Red Velvet Strawberry Cheesecake
For a unique twist, try folding white chocolate chips into the cheesecake batter or swapping strawberries for raspberries. This dessert holds well in the fridge for up to 4 days—if it lasts that long!
Equipment
- 9-inch springform pan
- Mixing bowls (2–3)
- Electric mixer or hand whisk
- Spatula
- Baking sheet (for water bath)
- Parchment paper
- Small saucepan (for topping)
- Knife for slicing
Ingredients
- 🧁 For the Red Velvet Cake Layer:
- 1¼ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tbsp cocoa powder
- ½ tsp baking soda
- ½ cup vegetable oil
- ½ cup buttermilk
- 1 large egg
- 1 tbsp red food coloring
- 1 tsp vinegar
- 1 tsp vanilla extract
- 🍰 For the Cheesecake Layer:
- 2 blocks 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 🍓 For the Strawberry Topping:
- 1½ cups fresh strawberries sliced
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch optional, for thickness
- 2 tbsp water
Instructions
- Prepare the Red Velvet Cake Base:Preheat ovenMix dry and wet ingredients separatelyCombine and pour into a greased springform panBake and let cool
- Make the Cheesecake Filling:Beat cream cheese until fluffyAdd sugar, eggs, sour cream, and vanillaPour over the cooled red velvet layerthe
- Bake and Chill:Water bath method (optional for smooth texture)Bake at 325°F for 50-60 minutesChill overnight for best results
- Prepare the Strawberry Topping:Simmer sliced strawberries with sugar and lemonCool and pour over chilled cheesecake
- Assemble and Serve:Garnish with whole strawberries or whipped creamSlice and serve chilled
Notes
For a unique twist, try folding white chocolate chips into the cheesecake batter or swapping strawberries for raspberries. This dessert holds well in the fridge for up to 4 days—if it lasts that long!