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Heavenly Red Velvet Strawberry Cheesecake

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  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12–16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Experience the perfect marriage of flavors with this Heavenly Red Velvet Strawberry Cheesecake. A moist, classic red velvet cake base is layered with rich strawberry cheesecake, then topped with smooth cream cheese frosting and fresh strawberries. This show-stopping dessert is ideal for special occasions or any time you want to impress with a decadent treat.

Ingredients

For the Red Velvet Cake:

  • 2 1/2 cups (300g) all-purpose flour

  • 1 1/2 cups (300g) granulated sugar

  • 1 tsp baking soda

  • 1 tsp salt

  • 1 tbsp cocoa powder

  • 1 1/2 cups (360ml) vegetable oil

  • 2 large eggs, room temperature

  • 1 tbsp vanilla extract

  • 1 tsp white vinegar

  • 1 oz red food coloring (gel preferred)

  • 1 cup (240ml) buttermilk, room temperature

For the Strawberry Cheesecake Layer:

  • 16 oz (2 blocks) cream cheese, softened

  • 1/2 cup (100g) granulated sugar

  • 2 tbsp cornstarch

  • 2 large eggs, room temperature

  • 1 tsp vanilla extract

  • 1/2 cup strawberry puree (fresh or thawed frozen)

  • 1 cup diced fresh strawberries

For the Cream Cheese Frosting:

  • 1/2 cup (115g) unsalted butter, softened

  • 8 oz cream cheese, softened

  • 4 cups (480g) powdered sugar

  • 1 tsp vanilla extract

  • 1-2 tbsp heavy cream (as needed)

For Decoration:

  • Fresh strawberries

  • Red velvet cake crumbs

  • Optional: white chocolate drizzle

Instructions

  • Bake the Red Velvet Cake: Preheat the oven to 350°F (175°C). In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder. In another bowl, whisk together vegetable oil, eggs, vanilla extract, vinegar, red food coloring, and buttermilk. Gradually add wet ingredients to dry, mixing until smooth. Pour batter evenly into greased or parchment-lined 9×13-inch baking pan. Bake for 30–35 minutes or until a toothpick inserted comes out clean. Cool completely.

  • Prepare the Strawberry Cheesecake Layer: Beat cream cheese until smooth. Add sugar and cornstarch, mixing well. Beat in eggs one at a time, then vanilla extract and strawberry puree. Fold in diced strawberries gently.

  • Assemble and Bake: Pour the strawberry cheesecake layer evenly over the cooled red velvet cake base in the pan. Bake at 325°F (163°C) for 35–40 minutes or until the cheesecake layer is set but slightly jiggly in the center. Cool completely, then refrigerate for at least 4 hours or overnight.

  • Make the Cream Cheese Frosting: Beat softened butter and cream cheese until fluffy. Gradually add powdered sugar and vanilla extract. Add heavy cream a tablespoon at a time until desired spreading consistency is reached.

  • Frost and Decorate: Spread cream cheese frosting evenly over the chilled cheesecake. Garnish with fresh strawberries, red velvet cake crumbs, and drizzle with white chocolate if desired.

Notes

  • Use room temperature ingredients for best mixing results.

  • For more intense strawberry flavor, swirl some strawberry puree into the frosting before spreading.

  • Keep refrigerated and consume within 3-4 days for best freshness.

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