Save Pin This Strawberry Red Velvet Cheesecake is the perfect combination of rich, moist red velvet cake, creamy cheesecake, and luscious strawberry topping. With its striking layers and decadent flavors, this dessert is a showstopper for any occasion, whether it's a holiday gathering, birthday, or just a sweet treat for yourself.
I first made this recipe for my family's annual reunion and it was an instant hit. Everyone was mesmerized by the beautiful layers and the flavor combination made it the star of the dessert table.
Ingredients
- All-purpose flour: 1 ¼ cups for the red velvet base
- Granulated sugar: ¾ cup for cake, ¾ cup for cheesecake layer
- Cocoa powder: 1 tablespoon for cake base
- Baking soda: ½ teaspoon for cake base
- Salt: ½ teaspoon for cake base
- Buttermilk: ½ cup for cake base
- Vegetable oil: ½ cup for cake base
- Egg: 1 for cake base, 2 large for cheesecake layer
- Vanilla extract: 1 teaspoon for cake base, 1 teaspoon for cheesecake layer
- White vinegar: 1 teaspoon for cake base
- Red food coloring: 1 tablespoon for vibrant cake color
- Cream cheese: 16 oz (2 packages), softened, for cheesecake layer
- Sour cream: ½ cup for cheesecake layer
- Fresh strawberries: 1 cup, sliced, for topping
- Strawberry jam or preserves: ½ cup for glaze
- Lemon juice: 1 tablespoon for glaze
Instructions
- Bake the Red Velvet Cake Base:
- Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper. In a bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. In another bowl, whisk together buttermilk, oil, egg, vanilla, vinegar, and red food coloring. Gradually mix the wet ingredients into the dry ingredients until smooth. Pour batter into prepared pan and bake for 20–22 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool while preparing the cheesecake layer.
- Make the Cheesecake Layer:
- Reduce oven temperature to 325°F (163°C). Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in vanilla extract and sour cream until well combined. Pour cheesecake batter over cooled red velvet cake base, spreading evenly.
- Bake the Cheesecake:
- Place a pan of hot water in the oven to create steam (prevents cracks in cheesecake). Bake for 45–50 minutes, until the edges are set but the center is slightly jiggly. Turn off oven and let cheesecake cool inside with the door slightly open for 1 hour. Refrigerate for at least 4 hours, preferably overnight.
- Prepare the Strawberry Topping:
- In a small saucepan, heat strawberry jam and lemon juice over low heat until smooth. Let cool slightly. Arrange sliced fresh strawberries over the chilled cheesecake. Drizzle strawberry glaze over the strawberries for a glossy finish.
- Serve and Enjoy:
- Slice and serve this stunning Strawberry Red Velvet Cheesecake chilled for the best flavor and texture.
Save Pin Last year, my kids helped decorate the cheesecake with extra strawberries and couldn't wait to slice into it together. It's become a new tradition at our house!
Serving Suggestions
Pair each slice with whipped cream or a scoop of vanilla ice cream for added decadence.
Storage Tips
Keep leftovers covered in the refrigerator for up to 4 days. You can also freeze individual slices, wrapped tightly, for up to 2 months.
Flavor Variation Ideas
Try swapping the strawberry topping for raspberries or blueberries, or add a layer of chocolate ganache between the cake and cheesecake.
Save Pin This Strawberry Red Velvet Cheesecake is sure to impress guests and brighten any occasion—enjoy every bite of its creamy layers and berry freshness!
Recipe FAQs
- → How do I keep the cheesecake layer smooth?
Ensure cream cheese is softened before mixing and add eggs one at a time for a lump-free, creamy texture.
- → Can I use frozen strawberries for the topping?
Fresh strawberries provide better texture, but frozen can be used if well drained and patted dry before glazing.
- → Is it necessary to use a water bath for baking?
Using a pan of hot water in the oven helps prevent cracks and keeps the cheesecake moist during baking.
- → How long should I chill before serving?
Chill the assembled dessert at least four hours for perfect texture, but overnight is ideal for best flavor.
- → What size pan works best for this dessert?
A 9-inch springform pan is recommended to create defined layers and easy unmolding for serving slices.