Strawberry Red Velvet Cheesecake (Print View)

Moist red velvet base, creamy cheesecake center, topped with fresh strawberries and glossy glaze.

# Components:

→ 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 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

# Directions:

01 - Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper. In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, vegetable oil, egg, vanilla extract, white vinegar, and red food coloring. Gradually incorporate the wet mixture into the dry ingredients, stirring until a smooth batter forms. Pour the batter into the prepared pan and bake for 20–22 minutes or until a toothpick inserted in the center emerges clean. Allow the cake base to cool while preparing the cheesecake layer.
02 - Reduce oven temperature to 325°F (163°C). In a large mixing bowl, beat the softened cream cheese and granulated sugar until completely smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until the batter is cohesive and silky. Pour the cheesecake mixture evenly over the cooled red velvet cake base in the springform pan.
03 - Place a shallow pan of hot water on the bottom rack of the oven to create steam, which helps prevent cracks in the cheesecake. Bake for 45–50 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove and refrigerate the cheesecake for at least 4 hours, preferably overnight, to ensure proper setting.
04 - In a small saucepan over low heat, combine the strawberry jam or preserves with lemon juice, stirring until smooth and glossy. Remove from heat and allow to cool slightly. Arrange the fresh sliced strawberries on top of the chilled cheesecake, then drizzle the glaze evenly over the fruit for a decorative finish.
05 - Slice and serve the cheesecake chilled for optimal flavor and texture. Store any leftovers covered in the refrigerator.

# Expert Advice:

01 -
  • Uses everyday pantry and fridge staples
  • Each slice shows off incredible layers and a bakery-worthy finish
  • Great for make-ahead entertaining or sharing
02 -
  • Layers slice clean after overnight chilling
  • Red velvet is naturally tangy which balances the sweetness
  • Cheesecake and cake can be made ahead
03 -
  • Let all ingredients come to room temperature before mixing for the smoothest texture
  • Use a sharp thin knife for slicing and wipe it between cuts
  • Make sure to cool the cheesecake slowly to avoid cracks

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