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Red Velvet Strawberry Cheesecake

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This show-stopping Red Velvet Strawberry Cheesecake is the perfect fusion of two iconic desserts. A moist, vibrant red velvet cake serves as the base and top layer, sandwiching a luscious, creamy strawberry-infused cheesecake in the middle. Topped with fresh strawberries and a swirl of whipped cream or cream cheese frosting, this decadent dessert is perfect for Valentine’s Day, birthdays, or any occasion where you want to impress with both flavor and presentation.

Ingredients

Scale
  • For the red velvet cake layer:
  • 1 cup all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup buttermilk, room temperature
  • ½ tsp white vinegar
  • ½ oz red food coloring (liquid or gel)
  • ½ tsp vanilla extract
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • For the cheesecake layer:
  • 16 oz (2 packages) cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • For the strawberry topping:
  • 1 ½ cups fresh strawberries, hulled and sliced
  • ¼ cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp cold water

Instructions

  • Make the red velvet cake layer:
  • Preheat oven to 325°F (165°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
  • In a small bowl, whisk together flour, cocoa powder, baking soda, and salt.
  • In a separate bowl, combine buttermilk, vinegar, red food coloring, and vanilla extract.
  • In a large bowl, beat the butter and sugar until light and fluffy. Add the egg and mix until smooth.
  • Add the dry and wet ingredients alternately to the butter mixture, beginning and ending with the dry. Mix until just combined.
  • Pour the red velvet batter into the prepared pan and spread evenly. Set aside while you prepare the cheesecake.
  • Make the cheesecake layer:
  • In a large bowl, beat the cream cheese and sugar until smooth and creamy.
  • Add eggs one at a time, beating well after each. Mix in vanilla extract and sour cream until just combined.
  • Pour the cheesecake mixture gently over the red velvet layer in the pan.
  • Bake for 50–60 minutes, or until the center is just set and slightly jiggly.
  • Turn off the oven, crack the oven door, and let the cheesecake cool slowly for 1 hour. Then chill in the refrigerator for at least 4 hours or overnight.
  • Make the strawberry topping:
  • In a saucepan, combine sliced strawberries, sugar, and lemon juice over medium heat. Stir until strawberries start to release their juices.
  • Add the cornstarch slurry and cook for 2–3 minutes, until the mixture thickens slightly. Remove from heat and let cool.
  • Assemble and serve:
  • Once the cheesecake is fully chilled, spoon the strawberry topping over the top.
  • Slice and serve cold.

Notes

  • Layering Tip: Bake the red velvet cake and cheesecake layers separately and chill the cheesecake before assembling to ensure clean, stable layers.

  • Strawberry Flavor: Use pureed fresh strawberries or strawberry jam in the cheesecake layer for natural sweetness and color. Avoid artificial flavoring for the best result.

  • Cream Cheese Quality: Full-fat, brick-style cream cheese works best for a rich and smooth cheesecake texture.

  • Decoration Ideas: Garnish with fresh halved strawberries, red velvet cake crumbs, or a drizzle of strawberry sauce for an elegant finish.

  • Chilling Required: Chill the assembled cake for at least 4 hours (overnight is ideal) to let the layers set and flavors meld.

  • Serving Tip: Slice with a sharp knife dipped in hot water and wiped clean between cuts for perfect presentation.

  • Make Ahead: You can make each component a day ahead, then assemble the day of serving for convenience.

Find it online: https://claradelish.com/red-velvet-strawberry-cheesecake/