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Red Velvet Strawberry Cheesecake Recipe

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4.8 from 148 reviews

Indulge in a luscious Red Velvet Strawberry Cheesecake featuring a moist red velvet cake base layered with creamy cheesecake filling and fresh, juicy strawberries for a decadent American dessert perfect for special occasions and gatherings.

Ingredients

Red Velvet Cake Base

  • 1½ cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • ½ cup buttermilk
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • ½ teaspoon white vinegar

Cheesecake Filling

  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract

Strawberry Layer

  • 1½ cups fresh strawberries, sliced
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Instructions

  1. Prepare Red Velvet Cake Base: Preheat the oven to 175°C (350°F) and grease and line a springform pan. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. In a separate bowl, cream the softened butter and sugar until fluffy. Add the egg, buttermilk, vanilla extract, vinegar, and red food coloring to the butter mixture and mix well. Gradually fold in the dry ingredients until combined. Pour batter into the prepared pan and bake for 20–25 minutes. Once baked, allow the cake to cool completely.
  2. Make Strawberry Layer: In a bowl, combine sliced strawberries, sugar, and lemon juice. Let the mixture sit for 10–15 minutes to release juices. Drain any excess liquid before layering to prevent sogginess.
  3. Prepare Cheesecake Filling: Beat the cream cheese until smooth and creamy. Add sugar and mix until well incorporated. Add eggs one at a time, mixing well after each addition. Gently fold in sour cream and vanilla extract without overmixing to maintain a smooth texture.
  4. Assemble the Layers: Place the cooled red velvet cake at the bottom of the springform pan. Spread half of the cheesecake filling evenly over the cake layer. Distribute the drained strawberry mixture over the cheesecake filling. Top with the remaining cheesecake filling, smoothing the surface carefully.
  5. Bake Cheesecake: Place the pan in a water bath to ensure even baking and prevent cracks. Bake at 165°C (325°F) for 55–65 minutes or until the center jiggles slightly when shaken. Turn off the oven and let the cheesecake cool gradually inside to avoid cracking.
  6. Chill and Serve: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to set completely. Once chilled, remove from the springform pan before decorating or serving.

Notes

  • Using a water bath during baking helps prevent cracks in the cheesecake and ensures even cooking.
  • Be careful not to overmix the cheesecake batter to keep it smooth and airy.
  • Drain excess juice from strawberries to prevent the cheesecake from becoming soggy.
  • For best results, allow the cheesecake to chill overnight to fully set and develop flavors.
  • Ensure the red velvet cake layer is completely cooled before adding cheesecake filling to avoid melting or mixing of layers.

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