Strawberry Red Velvet Cheesecake (Print Version)

Moist red velvet cake, creamy cheesecake, and fresh strawberries combine for an irresistible layered dessert.

# What You'll Need:

→ Red Velvet Cake Base

01 - 1 1/4 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 1 tablespoon unsweetened cocoa powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup buttermilk
07 - 1/2 cup vegetable oil
08 - 1 large egg
09 - 1 teaspoon vanilla extract
10 - 1 teaspoon distilled white vinegar
11 - 1 tablespoon red food coloring

→ Cheesecake Layer

12 - 16 ounces cream cheese, softened
13 - 3/4 cup granulated sugar
14 - 2 large eggs
15 - 1 teaspoon vanilla extract
16 - 1/2 cup sour cream

→ Strawberry Topping

17 - 1 cup fresh strawberries, sliced
18 - 1/2 cup strawberry jam or preserves
19 - 1 tablespoon lemon juice

# Steps to Follow:

01 - Preheat the oven to 350°F. Grease and line a 9-inch springform pan with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. In a separate bowl, combine buttermilk, vegetable oil, egg, vanilla extract, white vinegar, and red food coloring until fully blended.
03 - Gradually mix the wet ingredients into the dry ingredients until batter is smooth. Pour into the prepared springform pan and bake for 20 to 22 minutes, or until a toothpick inserted in the center emerges clean.
04 - Remove the cake from the oven and allow it to cool completely in the pan while preparing the cheesecake filling.
05 - Reduce oven temperature to 325°F. Using an electric mixer, beat the softened cream cheese and granulated sugar until smooth. Add eggs one at a time, beating after each addition. Stir in the vanilla extract and sour cream until well combined.
06 - Pour the cream cheese mixture over the cooled red velvet cake base and spread evenly. Place a pan of hot water on the lower rack of the oven to create steam. Bake for 45 to 50 minutes, until edges are set but center remains slightly jiggly.
07 - Turn off the oven and let cheesecake rest inside with door slightly ajar for 1 hour. Remove, then refrigerate for at least 4 hours or overnight to fully set the layers.
08 - In a small saucepan over low heat, stir strawberry jam or preserves together with lemon juice until smooth and pourable. Allow glaze to cool slightly.
09 - Arrange sliced fresh strawberries on top of the chilled cheesecake, then drizzle with strawberry glaze for a glossy finish. Slice and serve cold.

# Additional Tips::

01 -
  • Moist red velvet cake base meets creamy cheesecake for a texture lover’s dream
  • Crowd-pleaser for birthdays holidays or any celebration
  • Can be made in advance and chilled overnight
  • Layers hold together beautifully when sliced
  • Striking color with a fresh strawberry finish
02 -
  • Every layer can be made ahead for convenience
  • Perfect summer dessert thanks to the fresh strawberries
  • Freezes surprisingly well in individual slices
03 -
  • Let cream cheese soften at room temperature for twenty minutes for the creamiest filling
  • Do not skip the hot water bath as it helps prevent cracks in your cheesecake
  • Wipe your knife clean between every slice for that perfect bakery style presentation

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