Description
This Red Velvet Strawberry Cheesecake combines the rich, velvety goodness of red velvet cake with a creamy strawberry-speckled cheesecake layer. It’s the perfect show-stopping dessert for holidays, date nights, or special celebrations!
Ingredients
For the Red Velvet Cake:
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1 1/4 cups all-purpose flour
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1 cup granulated sugar
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1 tablespoon unsweetened cocoa powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup vegetable oil
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1/2 cup buttermilk
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1 large egg
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1 tablespoon red food coloring
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1 teaspoon vanilla extract
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1 teaspoon white vinegar
For the Strawberry Cheesecake Layer:
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16 oz cream cheese, softened
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1/2 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 cup chopped fresh strawberries
Optional Toppings:
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Whipped cream
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Extra strawberries
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White chocolate shavings or drizz
Instructions
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Prepare the Cake Base:
Preheat oven to 325°F (163°C). Grease and line a springform pan. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. In another bowl, whisk together oil, buttermilk, egg, food coloring, vanilla, and vinegar. Combine wet and dry ingredients until smooth. Pour into the pan. -
Make the Cheesecake Layer:
In a separate bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Fold in chopped strawberries. Carefully spoon the cheesecake mixture over the red velvet batter. -
Bake:
Place pan in a larger baking dish and add hot water to create a water bath. Bake for 55–65 minutes, or until the center is just set. Turn off oven, crack the door, and let the cake rest inside for 1 hour. Chill for at least 4 hours or overnight. -
Decorate & Serve:
Top with whipped cream, extra strawberries, or white chocolate before servin
Notes
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For clean slicing, dip a knife in hot water and wipe between cuts.
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Letting the cake rest in the oven prevents cracking.
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Can be made a day ahead for easier serving.
