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Strawberry Red Velvet Cheesecake

A delightful dessert merging the classic flavors of red velvet cake with creamy cheesecake and topped with fresh strawberries.
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Method Notes

Ingredients
  

For the Red Velvet Layer
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon unsweetened cocoa powder
  • 1 cup vegetable oil
  • 1 cup buttermilk You can make your own!
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
For the Cheesecake Layer
  • 2 packages cream cheese, softened (8 oz each)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
For the Strawberry Topping
  • 2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons sugar
  • Mint leaves for garnish Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper.
  2. In a mixing bowl, combine the flour, sugar, baking soda, salt, and cocoa powder.
  3. In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar.
  4. Add the wet mixture to the dry ingredients and stir gently until just combined.
Baking
  1. Pour the red velvet batter into your prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
  2. Once done, let it cool in the pan for about 10 minutes before removing it to a wire rack to cool completely.
Cheesecake Preparation
  1. While the cake cools, beat the softened cream cheese until smooth.
  2. Gradually add the sugar and mix well.
  3. Stir in the eggs one at a time, followed by the vanilla extract and sour cream.
  4. Mix until silky and smooth.
Assembly
  1. Once the red velvet layer has cooled, pour the cheesecake batter on top and smooth it out.
  2. Bake for an additional 40-45 minutes, or until the cheesecake is set around the edges.
  3. Turn off the oven and crack the door, allowing the cheesecake to cool slowly inside for about an hour.
  4. Transfer it to the fridge and chill for at least 4 hours.
Serving
  1. Toss your sliced strawberries with sugar and let them sit for about 10 minutes.
  2. Top the cheesecake with the strawberries before serving.

Notes

Make sure your cream cheese is at room temperature to avoid lumps. Overmixing can lead to cracks in your cheesecake. Store leftovers tightly wrapped in the fridge for up to a week.