, and salt for the cake base.
  3. Add the softened butter and mix until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together eggs, vanilla extract, red food coloring, buttermilk, and vinegar.
  5. Gradually add the wet mixture to the dry ingredients, mixing until just combined.
  6. Pour the red velvet batter into the prepared pan and spread evenly.
Cheesecake Layer
  1. In another bowl, beat the cream cheese until smooth. Gradually add the sugar, beating until creamy.
  2. Add the eggs one at a time, mixing gently after each addition. Stir in vanilla extract, sour cream, and flour until smooth.
  3. Pour the cheesecake batter over the red velvet layer in the pan.
Baking and Cooling
  1. Bake for 50-60 minutes, or until the center of the cheesecake is set but slightly jiggly.
  2. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Strawberry Topping
  1. For the strawberry topping, combine strawberries, sugar, and lemon juice in a saucepan over medium heat.
  2. Cook until the strawberries release their juices and the mixture thickens slightly, about 5-7 minutes.
  3. Let the topping cool, then spread over the chilled cheesecake.
Serving
  1. Carefully remove the cheesecake from the springform pan and transfer to a serving platter before slicing.

Notes

If the top starts browning too much, tent with foil. Patience enhances flavor. This cheesecake can be made a day ahead and refrigerated overnight for better flavor development.