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Indulgent Strawberry Red Velvet Cheesecake

A luscious cheesecake made with a red velvet base and topped with a sweet strawberry layer, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cheesecake
  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cocoa powder for that classic red velvet essence
  • 1/4 cup buttermilk
  • 1 tablespoon red food coloring
For the Strawberry Layer
  • 2 cups strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
For the Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar

Method
 

Preparation of Crust
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
  3. Press this mixture firmly into the bottom of a springform pan.
  4. Bake for 10 minutes, then let it cool while you whip up the cheesecake batter.
Make the Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy.
  2. Add in the flour, cocoa powder, and vanilla extract, mixing until combined.
  3. Beat in the eggs one at a time.
  4. Add the buttermilk and red food coloring; mix until your batter is fully blended.
Bake to Perfection
  1. Pour the red velvet cheesecake batter into the cooled crust and smooth the top.
  2. Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
Create the Strawberry Layer
  1. While the cheesecake is cooling, toss your sliced strawberries with sugar and lemon juice in a bowl.
  2. Let them sit for about 10-15 minutes.
Assemble and Chill
  1. Once the cheesecake is completely cool, layer the strawberries over the top.
  2. Chill the cheesecake in the refrigerator for at least 4 hours (or overnight) to let it set fully.

Notes

Microwave cream cheese for 10 seconds if too cool and lumpy. Use a hot knife to slice through the cheesecake cleanly.