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Red Velvet Strawberry Cheesecake

A luxurious dessert that combines the moistness of red velvet cake with a creamy cheesecake layer and a delightful strawberry topping.
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Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Red Velvet Cake Layers
  • 1.5 cups all purpose flour
  • 1 tbsp unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cups buttermilk, room temperature
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • 0.5 tsp red gel food coloring
  • 0.5 cups unsalted butter, softened
  • 0.75 cups granulated sugar
  • 2 large eggs, room temperature
Cheesecake Filling
  • 16 oz cream cheese, softened
  • 0.75 cups granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 0.5 cups sour cream
  • 2 tbsp heavy cream
Strawberry Topping
  • 2 cups fresh strawberries, sliced
  • 0.25 cups granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 0.5 cups water
Optional Decoration
  • 4 oz cream cheese, softened (optional)
  • 2 tbsp unsalted butter, softened (optional)
  • 1 tsp vanilla extract (optional)
  • 1 cup powdered sugar (optional)

Method
 

Bake red velvet layers
  1. Preheat the oven to 350°F (175°C).
  2. Whisk together flour, cocoa, baking soda, and salt until the dry mix smells faintly of chocolate.
  3. Cream the butter and 3/4 cup sugar until pale and feather-light; beat in eggs one at a time.
  4. In a separate bowl, combine buttermilk, vinegar, vanilla, and red gel; alternately fold the dry mix and the buttermilk mixture into the butter, stopping when everything is just combined and the batter streaks like velvet.
  5. Divide into two 8-inch pans and bake 22 to 25 minutes until a toothpick exits with a few moist crumbs.
  6. Cool completely on racks.
Make cheesecake
  1. Lower oven to 325°F (160°C).
  2. Beat 16 oz cream cheese and 3/4 cup sugar until utterly smooth and without grain; add 1 tsp vanilla, then the eggs one at a time, blending gently.
  3. Fold in sour cream and heavy cream until the texture is glossy and dense like clotted cream.
  4. Pour into a springform or baking pan prepared for a water bath; bake 55 to 65 minutes until the center is just set and still trembles subtly.
  5. Cool to room temperature, then chill at least 4 hours so the center becomes serene and sliceable.
Cook strawberry topping
  1. In a saucepan combine the sliced strawberries, 1/4 cup sugar, cornstarch, lemon juice, and 1/2 cup water.
  2. Bring to a gentle simmer and stir until the mixture thickens and the fruit yields to the spoon, about 5–8 minutes.
  3. Remove from heat and cool fully.
Assemble
  1. Place one red velvet layer on a serving plate; set the chilled cheesecake layer atop it, aligning edges with patient hands.
  2. Crown with the second red velvet layer.
  3. Spoon the cooled strawberry topping over the cake, allowing rivulets to find their own paths down the sides.
Decorate (optional)
  1. For a soft, tangy border, beat 4 oz cream cheese with 2 tbsp butter, 1 tsp vanilla, and 1 cup powdered sugar until glossy.
  2. Pipe or spread this frosting around the edges and garnish with fresh strawberries.

Notes

Refrigerate in an airtight cake container or wrap gently with plastic wrap for up to 4 days. If the strawberry topping is applied, consume within 2–3 days for the freshest texture. For longer keeping, freeze undecorated slices wrapped well in foil and plastic for up to 2 months; thaw slowly in the refrigerator.